CHEF 1305 Sanitation and Safety

Course Information

Course Description

A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and workplace safety standards.

Assessment Levels

R2, E2, M1

CIP Code

12.0503

Credits (SCH)

3

Lecture-Lab-SCH

(3-0-3)