Sanitation and Safety

This course will be the first formal introduction to the most important aspect of food preparation: sanitation. Sanitation involves protecting the public health through proper employee personal hygiene, purchasing, storing and cooking, and storage of leftovers. Sanitation and proper food handling are critical factors contributing to a professional kitchen. The health aspect of this course will include the prevention of disease through food by bacteria, parasites, insects and rodents. The course will also be concerned with the operating methods of ware-washing according to public sanitary codes. Another area of the course will discuss the proper housekeeping methods of food preparation and related food areas. The Food Code and HACCP system will also be studied. Usually offered Fall and Spring semesters.

This is a non-credit, workforce development course — a lower-cost way to build practical skills without enrolling in a full degree program. It's a good fit for anyone changing careers, brushing up on skills for a current job, or exploring the subject before committing to a credit-bearing program.

Coursework is delivered online through SUNY Niagara's learning platform and runs the length of the semester, with topics building week to week. Upon successful completion, students receive a Certification of Completion to document their coursework.