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HSPM 1330: Food Safety Certification

Credits: 1. Contact Hours: Lecture 1.

Introduction to safety and sanitation principles in foodservice operations. Characteristics of food, supplies, and equipment as related to quality, sanitation, and safety are discussed. Application of sanitation principles in restaurants are covered as well. Students must pass a National Sanitation Certification Examination to receive credit. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring)