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Aug 06, 2025
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RHT 133 - Food Sanitation
Applied food service sanitation procedures in the food handling functions of purchasing, storage, preparation, and service. Hazard Analysis Critical Control Points (HACCP) covered. Upon completion, students eligible for national and Ohio certification in Food Safety. 2 lec.
Credit Hours: 2
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts.
Formerly: HCFN 133
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