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Food Sanitation and Safety
This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.  Text book required

For More Information:Call 704-878-4266 or 704-878-4273  2020 Spring Continuing Education Schedule