Provides an overview of the principles of food microbiology, important food-borne diseases, standards that are enforced by food service regulatory agencies, and applied measures for the prevention of food-borne diseases and other microbiological problems. It also describes the Hazard Analysis Critical Control Point (HACCP) system, and includes ServSafe certification. Culinary Arts students only must take CUL 1100 concurrently.
Hospitality Services Mgmt
Hospit., Tourism & Culin. Arts