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SANITATION & SAFETY

Course Code:
HRIM 110
Active Term:
Fall Term
/ All Years
Course Description:
This course will expose the student to the basic principles of sanitation and safety as they apply to the food service industry. Upon successful completion of the course, each student will receive a certificate from the National Registry of Food Safety Professionals signifying that he/she is NRFSP certified. Must be a declared HM major. Instructor permission. 2 credits.
Credit:
2
Instruction methods:
Lecture
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