CULH 1155 - Sanitation

Credit Hours: 2.00

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

• 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.

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