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Lake Washington Institute of Technology    
  Feb 20, 2018
Catalog 2016-2017 [ARCHIVED CATALOG]

CULA 128 Food Service Safety and Sanitation

3 credits
This course covers the principles of food borne illness, sanitation, safety, personal hygiene, health regulations, and inspections as they pertain to a commercial kitchen. Certification or re-certification by the National Restaurant Association is given upon successful completion of the ServSafe examination.

Quarters Offered: Fall, Spring

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

  • Obtain a Servsafe certificate from the National Restaurant Association Education Foundation (NRAEF)
  • Obtain 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 food borne illnesses and food spoilage
  • Describe food borne illness symptoms and prevention methods
  • Practice personal hygiene and healthy habits
  • 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 
  • Describe the proper use of a fire extinguisher
  • Review Material Safety Data Sheets (MSDS) to obtain pertinent safety information regarding industrial chemicals
  • Recognize unsafe and unsanitary equipment and facility conditions
  • Safely prepare potentially hazardous food according to safe time/temperature principles
  • Conduct safety and sanitation inspections of commercial kitchens according to local health department regulations