Sanitation and Safety (ODE) (FSWR 0022)
This course focuses on preventing food-borne illness within the health care environment. Safe food handling practices and regulations and acts governing food service are emphasized. Quality improvement and risk management programs such as HACCP are also discussed. Safe working environments for the Food Service Worker are explored including fire safety, managing safety hazards, prevention of common injuries, and an introduction to first aid.
Credits:
| Credit Hours | Contact Hours | Lecture Hours | Lab Hours | Other |
|---|---|---|---|---|
0.000 |
42.000 |
|
|
|
[+] Prerequisites:
[+] Corequisites and Concurrent Prerequisite(s):
None