BUS-HM 100 Quality Food and Restaurant Sanitation

This course examines the principles of hygiene and their application to food service
operations, focusing on key safety elements, maintenance, equipment operation, and
OSHA regulations. Emphasis is placed on supervisor responsibilities and
maintaining high sanitation and safety standards within food service environments.
Students will learn about best practices for preventing foodborne illnesses,
implementing sanitation protocols, and ensuring compliance with health regulations.
Upon completion of the course, students will be eligible to apply for the Quality
Food and Restaurant Certification with the National Restaurant Association.