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CUL 250
Sanitation and Safety
Description:The basic principles of food safety and sanitation and the application of these principles in a food service operation. Includes instruction on sanitation regulations and personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, development of a comprehensive cleaning and sanitizing program to prevent foodborne illnesses, and basic concepts of workplace safety. Upon completion students will be prepared to take a nationally recognized exam.
Recommended Preparation:Eligibility for ENGL 100 or ESL 100
Repeatability:Two Repeats if Grade was D, F, NC, or NP
Grading Type:Grade Only
Sections listed are for
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart8175M1:00 pm - 3:10 pmPiccin COnlineOnline1.00Ended2417706/15-08/038/3/2020Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart8765T1:00 pm - 3:10 pmCason JOnlineOnline1.00Ended24101406/16-08/048/4/2020Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 8660MT8:30 am - 10:00 amBurgett CSanta RosaNCDF1.00Cancelled300006/22-07/287/28/2020Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 The above section is offered at the county jail and is restricted.