FN 171 SANITATION AND SAFETY

2 Units 2 hours lecture
Transfers: CSU
Environmental control and its application to food preparation, personal cleanliness, sanitation in the commercial kitchen and dining room, and the use and care of equipment within food service operations. Emphasis on prevention of food borne illnesses, through flow of food and HACCP management, as well as safety and accident prevention on the job and optimum equipment selection, use, and maintenance.
Grading Method: GR - Letter Grade or Pass/No Pass
NR