Feb 21, 2024
HOSP 101 - Sanitation and Safety
PREREQUISITES: Demonstrated competency through appropriate assessment or earning a grade of “C” or better in ENGL 093 - Introduction to College Writing and EENGL 083 - Reading Strategies for College or ENGL 095 - Integrated Reading and Writing or ENGL 075 - Co-Requisite Integrated Reading & Writing
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 2
LECTURE HOURS MIN: 1
LAB HOURS MIN: 2
DATE OF LAST REVISION: Fall, 2016
This course will help students learn basic principles of sanitation and safety in order to maintain a safe and healthy food service environment. It presents laws and regulations related to safety, fire, and sanitation and how to adhere to them in the food service operation.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Identify the critical control points during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system).
- Identify microorganisms, which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth.
- Recognize symptoms common to food borne illnesses and how these illnesses can be prevented.
- Demonstrate knowledge of good personal hygiene and health habits.
- Develop acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
- Differentiate the major reasons for and recognize signs of food spoilage.
- Describe the requirements for proper receiving and storage of both raw and prepared foods.
- Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA, ADA, etc.).
- Differentiate current types of cleaners and sanitizers and their proper use.
- Review Material Safety Data Sheets (MSDS) and understand their requirements in handling hazardous materials. Discuss right-to-know laws.
- Develop cleaning and sanitizing schedule and procedures for equipment and facilities.
- Identify proper methods of waste disposal and recycling.
- Differentiate signs of pest infestation and conclude appropriate measures for insects, rodents, and pest eradication appropriate measures for insects, rodents, and pest control eradication.
- Understand steps of a sanitation self-inspection and identify modification necessary for compliance with standards.
- Differentiate appropriate types and use of fire extinguishers used in the foodservice area.
- Recall laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation.
- Demonstrate knowledge of how blood-borne pathogens can spread.
- Demonstrate knowledge of basic first-aid techniques and CPR.
COURSE CONTENT: Topical areas of study include -
- Sanitary foodservice operation
- Food borne illnesses
- Goals of sanitation program
- Good hygiene and safe food handling practices
- The HACCP system of food safety
- Accident prevention and emergency action
- Crisis management plan
- Pesticide control
- Safety hazards
- Government regulations and standards
- CERTIFICATION/LICENSURE TRAINING DISCLAIMER:
Ivy Tech cannot guarantee that any student will pass a certification or licensing exam. Your success will be determined by several factors beyond the instruction you are given in the classroom including your test-taking skills, your willingness to study outside of class, and your satisfactory completion of appropriate practice exams. Certification and licensure exam questions are drawn from databases of hundreds of possible questions; therefore, a thorough understanding of the subject matter is required. Ivy Tech’s coursework is designed to assist you in understanding the material sufficiently to provide a firm foundation for your studies as you prepare for the exam.
Course Addendum - Syllabus (Click to expand)