Jul 20, 2024  
2017-2018 Undergraduate Catalog 
2017-2018 Undergraduate Catalog [ARCHIVED CATALOG]

HSP 270 Food Sourcing, Selection, Safety, and Sanitation

Fall-Spring Semesters

This course focuses on guidelines for making informed food choices as well as safe food handling and preparation techniques. For the first component, students will analyze nutritional claims and fads, will learn to interpret labels, and will explore the source, farming, and preservation methods of various foods. Students will utilize software to evaluate actual nutrient intake in relationship to an ideal dietary intake. The second component of this course examines the practices and processes associated with preparing and serving food to reduce risk of contamination and illness. Students will learn how to control for common foodborne illness-causing pathogens. Focus will be given to federal, state, and municipal regulations for professional food service operations. This class will prepare students to successfully earn a nationally recognized managers certification in food service sanitation. Prerequisite: HSP 100 , HSP 120 , or by permission of the instructor

3 credit hours