CUL 110 Sanitation and Safety

Lecture: 2 Lab: 0 Clinic: 0 Credits: 2

This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

Course is typically offered in Fall, Spring, and Summer.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Create a HACCP Plan in a written report based on principles of food handling and production that meets industry standards.
Evaluate a commercial kitchen facility according to the Guilford County Health Department sanitation standards using inspection sheet.
Demonstrate sanitation and safety standards by successfully passing the ServSafe written exam.