HMGT 111 Foodservice Safety and Sanitation

This course develops the knowledge of basic principles of sanitation and safe food handling in hospitality operations. The course focuses on prevention of food-borne illnesses and introduces the students to HACCP planning and implementation. Successful completion of the course can lead to certification as a 'Safe Food Handler' by the National Restaurant Association.

Credits

1

Corequisite

CMGT 100

Hours Weekly

1 hour weekly

Course Objectives

1. 1. Identify major microorganisms that are related to spoilage and food borne illnesses.
2. 2. Describe cross-contamination and the uses of acceptable procedures when preparing and storing
   potentially hazardous food.
3. 3. Identify the components of the “Hazard Analysis Critical Control Point” (HACCP) system.
   
4. 4. Outline the requirements for proper receiving and storage of both raw and prepared foods.
5. 5. Identify sanitary/safety design and construction features of food production equipment and facilities,
   including commonly accepted inspecting organizations.
6. 6. Describe and utilize current types of cleaning and sanitizing agents.
7. 7. Describe and utilize current types of cleaning and sanitizing agents.
8. 8. Construct “Material Safety Data Sheets” (MSDS), summarizing their requirements in the proper
   handling of hazardous materials.
9. 9. Identify proper waste disposal, recycling, and pest control methods.
10. 10. Outline the rules, regulations, and laws of the various regulatory agencies that govern sanitation and
    safety in hospitality operations.
    

Course Objectives

1. 1. Identify major microorganisms that are related to spoilage and food borne illnesses.
2. 2. Describe cross-contamination and the uses of acceptable procedures when preparing and storing
   potentially hazardous food.
3. 3. Identify the components of the “Hazard Analysis Critical Control Point” (HACCP) system.
   
4. 4. Outline the requirements for proper receiving and storage of both raw and prepared foods.
5. 5. Identify sanitary/safety design and construction features of food production equipment and facilities,
   including commonly accepted inspecting organizations.
6. 6. Describe and utilize current types of cleaning and sanitizing agents.
7. 7. Describe and utilize current types of cleaning and sanitizing agents.
8. 8. Construct “Material Safety Data Sheets” (MSDS), summarizing their requirements in the proper
   handling of hazardous materials.
9. 9. Identify proper waste disposal, recycling, and pest control methods.
10. 10. Outline the rules, regulations, and laws of the various regulatory agencies that govern sanitation and
    safety in hospitality operations.