HOSP 101 - Sanitation and Safety

1. Identify the critical control points during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system).
2. Identify microorganisms, which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth.
3. Recognize symptoms common to food borne illnesses and how these illnesses can be prevented.
4. Demonstrate knowledge of good personal hygiene and health habits.
5. Develop acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
6. Differentiate the major reasons for and recognize signs of food spoilage.
7. Describe the requirements for proper receiving and storage of both raw and prepared foods.
8. Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA, ADA, etc.).
9. Differentiate current types of cleaners and sanitizers and their proper use.
10. Review Material Safety Data Sheets (MSDS) and understand their requirements in handling hazardous materials. Discuss right-to-know laws.
11. Develop cleaning and sanitizing schedule and procedures for equipment and facilities.
12. Identify proper methods of waste disposal and recycling.
13. Differentiate signs of pest infestation and conclude appropriate measures for insects, rodents, and pest eradication appropriate measures for insects, rodents, and pest control eradication.
14. Understand steps of a sanitation self-inspection and identify modification necessary for compliance with standards.
15. Differentiate appropriate types and use of fire extinguishers used in the foodservice area.
16. Recall laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation.
17. Demonstrate knowledge of how blood-borne pathogens can spread.
18. Demonstrate knowledge of basic first-aid techniques and CPR.

• 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
• Cleaning
• Sanitizing
• 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)