CUL 115 - Sanitation and Safety

Corequisite: CUL 111

The Sanitation & 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, HAPPC, is a method that insures safe food throughout the flow of the food in an operation.

Credits: 3

Lab Hours: 0.00
Lecture Hours: 3.00
Credit Type: NULL

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