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Intro to Food Service Sanitation
SANITA/SAFETY
CLASS CODE: CA 120 CREDITS:  2
DIVISION: EDUCATION & HUMAN DEVELOPMENT
DEPARTMENT: HOME & FAMILY EDUCATION
GENERAL EDUCATION: This course does not fulfill a General Education requirement.

CATALOG DESCRIPTION: Introductory course in the principles of food microbiology, and food borne illness from a foodservice management perspective. The HACCP procedure is used for developing food safety measures.
DESCRIPTION: Introductory course in the principles of food microbiology, and food borne illness from a foodservice management perspective. The HACCP procedure is used for developing food safety measures.
TOPICS: Providing safe food; Handling a crisis; Biological hazards; Chemical and physical hazards; Employee food-safety training; Purchasing/receiving food; Keeping food safe in storage; Protecting food during preparation and service; Principles of HACCP; Sanitary facilities and equipment; Cleaning and sanitizing; Integrated pest management; Food-safety regulations and standards; Fire safety; Review for certification exam; CPR and first aid training
OBJECTIVES: At the completion of this class the student should be able to:
1. Assess sanitation and food safety needs in the foodservice operation.
2. Implement a food sanitation and safety program in foodservice operations using the HACCP method.
3. Develop and implement a food safety training program for foodservice employees.
4. Develop and implement a cleaning program to maintain sanitary facilties.
5. Identify and describe federal and state agencies responsible for food safety in the United States.
REQUIREMENTS: Inservice presentations; On-line chapter assessments; In-class assessments; Food borne illness outbreak abstract;ServSafe Certification Exam; CPR trained
PREREQUISITES: Culinary Arts Major
OTHER:
EFFECTIVE DATE: August 2001