CLR 110 - Foodservice Sanitation and Safety
Credits: 3
3 Lecture Hours
This course prepares students to work safely in a commercial kitchen setting while safely preparing food for the dining public. Students follow the safe and sanitary flow of food through all stages of handling and production and establish procedures that ensure the service of food safe for consumption. Students study government health codes and how to apply the principles of Hazard Analysis Critical Control Points (HACCP) in the operation of a foodservice establishment. This course prepares students to pass the ServSafe Examination as provided by The National Restaurant Association Education Foundation proctored and administered at CCAC.
Course and Section Search
Add to Portfolio (opens a new window)
|