May 21, 2022
HCM 100 - Sanitation & Safety Credits: 2
Lecture Hours: 2
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
Principles and methods of sanitation safety and equipment. Equipment selection and facilities planning. Also includes preventive maintenance.
- Assess safe food
- Define food borne illness.
- Describe growth patterns and environmental needs of bacteria.
- List and describe symptoms common to food-borne illness and list ways these illnesses can be prevented.
- Summarize and identify pathogens, bacteria, viruses, parasites,fungi and biological contaminants.
- Compare contamination and identify food borne illnesses.
- Summarize and identify biological hazards.
- Describe and identify chemical hazards.
- Summarize and identify physical hazards.
- Identify microorganisms which are related to food spoilage and food-borne illnesses; describe their requirements and methods of growth.
- List and describe symptoms common to food-borne illnesses and list various ways these illnesses can be prevented.
- List the major causes of food spoilage.
- Compare & Contrast the fundamentals of good personal hygiene.
- Summarize standards and policies.
- Identify management’s responsibility.
- Analyze and discuss the flow of food.
- Recognize purchasing and receiving programs.
- Identify proper methods of storage.
- Review methods of preparation.
- Describe methods of services.
- Evaluate cleaning and sanitizing procedures.
- Describe types of cleaners and their proper use.
- Describe types of sanitizers and their proper use.
- Describe and identify different types of dishwashing methods.
- Critique safe facilities and equipment.
- Describe designing a safe operation.
- Describe equipment selection.
- Review installing and maintaining kitchen equipment.
- Identify MSDS requirements and handling, right-to-know-laws.
- Recognize waste disposal and recycling programs.
- Identify fire extinguishers and their uses.
- Judge integrated pest-management programs.
- Describe appropriate measures for insect, rodent and pest control eradication.
- Describe food service inspection visits with PCO.
- Evaluate the seven HACCP principles and the critical control points during which all food handling processes as a method for minimizing the risk of food-borne-illness.
- Explain active managerial control.
- Review crisis management plans.
- Choose prevention and emergency management plan.
- Identify and describe a common cause of typical accidents and injuries and outline a safety management plan.
- Assess food safety regulations and standards.
- Review laws and rules of the regulatory agencies governing sanitation and safety in food service operations.
- Identify food bio-terrorism laws and RFID technology and the impact these regulations and technology have on food safety and sanitation.
- Review a training program.
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