HRT 225 - Sanitation Practices in the Hospitality Industry (1)

Sanitation practices as they affect the individual and the operation. Prevention and control of problems encountered through guest and employee experiences. Topics include: how to prevent and control disease causing microorganisms, safe food handler practices, protecting food during its flow through the establishment, the HACCP system, integrated pest management, employee training, and regulations. Students will use materials from The National Restaurant Association Educational Foundation to complete the ServSafe certification program.

Component(s): 1 lecture discussion.
Grading: Mandatory credit/no credit grading basis.
Note(s): Students must pass the ServSafe exam for Food Protection Manager to get credit for this course.