CUL 115 - ServSafe/HACCP: Sanitation & Safety Management

Prerequisite: Appropriate score on placement exam or completion of PCS 021 with an “S”.

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

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