MAUI COMMUNITY COLLEGE
COURSE OUTLINE
1.
2.
ALPHA & NUMBER
Culinary Arts 112
COURSE TITLE
Sanitation and Safety
NUMBER OF CREDITS
2
DATE OF OUTLINE
September 24, 2007
COURSE DESCRIPTION
Studies and applies the principles and procedures of
sanitation and safety in the hospitality industry.
Includes the study of food-borne illnesses, biological,
chemical, physical hazards, and cross-contamination
as they may occur during the flow of food.
Introduces HACCP (Hazard Analysis Critical Control
Point) and other sanitation and safety programs.
Covers safety issues and OSHA (Occupational Safety
and Health Administration) guidelines and standards
as they apply to the hospitality industry.
Note: Instructors of this course MUST hold ServSafe
certification by the National Restaurant Association
Educational Foundation or other certifications as
accepted by the American Culinary Federation.
3.
CONTACT HOURS/TYPE
2 hours lecture
4.
PRE-REQUISITES
Placement at ENG 22; or consent
C0-REQUISITES
N/A
RECOMMENDED PREPARATION
APPROVED BY: ___________________________________ DATE: ____________________
5.
GENERAL COURSE OBJECTIVES:
This course is designed to teach scientific principles underlying good sanitation practices.
Students will evaluate the impact of the basic principles of sanitation and safety in a food
service operation to practice safe food handling and protect the health of the consumer.
Students will study types of food contamination and use problem solving and critical
thinking skills to analyze current sanitation issues, develop a sanitation/safe food-handling
plan upholding industry standards for a food service operation. Students will demonstrate
and practice good safety, personal hygiene and health habits in all settings.
6.
SPECIFIC COURSE OBJECTIVES, COMPETENCIES AND STUDENT LEARNING
OUTCOMES. For assessment purposes, these are linked to #7. Recommended Course
Content.
On successful completion of this course, students will be able to:
a. identify the critical control points during all foodhandling processes as a method for
minimizing the risk of foodborne illness (HACCP system);
b. identify microorganisms which are related to food spoilage and foodborne illnesses;
describe their requirements and methods for growth;
c. describe symptoms common to foodborne illnesses and how those illnesses can be
prevented;
d. demonstrate good personal hygiene and health habits;
e. use acceptable procedures when preparing potentially hazardous foods to include
time/temperature principles;
f. list the major reasons for and recognize signs of food spoilage;
g. outline the requirements for proper receiving and storage both of raw and prepared
foods;
h. recognize sanitary and safety design and construction features of food production
equipment and facilities (i.e., NSF, UL, OSHA, ADA, etc.);
i. describe types of cleaners and sanitizers and their proper use;
j. review Material Safety Data Sheets (MSDS) and explain their requirements in handling
hazardous materials; discuss right-to-know laws;
k. develop cleaning and sanitizing schedules and procedures for equipment and facilities;
l. identify proper methods of waste disposal and recycling;
m. describe appropriate measures for insects, rodents and pest control eradication;
n. conduct a sanitation self-inspection and identify modifications necessary for compliance
with standards;
o. list common causes of typical accidents and injuries in the foodservice industry and
outline a safety management program;
p. demonstrate appropriate emergency policies for kitchen and dining room injuries;
q. describe appropriate types and uses of fire extinguishers used in the foodservice areas;
and
r. review laws and rules of the regulatory agencies governing sanitation and safety in
foodservice operations.
7.
8.
RECOMMENDED COURSE CONTENT AND APPROXIMATE TIME SPENT ON
EACH TOPIC. Linked to #6. Learner Outcomes
1 session
Introduction to the course, text, course syllabus including a discussion of
course materials, ServSafe certification, assignments, projects, field trips,
rules, and safety. Begin discussion of food safety’s impact on the operation
2-3 weeks
HACCP, The Microworld; Contamination, Food Allergies, and Foodborne
Illness; The Safe Foodhandler, safety, personal hygiene and health habits
(a, b, c, d, e, f, g)
2-3 weeks
Sanitary and safety design and construction features of food production
equipment and facilities (NSF, UL, OSHA, ADA, etc.) (h)
2-3 weeks
MSDS; right-to-know laws; cleaners, sanitizers and proper usage (i, j, k)
2-3 weeks
Waste disposal, recycling; insect, rodent and pest control and eradication (j, k,
l, m)
2-3 weeks
Accidents, injuries; emergency policies/procedures; safety management
programs (o, p, q, r)
2-3 weeks
Sanitation and safety self-inspections, sanitation management programs (n, o,
p, q, r)
TEXT AND MATERIALS, REFERENCE MATERIALS
Appropriate text(s) and materials will be chosen at the time the course is offered from those
currently available in the field. Examples include
Serve Safe Essentials, National Restaurant Association-Ed. Inst.
Serving Safe Food, Certification Coursebook, National Restaurant Association-Ed Institute
9.
RECOMMENDED COURSE REQUIREMENTS AND EVALUATION
Specific course requirements are at the discretion of the instructor at the time the course is
being offered. Suggested requirements might include, but are not limited to
10-50%
Written quizzes, midterm(s) and/or a final exam covering lectures,
discussions, presentations, lab activities, field trips, guest speakers, and
reading assignments
5-30%
Research and Reports
10.
10-30%
Reading related articles and/or watching programs on related issues in the
media (including newspapers, video, magazines, journals, web-based
materials, etc.) and writing summaries and reactions
0-20%
Reading text assigned materials and answering discussion questions
5-20%
Participation in class discussions, group and individual oral reports
5-20%
Experiments and activities
10-20%
Projects, reports, assignments
5-10%
Punctuality, attendance, and participation
METHODS OF INSTRUCTION
Instructional methods will vary considerably with instructors. Specific methods will be at
the discretion of the instructor teaching the course and might include, but are not limited to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
m.
n.
o.
p.
q.
quizzes and other tests with feedback and discussion;
field and practical exams and problem identification;
lectures and class discussions;
research;
problem solving;
oral reports and other student presentations;
activities including experiments, data analysis and other activities;
field trips including field notes, activities, observations, and data collection;
guest speakers;
group activities;
games and simulations;
homework assignments such as
- reading, or watching, and writing summaries and reactions to sanitation-related
issues in the media including newspapers, video, magazines, web-based material,
and other sources;
- reading text and reference material and answering discussion questions;
web-based assignments and activities;
reflective journals;
group and/or individual research projects with reports or poster presentations;
study logs and study groups;
other contemporary learning techniques (such as problem-based learning,
investigative case-based learning, field experience, etc.)