This course explores the scientific rationales of sanitation and safety practices which are enforced for group protection in in- stitutions and food service facilities. Students will recognize the importance of preparing, serving, storing, and holding foods so that they are free of contamination. This course also includes a study of the micro-world, food allergies, food borne illness, safe food handling, cleaning, sanitizing, pest manage- ment, and state, local, and national regulation governing sani- tary food handling practices. are required.