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Principles of Sanitation

Course Number: 10316118
Credits: 1.00

Course Description

10-316-118 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 Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate).

Course Typically Offered

  • Fall
  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

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.