CHRM 1020 Sanitation

2.0 - 0.0 - 2.0

Prerequisite

None

Course Description

This course includes the study of safe food handling, identification of food-borne illness, and establishment of a food safety system. The study of the flow of food through the operation, as well as safe storage, sanitary facilities, and equipment are included. Other topics include establishment of an integrated pest management system, accident prevention, and crisis handling. There is an extensive discussion of sanitary regulations, agencies, and employee sanitation training. In order to pass this course, students must successfully pass the National Restaurant Association's Education Foundation ServSafe Exam and subsequently receive a certificate. This course is a corequisite to CHRM 1030, and all further first-year culinary lab classes require successful completion of this course.