A study of health and sanitation conditions as well as effective sanitary application measures, types of organisms and adulterates responsible for food contamination and spoilage. Special emphasis is placed on the conditions conducive to the transmittal and methods of preventing the growth of organisms and contaminating food products. The HACCP system of food protection is introduced. Personal hygiene and appearance is a significant part of sound sanitation practices and is stressed throughout the course. The National Restaurant Association's ServSafe® Certification Program is a nationally recognized food safety program, and the students are required to become ServSafe® Certified. Safety procedures and laws are reviewed and practiced in relationship to food and personal safety. Corequisite: CULA 101. (F)