Prerequisite(s): Placement for ENF 3 /ENG 111 or higher, or successful completion of ENF 1 or ENF 2 .

Offered Fall, Spring and Summer Semester

Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of foodborne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hour per week.