This food safety course provides practical training in safe food handling, sanitation, and the Hazard Analysis Critical Control Point (HACCP) program, for all food service personnel. Training will be provided in a food production and service setting. This course will reinforce concepts introduced in the Introduction to Safe Food Handling Theory course and enhance organizational skills. Applications will include detailed practice in set up and maintenance of work areas, and sanitation procedures. This course will ensure that students have mastered the skills to prepare and serve safe food.