HFT1212 Safety and Sanitation (AS)
Corequisite:
HFT1000
Students will explore the scientific rationale for sanitation and safety practices enforced for group protection in institutions and food service facilities. Students will identify causative agents of food-borne illnesses and demonstrate preventive techniques by adhering to sanitation standards. The course emphasizes methods for the prevention of accidents, fires, food poisoning and foodborne diseases, including comprehension of the Hazard Analysis Critical Control Point (HACCP) system and how to implement a HACCP strategy. Note: This course prepares students for the National Restaurant Association's (NRA) ServSafe food safety certifications.