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May 04, 2024
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Catalog 2021-2022 [ARCHIVED CATALOG]
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CART 115 Food Service Safety and Sanitation2 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 and CART 140
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
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