FST 103 — Foodservice Sanitation: This course provides
practical experience with the basic principles of safety and sanitation in the food service industry. Emphasis is placed on personal hygiene habits, safety regulations, and food handling practices (H.A.C.C.P .) that protect the health of the consumer. Upon completion, students should be able to demonstrate appropriate safety and sanitation practices required in the food service industry. Co-Requisites: None Pre-Requisites: None Semester: Fall | Class Hours: 2 | Lab Hours: 0 Total Credit Hours: 2