CMGT 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
- Identify major microorganisms that are related to spoilage and food borne illnesses.
- Describe cross-contamination and the uses of acceptable procedures when preparing and storing
potentially hazardous food. - Identify the components of the “Hazard Analysis Critical Control Point” (HACCP) system, and outline the requirements for proper receiving and storage of both raw and prepared foods.
- Identify sanitary/safety design and construction features of food production equipment and facilities,
including commonly accepted inspecting organizations. Identify proper waste disposal, recycling, and pest control methods. - Describe and utilize current types of cleaning and sanitizing agents, and construct “ Safety Data Sheets” (SDS), summarizing their requirements in the proper
handling of hazardous materials. - Outline the rules, regulations, and laws of the various regulatory agencies that govern sanitation and
safety in hospitality operations.
Course Objectives
- Identify major microorganisms that are related to spoilage and food borne illnesses.
- Describe cross-contamination and the uses of acceptable procedures when preparing and storing
potentially hazardous food. - Identify the components of the “Hazard Analysis Critical Control Point” (HACCP) system, and outline the requirements for proper receiving and storage of both raw and prepared foods.
- Identify sanitary/safety design and construction features of food production equipment and facilities,
including commonly accepted inspecting organizations. Identify proper waste disposal, recycling, and pest control methods. - Describe and utilize current types of cleaning and sanitizing agents, and construct “ Safety Data Sheets” (SDS), summarizing their requirements in the proper
handling of hazardous materials. - Outline the rules, regulations, and laws of the various regulatory agencies that govern sanitation and
safety in hospitality operations.