HRIM105 Sanitation and Safety (Certification Course)
Department of Business Studies: Chef Apprenticeship
- I. Course Number and Title
- HRIM105 Sanitation and Safety (Certification Course)
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- 2250 minutes
- IV. Prerequisites
- V. Other Pertinent Information
- Beginning Fall 2018, this number of this course is HOSP105.
- VI. Catalog Course Description
- This course provides an overview of the emerging issues in governmental standards of food safety and sanitation. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for, and take an industry recognized food safety and sanitation certification test.
- VII. Required Course Content and Direction
Course Learning Goals
- Identify and explain governmental standards of food safety and sanitation;
- Understand and discuss key concepts in food safety and sanitation, including microorganisms and pest control; and
- Use and apply understanding to various practical concepts, including employee training, equipment purchasing and integrated pest management.
Planned Sequence of Topics and/or Learning Activities
The following topics are presented:
- Governmental standards of food safety and sanitation
- Contamination and foodborne illness
- Employee training
- Equipment purchasing
- Integrated pest management
- Sanitation management
Assessment Methods for Course Learning GoalsExams, quizzes, classroom exercises, class or online participation, and/or projects as specified by the area faculty and described in the individual instructor's syllabus are utilized.
Reference, Resource, or Learning Materials to be used by Student:See course syllabus.
Review/Approval Date - 3/99; Core Goals/Objectives added 4/04; Revised 12/18/2015