CULH 1155 - Sanitation

Credit Hours: 2.00

Prerequisites: None

(formerly CULH 1150)

CULH 1155 is designed for supervisory personnel in Michigan food service establishments. Course content includes basic microbiology, safe food handling techniques, good hygienic practices, pest control, employee training, and the Michigan State law governing food service establishments. Upon successful completion, a student may earn Educational Foundation Certification credits for the National Restaurant Association ManageFirst(TM) program, and also satisfy a certification requirement for the American Culinary Federation.

Billable Contact Hours: 2

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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will be able to identify causes of food-borne illnesses.

Objectives:

Describe microorganisms, their requirements and methods for growth.
Recognize signs of food spoilage and contamination
Define the Hazard Analysis Critical Control Point (HACCP) for all food handling processes.
Implement food spoilage prevention methods

Outcome 2: Upon completion of this course, students will be able to demonstrate acceptable procedures when preparing potentially hazardous foods.

Objectives:

Differentiate temperature requirements and variances
Identify time restrictions for exposure
Exhibit good personal hygiene and health habits

Outcome 3: Upon completion of this course, students will be able to identify sustainable practices and methods.

Objectives:

Implement proper methods of waste disposal
Determine opportunities for recycling.
Describe appropriate measures for insect, rodent, and pest control

Outcome 4: Upon completion of this course, students will be able to demonstrate appropriate emergency policies for kitchen and dining room.

Objectives:

Describe appropriate types and uses of fire extinguishers in a foodservice area.
Define blood-born pathogen risks, prevention, and sanitation

Outcome 5: Upon completion of this course, students will be able to apply the laws and rules of the regulatory agencies governing sanitation and safety in a foodservice operation.

Objectives:

Define OSHA regulations
Explain NSF criteria
Practice ADA compliancy
Utilize Safety Data Sheets (SDS) when handling hazardous materials
Discuss right-to-know laws

COMMON DEGREE OUTCOMES (CDO)
• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES

COURSE CONTENT OUTLINE
Session and Topic:

Introduction to food safety and the importance of safe food handling
PIC (Person in Charge) is defined and discussed; staff training methods are identified
Food borne illnesses; disease causing organisms
Personal hygiene
Food sources; reputable and reliable suppliers
Food preparation (risk factors of food holding and cooking temperatures)
Active managerial control and HACCP (Hazard Analysis & Critical Control Points); eliminating hazards of food borne illness
Mid-term exam
Develop a specific SOP (Standard Operating Procedure) in the event of a specific emergency
Tour a kitchen looking at the design components
Proper pest control and elimination techniques
Michigan Food Law, ACT 92 of the P.A. of 200 as amended
Final Exam
Students take the ServSafe Exam

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088