ND 120 - Food Service Sanitation(2)
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-1430 Coreq(s): ND-121 [on demand]
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