FCN 202 - Food Safety and Sanitation

Credit Hours: 2
Sanitation policies and procedures for future dietitian nutritionists, food service professionals and hospitality industry employees. Discusses food safety systems including HACCP, methods of safe food handling, chemical, biological, and physical food hazards, common food allergens and pest control. Passing the National Restaurant Association (NRA) ServSafe Manager exam is required for a “C” or better in this course. Material fee required. Fall