Northeast Wisconsin Technical College
10-316-118 060769 Principles of Sanitation
Outline of Instruction

Course Information
Description10-316-118 PRINCIPLES OF SANITATION service sanitation principles of contamination/food borne illness with National Restaurant Association ServSafe Certification testing included. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate).
Total Credits1
Prior Learning Assessments
Course Competencies
  1. Identify factors associated with foodborne illness.
  2. Identify proper procedures to receive, store, prepare, hold, and serve food to prevent contamination.
  3. Determine proper maintenance, cleaning and sanitizing procedures related to food service operations.
  4. Examine federal, state and local regulations relative to food service sanitation.
  5. Prepare for ServSafe certification exam.