CUL 1015 - Sanitation & Safety

2 Credits
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. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

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