SRJC Course Outlines

6/21/2024 5:24:33 PMDIET 50 Course Outline as of Fall 2008

Changed Course

Discipline and Nbr:  DIET 50Title:  SANITATION & SAFETY  
Full Title:  Sanitation & Safety
Last Reviewed:12/9/2019

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum2.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total Student Learning Hours: 105.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:  CUL 50

Catalog Description:
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Basic principles of sanitation and safety and the applications of these principles to a food service operation. Emphasis on the supervisor's responsibility to maintain a sanitary and safe work environment.  


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Basic principles of sanitation and safety. Applications of principles to a food service operation with emphasis on the supervisor's responsibility to maintain a sanitary and safe work environment.  
(Grade Only)

Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:CSU;
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:TransferableEffective:Fall 1981Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Both Certificate and Major Applicable


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon successful completion of this course, students will be able to:
1.  Demonstrate the importance of food service sanitation and safety
   and commit to practice and teach good sanitation and safety
2.  Properly use vocabulary relative to microbiology.
3.  List various county, state, and federal regulations important
   to food service operations.
4.  Apply the principles of microbiology to every step of food purchase,
   storage, preparation and re-storage, using Hazard Analysis Critical
   Control Principles (HACCP).
5.  Analyze a food service operation to determine vulnerable aspects in
   terms of microbial or other contamination.
6.  Interpret and apply the concepts of cleaning and sanitizing.
7.  Select appropriate vector controls.
8.  Examine a workplace in terms of safety and understand the food service
   workers' responsibilities toward making a safe work environment.
9.  Evaluate techniques to motivate and supervise employees to practice
   good sanitation and safety habits.  

Topics and Scope
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Topics will include but not be limited to:
1.  Basic principles of micro-organisms including classification,
   growth requirements, and transmission routes.
2.  Description and methods of control of viral, chemical, vector, and
   parasite-caused food borne illness.
3.  Personal sanitation - importance and techniques for mandating good,
   clean personal habits.
4.  Application of sanitation knowledge to food receiving, storage,
   preparation, and service, using Hazard Analysis Critical Control
   Principles (HACCP).
5.  Basic concepts of safety in the workplace. Description of common
   accidents and injuries in food service including prevention and
6.  Knowledge of supervisor's responsibilities in understanding and
   maintaining sanitation and safety regulations and standards.
7.  Practical experience in sanitation and safety training.
8.  Supervisor's responsibility in handling and reporting accidents
   and incidences of food borne illness in the workplace.  

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1.  Participation on a panel of students who investigate a practical
   problem in food service sanitation or safety and present an oral
   and written evaluation of the problems.
2.  In class sharing of information from library assignment to familiarize
   the student with material from the Centers for Disease Control and
   periodical search on safety and sanitation issues.
3.  Participation in several role-playing assignments pertaining to
   supervision of employees.
4.  Use of a checklist to evaluate a workplace for safety and sanitation.
5.  Use of the Hazard Analysis model to evaluate 5 case studies (HACCP).
6.  Short assignments designed to make the California Unicode regulations
   familiar to the student.
7.  In-service presentation.  

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
0 - 0%
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
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, Library Research
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
5 - 15%
Class performances
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 60%
Multiple choice, True/false, Completion, Short essay, quizzes.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance and participation

Representative Textbooks and Materials:
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SERV SAFE COURSEBOOK, National Restaurant Association, 2nd edition, 2002.
California Unicode.
F.D.A. CONSUMER MAGAZINE and Centers for Disease Control handouts.  

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