May 01, 2024  
2009-2010 CATALOG 
    
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2009-2010 CATALOG [ARCHIVED CATALOG]

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ND 120 - Food Service Sanitation

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Food service and equipment sanitation/ safety principles; Hazard Analysis Critical Control Point (HACCP) food safety systems, foodborne illness emerging pathogens, Hazard Communication Standard (HCS) required by Occupational Safety and Health Administration (OSHA); Natural Restaurant Association’s SERVSAFE Certification Examination given at course end.Prereq(s): BIOL-1430Coreq(s): ND-121[F, S]Course Tags:


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