Transfers ToCSUDescriptionA basic course in food service sanitation leading to a National Restaurant Association Food Handlers' certificate. Instruction covers microbiology of food borne illnesses, prevention techniques, personal sanitation practices, housekeeping and waste disposal. Food safety and storage information includes receiving and storage techniques, sanitary food production, sanitation of kitchen, dining rooms, legal regulations and safety considerations as well as training techniques. (CSU)Usually HeldTue 10:10am–11:00am, Tue 12:05pm–12:55pm, Tue 2:30pm–3:20pm 