FSDT 1102 - Sanitation and Safety

Lecture will focus on sanitation as it relates to the food service industry. Covers microbiology of foodborne illnesses, their causes and preventative measure; personal hygiene in food service; establishing a food safety system, such as HACCP; creating a clean and sanitary facility; safety practices; and overall sanitation management. Students will complete projects/assignments relating to foodborne illnesses, HACCP, cleanliness, sanitation of equipment, and developing an in service of a sanitation topic.

Location: L
Credits: 3
Classroom Lecture Hours: 45
Lab Hours: 0