Contents

CMGT 121 Foodservice Safety and Sanitation

This course develops the knowledge of basic principles of sanitation and safe food handling in hospitality and food service operations. The course focuses on prevention of food-borne illnesses and introduces the students to Hazard Analysis Critical Control Point (HACCP) planning and implementation. Successful completion of the course can lead to a 'ServSafe Manager Certification' by the National Restaurant Association. This course recognizes the ethical issues tied to food safety and sanitation. 

Credits

2

Hours Weekly

2 hours weekly

Course Objectives

  1. Identify major microorganisms that are related to spoilage and food borne illnesses.
  2. Describe cross-contamination and the uses of acceptable procedures when preparing and storing potentially hazardous food.
  3. Recognize the ethical concerns of the components of HACCP to regulations of safe food handling.
  4. Apply ethical perspective to sanitary/safety design including equipment and construction facilities, inspection organizations, waste disposal, and pest control methods.
  5. Describe and utilize current types of cleaning and sanitizing agents, and manage Material Safety Data Sheets (MSDS), summarizing their requirements in the proper handling of hazardous materials.
  6. Identify one's core beliefs in relation to the ethical issues arising from the rules, regulations, laws, and ethics of the various regulatory agencies that govern sanitation and safety in hospitality and food service operations.

Course Objectives

  1. Identify major microorganisms that are related to spoilage and food borne illnesses.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Other (please fill out box below)
    • Weekly chapter quizzes

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Weekly Quizzes

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Maintain industry and legal standards in reference to sanitation and safety.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Identify, understand, evaluate, and apply ethical reasoning.

  2. Describe cross-contamination and the uses of acceptable procedures when preparing and storing potentially hazardous food.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Other (please fill out box below)
    • Weekly quizzes and final exam

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Weekly quizzes and final exam

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Maintain industry and legal standards in reference to sanitation and safety.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Identify, understand, evaluate, and apply ethical reasoning.

  3. Recognize the ethical concerns of the components of HACCP to regulations of safe food handling.

    Learning Activity Artifact

    • Other (please fill out box below)
    • Final Exam

    Procedure for Assessing Student Learning

    • Ethics Rubric
    • Weekly quizzes and final exam

    Ethics Goals

    • ET1

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Maintain industry and legal standards in reference to sanitation and safety.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Identify, understand, evaluate, and apply ethical reasoning.

  4. Apply ethical perspective to sanitary/safety design including equipment and construction facilities, inspection organizations, waste disposal, and pest control methods.

    Learning Activity Artifact

    • Other (please fill out box below)
    • Final Exam

    Procedure for Assessing Student Learning

    • Ethics Rubric
    • Weekly quizzes and final exam

    Ethics Goals

    • ET3

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Maintain industry and legal standards in reference to sanitation and safety.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Identify, understand, evaluate, and apply ethical reasoning.

  5. Describe and utilize current types of cleaning and sanitizing agents, and manage Material Safety Data Sheets (MSDS), summarizing their requirements in the proper handling of hazardous materials.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Other (please fill out box below)
    • Weekly quizzes and final exam

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Weekly quizzes and final exams

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Maintain industry and legal standards in reference to sanitation and safety.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Identify, understand, evaluate, and apply ethical reasoning.

  6. Identify one's core beliefs in relation to the ethical issues arising from the rules, regulations, laws, and ethics of the various regulatory agencies that govern sanitation and safety in hospitality and food service operations.

    Learning Activity Artifact

    • Other (please fill out box below)
    • Final Exam

    Procedure for Assessing Student Learning

    • Ethics Rubric
    • Weekly quizzes and final exam

    Ethics Goals

    • ET2

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Maintain industry and legal standards in reference to sanitation and safety.

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Identify, understand, evaluate, and apply ethical reasoning.