HSP 107 Food Service Sanitation .5 credit
This course is designed to prepare food managerial personnel for the certification examination required by the Illinois Department of Public Health. Topics included are microbiology, food-borne diseases, laws, rules and regulations; food storage, preparation and equipment design and construction; personal hygiene; cleaning and sanitizing procedures; and temperatures, HAACP and rodent and insect control. An introduction to management procedures regarding self-inspection, motivation and personnel training are provided. To qualify for the examination, students must attend 16 clock hours of class. 12 (.5 lecture hour).