BUS 158 - Sanitation in Food Service Operation

This course examines the fundamentals of hospitality sanitation operations. Techniques of proper sanitation will be demonstrated and practiced. Students will become familiar with federal, state and local sanitation requirements. Topics studied include the consequences of poor sanitation, purchasing and receiving safe food supplies, cross contamination, harmful pathogens, pest management and employee sanitation. An official exam is offered by the National Restaurant Association and culinary students will receive an industry-recognized certificate upon successful completion of the exam.

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