College Catalog
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Sanitation
FHD118
Integration of the Applied Foodservice Sanitation Certification Course as approved by The Educational Foundation of the National Restaurant Association. Topics include the principles of food microbiology, applied measures for the prevention of food borne illness, and emphasis on working through people to maintain a sanitary foodservice operation. Hazard Analysis Critical Control Point (HACCP) fundamentals and steps for implementation is a key component of the course. Course work prepares students for the ServSafeŽ certification test and is part of the Professional Management series of the National Restaurant Association. 1 Credit (1 Lecture - 0 Lab)