FSM A160 - Sanitation & Safety

Description
The basic principles of bacteriology, safety, equipment selection, and facility layout for food service operations. Includes cause and control of food-borne illnesses, cleaning materials and procedures, general safety regulations, food processing methods, first aid, and fire prevention. National food handler certification exam will be given. This course may also be offered online. Transfer Credit: CSU
Credits
3
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2019, Spring 2019, Fall 2018, Fall 2017
Offered
Tu, M, F, W
Avg. Class Size
61
Avg. Sections
3