Food Service Sanitation is an introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe examination. 06/07/2022-07/14/2022 Lecture Tuesday, Thursday 08:30AM - 12:00PM, E Building, Room E419
- Teacher: Alicia Harris