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

Course Type: Intended for Career Preparation

Description: 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.