CA 111 - Restaurant Sanitation and Safety

Industry Recognized Credential Note:

If you hold a ServSafe Food Manager Certification or Trust 20 Food Protection Manager Certification, please promptly send your certificate to the Secchia Institute for Culinary Education at culinary@grcc.edu.

To receive credit for CA 111, the industry-recognized credential must be officially recorded on your transcript before your first day of class. Plan to ensure this is completed in time.

1. Trace the growth and development of the hospitality and tourism industry from its birth to its present day. Include names of restaurateurs, chefs, and hospitality entrepreneurs that helped to shape our industry in the past and present day [demonstrated through Quizzes]. [ACFEF Section 1 - Intro to Food Service (2)].
2. Evaluate the types of professional career opportunities in the hospitality and foodservice industry with support of guest speakers, field trips and stages [demonstrated through Quizzes]. [ACFEF Section 1 - Intro to Food Service (6)].
3. Discuss and evaluate industry trade periodicals, books, and journals that can contribute to individual growth and learning as they pertain to technical skills [demonstrated through Demonstration and Coaching]. [ACFEF Section 1 - Intro to Food Service (8)].
4. Identify microorganisms, which are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth [demonstrated through Group Work/Quizzes]. [ACFEF Section 2 - Sanitation and Safety (1)].
5. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (2)].
6. Demonstrate good personal hygiene and health habits in a laboratory setting to include hand washing [demonstrated through Demonstration and Coaching]. [ACFEF Section 2 - Sanitation and Safety (3)].
7. Outline the requirements for proper receiving and storage of both raw and prepared foods [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (4)].
8. Identify the Hazard Analysis Critical Control Point (HAACP) during all food handling processes as a method for minimizing the risk of food- borne illness [demonstrated through Worksheets]. [ACFEF Section 2 - Sanitation and Safety (5)].
9. List the major reasons for and recognize signs of food spoilage and contamination [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (6)].
10. Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA ADA, etc.) [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (7)].
11. Review Safety Data Sheets (SDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (8)].
12. Identify proper methods of waste disposal and recycling [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (9)].
13. Demonstrate appropriate emergency policies for kitchen and dining room injuries [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (10)].
14. Describe appropriate measures for insects, rodents and pest control eradication [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (11)].
15. Describe appropriate types and use of fire extinguishers used in the foodservice area [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (12)].
16. Review and apply the laws and rules of the regulatory agencies governing sanitation and safety in a foodservice operation [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (13)].
17. Perform basic math functions to include fractions, weights and measurements [demonstrated through Worksheets]. [ACFEF Section 3 - Business and Math Skills (1a)].
18. Identify tools, small and large equipment used in a professional kitchen and demonstrate proper handling of these items to include safety, sanitation, and storage [demonstrated through Quizzes]. [ACFEF Section 4 - Food Preparation (1)].
19. Utilize safety and sanitation practices when preparing, cooking and serving all food items in the professional kitchen [demonstrated through Quizzes]. [ACFEF Section 4 - Food Preparation (12)].
20. Demonstrate the proper process in cooling, storing, labeling and dating, and reheating food utilizing the proper sanitary procedures when working with all food items [demonstrated through Quizzes]. [ACFEF Section 4 - Food Preparation (13)].
21. Demonstrate how to maximize food freshness, quality, safety and sanitation when serving hot foods and cold foods [demonstrated through Quizzes]. [ACFEF Section 4 - Food Preparation (15)].
22. Explain the design principles and layout of a modern buffet, incorporating sanitation and off-premise catering challenges when feeding quantity foods [demonstrated through Group Work]. [ACFEF Section 5 - Garde Manger (3)].
23. Identify tools, small and large equipment used in a commercial bakeshop and demonstrate proper handling of these items to include safety, sanitation, and storage [demonstrated through Quizzes]. [ACFEF Section 7 - Basic Baking (2)].
24. Utilize safety and sanitation practices when preparing, baking and serving all food items in the professional bakeshop [demonstrated through Quizzes]. [ACFEF Section 7 - Basic Baking (11)].
25. Discuss the flow of goods in a foodservice operation and the role of ordering, receiving and issuing [demonstrated through Quizzes]. [ACFEF Section 8 - Purchasing and Receiving (1)].
26. Identify dry, refrigerated and frozen foods used in a commercial kitchen [demonstrated through Quizzes]. [ACFEF Section 8 - Purchasing and Receiving (3)].
27. Discuss and analyze the importance of sanitation and HACCP procedures that affect receiving and issuing of goods in a foodservice operation [demonstrated through Quizzes]. [ACFEF Section 8 - Purchasing and Receiving (6)].
28. Describe proper techniques of receiving and storing fresh, frozen, and dry proteins, produce, eggs, dairy and dry goods [demonstrated through Quizzes]. [ACFEF Section 8 - Purchasing and Receiving (7)].
29. Explain regulations for inspecting and grading meats, poultry, seafood, eggs, dairy products, fruits and vegetables as outlined by the USDA, National Association of Meat Purveyors, and other governmental regulatory agencies [demonstrated through Quizzes]. [ACFEF Section 8 - Purchasing and Receiving (8)].
30. Explain and demonstrate the proper receiving and issuing procedures for non-food items such as chemicals in a foodservice operation [demonstrated through Quizzes]. [ACFEF Section 8 - Purchasing and Receiving (9)].
31. Receive, store and issue food products utilizing written specs, and proper food handling procedures [demonstrated through Quizzes]. [ACFEF Section 8 - Purchasing and Receiving (11)].
32. Define, describe and explain the importance of a par system when ordering, receiving and storing food, and the terms FIFO and LIFO, and how they are used effectively to maintain proper storage procedures [demonstrated through Group Work]. [ACFEF Section 8 - Purchasing and Receiving (12)].
33. Discuss inventory control procedures to deter theft and spoilage that can affect food costs [demonstrated through Quizzes]. [ACFEF Section 8 - Purchasing and Receiving (14)]
34. Identify common food allergies and determine appropriate substitutions. (i.e. gluten, sugar, lactose free) [demonstrated through Quizzes]. [ACFEF Section 9 - Nutrition (5)].
35. Utilize safety and sanitation practices when preparing, baking and serving all food items in the professional bakeshop [demonstrated through Quizzes]. [ACFEF Section 4 - Basic Baking (11)].

1. Chapter 1: Keeping Food Safe
2. Chapter 2: Understanding the Microworld
3. Chapter 3: Contamination, Food Allergies, and Foodborne Illnesses
4. Chapter 4: The Safe Food Handler
5. Chapter 5: The Flow of Food: An Introduction
6. Chapter 6: The Flow of Food: Purchasing and Receiving Safe Food
7. Chapter 7: The Flow of Food: Storage
8. Chapter 8: The Flow of Food: Preparation
9. Chapter 9: The Flow of Food: Service
10. Chapter 10: Food Safety Management Systems
11. Chapter 11: Safe Facilities and Equipment
12. Chapter 12: Cleaning and Sanitizing
13. Chapter 13: Integrated Pest Management
14. Chapter 14: Food Safety Regulation and Standards
15. Chapter 15: Staff Food Safety Training

• Demonstration/Coaching: 10-20% 
• Group Work/Work Team: 10-20% 
• Oral Questioning:10-20% 
• WorksheetsPractical Performance: 5-10% 
• Quizzes/ExamsStaff Training Projects: 30-40% 

● Attendance Policy

● Student Handbook

 
Equivalent Courses:
None