DIT 125 - Food Protection Certification
Credits: 2
2 Lecture Hours
This course meets the requirements mandated by the Pennsylvania Food Employee Certification Act. Topics include: 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 which is a component of this course. This course requires a per credit health career fee; Check the tuition and fee schedule for the current rate.
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