CA 106 - Applied Food Service Sanitation

Lecture - Lab - Credit Hours: 2-0-2
A comprehensive study of food sanitation and food safety for the hospitality industry. Areas of discussion include cause and prevention of food-borne illness, desired personal hygiene practices, proper procedures for cleaning and sanitizing, and pest control and prevention. In addition, basic HACCP procedures will be introduced. Upon successful course completion, the student will be eligible for the IDPH FSSMC. Prerequisite: Placement into ENG 021 and ENG 099 ; or the EAP course sequence ENG 078 , ENG 079 , ENG 088 and ENG 089 ; or ENG 096 ; or minimum grade “C” in one of the following: ENG 020 and ENG 098 ; or the EAP course sequence ENG 076 , ENG 077 , ENG 086 and ENG 087 .