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.

Credits: (3)
Lecture Hours: 3

Search Course Schedule for availability