CHEF 1305
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CHEF 1305 - Sanitation and Safety
Description
(3-3-0) A study of personal cleanliness; sanitary practices in food preparation; causes, investigation and control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.
Semester Credit Hours
3
Lecture Hours
3
Lab Hours
0
Course Classification
Workforce Education Course Manual (WECM)