This course introduces students to sanitation and hygiene for food service in the hospitality industry and it lets students explore food safety and hygiene practices. Students are taught a variety of topics from the basics of handwashing, to more complex issues such as foodborne illnesses, food microbiology, contamination, food safety management systems (HACCP), cleaning and maintaining food production and service equipment and facilities as well as personal hygiene.
- Öğretmen: Çağla MCKENZIE