The student will:
1. State the potential economic impact and distress caused by
2. State the importance of food safety and sanitation as the basis
for preventing foodborne illness.
3. Identify the characteristics of potentially hazardous foods
4. Identify three types of contamination associated with food.
5. Define the food safety terms: contamination, foodborne illness, and
6. Identify the populations especially at risk of contracting a
7. Identify the three main types of foodborne hazards and give examples
8. Identify three classes of foodborne illness and discuss how each
9. Explain the factors that promote bacterial growth in foods.
10. Identify the temperature danger zone and explain how it affects
11. List and describe the most common food-borne illnesses caused by
microorganisms and other biological hazards. Apply knowledge to
practical solutions for eliminating food-borne illness.
12. Describe characteristic features of various types of microorganisms
affecting foodservice sanitation.
13. Identify the major types of potentially hazardous foods and the
characteristics common to this group.
14. Identify ways in which food can become contaminated.
15. Describe methods to prevent biological, physical, and chemical
16. Define food allergy.
17. Determine when to accept and reject different types of foods during
18. Calibrate thermometers and use them correctly.
19. Recognize codes and symbols used to designate food products that
have been inspected by governmental agencies and coming from approved
20. Identify purchasing and receiving procedures, which include the
recognition of product defects.
21. Apply first in first out (FIFO) practices and proper storage
procedures to keep food safe during storage.
22. Explain the importance of purchasing and storage management in
relation to sanitary foodservice.
23. List rules for receiving and inspecting incoming food and for proper
24. Properly store foods to prevent cross contamination and maximize
25. Use time and temperature controls in each step of the flow of food.
26. Demonstrate methods of preventing food-borne illness from poor
personal hygiene and hand contact.
27. Restate and apply proper temperatures for storage of various foods,
defrosting, cooking, holding, and serving.
28. List the characteristics of materials and designs of facilities and
equipment for sanitary operation.
29. Demonstrate principles and proper procedures for sanitizing various
materials and equipment and utensils by both manual and mechanical
30. Identify ways to prevent pest infestation and methods of pest
31. Describe the roles and activities of the government offices involved
in safe food production, distribution, and marketing with respect to
controlling food-borne illnesses.
32. Apply HACCP (Hazard Analysis Critical Control Point System) in various
food handling/service operations.
33. Identify safety hazards.
34. Describe how to prevent and treat various accidents that can occur in
foodservice; list emergency procedures.
35. Maintain high standard of personal cleanliness and hygiene.
1. Basic principles of microorganisms, including classification, growth
requirements, and transmission routes.
2. Description and methods of control of viral-, chemical-, and parasitic-
caused foodborne illness.
3. Personal sanitation: importance and techniques for maintaining and
mandating high standard of personal cleanliness and hygiene.
4. Application of sanitation knowledge to food receiving, storage,
preparation, and service.
5. Basic concepts of workplace safety. Description of common accidents in
food service, including prevention and treatment.
6. Responsibility for understanding and maintaining sanitation and safety
regulations and standards.
Applied Food Service Sanitation, 3rd ed., Nifi
Instructor prepared course materials and handouts
Library/online reading assigned in F.D.A. Consumer Magazine and Center
for Disease Control handouts/sites.