Safety, sanitation, and proper equipment management issues in the food service industry. In-depth coverage of industry-based sanitation and safety standards that prevent contamination and food-borne illness, forestall on-the-job accidents and injuries of workers, and preclude equipment misuse and damage. Disaster planning fire prevention, and basic first aid procedures are highlighted. Special emphasis on the local, state, and federal agencies and programs - such as OSHA, HACCP, and Serv-Safe - having regulatory oversight in food service workplaces. (C-ID HOSP 110) Transfer: CSU
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