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Food Safety and Sanitation

Required Materials:

Educational Foundation of the NRA (2002). ServSafe Coursebook With Exam Answer Sheet (2nd ed.). Chicago, IL: National Restaurant Association.

Course Objectives:

Upon completion of this class, the student will be able to
1. Identify and explain the role of microorganisms and emerging pathogens in food safety,
2. Explain the importance of food safety in residents and foodservice operations,
3. Apply food safety principles in residents and foodservice operations,
4. Develop a basic HACCP plan for a foodservice operation using the seven steps of HACCP,
5. Discuss the importance and need for infection control in foodservice operations,
6. Identify safety laws and regulations which impact the food industry.

 
     
 

Created and maintained by Seunghee Wie
Assistant Professor
Family and Consumer Sciences
California State University, Sacramento