Transfers ToCSUDescriptionThis course covers all phases of food sanitation, including the causes, controls and investigation of illness related to food contamination. It covers sanitary practices in food preparation; proper dishwashing procedures, sanitation of kitchen, dining room, and all equipment; cleaning materials and procedures and garbage and refuse disposal. This course includes general safety precautions, maintenance and operation of appropriate food service equipment, along with elements of kitchen planning and types of equipment used. Successful completion of this course results in Servsafe certification.Usually HeldThu 6:00pm–9:05pm, Mon 9:00am–12:05pm, Tue 12:30pm–3:35pm, Tue Thu 5:30pm–8:35pm 