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May 16, 2024
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DIT 125 - Food Protection Certification
Credits: 2
2 Lecture Hours
This course meets the requirements mandated by the Pennsylvania Food Employee Certification Act. Topics included are the types and characteristics of pathogenic bacteria, most common types of food borne illnesses, Hazard Analysis Critical Control Point (HACCP) system, and proper procedures for receiving, storing, preparing and handling foods. This course emphasizes practical application of safe food handling techniques to protect the public health. Students are eligible to sit for a nationally recognized certification exam. This examination is a component of this course.
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