HOSP 1020 — HOSP-1020 Sanitation and Safety
Examines sanitation and safety practices in a variety of food service operations. Based on the Federal Food and Drug Administration (FDA) Food Code. Management oriented focus on prevention of food borne illnesses using Hazard Analysis and Critical Control Point (HACCP) principles of safe food handling, sanitary design, care of facilities and equipment, pest control, self-inspection, and interpretation of food service laws. Students plan and practice employee training. Students must pass a national exam, which will provide State Health Department Certification. Field trips may be required.
Part of
- Culinarian/Cook, Short-Term Certificate
- Dietary Management, Certificate of Proficiency
- Event Planning, Short-Term Certificate
- Food and Beverage Operations, Certificate of Proficiency
- Hospitality Management (Culinary Art), Associate of Applied Business
- Hospitality Management (Hotel, Destination & Event Management), Associate of Applied Business
- Hospitality Management (Restaurant/Food Service Management), Associate of Applied Business
- Lodging Rooms Division, Certificate of Proficiency
- Personal Chef, Certificate of Proficiency
- Professional Baking, Certificate of Proficiency
- Professional Culinarian/Cook, Certificate of Proficiency
- Restaurant Entrepreneurship, Certificate of Proficiency