HRI158 — Sanitation and Safety

3 credits · 3 hours

Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of food borne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hours.

Part of

• Catering, Career Studies Certificate
• Classical Cooking, Career Studies Certificate
• Culinary Arts, Associate of Applied Science
• Food Service Management Trainee, Career Studies Certificate
• Hospitality Management Specialization: Food Service Management, Associate of Applied Science

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