Transfers ToCSUDescriptionCULIN 113 studies sanitation practices as they effect the individual, Institutional and hospitalityfoodserviceoperations.Itconsiders the prevention and control of problems encountered through guest and employee experiences. Topics include: how to prevent and control pathogens, safe food handler practices, protecting food through its flow through the establishment, food safety management systems, the Hazard Analysis CriticalControlPoint(HACCP)system,integratedpestmanagement,employeetraining, andstateandlocalregulations.Studentswill use materials from the National Restaurant Association Educational Foundation to completetheServSafecertificationprogram.Usually HeldTue 9:10am–12:20pm 