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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. |
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| 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 | ||