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This subject is an introduction to the food safety and sanitation issues in the foodservice industry. It is designed to provide students with theoretical knowledge and practical skills to prevent food contamination during the food preparation and production, distribution and service processes.

On completing the course, students will be able to:

1. Describe requirements of food safety and sanitation practices involved the process of  food preparation and production, distribution and service processes
2. Design process, documents, and techniques used for food safety management system.
3. Apply solutions to food safety management systems in various units of foodservice establishment.

View the Timetable Here