FOSM 1122 - Safety & Sanitation

Institution:

Fairmont State University

Subject:

Description:

This course is a look at the latest information in the science of food safety along with appropriate principles to maintain food safety in an operation and to protect against food borne illness. This course incorporates the National Restaurant Association’s certifi cation curriculum. Students completing the fi nal certifi cation exam with a minimum score of 75% will be issued a certifi cate of completion.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.fairmontstate.edu/

Phone Number:

(304) 367-4000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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