CHEF 1205 - Sanitation and Safety

A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

Semester Hours: (2 -2- 0)

CIP: 12.0503

Offered at:
NLC: No
NVC: No
PAC: Yes
SAC: No
SPC: Yes

Click here for course schedule information.

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