5/3/2024 2:32:15 AM	DIET 50 Course Outline as of Fall 1981	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  DIET 50	Title:  SANITATION & SAFETY
Full Title:  Sanitation & 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 100A or ENGL 100.

Limits on Enrollment:

Schedule of Classes Information
Description:

Basic principles of sanitation & safety. Applications of principles to a food service operation with emphasis on the supervisor's responsibility to maintain a sanitary & safe work environment.

(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100A or ENGL 100.
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: Certificate Applicable Course

COURSE CONTENT

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

The students will:

1.  Demonstrate the importance of food service sanitation and safety

   and commit to practice and teach good sanitation and safety

   principles.

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.

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 control.

8.  Examine a workplace in terms of safety and understand their

   responsibilities toward making a safe work environment.

9.  Evaluate techniques to motivate and supervise employers to practice

   good sanitation and safety habits.

Topics and Scope

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 mandatory good

   employee personal habits.

4.  Application of sanitation knowledge to food receiving, storage,

   preparation, and servers.

5.  Basic concepts of safety in the workplace. Description of common

   accidents in food service including prevention and treatment.

6.  Knowledge of supervisor's responsibilities in understanding and

   maintaining sanitation and safety regulations and standards.

   Practical experience in sanitation and safety training.

Assignments:

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.  Library assignment to familiarize the student with material from

   the Center of 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.  Plate microorganisms from common sources and observe their growth.

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%
None
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, Quizzes, Exams, 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
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

APPLIED FOOD SERVICES SANITATION, 3rd ed., by NIFI.

CALIFORNIA UNICODE.

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