FDS 125 - Sanitation and Safety

Institution:

Washington County Community College

Subject:

Description:

Topics include the cause and prevention of food-borne diseases and kitchen injuries. The responsibility of food service workers in protection of the public from food borne diseases is stressed. Students successfully completing this course will be eligible for a certificate from the National Restaurant Association Educational Foundation and a "food handlers" card from the State of Maine upon passing acertification examination. This is a prerequisite for all non-theory classes and must be passed with a C or better.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wccc.me.edu

Phone Number:

(207) 454-1000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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