Maricopa Community Colleges  CUL115   19986-20035 
Official Course Description: MCCCD Approval: 04/28/98
CUL115 19986-20035 LEC 1 Credit(s) 1 Period(s)
Food Service Sanitation and Safety
Focuses on the theory and practice of food service safety and sanitation. Emphasis on understanding and applying the Hazard Analysis Critical Control Points (HACCP) concept. Reviews legal elements of food service sanitation based on requirements and recommendations of Maricopa County Health Department. Prerequisites: None.
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MCCCD Official Course Competencies:
 
CUL115   19986-20035 Food Service Sanitation and Safety
1. Identify and describe the basic food safety concerns in a commercial food service facility. (I,VIII)
2. Identify and describe the food handling and storage techniques necessary for the prevention of food-borne illnesses. (II,IV,V)
3. Explain and apply the HACCP concept to a commercial food service facility. (III)
4. Describe proper design and maintenance of a food service facility. (VI)
5. Describe proper cleaning and sanitizing techniques for equipment and utensils. (VI)
6. Explain the role of the food service worker in the prevention of food-borne illnesses. (II-VI)
7. Identify, describe and perform basic safety and accident prevention techniques. (VII)
8. Identify the legal requirements for food service safety and sanitation and explain the role of governmental agencies in maintaining safe food service facilities. (VIII)
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MCCCD Official Course Outline:
 
CUL115   19986-20035 Food Service Sanitation and Safety
    I. Creating a Safe Food Service Environment
        A. Occupational safety hazards
        B. Food service worker personal habits
        C. Managerial and supervisory responsibilities
      II. Food-borne Illnesses
          A. Potential hazards
          B. Cross-contamination
          C. Common causes of food-borne illnesses
        III. Hazard Analysis Critical Control Points (HACCP): A Food Protection System
            A. Introduction to the HACCP system
            B. Hazards
            C. Analysis
            D. Critical control points
            E. Time and temperature charting
          IV. Sanitation in the Purchasing, Receiving and Storage of Food
              A. Food suppliers
              B. Receiving fresh foods
              C. Receiving processed foods
              D. Storing food and supplies
            V. Sanitation in the Preparation and Service of Food
                A. Time and temperature principles
                B. Thawing food
                C. Preparing food
                D. Cooking food
                  1. Cooking temperatures for meat
                  2. Holding temperatures
                  3. Preventing cross-contamination
                E. Transporting food
                F. Using leftover food
              VI. Maintaining Sanitary Facilities and Equipment
                  A. Facilities design
                  B. Cleaning and sanitizing equipment and utensils
                    1. Manual dishwashing
                    2. Mechanical dishwashing
                  C. Pest control
                  D. Garbage and trash disposal
                VII. Safety and Accident Prevention
                    A. Preventing accidents
                    B. First aid
                    C. Fire safety
                    D. Emergency procedures and crisis management
                  VIII. Legal Requirements for Food Service Safety and Sanitation
                      A. Regulatory agencies
                        1. Federal
                        2. State
                        3. Local
                      B. Maricopa County Health Department procedures and requirements
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