CUL 115 - ServSafe/HACCP: Sanitation & Safety Management
Prerequisite: This course requires a minimum COMPASS reading score of 70 or successful completion of to enroll.
Corequisite: CUL 111
Description: The Sanitation and Safety course covers the causes and effects of food-borne illness and food spoilage. The sanitation and personal hygiene principles, laws and regulations will be dealt with in a systematic, holistic environment. The Hazard Analysis Critical Control Point, HACCP, is a method that insures safe food throughout the flow of the food in an operation. Students will take the ServSafe Certification Exam at the end of the course; this is a nationally recognized certification for foodservice managers.
Lecture Hours: 3
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