Recent SemestersSpring 2027, Fall 2026, Summer 2026, Spring 2026, Fall 2025Class Size45 studentsCredits2 Transfers ToCSUDescriptionEnvironmental control and its application to food preparation, personal cleanliness, sanitation in the commercial kitchen and dining room, and the use and care of equipment within food service operations. Emphasis on prevention of food borne illnesses, through flow of food and HACCP management, as well as safety and accident prevention on the job and optimum equipment selection, use, and maintenance. (formerly FN 171) 