CUL 123 - Safety & Sanitation

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Applied food service sanitation and safety for the food service professional. Provides students with understanding and practice of the principles of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food codes and adherence to them in the food service operation are addressed. The National ServSafe Certificate is part of this course.

Prerequisite: CSS 103 with a D or higher or concurrent enrollment.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Identify the critical control points during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system).
Identify microorganisms that are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.
Describe symptoms common to food-borne illnesses and how these illnesses can be prevented.
Identify safe personal hygiene and health habits.
Identify acceptable procedures for preparing potentially hazardous foods to include time/ temperature principles.
List the major reasons for food spoilage and recognize signs of food spoilage.
Outline the requirements for receiving, storage and handling of raw and prepared foods.
Recognize sanitary design and construction features of food production equipment and facilities.
Classify types of cleaners and sanitizers and their use.
Identify health standards based on US Food and Drug Administration, Washington State, and local health department sanitation and hygiene codes and laws.
PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.

Course Contents

HACCP system.
Identifying microorganisms.
Food-borne illnesses: Causes and prevention.
Safe food handling.
Maintenance and cleaning for prevention of food-borne illness.
US Food and Drug Administration, Washington State, and local health department sanitation and hygiene codes and laws.

Instructional Units: 3