Food Safety and Sanitation

This comprehensive course will cover the principles and practices of food safety and sanitation that are essential in the hospitality industry for the protection and well-being of staff, guests and customers. The course will provide a systems approach to sanitation risk management and the prevention of food contamination by emphasizing the key components of the Hazard Analysis Critical Control Point (HACCP) food safety system. After successful completion of this course, students will be prepared to meet the requirements of state and national certification exams. 

Major concepts:

  • FACING UP TO THE IMPORTANCE OF FOOD SAFETY
  • Food Travel Path: The Flow of Food through the Operation
  • Clean and Sanitary Facilities and Equipment
  • Accident Prevention and Crisis Management
  • Food-borne Illness Outbreak
  • Government Regulation and HACCP
  • Sanitation Management
  • Careers in Food Safety and Sanitation
S.No.Program NameFee ComponentAmount (USD)Description
1Full TimeCourse Fee$ 200To be paid by the student at the time of Registration.
2FlexCourse Fee$ 400To be paid by the student at the time of Registration. Student can select one more semester duration course free of cost.
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Grade Level

  Grade 9-12

Duration

  Semester

Requirements

  None

Prerequisites

  None

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