End-of-Course Outcomes: Identify causes of and prevention procedures for food-borne illness, intoxication, and infection; discuss personal hygiene and safe food handling procedures; describe food storage and refrigeration techniques; explain sanitation of dishes, equipment, and kitchens including cleaning material, garbage, and refuse disposal; discuss Occupational Safety and Health Administration (OSHA) requirements and workplace safety programs.

Learning outcomes are linked to SCANS requirements. Specific SCANS requirements are linked to the class schedule.

Upon successful completion of this course, students will:

Demonstrate an understanding of basic sanitation and safety procedures by
1. identifying consumer safe foods expectations (1a, 2b);
2. listing food-borne illnesses/causes (1a, 2c);
3. defining sanitation in terms of food, people, facilities/equipment (1a, 2c);
4. discussing microorganisms, bacteria, viruses, parasites, and fungi (1a, 1b);
5. listing contamination and food-borne illnesses; biological, chemical, and physical hazards (1a, 1b);
6. listing ten safe food handling rules (1a, 1b, 2c);
7. identifying types of and accident prevention/actions for emergencies (1a, 1b, 1c, 2a, 2b, 2c);
8. determining factors that contribute to a food-borne illness and selecting the steps needed to prevent it from reoccurring (1a, 1b, 1c, 2a, 2b, 2c).
Demonstrate an understanding of the impact of food safety on a business operation by
1. distinguishing food safety/sanitation challenges (1a, 1b, 1c, 2c);
2. identifying safe food handler traits (1b, 1c);
3. outlining effective personal hygiene system development (1a, 1b, 1c, 2c);
4. demonstrating proper use of food thermometers (1a, 2b);
5. distinguishing sanitary design and interior construction design (1a, 1b, 2a, 2b, 2c);
6. distinguishing waste management (1a, 1b, 2d);
7. defining integrated pest management (IPM) program (1a, 1b, 2d).
Demonstrate an understanding of the flow of food through the operation by
1. identifying safe food sources (1a, 1b);
2. discussing receiving/inspecting techniques (1a, 1b, 1c, 2a, 2b, 2d);
3. discussing shipment rejections/spoilage (1a, 1b, 1c, 2a, 2b, 2d);
4. identifying safe storage principles (1a, 1b, 1c, 2a, 2b, 2d);
5. listing storage options and proper storage for specific foods (1a, 1b, 1c, 2a, 2b, 2d);
6. explaining food protection during preparation and service (1a, 1b, 1c, 2a, 2b, 2d);
7. discussing time/temperature principles (1a, 1b, 1c, 2a, 2b, 2d);
8. acknowledging sanitary food service (1a, 1b, 1c, 2a, 2b, 2d);
9. identifying food protection methods in service areas (1a, 1b, 1c, 2a, 2b, 2d);
10. acknowledging food spoilage signs (1a, 1b);
11. examining sanitary facilities/equipment (1a, 1b, 1c, 2a, 2b, 2d);
12. surveying cleaning needs, selection of proper cleaning materials (1a, 1b, 1c, 2a, 2b, 2d).
Demonstrate an understanding of management issues facing operation manager and staff by
1. identifying foodservice manager role in sanitation (1a, 1b);
2. summarizing training and system monitoring (1a, 1b, 1c, 2a, 2b, 2d, 2e);
3. explaining the Americans with Disabilities Act (ADA) (1a, 1b);
4. examining types, arrangement, and installation of kitchen equipment (1a, 1b, 2a, 2c, 2e);
5. identifying hazardous materials use/proper storage (1a, 1b, 1c, 2a, 2b, 2d);
6. identifying management’s responsibility in cleaning schedule introduction, implementation, and monitoring (1a, 1b, 1c, 2a, 2b, 2d);
7. outlining pest control operator methods (1a, 1b, 1c, 2a, 2b, 2d);
8. explaining the Occupational Safety and Health Administration (OSHA) (1a, 1b, 1c, 2a, 2b, 2d);
9. establishing a crisis management plan (1a, 1b, 1c, 2a, 2b, 2d, 2e).
Explain the importance of the HACCP system in the workplace by
1. describing hazard control food safety programs (1a, 1b, 1c, 2a, 2c, 2d);
2. identifying critical control points (1a, 1b, 1c, 2a, 2c, 2d);
3. outlining HACCP/S.A.F.E. systems (1a, 1b, 1c, 2a, 2c, 2d);
4. comprehending HACCP system setup (1a, 1b, 1c, 2a, 2c, 2d).
Demonstrate knowledge of relevant topics by
1. discriminating factors that contribute to a food-borne illness and selecting the steps needed to prevent it from reoccurring (1a, 1b, 2a, 2c, 2d, 2e);
2. applying critical thinking skills (KNDT 1.3) (1a, 1b);
3. applying safety principles related to food, personnel, and consumers (KNDT 4.3) (2b, 2c, 2d);
4. presenting a research project based on course-related topics in written format (1a, 1b, 1c, 2a, 2c, 2e);
5. demonstrating effective and professional oral and written communication skills sufficient for entry into technical practice (KNDT 2.1) (1a, 1b);
6. using clear and effective oral and written communication (CNDT 2.2) (1a);
7. presenting a research project based on course-related topics in oral format (1a, 1b, 1c, 2a, 2c, 2e);
8. preparing and delivering sound food and nutrition presentations to a target audience (CNDT 2.3) (1a, 2b, 2c);
9. demonstrating active participation, teamwork, and contributions in a group setting (CNDT 2.4) (1a, 1b, 2b).

CHEF 1305

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CHEF 1305 - Sanitation and Safety