Maricopa Community Colleges  FON104   19922-99999 
Official Course Description: MCCCD Approval: 11/26/91
FON104 19922-99999 LEC 1 Credit(s) 1 Period(s)
Certification in Food Service Safety and Sanitation
Preparation for and certification in a national food sanitation and safety program. Emphasis on food from purchasing, receiving, and storing to preparation, holding, and serving. Focuses on safe and sanitary food service facilities and equipment, employee habits and personal hygiene, and role of management in safety and sanitation. Includes time-temperature principles, foodborne illnesses, pest control, accident prevention, standards for cleaning and sanitizing, and regional regulations and standards. Prerequisites: None.
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MCCCD Official Course Competencies:
 
FON104   19922-99999 Certification in Food Service Safety and Sanitation
1. Identify the etiology and characteristics of common foodborne illnesses, and implement strategies for their prevention. (I)
2. Identify and maintain safety and sanitation standards in all phases of food handling. (II)
3. Identify and use local, state, and federal safety and sanitation regulations. (II) (III) (V)
4. Maintain safe and sanitary facilities, equipment, tools, utensils, and tableware; employ preventative precautions for pest control. (III)
5. Maintain personal habits and hygiene conducive to safe and sanitary foods and working environment. (IV)
6. Identify the role of the food service manager in maintaining standards of food safety and sanitation. (V)
7. Earn certification in a national food service safety and sanitation program. (VI)
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MCCCD Official Course Outline:
 
FON104   19922-99999 Certification in Food Service Safety and Sanitation
    I. Food Contamination and Foodborne Illness
        A. Types and major characteristics
          1. Biological
          2. Chemical
          3. Mechanical
        B. Microorganisms (bacteria, parasits, viruses, and fungi)
          1. Major types, characteristics, and common names
          2. Modes of transmission
          3. Typical foods affected
          4. Growth patterns and requirements
          5. Harmful vs. beneficial microorganisms
        C. Common practices resulting in food contamination
        D. Prevention of food contamination and foodborne illness
      II. Food Sanitation and Safety During Food Handling Processes
          A. Purchasing and receiving
            1. Government food inspection and grading programs
            2. Reputable supplier
            3. Inspection at delivery
          B. Storage principles
            1. Types of storage and major characteristics of each type
            2. Storage techniques
            3. Freezer, refrigerator, and dry storage temperatures and storage periods
          C. Preparing, holding, serving and storing leftovers
            1. Time-temperature principles and temperature danger zones
            2. Selection and use of thermometers
            3. Correct cooking temperatures
            4. Foods and beverages requiring special precautions
            5. Preventing cross contamination
            6. Holding hot and cold foods
            7. Sanitary serving techniques
            8. Storing leftovers
          D. Local, state, and federal regulations
        III. Facilities, Equipment, Tools, and Tableware
            A. Layout, construction, materials, and design for sanitation and accident prevention
            B. Utilities
              1. Water supply, plumbing, and sewage
              2. Ventilation and lighting
              3. Lavatory accommodations
              4. Handwashing stations
              5. Garbage and trash disposal
            C. Pest control techniques
              1. Identification of pests
              2. Implementing a pest control program
            D. Cleaning and sanitizing
              1. Principles and factors
              2. Methods and equipment
              3. Agents
            E. Local, state, and federal regulations
          IV. The Employee
              A. Personal habits, health, and hygiene
              B. Work attire
            V. Role of Food Service Manager
                A. Hiring sanitation-conscious workers
                B. Safety and sanitation program
                  1. Training for accident prevention
                  2. Sanitation training
                  3. Cleaning schedule
                  4. Voluntary surveillance and inspection
                C. Using government regulations and programs
                  1. Local, state, and federal agencies and programs
                  2. Inspections
                  3. Handling outbreaks of foodborne illness
                D. Applications in central kitchens, mobile units, temporary facilities, and vending machines
              VI. National Certification Exam
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