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HTM. 120 Sanitation Practices in the Hospitality Industry

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Course Description

Sanitation practices as they affect the individual and hospitality operations. Prevention and control of food-borne illnesses through flow of food and HACCP management. Also includes study of worker safety. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification.

Units: 3
Degree Credit
Letter Grade Only
  • Lecture hours/semester: 48-54
  • Homework hours/semester: 96-108
Prerequisites: None
Corequisites: None
Transfer Credit: CSU
C-ID: HOSP 110