CLART 207 - Food Service Sanitation

2.0 Credits
Detailed contemporary knowledge of sanitation as related to the food service industry, including procedures for kitchen inspection and HACCP.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Identify and define organisms associated with food borne illnesses.
Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them.
Develop a HACCP (Hazardous Analysis Critical Control Point).
Identify Center for Disease Control’s five known risk factors in food service establishments.
Identify and analyze local and national food codes.

Course Typically Offered
Summer