Transfers ToCSUDescriptionFormerly NUTR 224 and F_N 224. This course covers the application of basic safety and sanitation principles for a food service operation, the criteria used to evaluate equipment design and how to write equipment specifications. Students will be prepared to take the ServSafe Food Protection Management Certification Examination upon completion of the course. This certificate is required for those working in the food service and healthcare industries and meets the California State Health Code. 