CULA 105 - Food Service Sanitation

Credit(s): 1

This course provides a thorough understanding of sanitation as it relates to the production, service, and management of a food service facility. It covers microorganisms, food borne illness, their causes and preventions, and food service workers’ responsibilities in maintaining safety and public health. This class meets the necessary requirements of the National Restaurant Association’s ServSafe Sanitation Certification. (Fall Semester)

Course Learning Outcomes

Have a working understanding of food service sanitation, including the Hazard Analysis Critical Control Point (HACCP) system and be able to set up or adapt a seven-point HACCP system to any type of food service operation.
Identify and discuss the main types of food contamination, identify foods most likely to be contaminated and recognize how foods become contaminated.
Discuss how bacteria reproduce and grow, discuss the factors needed for bacterial growth and be able to discuss how to prevent and inhibit such reproduction and growth.
Describe the link between personal hygiene and food borne illness and be able to set up basic standards for personal hygiene.
Set up and employ proper purchasing, receiving and storage standards and procedures.
Describe a well-designed restaurant, including attention to, among others, equipment selection, lighting, ventilation, and cleanability.
Supervise cleaning and sanitizing of a food service operation, train employees to handle cleaning supplies and organize and monitor a cleaning program.
Set-up an integrated pest management program.
Understand the roles of federal, state, and local regulatory agencies.