CUA 102 - Safety & Sanitation

2.00 credits

Discusses principles and procedures of proper sanitation and safety relating to the operation of a food service establishment. Topics are general kitchen safety, pest management, crisis management, and sanitation. Students will gain an understanding of approved building materials, equipment, and state and federal guidelines. The causes, investigation, and control of illness are identified illustrating hazard analysis and critical control points (HACCP).

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