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. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
None
Corequisites
None
V. Other Pertinent Information
Sanitation and Safety is intended to be the basic course in food safety and sanitation. It is designed for students who buy, store, prepare, sell or serve food products to the public. With the increased number of foodborne illness outbreaks, (and often required by law) that foodservice workers know the steps necessary to take to safeguard the health of their customers. To achieve this, students must understand principles as diverse as microorganisms, employee (group environment) training, equipment purchasing, pest control, cleaning and sanitizing, and other related subjects.

Upon successful completion of this course the student will have the basic knowledge necessary to purchase, store, prepare, sell and serve safe food products. This basic knowledge will be validated by a requirement that students are able to demonstrate knowledge of food safety by passing (with a score of 75% or better) a nationally recognized test covering food safety and sanitation.
VI. Catalog Course Description
Governmental standards of Food Safety and Sanitation with emerging issues are reviewed. Students who complete the course successfully receive an industry recognized food safety certificate.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. Explain what safe food is and how to provide it.
    2. Explain how bacteria, viruses, fungi, and parasites live and reproduce in food.
    3. Explain how food becomes contaminated.
    4. Identify various food-borne illnesses and their probable causes.
    5. Hire and train safe food handlers.
    6. Establish an HACCP Food Safety System.
    7. Purchase and receive safe food.
    8. Keep food safe in storage.
    9. Protect food in preparation and serving.
    10. Specify and design sanitary equipment and facilities.
    11. Demonstrate cleaning and sanitizing of equipment and facilities.
    12. Organize a cleaning program.
    13. Establish an integrated pest management program.
    14. Establish an accident prevention program.
    15. Explain crisis management.
    16. Discuss present food safety and sanitation laws and relate these laws to every day business procedures.
    17. Work effectively in a group environment and develop cooperative relationships through the production of an "employee/student training presentation."

    Core Learning Goals and Objectives:
    Category III: Collaboration
      The student will be able to:
      1. identify and practice elements of effective group process
      2. practice effective small group communication skills.
      3. resolve conflicts/make decisions effectively.
      4. honor commitments made to the group.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. The Sanitation Challenge
      1. Providing Safe Food
      2. The Microworld
      3. Contamination and Foodborne Illness
      4. The Safe Foodhandler
    2. The Flow of Food Through the Operation
      1. Establishing the Foodservice Safety System
      2. Purchasing and Receiving Safe Food
      3. Keeping Food Safe in Storage
      4. Protecting Food in Preparation and Serving
    3. Clean and Sanitary Facilities and Equipment
      1. Sanitary Facilities and Equipment
      2. Cleaning and Sanitizing
      3. Organizing a Cleaning Program
      4. Integrated Pest Management
    4. Accident Prevention and Crisis Management
      1. Accident Prevention and Action for Emergencies
      2. Crisis Management
    5. Sanitation Management
      1. Dealing with Sanitation Regulations and Standards
      2. Employee Sanitation Training

    Category III: Collaboration
      The student will be able to:
      1. identify and practice elements of effective group process.
      2. practice effective small group communication skills.
      3. resolve conflicts/make decisions effectively.
      4. honor commitments made to the group.
  3. Assessment Methods for Core Learning Goals:

  4. Reference, Resource, or Learning Materials to be used by Students:

    See course outline for required textbook. Departmentally selected textbook. Details provided by the instructor of each course section.
VIII. Teaching Methods Employed
  1. Lecture
  2. Case Studies
  3. Current Events
  4. Video Case Studies
  5. Student Project
  6. NRA Certification Test

Review/Approval Date - 3/99; Core Goals/Objectives added 4/04