HMGT 111 Foodservice Safety and Sanitation
This course develops the knowledge of basic principles of sanitation and safe food handling in hospitality operations. The course focuses on prevention of food-borne illnesses and introduces the students to HACCP planning and implementation. Successful completion of the course can lead to certification as a 'Safe Food Handler' by the National Restaurant Association.
Hours Weekly
1 hour weekly
Course Objectives
- 1. Identify major microorganisms that are related to spoilage and food borne illnesses.
- 2. Describe cross-contamination and the uses of acceptable procedures when preparing and storing
potentially hazardous food. - 3. Identify the components of the “Hazard Analysis Critical Control Point” (HACCP) system.
- 4. Outline the requirements for proper receiving and storage of both raw and prepared foods.
- 5. Identify sanitary/safety design and construction features of food production equipment and facilities,
including commonly accepted inspecting organizations. - 6. Describe and utilize current types of cleaning and sanitizing agents.
- 7. Describe and utilize current types of cleaning and sanitizing agents.
- 8. Construct “Material Safety Data Sheets” (MSDS), summarizing their requirements in the proper
handling of hazardous materials. - 9. Identify proper waste disposal, recycling, and pest control methods.
- 10. Outline the rules, regulations, and laws of the various regulatory agencies that govern sanitation and
safety in hospitality operations.
Course Objectives
- 1. Identify major microorganisms that are related to spoilage and food borne illnesses.
- 2. Describe cross-contamination and the uses of acceptable procedures when preparing and storing
potentially hazardous food. - 3. Identify the components of the “Hazard Analysis Critical Control Point” (HACCP) system.
- 4. Outline the requirements for proper receiving and storage of both raw and prepared foods.
- 5. Identify sanitary/safety design and construction features of food production equipment and facilities,
including commonly accepted inspecting organizations. - 6. Describe and utilize current types of cleaning and sanitizing agents.
- 7. Describe and utilize current types of cleaning and sanitizing agents.
- 8. Construct “Material Safety Data Sheets” (MSDS), summarizing their requirements in the proper
handling of hazardous materials. - 9. Identify proper waste disposal, recycling, and pest control methods.
- 10. Outline the rules, regulations, and laws of the various regulatory agencies that govern sanitation and
safety in hospitality operations.