SRJC Course Outlines

6/4/2023 3:39:05 AMDIET 50 Course Outline as of Fall 2014

Changed Course

Discipline and Nbr:  DIET 50Title:  SANITATION & SAFETY  
Full Title:  Sanitation and 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: 

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


Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1.  Demonstrate the ability to supervise food preparation using accepted sanitation and safety procedures.
2.  Use an analysis of a food service operation to determine potential hazards and develop a plan to ensure a team approach to maintaining a safe and sanitary work environment and food production.

Objectives: Untitled document
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.  Develop a plan for ensuring a safe and sanitary work environment for food production.
7.  Interpret and apply the concepts of cleaning and sanitizing.
8.  Select appropriate vector controls.
9.  Examine a workplace in terms of safety and understand the food service
   workers' responsibilities toward making a safe work environment.
10. Evaluate techniques to motivate and supervise employees to practice
   good sanitation and safety habits.

Topics and Scope
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1.  Vocabulary related to microbiology.
      a. micro-organisms
      b. vector control
      c. personal sanitation
2.  Basic principles of micro-organisms including classification,
   growth requirements, and transmission routes.
3.  Description and methods of control of viral, chemical, vector, and
   parasite-caused food borne illness.
4.  Personal sanitation - importance and techniques for mandating good,
   clean personal habits.
5.  Analysis and application of sanitation knowledge to food receiving, storage,
   preparation, and food service, using Hazard Analysis Critical Control
   Principles (HACCP).
      a. Flow of food: preventing cross contamination
      b. Flow of food: purchasing, receiving, and inspecting food
      c. Food: storage
            i. time and temperature control
            ii. dry storage
            iii. refrigerator storage
            iv. freezer storage
      d. Food preparation
            i. Potentially Hazardous Foods (PHF); Time and Termperature Control for Safety (TCS)
            ii. thawing frozen food
            iii. cooking process
                  - meat, poultry, fish
                  - eggs - use of pasteurized eggs
                  - other PHF foods
            iii. cooling food
            iv. storing cooled food
            v. reheating food
      e. Food service
            i. holding food for service
            ii. serving food safely
            iii. off-site service            
6.  Basic concepts of safety in the workplace. Description of common
   accidents and injuries in food service including prevention and
7.  Knowledge of supervisor's responsibilities in understanding and
   maintaining sanitation and safety regulations and standards.
      a. California Retail Food Code
      b. California Administrative Code, Title 22, Division 5-Health Care
      c. US Public Health Service Food and Drug Administration Food Code
      d. Efficient kitchen layout
      e. Kitchen surfaces
      f. Equipment
            i. Installation and maintenance of stationary equipment
            ii. ice machine
            iii. plumbing, air gap
      g. Cleaning and sanitizing
8. Plan for ensuring safe and sanitary work environment.
9. Practical experience in sanitation and safety training.
      a. Required elements for in-service training, including documentation
      b. Delivering training and measuring target audience competencies
      c. Maintaining staff training records
10.  Supervisor's responsibility in handling and reporting accidents
   and incidences of food borne illness in the workplace.

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1.  Student team workplace evaluation involving a practical problem in food service sanitation or safety
  with an oral presentation and written evaluation of the problems and solutions.
2.  In class sharing of research related to the Centers for Disease Control and other sources of current 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  (HACCP)  to evaluate a variety of case studies using standardized recipes.
6.  Assignments based on California Retail Food Code regulations.
7.  In-service training preparation, presentation, and documentation.
8. 1-5 quizzes. Midterm. Final Exam.

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%
Assignments, work place evaluation, research.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
5 - 15%
Case studies, in-service presentation.
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 60%
1-5 quizzes, midterm, final exam.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Participation, oral presentations

Representative Textbooks and Materials:
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SERV SAFE COURSEBOOK, National Restaurant Association, 6th edition, 2011.
Access to California Retail Food Code, online.
F.D.A. CONSUMER MAGAZINE and Centers for Disease Control handouts.

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