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 40 (or placement into MATH 87 or higher) and ABED 46 (or placement into ENGL 93 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