Culinary Safety & Sanitation Certificate of Completion
This program studies the principles of hygiene and sanitation and the control and prevention of foodborne illnesses in food service operations. Emphasis is placed on the food handler's responsibility in maintaining high sanitation and safety standards. At the completion of this program students should have the knowledge required to pass an industry certification.
Learning Outcomes
Upon satisfactory completion of this program students will be able to:
- Identify steps to establishing a Hazard Analysis and Critical Control Point (HACCP) Plan; explain the role of the health department sanitarian and evaluate a sanitation report.
- Explain the roles of the food service worker and management in the prevention of food-borne illnesses.
- Apply critical thinking skills to analyze and evaluate basic safety and accident prevention techniques in the food service industry.
