This course covers the basic principles of providing and serving safe food. It also provides the student with safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the national Food Code and National Restaurant Association guidelines. The successful completion of the ServSafe Sanitation exam will result in a national sanitation certification.
Refer to the instructor’s course syllabus for details about any supplies that may be required.
- Identify and discuss the sanitation challenges facing the food service operation.
- Identify and discuss food safety hazards and control factors.
- Describe and demonstrate proper personal hygiene standards.
- Describe the hazard analysis critical control point food safety system.
- Describe purchasing and receiving standards and procedures.
- Discuss food storage standards and procedures.
- Identify proper food preparation, holding, cooling and service procedures.
- Discuss sanitary facility and equipment maintenance.
- Identify cleaning and sanitation procedures for the commercial operation.
- Describe an integrated pest management system.
- Describe the roles of federal, state and local regulatory agencies.
Content Outline and Competencies:
I. Food Service Equipment
II. Providing Safe Food
III. Food Safety Hazards
IV. The Safe Food Handler
V. Keeping Food Safe During Preparation and Service
VI. Cleaning and Sanitizing
Note: This is a required course and must be completed prior to taking any other courses. You can take this course immediately before your chosen class.
Length: 30 minute lecture