HCM 100 - Sanitation and Safety

2.0 Credit(s)
Lecture 2
Lab/Clinical 0
Sanitation and Safety presents basic food safety and sanitation requirements as well as employee safety in a food service facility. Emphasis focuses on inherent problems in maintaining a safe food supply and strategies to provide a wholesome product. The course outlines National Institute for the Food Industry (NIFI) standards and state food sanitation regulations. Topics include food spoilage and microbiology; government regulations regarding purchasing, storage, preparation and service of wholesome food; requirements for equipment and physical plant sanitation; and guidelines for employee safety.