NTR 110 Food Safety & Sanitation (1 credit)

Hours: 1 classroom + 0 lab/studio
Prerequisite(s): Students enrolling in this course must be dietetic majors or majors within health professions with permission to take this course from the instructor.
Taught: Fall
Introduction into food safety and sanitation enabling students to better understand principles of sanitation for the food processing and retail foods industries. Examination of food safety programs to control biological, chemical and physical hazards and assure the safety of foods. ServSafe Foodservice Management certification earned with successful completion of course.
Repeatable: Yes
If Repeatable, Max. Credits: 1

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