SANITATION AND SAFETY

HRT 1214

A course which covers the basic principles of microbiology, sanitation, and safety for a food service operation. The class studies the environmental control application through the prevention of food-borne illnesses, cleaning materials and procedures, general safety regulations, food processing methods, first aid, and fire prevention. (4 sch: 2 hr. lecture, 2 hr. lab) Prerequisite: None