Transfers ToCSUDescriptionFormerly CULAR 20AD. This course introduces students to food safety and sanitation issues facing professionals in the food and beverage industry. The course serves as a foundation for the entire Culinary/Baking Program by helping students ascertain a thorough understanding of food safety and sanitation. The course is based on regulatory code and covers major foodborne illnesses, standards, process controls, and food safety management systems, such as HACCP. To successfully complete the course, students are required to demonstrate knowledge by successfully passing a Nationally Accredited Food Protection Manager Certification Exam. 