CRDE 1155 - Sanitation *

Quarter Credit Hour(s): 3

Prerequisite(s): None

In this course, the students will be introduced to the challenges in maintaining proper sanitation procedures in the food service industry. Some vocabulary words will be identified at the onset to provide proper terminology for future lessons. Much of the emphasis will be placed on identification of food borne illnesses and how to prevent them. Proper sanitation techniques will be discussed. The various types of microorganisms which can transmit disease will be identified, and the procedures to eliminate contamination will be analyzed. Students will then integrate this material to a working environment utilizing the proper steps to prevent contamination, eliminating the possibility of food borne illnesses.