Description:

This course covers the basic principles of providing and serving safe food. It also provides the student with safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the National Food code and the National Restaurant Association. The successful completion of the Serv Safe Sanitation exam will result in a national sanitation certification. 1 hr. lecture/wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Prerequisites: NONE

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Identify various pieces of food service equipment used in the hospitality kitchens and related sanitation requirements.
2. Identify and discuss the sanitation challenges facing the foodservice operation.
3. Identify and discuss food safety hazards and control factors.
4. Describe and demonstrte proper personal hygiene standards.
5. Describe the hazard analysis critical control point food safety system.
6. Describe purchasing and receiving standards and procedures.
7. Discuss food storage standards and procedures.
8. Identify proper food preparation, holding, cooling and service procedures.
9. Discuss sanitary facility and equipment maintenance.
10. Identify cleaning and sanitatization procedures for the commercial operation.
11. Describe an integrated pest management system.
12. Describe the roles of federal, state and local regulatory agencies.

Content Outline & Competencies:

I. Food Service Equipment 
   A. Identify common large equipment used in commercial kitchens.   
   B. Identify common smallware equipment used in the preparation of food
in commercial foodservice operations.
   C. Discuss proper material selection for food preparation areas.
   D. Identify proper cleaning and sanitation of commercial equipment,
small wages, food contact and non-food contact surfaces.
   E. Discuss temperature and sanitation guidelines for food storage
areas.

II. Providing Safe Food
   A. Recognize the challenges to food safety in your operation.
   B. Discuss the main types of contamination.
   C. Identify the foods most likely to be contaminated.
   D. Recognize how food becomes contaminated.
   E. Identify at-risk populations.
   F. Identify the barriers to compromised food safety.

III. Food Safety Hazards 
   A. Identify biological, chemical and physical hazards.
   B. Describe how bacteria reproduce, grow and impact food safety.
   C. Discuss the factors needed for bacterial growth, symptoms of food
born illness, common causes, common disease carrying vehicles and control
factors.
   D. Discuss the impact of viruses, parasites, molds & yeasts on food
safety.
   E. Identify chemical and physical hazards to food.
   F. Identify safe food handling practices to prevent, reduce and
eliminate the contamination of food.

IV. The Safe Food Handler 
   A. Describe the correlation between personal hygiene and food borne
illness.
   B. Discuss basic standards for personal hygiene.
   C. Demonstrate proper hand washing procedures.
   D. Demonstrate proper service procedures.

V. Introducing the HACCP System 
   A. Describe the main principles of a HACCP System.
   B. Assess food safety hazards.
   C. Identify critical control points.
   D. Establish procedures and standards for critical control points.
   E. Describe how to manage a HACCP System.
   F. Discuss how to train employees to follow HACCP procedures.

VI. Purchasing and Receiving Safe Food
   A. Describe purchasing and receiving standards and procedures.
   B. Describe the criteria for assessing suppliers sanitation practices.
   C. Discuss appropriate receiving facilities and equipment.

VII. Storing Food Safely
   A. Develop storage standards and procedures.
   B. Specify storage equipment and facilities.
   C. Develop different usage factors for storage areas based on
temperature sandards for each food group.
   D. Describe hot to store food safely.
   E. Discuss the First-In/First-Out product rotation system.

VIII. Keeping Food Safe During Preparation and Service
   A. Describe methods for thawing.
   B. Describe proper preparation methods.
   C. Describe various methods of cooking.
   D. Describe holding techniques.
   E. Develop serving standards for each food type.
   F. Describe cooling techniques for cooked foods.
   G. Discuss reheating procedures.

IX. Sanitation Facilities and Equipment
   A. Describe a well designed restaurant.
   B. Select proper equipment.
   C. Arrange for careful handling of garbage and solid waste.
    
X. Cleaning and Sanitizing
   A. Supervise cleaning and sanitizing throughout your operation.
   B. Ensure safe machine and manual ware washing.
   C. Provide safe storage for clean/sanitized items.
   D. Train employees to safely handle cleaning supplies including
hazardous materials.
   E. Organize, implement and monitor a cleaning program.

XI. Developing an Integrated Pest Management Program 
   A. Set up an integrated pest management program.
   B. Implement methods to keep pests out of the building and off the
grounds.
   C. Select methods for detecting pests.
   D. Coordinate the program with a pest control operator.

XII. Regulatory Agencies and Inspections
   A. Describe the roles of federal, state and local regulatory agencies.
   B. Prepare for various types of inspections.
   C. Develop a positive working relationship with a sanitarian during an
inspection.
   D. Establish a procedure for recording and utilizing inspection
finding.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

                              Approximately
In-Class Exercises                 20%
Unit Exams                         40%
Sanitation Certification Exam      40%
Total                             100%

Grade Criteria:
       A = 90 - 100%
       B = 80 - 89%
       C = 70 - 79%
       D = 60 - 69%
       F = below 60%

Caveats: NONE

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.