DIT 182 Field Experience: Sanitation and Management of Food Systems

2 Credit Hours • 90 Contact Hours (Internship)

Prerequisite: CUA 101, DIT 121, DIT 123, HWE 100

Offers field experience in the study and application of sanitation principles, food protection, Hazard Analysis and Critical Control Point (HACCP) guidelines, and safety inspections of food preparation equipment and use by employees to meet regulatory guidelines in a foodservice department. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional CDM, CFPP).