CUL 1015 - Sanitation & Safety
2 Class Hours
An introduction to the sanitation and safety issues and practices involved in the food preparation process. Prevention of all types of food contamination and the Hazard Analysis Critical Control Point (HACCP) food safety system is emphasized. This course presents a manager’s perspective on food safety, cleanliness standards, and work safety. This course is a pre/corequisite for the culinary food production classes.
Semester Availability: Fall, Spring
Not part of a Tennessee Transfer Pathway
Click here for course textbook information.
Click here for Spring 2019 course scheduling information.
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