Description: This course provides safety and sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined including food preparation, storage, service and the prevention of food contamination. Also covered are the importance of microorganisms, food borne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor's responsibilities in maintaining high standards of these principles. This course is required for all Culinary Arts/Culinary Management students and is to be taken as the first course prior to all other culinary courses or concurrently with the starting sequence of culinary courses. It may be used for national American Culinary Federation (ACF) recertification, and is required for the Dietary Service Supervisor (DSS) certificate offered by the San Diego Mesa Nutrition Department. Students taking this class and passing with a "C" or better will be able to sit for the ServSafe national food safety and sanitation manager certification. ServSafe certification currently qualifies holder as qualified foodhandler in the country of San Diego.