HMT1107 — Sanitation & Safety
HMT 1107 - Sanitation & Safety HMT 1107 - Sanitation & Safety 2 Cr. Hr(s). Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and food-borne illnesses, the nine steps within the flow of food from supplier to service, minimum internal cooking temperatures/times for proteins, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course. Students who are culinary or baking majors may not register for kitchen lab courses without a current servsafe certification.
Part of
- Culinary Entrepreneurship, AAS
- Hospitality Management & Tourism, AAS
- Hospitality Management & Tourism/Bakery & Pastry Arts, AAS
- Hospitality Management & Tourism/Culinary Arts, AAS
- Hospitality Management & Tourism/Meeting & Event Planning, AAS
- Bakery Operations and Pastry Skills, CRT
- Culinary Management, CRT
- Culinary Skills and Food and Beverage Operations, CRT
- Food Service Management, CRT
- Hospitality Leadership and Administration, CRT
- Bakery Specialist, STC
- Basic Baking and Fundamentals, STC
- Basic Preparation of Food, STC
- Food Production Specialist, STC
- Food Truck and Street Foods, STC
- Pastry Specialist, STC