CLART 207 - Food Service Sanitation

2.0 Credits
Detailed contemporary knowledge of sanitation as related to the food service industry needs of today, including procedures for kitchen inspection and HACCP.

Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Identity and define organisms associated with food borne illnesses. [REASON]
Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them. [REASON]
Develop a HACCP (Hazardous Analysis Critical Control Point. [REASON]
Identify Center for Disease Controls 5 Known Risk Factors in Food Service Establishments. [REASON]
Identify and analyze local and national food codes. [REASON]