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.

Contact Hours: 2

Center Campus

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, the student will be able to apply the fundamentals of sanitation and food safety practices to run a safe food service establishment.

Objectives: The student will:

Distinguish between federal, state, and local laws affecting the handling and serving of food.
Identify the importance of sanitary practices in food service establishments.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

The graduate can demonstrate how to employ mathematical knowledge.

The graduate can demonstrate how to communicate competently.

The graduate is sensitive to issues relating to a diverse, global society.

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
Corba, David
Dean
Corba, David

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