CHEF 1205 Sanitation and Safety

Credit:  2 (2 lecture)

 

 

Course Description:

 

A study of personal cleanliness, sanitary practices in food preparation; causes, investigation, control of illness by food contamination; (Hazard Analysis Critical Control Points); and workplace safety standards.

Prerequisites: None

 

 

Course Goals:

 

1. Recognize the reasons for managing a sanitary food service operation.
2. Define the terms food borne illness and outbreak.
3. Define sanitation.
4. Describe the role of the food service manager in sanitation
5. List and describe the general types of microorganisms of concern to the food service manager.
6. Recognize the fundamental relation of these microorganisms to food borne illness.
7. Describe the basic environmental conditions that encourage the growth of microorganisms.
8. Identify the three major types of hazards responsible for foodborne illnesses.
9. Distinguish between a foodborne infection and intoxication.
10. Describe the typical routes of contamination and cross contamination of foods as well as the major methods of controlling foodborne illness.
11. Describe symptoms and causative agents in outbreaks of foodborne illness.
12. Identify foods most commonly involved in outbreaks of foodborne illness.
13. Recognize some of the unsafe food handling practices that contribute to the contamination and spread of disease.
14. Describe the governmental food grading and inspection services designed to ensure a safe food supply.
15. Detect specific signs of spoilage, poor sanitation, or hazards in food supplies.
16. List the major sanitary features desired in freezers, refrigerators, and dry storage areas.
17. Describe the major requirements for sanitary storage of various kinds of foods.
18. Identify actions necessary to prevent contamination of foods being prepared, held and served.
19. Describe the importance of and methods for keeping food out of the temperature danger zone whenever possible.
20. Identify the factors of personal cleanliness essential for food service workers.
21. Name the basic elements of a program of good hygiene and safe food handling practices.
22. Recognize those aspects of food handler cleanliness requiring policies and riles by the food service establishment.
23. Define the basic technical terms pertaining to food service cleaning and sanitizing.
24. Identify general standards recommended or required for cleanliness and sanitation in food service operations.
25. Describe the major actions required of food service establishments to maintain cleanliness and sanitation in an establishment.
26. Identify the construction and installation features that promote cleanliness and sanitation in an establishment.
27. Name typical tools, materials, and methods for effective cleaning and sanitizing.
28. Identify primary factors to be considered, and procedures to use, in developing and supervising a cleaning program for your establishment.
29. Name the pests that are likely to infest a typical food service facility and identify the conditions that encourage these pests to enter, live and multiply.
30. Explain the most suitable methods for effective but safe control of each class of pest.
31. Recognize safety hazards in your own facility and understand some basic procedures for eliminating those hazards and preventing accidents.
32. Identify procedures for handling emergencies that do occur.
33. List the essential features of a sanitation training program for the employees of your establishment.
34. Describe ways to conduct the training program so as to be most effective and obtain maximum benefits.
35. List advantages and disadvantages of each of the methods of training food service workers in sanitation.
36. Prepare and evaluate training objectives for food service sanitation programs.
37. Recognize how to inspect your establishment from a customer’s viewpoint.
38. Identify the public and private organizations concerned with food service sanitation, their role and responsibilities and the ways in which they can help the food service operator.

 

SCANS:

 

1.      Interpersonal Skills – Working on Teams – In this course, students work in teams on a group project to create a training program to teach new employees keeping the kitchen equipments clean.

2.      Basic Skills – Reading – In this course, students are required to read the assigned chapters by being prepared for the question and answer and in class discussions at the beginning of each class.

3.      Personal Qualities – Self-Management – In this course, students will set priorities through maintaining a proper schedule by completing assignments on time.

 

 

INSTRUCTOR: Chef Jeff Inman

832-226-1229

[email protected]

 

Textbook information:

 

ServSafe course book published by Education Foundation of the National Restaurant Association Seventh edition

 

Lab requirement: None

 

 

STUDENTS WITH DISABILITIES:

 

Students who require reasonable accommodations for disabilities are encouraged to report to Room 102 SJAC, or call (713)718-6164 to make necessary arrangements.  Faculty is only authorized to provide accommodations requested by the Disability Support Services Office.

 

 

ACADEMIC HONESTY:

 

Students are responsible for conducting themselves with honor and integrity in fulfilling course requirements.

 

 

Attendance and Withdrawal Policies:

 

I.                    Attendance:

 

a.       Students are expected to attend all classes ( see college catalog for attendance policy).

b.      Students are responsible for all work missed during an absence.

c.       If a student missed more than two classes, he/she may be withdrawn from the course by the instructor.

 

2.         Withdrawal:

 

It is the responsibility of the student to officially drop or withdraw from a

failure to officially withdraw may result in student receiving a grade of

“F” in the course. A student may officially withdraw in any of the

following ways:

 

A:         Complete an official withdrawal form at the campus he or she is

attending or any other HCCS campus.

 

B.                 Send a letter requesting withdrawal to:

Registrar

Houston Community College System

P.O. Box 667517

Houston, TX 77266-7517

 

 

Course requirement and Grading Policy:

 

A         Testing:

 

Student’s performance will be evaluated through true/false, fill

in the blank and multiple choice questions.  Weekly Quizzes and 3

 

B. Grades:

 

90-100= A

80-89  = B

70-79  = C

60-69  = D

59 or below =F

 

C.          Final Evaluation Criteria

 

Attendance/Participation           1/5

Weekly Homework/Quizzes     1/5

Exam I                                     1/5

Exam II                                    1/5

Exam III                                   1/5

 

MAKE-UP POLICY:

 

Only under special circumstances, which students could not control, and with the instructor’s approval, a make-up exam will be given.