FSER 103 - Sanitation and Safety

Credits: 2
Class hours: 2 lecture
Recommended: Qualified for ENG 21.
Description: The study and application of principles and procedures on sanitation and safety in the hospitality industry. This course includes the study of food-borne illnesses, biological hazards, chemical hazards, physical hazards, and cross-contamination as they may occur during the flow of food. An introduction to Hazard Analysis Critical Control Point (HACCP) and other sanitation and safety programs will also be presented. Safety issues and Occupational Safety and Health Administration (OSHA) guidelines and standards will be covered as they apply to the hospitality industry.