HSC 406 - Food Safety and Consumer Protection

Units: 3
When Offered: Fall
Principles and techniques of quality assurance for food preparation and prevention of food-borne diseases. Sanitary and safe preparation, storage, transportation, and handling of foodstuffs and products both commercially and residentially. Criteria and practical methodology of inspection and surveillance techniques, facilities design, and plan checking. Performance criteria for food handlers, with application to environmental techniques in education, enforcement, and consultation.
Prerequisite(s): HSC 312