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|Discipline and Nbr:
SANITATION & SAFETY||
Sanitation & Safety
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||2.00||Lecture Scheduled||2.00||17.5 max.||Lecture Scheduled||35.00
|Minimum||2.00||Lab Scheduled||0||6 min.||Lab Scheduled||0
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||2.00|| ||Contact Total||35.00
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 70.00||Total Student Learning Hours: 105.00||
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.
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Schedule of Classes Information
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.
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Both Certificate and Major Applicable
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
|CSU Transfer:||Transferable||Effective:||Fall 1981||Inactive:||
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
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
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.
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.
Representative Textbooks and Materials:
|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%
|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||
SERV SAFE COURSEBOOK, National Restaurant Association, 2nd edition, 2002.
F.D.A. CONSUMER MAGAZINE and Centers for Disease Control handouts.