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HSMG 113 - Sanitation and Safety

The application of sanitation and safety principles in the hospitality industry. Laws and regulations of sanitation and safety and the responsibility of the hospitality manager in upholding health regulations within hospitality operations. Discussion of food borne diseases transmitted by food and food handlers and the relationship of sanitary conditions to the preparation, storage, and service of food. Studentsare required to pass the National ServSafe certification and receive training in First Aid and CPR. Typically offered Fall, Spring.
Level: UG
Credit Hours: 3

Ferris Equivalencies: RFIM-113-200101

Department: MKTG


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