HCM 100 - Sanitation & Safety

1. Assess safe food 
   1. Define food borne illness.
   2. Describe growth patterns and environmental needs of bacteria.
   3. List and describe symptoms common to food-borne illness and list ways these illnesses can be prevented. 
   4. Summarize and identify pathogens, bacteria, viruses, parasites,fungi and biological contaminants.
2. Compare contamination and identify food borne illnesses. 
   1. Summarize and identify biological hazards.
   2. Describe and identify chemical hazards.
   3. Summarize and identify physical hazards.
   4. Identify microorganisms which are related to food spoilage and food-borne illnesses; describe their requirements and methods of growth.
   5. List and describe symptoms common to food-borne illnesses and list various ways these illnesses can be prevented.
   6. List the major causes of food spoilage.
3. Compare & Contrast the fundamentals of good personal hygiene.
   1. Summarize standards and policies.
   2. Identify management’s responsibility.
4. Analyze and discuss the flow of food.
   1. Recognize purchasing and receiving programs.
   2. Identify proper methods of storage.
   3. Review methods of preparation.
   4. Describe methods of services.
5. Evaluate cleaning and sanitizing procedures. 
   1. Describe types of cleaners and their proper use.
   2. Describe types of sanitizers and their proper use.
   3. Describe and identify different types of dishwashing methods.
6. Critique safe facilities and equipment.
   1. Describe designing a safe operation.
   2. Describe equipment selection.
   3. Review installing and maintaining kitchen equipment.
   4. Identify MSDS requirements and handling, right-to-know-laws.
   5. Recognize waste disposal and recycling programs.
   6. Identify fire extinguishers and their uses.
7. Judge integrated pest-management programs. 
   1. Describe appropriate measures for insect, rodent and pest control eradication.
   2. Describe food service inspection visits with PCO.
8. 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.
   1. Explain active managerial control.
   2. Review crisis management plans.
9. Choose prevention and emergency management plan.
   1. Identify and describe a common cause of typical accidents and injuries and outline a safety management plan.
10. Assess food safety regulations and standards.
    1. Review laws and rules of the regulatory agencies governing sanitation and safety in food service operations.
    2. Identify food bio-terrorism laws and RFID technology and the impact these regulations and technology have on food safety and sanitation.
    3. Review a training program.