HUSC1200 — Applied Food Service Sanitation

2 credits · 2 hours

A study of the principles and practices of sanitation and hygiene as applied to proper selection, preparation and storage of food in the foodservice industry. Completion of the course will qualify students for the National Restaurant Association ServSafe Food Protection Manager Certification Examination. Lecture: Lecture: 2 hours per week.

Part of

• Hospitality and Tourism Management, B.S.
• Human Sciences, Food Service and Restaurant Management (Non-Teaching), B.S.
• Human Sciences, Nutrition and Food Science (Non-Teaching), B.S.
• Food Production and Safety, CP

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