CUL 350 - Food Safety Management

Credits: 3
Lecture Contact Hours: 3
Description: This course prepares the student to manage personnel and equipment to ensure food safety. Students will learn to purchase, receive, store and distribute food supplies and equipment following established sanitation and quality standards. They will utilize HACCP guidelines to protect food during all phases of preparation, holding and transportation. Application of safety and sanitation regulations related to physical resources and routine maintenance inspection of equipment will be covered. Management skills to assure employee compliance, safe workflow, training, proper food production and safe equipment use will be emphasized.

Prerequisites: CUL 102 or consent of department.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
Check Course Availability