CHEF-1305 Sanitation and Safety

A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and workplace safety standards. Lec 3, Cr 3

Credits

3

Outcomes

  1. Identify causes of and prevention procedures for food-borne illness, intoxication, and infection,
  2. Discuss personal hygiene and safe food handling procedures.
  3. Describe food storage and refrigeration techniques.
  4. Explain sanitation of dishes, equipment, and kitchens including cleaning material, garbage, and refuse disposal.
  5. Describe Occupational Safety and Health Administration (OSHA) requirements and workplace safe programs.