CUL ART 003 Sanitation and Safety

Units: 2
This course is an introduction to the basic principles of hygiene and the application of these principles to food service operations. Safety elements in food service planning, description of maintenance, operation of appropriate food service equipment, and Occupational Safety and Health Administration (OSHA) regulations are included. Emphasis is placed on the supervisor`s responsibilities in maintaining high sanitation and safety standards. (CSU)