This beginning course is designed to teach basic food safety principles of personal and institutional sanitation. This includes the proper storage, preparation, and service as well as HACCP, food allergies, regulations and pest managment.
Research for an academic paper requires that students think critically about the sources they use. Are the authors knowledgeable about their topic, and do they provide their credentials? Is the information scholarly or popular? Use this guide to learn more about how to do research, as well as link to useful sources available through the library databases.
