This course is a dual credit course with MCC’s Sanitation and Safety. This class teaches students about sanitation and safety in a commercial kitchen. The course covers the characteristics and causes of food-borne illnesses and how to prevent unsanitary conditions. Students also learn the steps for implementing a Hazard Analysis and Critical Control Points (HACCP) program. On completion of this course, students should be prepared to take the Illinois Food Service Sanitation Certificate exam. Food Handler test will be a requirement to pass this course. Cost TBD, fundraising opportunities available.