HOS 209 - Foodservice Sanitation, Safety, And Regulatory Issues

Institution:

County College of Morris

Subject:

Description:

LEC 3 hrs., LAB 0 hrs. This course provides students with an in-depth study of food microbiology, significant food-borne diseases, environmental health; sanitary codes enforced by regulatory agencies, and applied measures for the prevention of food-borne diseases and other microbiological problems. This course includes the National Restaurant Association Educational Foundation Certification Exam. National Restaurant Association Professional Management Certificate Course

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

WWW.CCM.EDU

Phone Number:

(973) 328-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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