College Catalog



Principles for the prevention of foodborne illness in the hospitality industry. Control measures are covered, with emphasis on maintaining a sanitary foodservice operation through knowledge of biological and physical hazard issues. Hazard Analysis Critical Control Point (HACCP) fundamentals and steps for implementation are also covered. National certification exam is conducted as a part of this course. 1 Credit (1 Lecture)

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Williamsport, PA 17701


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