SRJC Course Outlines

5/29/2024 8:25:29 AMCUL 250 Course Outline as of Spring 2002

Changed Course

Discipline and Nbr:  CUL 250Title:  SANITATION AND SAFETY  
Full Title:  Sanitation and Safety
Last Reviewed:1/25/2021

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled04 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CULT 250

Catalog Description:
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The basic principles of food safety and sanitation and the application of these principles in a food service operation.  Includes instruction on sanitation regulations and personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, development of a comprehensive cleaning and sanitizing program to prevent foodborne illnesses, and basic concepts of workplace safety.  Upon completion students will be prepared to take the ServSafe certification test.


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Food safety and sanitation in a foodservice operation. Sanitation regs., personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, comprehensive cleaning/sanitizing to prevent foodborne illnesses, & workplace safety concepts.  Students are prepared for the ServSafe certification test.
(Grade Only)

Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The student will:
1.  State the potential economic impact and distress caused by
   foodborne illness.
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
   foodborne illness.
7.  Identify the three main types of foodborne hazards and give examples
   of each.
8.  Identify three classes of foodborne illness and discuss how each
   causes disease.
9.  Explain the factors that promote bacterial growth in foods.
10. Identify the temperature danger zone and explain how it affects
    bacterial growth.
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
   storage procedures.
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.

Topics and Scope
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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.

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1. Readings from assigned textbook.
2. Short written reports on an assigned microorganism; foodborne illness;
other food safety issues.
3. View videos on appropriate sanitation techniques, foodborne illness,
safe receiving and storage, etc.
4. Visit a variety of Web sites and complete associated assignments.
5. Inspect a restaurant site using a checklist to evaluate for safety and
6. Utilize the Hazard Analysis (HACCP) model to evaluate case studies.
7. Answer discussion questions.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
5 - 10%
Written homework, Reading reports, Term papers
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 35%
Homework problems, Field work, Quizzes, Exams, Online and/or library research
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
5 - 15%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 60%
Multiple choice, True/false, Matching items, Completion, Short essay.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%

Representative Textbooks and Materials:
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ServSafe Coursebook
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.

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