CULA 1505 Sanitation
This course is designed for industry leaders in food safety training. The student will explore the latest developments, procedures, current government standards and emerging issues in Food Service Sanitation. The student will examine Hazardous Analysis Critical Control Point (HACCP), a cutting-edge system that is the hospitality industry's system-of-choice. The student may obtain ServSafe certification. (1 lect.)
Major Topics
Physical, chemical, and biological contamination and prevention
Professional hygiene requirements
Monitoring time and temperature
Critical control points within the flow of food
Food safety management systems
Safe facilities and equipment
Cleaning and sanitizing procedures
Federal, state, and local agencies responsible for preventing foodborne illnesses
Outcomes
In order to successfully complete this course, the student will:
1. Summarize methods for preventing physical, chemical, and biological contamination.
2. Identify the critical limits for each critical control point.
3. Evaluate food safety programs with active managerial control principles.
4. Compare and contrast a variety of methods to prevent time and temperature abuse throughout the flow of food.
5. Explain the requirements for selecting, using, and maintaining equipment to meet sanitation standards in food service.
6. Demonstrate procedures for cleaning and sanitizing food and non-food contact equipment and surfaces.
7. Compare the functions of the various federal, state, and local regulatory agencies relevant to the food service industry.