CA 111 Foodservice Safety and Sanitation
Helps students gain an awareness of the hazards of poor sanitation and safety practices and how to properly address those issues. Students, through lecture, assigned reading and case study, learn the essentials of food handling, proper personal hygiene, equipment handling and facilities management, environmental responsibility, ethics, how to control and eliminate foodborne illness, and proper handling of hazardous materials. Corequisite: CA 101 Culinary Arts Practicum I, CA 111 Foodservice Safety and Sanitation and CA 112 Stations, Tools and Culinary Techniques.
Corequisite
Corequisite:
CA 101 Culinary Arts Practicum I,
CA 111 Foodservice Safety and Sanitation and
CA 112 Stations, Tools and Culinary Techniques
Outcomes
Upon successful completion of this course, students will be able to:
Practice safe work habits in a food service operation. Understand proper ethics and environment responsibility. Maintain a clean and sanitary facility. Recognize potential hazards and form plans for minimizing risks of food borne illness. Control disease, pollution and pests. Factor that create a safe and effective work environment. Understand how to create and implement a Hazard Analysis and Critical Control Points HACCP plan. Development of a professional attitude.