CART 121 - Food Service Sanitation and Safety

2 Credit(s)
Topics addressed in this course include sanitation in food service and the role of food service managers in setting up a program of sanitation; the identification of foodborne illnesses, including the foods commonly involved, and corrective measures for prevention of illness and the application of sanitation concepts in the operation of a food service establishment. Students are required to take the certification exam by the Education Foundation of the National Restaurant Association in sanitation as a part of this course.

Prerequisite(s): Satisfactory reading and writing placement test scores or ENG 097.
Pre/Corequisite(s): ENG 101.