FOS2201 Food Service Sanitation Management -

3 Credit Hours

(As Needed)

Acquaints students with the National Restaurant Associations’ ServSafe® Food Protection Manager Certification information, Food and Drug Administration’s Food Code as well as the challenges and opportunities facing the hospitality and culinary industries in the areas of sanitation and safety management. The class presents a systems approach to sanitation management, utilizing the Hazard Analysis Critical Control Point Program (HACCP), and provides a basic understanding of quality sanitation management. The curriculum is based on the National Restaurant Associations’ ServSafe® Food Protection Manager Certification information. Students will sit for the ServSafe® Food Protection Manager exam at the end of this course.