Dec 06, 2022  
College Catalog 2021-2022 
    
College Catalog 2021-2022 [ARCHIVED CATALOG]

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

Objectives:

  1. Describe microorganisms, their requirements and methods for growth.
  2. Recognize signs of food spoilage and contamination
  3. Define the Hazard Analysis Critical Control Point (HACCP) for all food handling processes.
  4. 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:

  1. Differentiate temperature requirements and variances
  2. Identify time restrictions for exposure
  3. 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:

  1. Implement proper methods of waste disposal
  2. Determine opportunities for recycling.
  3. 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:

  1. Describe appropriate types and uses of fire extinguishers in a foodservice area.
  2. 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:

  1. Define OSHA regulations
  2. Explain NSF criteria
  3. Practice ADA compliancy
  4. Utilize Safety Data Sheets (SDS) when handling hazardous materials
  5. 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:

  1. Introduction to food safety and the importance of safe food handling
  2. PIC (Person in Charge) is defined and discussed; staff training methods are identified
  3. Food borne illnesses; disease causing organisms
  4. Personal hygiene
  5. Food sources; reputable and reliable suppliers
  6. Food preparation (risk factors of food holding and cooking temperatures)
  7. Active managerial control and HACCP (Hazard Analysis & Critical Control Points); eliminating hazards of food borne illness
  8. Mid-term exam
  9. Develop a specific SOP (Standard Operating Procedure) in the event of a specific emergency
  10. Tour a kitchen looking at the design components
  11. Proper pest control and elimination techniques
  12. Michigan Food Law, ACT 92 of the P.A. of 200 as amended
  13. Final Exam
  14. 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



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