Course Description
Sanitation and Safety
(3-3-0) A study of personal cleanliness;
sanitary practices in food preparation; causes,
investigation and control of illness caused by
food contamination (Hazard Analysis Critical
Control Points); and work place safety standards.
Semester hours:3
Lecture hours:3
Lab hours:0
Petition required:N
Course may be repeated for credit when the topic varies:N
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