Catalog 2020-2021 
    Oct 02, 2022  
Catalog 2020-2021 [ARCHIVED CATALOG]

CART 115 Food Service Safety and Sanitation

2 credits
This course covers the principles of foodborne illness, sanitation, safety, personal hygiene, health, regulations, and inspections pertaining to a commercial kitchen. Certification or re-certification by the National Restaurant Association is given upon successful completion of the ServSafe examination at the end of the course.

Prerequisites: ABED 040  (or placement into MATH 087  or higher) and ABED 046  (or placement into ENGL 093  or higher)

Corequisites: CART 110  

Course Outcomes
Upon successful completion of this course students will be able to:

  • Obtain a ServSafe certificate from the National Restaurant Association Education Foundation (NRAEF)
  • Obtain a Washington State Food Handler’s Card
  • Describe and apply the Hazard Analysis and Critical Control Points (HACCP) management system to identify food safety hazards and critical control points
  • Characterize microorganisms related to foodborne illnesses and food spoilage
  • Describe foodborne illness symptoms and prevention methods
  • Practice personal hygiene and healthy habits in a commercial kitchen
  • Recognize signs of food spoilage
  • Properly use cleaners and sanitizers in a commercial kitchen
  • Write basic cleaning schedules and cleaning procedures for a commercial kitchen
  • Properly dispose of food waste and garbage from a commercial kitchen
  • Describe how to control and exterminate insects and rodents
  • Recognize safe and unsafe practices in the receiving, storing, and handling of raw and prepared foods
  • Recognize procedures and precautions to prevent workplace accidents
  • Recognize unsafe and unsanitary equipment and facility conditions
  • Safely prepare potentially hazardous food according to safe time/temperature principles

Program Outcomes
This course teaches to the following program outcome:

  • meet the Skills Standards of American Culinary Federation

Total Hours: 20 Theory (Lecture) Hours: 20