Recent SemestersSpring 2026, Spring 2025, Spring 2024, Spring 2023Class Size35 studentsCredits3PrerequisiteIt is advised that students be able to engage in written composition at a college level and read college-level texts. Transfers ToCSUDescriptionIn this course, students learn the principles and practices of sanitation and safety in food service operations. Topics covered include food-borne illness identification and prevention, contamination, handling food safely, the Hazard Analysis of Critical Control Point (HACCP) system, the flow of food (purchasing, receiving, and storing), food preparation, the flow of food service (holding and serving), safe facility maintenance and prevention, pest management, and accident and fire prevention. In addition, students learn the general understanding of industry vocabulary, methods, and aspects of food service operations. This course prepares students for the National Restaurant Association’s ServSafe® Manager Certification. 