CUL- 50 - ServSafe Food Safety
- Summer 2026 Sections
- View Summer 2026 sections of CUL- 50
- Transfers To
- CSU
- Description
- Description: An introduction to the principles of the prevention foodborne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe examination. 36.00 hours lecture. (Letter grade or Pass/No Pass option)
- Usually Held
- Tue Wed Thu 3:00pm–4:50pm