HOSP 103 - Sanitation and Safety

Advisory:It is advised that students be able to engage in written composition at a college level and read college-level texts.
Transfers to: CSU

In this course students will learn the principles and practices of sanitation and safety in food service operations. Topics covered include food-borne illness identification and prevention, the Hazard Analysis of Critical Control Point (HACCP) system, safety maintenance and prevention, OSHA’s current regulations, accident and fire prevention. The course will also prepare students for the National Restaurant Association’s ServSafe® Manager Certification.