Principles of food-borne illness etiology and transmission; food-borne agents resulting in food spoilage, infections, and poisonings; sanitary, preventive, and managerial practices mandated by public health laws for food service personnel and health inspectors to ensure food safety. Use of fermentation microorganisms in food preparation.
Course ID
121
Department
Subject
Units
2
Notes
Formerly MB 51
Requisites
ADVISE: Readiness for college-level English or ESL 188
Transfer code
CSU
Credit type
Credit/Degree Applicable
Pass/Nopass
P/NP Available
Lecture hours
Lec-35
Has field trips
0