Recent SemestersSummer 2025, Spring 2025, Fall 2024, Summer 2024, Spring 2024Class Size45 studentsCredits2 Transfers ToNot transferableDescriptionEnvironmental 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) 