Food Safety and Sanitation
This comprehensive course will cover the principles and practices of food safety and sanitation that are essential in the hospitality industry for the protection and well-being of staff, guests and customers. The course will provide a systems approach to sanitation risk management and the prevention of food contamination by emphasizing the key components of the Hazard Analysis Critical Control Point (HACCP) food safety system. After successful completion of this course, students will be prepared to meet the requirements of state and national certification exams.
- Facing up to the Importance of Food Safety: This unit introduces students to methods of safely handling food, both in the kitchen and throughout food facilities, as well as good practices for personal hygiene for food handlers.
- Food Travel Path: The Flow of Food Through the Operation: This unit teaches how managers examine the flow of food, identify the types of food that are at risk of contamination, and then establish critical control points in the flow of food to apply the Hazard Analysis Critical Control Point (HACCP) process during the receiving, storing, preparing, holding, and serving processes.
- Clean and Sanitary Facilities and Equipment: Clean and sanitary facilities and equipment are basic components in any HACCP system. In unit, students learn how to maintain cleanliness by establishing a master schedule of when different facilities are cleaned and stocked with proper supplies, who will do it, and what constitutes cleanliness. Students will also learn about proper handling of cleaning supplies.
- Accident Prevention and Crisis Management: Students will learn that an important role of the foodservice manager is to look closely at the facility, the equipment, and employee behavior to identify safety hazards. Students will also learn about the types of injuries that may occur in a foodservice establishment and how to prepare for them. Compliance with OSHA standards will also be covered.
- Sanitation Management: Students will learn that to successfully implement a training program, the manager must assess and analyze the training needs of employees by looking at critical control points and making sure there are written directions for each procedure and that each employee is fully aware of his or her responsibilities. Students will also learn about different management roles in a food service facility as well as about the different types of food styles a restaurant may serve.