CULA 1200 - Sanitation and Food Safety

2 sem hrs cr

This primer course is designed to educate all students to the sacred trust between food production facilities and the general public. It should prepare each student to successfully complete the National Restaurant Association’s ServSafe or any similar certificate.

Transfer (UT) or Non-Transfer Course (UN): UN

Students will be able to…

• explain the role of the kitchen manager concerning food safety.
• differentiate between various biological and chemical food contaminants.
• explain the HACCP procedure and its role in preventing foodborne illness.
• demonstrate preventive measures for cross-contamination.
• explain the time/temperature relationship in terms of food safety.