This course includes the study of food borne disease, transmission of diseases to food by biological, chemical, and physical means. The course presents the student of sanitation in relation to the purchase, storage, preparation, and service of food. It includes the safety of the food environment from the food handler to the facilities, equipment, cleaning, training, and accident prevention. It provided the food service manager with the necessary information for managing a sanitary and safe facility to meet the federal, state, and local regulations for the industry.