DESCRIPTION

The basic principles of food safety and sanitation and the application of these principles in a food service operation.  Includes instruction on sanitation regulations and personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, development of a comprehensive cleaning and sanitizing program to prevent foodborne illnesses, and basic concepts of workplace safety.  Upon completion students will be prepared to take a nationally recognized exam.

Objectives

Upon completion of the course, students will be able to:

1. State the potential economic impact and distress caused by food borne illness.
2. State the importance of food safety and sanitation as the basis for preventing food borne illness.
3. Identify and describe the characteristics of potentially hazardous foods.
4. Define the food safety terms: contamination, food borne illness, and outbreak.
5. Identify the populations especially at risk of contracting a food borne illness.
6. Identify the three classes of food borne illness and discuss how each causes disease.
7. Identify the major types of potentially hazardous foods and the risk factors common to these foods.
8. Describe methods to prevent biological, physical, and chemical contamination of food.
9. Determine when to accept and reject different types of foods based on proper purchasing and receiving procedures.
10. Calibrate thermometers and demonstrate correct use.
11. Recognize codes and symbols used to designate food products that have been inspected by governmental agencies and coming from approved sources.
12. Explain the importance of purchasing and storage management in relation to sanitary food service.
13. Describe proper storage of foods to prevent cross contamination and maximize safety.
14. Describe time and temperature controls in each step of the flow of food including defrosting, cooking, holding, and serving.
15. Demonstrate methods of preventing food-borne illness based on poor personal hygiene and hand contact.
16. List the characteristics of materials, designs of facilities, and equipment for sanitary operation.
17. Demonstrate principles and proper procedures for sanitizing various materials, equipment, and utensils by both manual and mechanical means.
18. Identify ways to prevent pest infestation and methods of pest elimination.
19. Describe the roles and activities of the government offices involved in safe food production, distribution, and marketing with respect to controlling food-borne illnesses.
20. Describe HACCP (Hazard Analysis Critical Control Point System) in various food handling/service operations.
21. Identify common safety hazards.
22. Describe how to prevent and treat various accidents that can occur in foodservice and list emergency procedures.
23. Maintain high standard of personal cleanliness and hygiene.

FOR MORE INFORMATION

email: hfortkamp@santarosa.edu