HOSP106 Safety and Sanitation
Department of Business and Innovation: Hospitality and Tourism Management
- I. Course Number and Title
- HOSP106 Safety and Sanitation
- II. Number of Credits
- 2 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- V. Other Pertinent Information
- 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 can earn ServSafe Food Protection Manager and ServSafe Allergens certifications.
- VII. Required Course Content and Direction
Course Learning Goals
- Identify and explain governmental standards of food safety and sanitation;
- Describe and discuss key concepts in food safety and sanitation, including microorganisms and pest control;
- Identify allergens in food service; and
- Select and describe effective strategies for addressing employee training, equipment purchasing and integrated pest management.
Planned Sequence of Topics and/or Learning Activities
- Governmental standards of food safety and sanitation
- Contamination and foodborne illness
- Identifying food allergens and preventing cross-contact
- 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 for required textbook.