This Course is designed to provide students an insight into Food safety and sanitation is an important public health concern. This unit will focus on advanced principles of sanitation and safe food handling in the Hospitality industry and in any food operations. It will expose students to research on preventative measures of food borne illnesses as well as apply the procedures and methods of Hazard Analysis Critical Control Point (HACCP) in the planning and implementation process.
- Teacher: Jaishma Devi
- Teacher: Helen Savena
- Teacher: Priya Singh