Transfers ToCSUDescriptionThis class provides students with the basic principles of food safety and sanitation as they apply to food service operations. Includes instruction on federal, state, and local sanitation regulations; personal hygiene; HACCP protocol; microbiology; preventing foodborne illnesses through flow of food systems; development and management of a comprehensive cleaning and sanitizing program; and basic concepts of workplace safety. Also includes training on responsible alcohol service. National Restaurant Association ServSafe Test will be given as a course assessment and certification may be received with a passing score. Cross-listed with HOSP-100.Usually HeldMon 2:20pm–4:20pm, Thu 4:00pm–6:00pm, Wed 4:00pm–5:00pm, Wed 4:00pm–6:00pm 