Department:    CAHM

 Course #:    123

 Credits:    3

 Variable:     No

 Course Description  

Applied food service sanitation and safety for the food service professional. ServSafeCertificate offered as part of this course.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Identify the critical control points during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system).
2. Identify microorganisms that are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.
3. Describe symptoms common to food-borne illnesses and how these illnesses can be prevented.
4. Identify safe personal hygiene and health habits.
5. Identify acceptable procedures for preparing potentially hazardous foods to include time/ temperature principles.
6. List the major reasons for food spoilage and recognize signs of food spoilage.
7. Outline the requirements for receiving, storage and handling of raw and prepared foods.
8. Recognize sanitary design and construction features of food production equipment and facilities.
9. Classify types of cleaners and sanitizers and their use.
10. Develop cleaning schedule and cleaning procedures for equipment and facilities.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .
5.1 Understand the impact of their own and other’s actions on local/global communities and environments and how those communities/environments affect them in turn.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.1 Identify ethical and healthy choices and apply these personally, socially, academically, and professionally.

Course Contents

1. HACCP system.
2. Identifying microorganisms.
3. Food-borne illnesses: Causes and prevention.
4. Safe food handling.
5. Maintenance and cleaning for prevention of food-borne illness.