CHEF 1205 - Sanitation and Safety A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.
Semester Hours: (2-2-0)
CIP: 12.0503
Offered at: NLC: No NVC: No PAC: Yes SAC: No SPC: Yes Click here for course schedule information.
Add to Publication(opens a new window)
|