12/22/2024 12:17:26 AM	DIET 50 Course Outline as of Fall 2024	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  DIET 50	Title:  SANITATION & SAFETY
Full Title:  Sanitation and Safety
Last Reviewed:12/9/2019

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

Total Out of Class Hours:  70.00

Total 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: 
Formerly: 

Catalog Description:

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.  

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or equivalent

Limits on Enrollment:

Schedule of Classes Information
Description:

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.

(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or equivalent
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:	Transferable	Effective:	Fall 1981	Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Identify food safety best practices based on the Food and Drug Administration (FDA) Food Code and kitchen safety based on Occupational Safety and Health Administration (OSHA) guidelines.

2. Design a comprehensive kitchen cleaning and sanitizing program to prevent foodborne illnesses and comply with all applicable federal, state, and county regulations.

3. Qualify to take the national credentialing exam for ServSafe Certified Managers, administered by the National Restaurant Association.

 

Objectives:

At the conclusion of this course, the student should be able to:

1. Apply food safety best practices based on the FDA guidelines.

2. Explain kitchen safety based on OSHA guidelines.

3. Describe the food safety responsibilities of the food service manager or person in charge.

4. Design a comprehensive kitchen cleaning and sanitizing program to prevent foodborne illnesses and comply with all applicable federal, state, and county regulations.

5. Apply the principles of microbiology to every step of the food service process (purchasing, storage, preparation, and service) using Hazard Analysis Critical Control Points (HACCP) principles.

6. Evaluate techniques to motivate and supervise employees to practice good sanitation and safety habits.

Topics and Scope

I. What is a Foodborne Illness and How Does it Occur?

    A. Contaminants - biological, chemical, physical

    B. Time-temperature abuse

    C. Cross-contamination

    D. Poor personal hygiene

    E. Poor cleaning and sanitizing

II. Knowledge of Supervisor's Responsibilities in Understanding and Maintaining Sanitation and Safety Regulations and Standards      

     A. FDA Food Code, California Retail Food Code

     B. California State Title 22, Division 5-Health Care

     C. OSHA kitchen safety standards

III.   Supervisor's Responsibility in Handling and Reporting Accidents in the Workplace and Incidences of Foodborne Illness

IV.   Basic Principles and Vocabulary of Micro-Organisms including Pathogen Classification, Growth Requirements, and Transmission Routes

V.    Food Safety Best Practices to Prevent Foodborne Illness Caused by Biological, Chemical, and Physical Contaminants

VI.   Food Allergens

VII.  Personal Hygiene and Health Standards for Food Service

VIII. Analysis and Application of Sanitation Knowledge to Food Receiving, Storage, Preparation, Food service using Hazard Analysis Critical Control Point (HACCP) Principles

    A. Flow of food: purchasing, receiving, storing, preparing, service and clean up

    B. Food purchasing and receiving guidelines

    C. Food storage

         1. Time and temperature control

         2. Dry storage

          3. Refrigerator storage

         4. Freezer storage

    D. Food preparation

         1. Potentially Hazardous Foods (PHF); Time and Temperature Control for Safety (TCS)

         2. Thawing frozen food

         3. Cooking process

              a. Meat, poultry, fish

              b. Eggs - use of pasteurized eggs

              c. Other PHF foods

                   i. Cooling food

                   ii. Storing prepared food

                   iii. Reheating food

    E. Food service

         1. Holding food for service

         2. Serving food safely

         3. Off-site service

IX. Basic Concepts of Safety in the Workplace. Description of Common Accidents and Injuries in Food Service including Prevention and Treatment

X.  Safe Facilities and Equipment

    A. Flooring, walls, food contact surfaces, dishwashing facilities

    B. Lighting, ventilation, plumbing, air gap

    C. Installation and maintenance of stationary equipment

XI.   Cleaning and Sanitizing

XII.  Pest Management

XIII. 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

Assignments:

1. Five In-Class/Online Activities

    A. Food Safety Worksheet (Basic safety and sanitation definitions, Risk Factors for Foodborne Illness, Food Contaminents, etc)

    B. Equipment Cleaning Presentation

    C. Microbial Identification

    D. Food Borne Illness outbreaks in the news (use of CDC website or other reliable media sources) report and presentation in class

    E. Correct Temperature Worksheets

2. HACCP recipe assignment (receiving log, prep sheet, temp log, cleaning schedule, role playing, and workplace evaluation)

3. In-Service Presentation Assignment (In-service preparation, presentation, and CDPH/CRFC required documentation)

4. Mid-Term and Final

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 10 - 20%
Worksheets, Food borne illness outbreak report
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 15 - 35%
Role-playing assignment, work place evaluation, microbial identification, and HACCP recipe assignment
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 10 - 20%
In-service presentation, Equipment Cleaning Presentation
Exams: All forms of formal testing, other than skill performance exams.		Exams 40 - 60%
Midterm, final exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 10%
Participation

Representative Textbooks and Materials:

SERV SAFE COURSEBOOK, National Restaurant Association. 7th ed. 2017

Access to California Retail Food Code. online

F.D.A. CONSUMER MAGAZINE and Centers for Disease Control handouts

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