Rouse Company Foundation Student Services Building

HMGT 111 Foodservice Safety and Sanitation

This course develops the knowledge of basic principles of sanitation and safe food handling in hospitality operations. The course focuses on prevention of food-borne illnesses and introduces the students to HACCP planning and implementation. Successful completion of the course can lead to certification as a 'Safe Food Handler' by the National Restaurant Association.

Credits

1

Corequisite

CMGT 100

Hours Weekly

1 hour weekly