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.

COURSE OBJECTIVES

  • to recognize the reasons for managing a sanitary foodservice operation
  • to understand the root causes of food borne illness and the prevention strategies that minimize the risk of food borne illness
  • to apply an effective food safety management program to meet the demands of consumers
  • to be provided with the necessary food safety knowledge required to successfully secure national certification in food safety management

This course requires that the student:

  • have access to the Internet for external readings
  • be able to visit or contact various foodservice establishments for projects
  • have access to digital camera
  • should purchase a bimetallic stemmed thermometer

State: National, California, Florida, Georgia, New York, North Carolina, Oklahoma, Texas, Utah, Washington
Grade Level: 9, 10, 11, 12
Category: Hospitality & Tourism
Course Length: Semester