CART 121 Food Service Sanitation
January 2012
Instructor
Chris Kefauver, CEC, FMP
Assistant Professor
Office – EC221
Phone – 304-214-8875
ckefauver@wvncc.edu
Office Hours
Tuesday
Wednesday
Thursday
Class Dates and Times
Monday to Thursday
Lecture 10 to 4:15
Text
Serve Safe Course Book 5th edition; National Restaurant
Association – Educational Foundation
8:30 - 10
8:30 – 10
8:30 - 10
Course Description
Topics addressed in this course include sanitation in food service and the role of food
service managers in setting up a program of sanitation; the identification of food-borne
illnesses, including the foods commonly involved, and corrective measures for prevention
of illness and the application of sanitation concepts in the operation of a food service
establishment. Students may receive certification by the Education Foundation of the
National Restaurant Association in sanitation as a part of this course
Course Objectives
1. Identify the critical control points during all food handling processes as a method for
minimizing the risk of food borne illness (HACCP system)
2. Identify microorganisms, which are related to food spoilage and food borne illnesses.
3. Describe the requirements and methods for growth of microorganisms.
4. Describe symptoms common to food borne illnesses.
5. Explain how these illnesses can be prevented.
6. Demonstrate good personal hygiene.
7. Demonstrate good health habits.
8. Use acceptable procedures when preparing potentially hazardous foods to include
time/temperature principles.
9. List the major reasons for and recognize signs of food spoilage.
10. Outline the requirements for proper receiving of raw products.
11. Outline the requirements for proper receiving of dried products.
12. Outline the requirements for storing raw products.
13. Outline the requirements for storing dried products.
14. Recognize sanitary and safety design and construction features of food production
equipment and facilities. (i.e., NSF, UL, OSHA ADA, etc.)
15. Describe types of cleaners and their proper use.
16. Describe types of sanitizing solutions and their uses.
17 Review Material Safety Data Sheets (MSDS).
18. Explain the MSDS requirements in handling hazardous materials.
19. Discuss right-to-know laws concerning MSDS sheets.
20. Develop cleaning and sanitizing schedule.
21. Develop procedures for equipment and facilities.
22. Identify proper methods of waste disposal recycling.
23. Identify proper methods of waste recycling
24. Describe appropriate measures for insects, rodents and pest control irradiation.
25. Conduct a sanitation self-inspection.
26. Identify modifications necessary for compliance with standards.
27. List common causes of typical accidents and injuries in the food service industry.
28. Outline a safety management program.
29. Demonstrate appropriate emergency policies for kitchen and dining room injuries.
30. Describe appropriate types of fire extinguishers used in the foodservice area.
31. Describe appropriate uses of fire extinguishers in food service areas.
32. Review laws and rules of the regulatory agencies governing sanitation and safety in
foodservice operation.
Grading
Tests
Exam
Class Participation
45%
45%
10%
90 – 100
80 – 89
70 – 79
60 – 69
A
B
C
D
Other
A requirement for passing this class is a valid, up-to-date food handler’s card.
Classes are held at the Ohio County Health Department. The next class will be held:
Wheeling Ohio County Health Department, City County Building
304-234-3682
Jan 10th @ 7:30 pm
Jan 12th @10:30 am
Feb 14th @ 7:30 pm
Feb 16th @ 10:30 am
Pre pay and registration required- $10
Students will have to register with the health department on their own and attend the class
on their own. A valid card must be shown to instructor before the end of Febuary.
Test
Tests are take home. The test from the night before should be dropped off in the
morning at the podium.
Class Schedule
Monday
Subject to Change
Overview and Culinary Orientation
Unit I- The Food Saftey Challenge
Chapter 1 - Providing Safe Food
Lunch
Chapter 2 - The Micro world
Chapter 3 - Contamination, Food Allergies, and Food borne Illness
Chapter 4 - The Safe Food handler
Test 1, 2, 3, 4 & diagnostic
Tuesday
Unit II - The Flow of Food Through the Operation
Chapter 5 -The Flow of Food : An Introduction
Chapter 6 – The Flow of Food: Purchasing and Receiving
Lunch
Chapter 7 – The Flow of Food: Storage
Chapter 8 - The Flow of Food: Preparation
Chapter 9 - The Flow of Food: Serving
Test 5, 6, 7, 8 & 9
Wendesday
Chapter 10 - Food Safety Management Systems
Unit III - Sanitary Facilities and Pest Management
Chapter 11 - Sanitary Facilities and Equipment
Chapter 12 - Cleaning and Sanitizing
Orientation to the Dishroom and Warewashing
Lunch
Chapter 13 - Integrated Pest Management
Unit IV – Food Safty Regulation and Employee Training
Chapter 14 - Food Safety Regulations and Standards
Chapter 15 - Employee Food - Safety Training
Test 10, 11 ,12, 13, 14 &15
Thursday
Practice Test
Review for final exam
Lunch
Final Exam - Room 418 EC 1 -3