CA 111 - Restaurant Sanitation and Safety

2. Identify the role of foods, people, personal hygiene, and facilities in the problem of foodborne illness, food handling, and preparation.

3. Identify the common foodborne diseases and their symptoms, how to control these illnesses, how food becomes contaminated and the chemical and physical hazards to foods.

4. Understand the “Active Managerial Control” and the “Hazard Analysis Critical Control Point (HACCP)” food safety management systems and how to implement them to control food safety hazards and risk factors.

5. Explain the role of micro-organisms, viruses, molds and yeasts in foodborne disease and the relationship between HACCP and micro-organisms.

6. Recognize the role of management in food protection, equipment, and methods to safeguard foods and the health of the employee.

7. Explain the management of food stocks and methods of storing potentially hazardous foods, the time-temperature principle of food protection, identify the critical control points in preparation, serving, cooling and proper reheating and serving, cross contamination conditions, and identify temperatures for cooking, hot holding, and reheating.

8. Develop a crisis management plan and evaluate such a plan.

9. Discuss pest control management and how to exclude pests.

10. Explain cleaning and sanitizing procedures, including proper use of chemicals and necessary precautions.

11. Explain the desirable physical characteristics for foodservice establishments [with equipment layout and floor plan review], including storage areas, plumbing, ventilation, and garbage and waste disposal.

12. Create, organize, and apply cleaning and sanitizing schedules, including chemical products and tools to be used.

13. Describe state and local sanitation regulations and standards of sanitation.

14. Develop and plan an employee sanitation training program.

15. Clearly and completely state and describe a problem/issue. 

16. Identify the best solution to a problem or issue.

II. Chapter 2: The Microworld

III. Chapter 3: Contamination, Food Allergies, and Foodborne Illnesses

IV. Chapter 4: The Safe Food Handler

V. Chapter 5: Intro to the Flow of Food

VI. Chapter 6: Purchasing and Receiving Safe Foods

VII. Chapter 7: Keeping Food Safe in Storage

VIII. Chapter 8: Protecting Foods During Preparation

IX. Chapter 9: Protecting Food During Service

X. Chapter 10: Principles of a HACCP System

XI. Chapter 11: Sanitary Facilities and Equipment

XII. Chapter 12: Cleaning and Sanitizing

XIII. Chapter 13: Integrated Pest Management

XIV. Chapter 14: Food Safety Regulation and Standards

XV. Chapter 15: Employee Food Safety Training

AV/Slides/DVD: 0-10%

Class activities: 20-30%