SANITATION AND SAFETY CONTROL

3 Units

 

Culinary Arts 113 studies personal cleanliness, sanitary practices in food preparation, cause, control and investigation of illness caused by food contamination. Dishwashing procedures, sanitation of kitchen equipment, storage and refrigeration procedures are investigated. Investigation of cleansing materials and use of proper disposal of garbage and refuse according to Environmental Protection Agency standards are presented. Necessary safety precautions and accident prevention to meet O.S.H.A. standards are offered. Lecture 3 hours.

 

Prerequisite: None.