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