This course introduces the theory and practice of sanitation and safety and their relationship to the hospitality industry. Topics include the study of food-borne illnesses; biological, chemical and physical hazards; and cross-contamination as they may occur during the flow of food, personal hygiene, sanitation and safety regulations and the use and care of equipment. Hazard Analysis Critical Control Point (HACCP) and OSHA (Occupational Safety and Health Administration) guidelines and standards as they apply to the hospitality industry will be introduced. The student will be prepared to take the National Restaurant Association Sanitation Certification exam upon completion of this course.
(A requirement that must be completed before taking this course.)
Upon successful completion of the course, the student should be able to:
- Analyze kitchen conditions to uncover possible relationships to food borne illness.
- Identify food borne illnesses, their symptoms, and causes.
- Characterize factors affecting the growth and development of organisms causing food borne illness (e.g., time, temperature, and pH).
- Assess sanitary hazards resulting from procedures, hygiene, equipment, pest control, receiving, or storage practices in a food preparation environment.
- Apply preventive measures to minimize the risk of food borne illness.
- Outline management's responsibilities for training employees in safe food handling techniques.
- Interpret sanitation and food safety regulations.
| ||102||113735||Culinary Sanitation|| ||2||Musto S|| ||25/30/0||Open||
| ||102||113715||Culinary Sanitation|| ||2||Sebold L|| ||21/30/0||Open||
| ||102||113734||Culinary Sanitation|| ||2||Musto S|| ||27/30/0||Open||
| ||102||113717||Culinary Sanitation|| ||2||Sebold L|| ||20/30/0||Open||