CUL 100 Food Safety Essentials
(Contact Hours: 2) This course will provide students with an introduction to principles of sanitation, characteristics and causes of food borne illness and measures to prevent unsanitary conditions that cause food borne illness, including safe food handling, chemical use and storage, and management training tools. On farms, GAP/GHP (good agricultural practices/good handling practices) must include a food safety plan. This course will address employee practices, risk associated with illness, proper attire, first aid, field and packing house policies, record keeping, and equipment and tool sanitation - the basic requirements for writing an on-farm food safety manual and being ready for an audit. The course will prepare students to sit for the National Restaurant Association Educational Foundation SERVSAFE Manager certification examination. Minimum benchmarks will be enforced.