HRI 158 - Sanitation and Safety

Credits 3

Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of foodborne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. This course is NOT intended to transfer.

Lecture 3 hours per week. Total: 3 hours per week.