DESCRIPTION

Basic principles of sanitation and safety and the applications of these principles to a food service operation. Emphasis on the supervisor's responsibility to maintain a sanitary and safe work environment.  

Objectives

Students will be able to:

1. Apply food safety best practices based on the FDA guidelines.
2. Explain kitchen safety based on OSHA guidelines.
3. Describe the food safety responsibilities of the food service manager or person in charge.
4. Design a comprehensive kitchen cleaning and sanitizing program to prevent foodborne illnesses and comply with all applicable federal, state, and county regulations.
5. Apply the principles of microbiology to every step of the food service process (purchasing, storage, preparation, and service) using Hazard Analysis Critical Control Points (HACCP) principles.
6. Evaluate techniques to motivate and supervise employees to practice good sanitation and safety habits.

FOR MORE INFORMATION

email: gberry@santarosa.edu