HR 136 - Sanitation

Credit Hours: 2

Introduces the student to the factors contributing to contamination of food and food preparation facilities. Managerial considerations will be discussed, as well as cleaning, sanitizing agents, approved building material and state and federal governance. A nationally recognized ServSafe certification exam will be administered at the conclusion of the course.

Course Outcomes
Upon completion of this course, the student will be able to:

distinguish the factors contributing to biological, chemical, and physical contamination of food;
state the procedures for the proper receipt, storage, and service of fresh and frozen food;
identify the physical characteristics of materials needed for the construction and maintenance of a safe and sanitary foodservice environment;
list the factors necessary for managing a safe and sanitary foodservice environment; and
successfully complete the EF/NRA Sanitation Manager’s Certification Exam with a minimum score of 75%.

F/S (C, N)