Course Description:

The lecture portions of this course introduce students to the food safety and sanitation issues facing professionals of the food and beverage industry. The course covers the principles of food microbiology; major foodborne illnesses, standards enforced by regulatory agencies, and applied measures for keeping food safe. Students also able to learn personal hygiene; sanitary practices in food preparation causes investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points), and workplace safety standards.

The objectives of the course:

1.    Understand the role of food safety in a foodservice operation.
2.    Understand the knowledge to prevent food-borne illnesses in the workplace.
3.    Understand the proper standards and procedures for keeping facilities and equipment sanitary.
4.    Understand how to protect food through the purchasing, receiving, and storage process.
5.    Understand the principles of safety and sanitizing, and pest control.
6.    Understand the policies and procedures for safe food handling.

Course Learning Outcomes:

CO-1: Identify the major hazards, sources, and opportunities for contamination in a foodservice operation.
CO-2: Demonstrate the ability to explore and apply proper food handling techniques that will eliminate possible foodborne illness.
CO-3: Demonstrate correct procedures for receiving, preparing, serving and storing food products.
CO-4: Demonstrate proper personal hygiene procedures with regard to food handling.
CO-5: Detect and identify different types of insect pests that invade a foodservice operation and outline the best methods for safe, effective control of pests.
CO-6: Demonstrate the ability to analyze the proper steps in processing food in preparation and servicing.