HFT 2020 - Food Service Sanitation HACCP. c. c

Institution:

Pensacola State College

Subject:

Description:

FA, SP, SU - Corequisite: FOS 2200.This course acquaints students with the Hazard Analysis Critical Control Point (HACCP) program.The course stresses a proactive, comprehensive, science-based approach to food safety. Students will learn to continuously monitor a food service operation and reduce the risk of a foodborne illness. Emphasis is placed on identifying points in the flow of food through the food service operation where contamination or other hazards to safe food can occur. Control procedures,which can be implemented to neutralize identified hazards,will be a focus of the course.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.pensacolastate.edu

Phone Number:

(850) 484-1000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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