FDSV B52

Foodservice Sanitation and Safety

Basic principles of sanitation and safety standards set by regulatory agencies. Causes and prevention of food-borne illnesses. Application of food safety production and service, personal hygiene and facilities maintenance procedures. Food safety regulations and inspection including HACCP system are emphasized. Course meets minimum food safety certification requirements of California legislation effective January 1, 2000. Upon passing the required exam, course certificate of completion is awarded from the Education Foundation of the National Restaurant Association. Field trips may be required.

Units: 2.0

Hours: 36.0