10316101Principles of Sanitation
Course Information
Description
Covers food service sanitation principles and the role of food service personnel in the prevention of contamination and food borne illness. Certification through the National Restaurant Association Educational Foundation is a requirement for completion and can be used to apply for state certification.
Total Credits
1
Prior Learning Assessment
  • Transfer Credit (includes Certifications)
Course Competencies
  1. Outline the reasons for providing safe food
    Assessment Strategies
    Quiz, Test, National Restaurant Association ServeSafe Manager Exam
    Criteria
    Identify the leading risk factors for foodborne illnesses
    Describe foodborne illness outbreaks
    Define TCS and ready-to-eat food
    Explain strategies for keeping food safe
    Explain the role of government in food safety

  2. Analyze the microworld and contamination
    Assessment Strategies
    Quiz, Test, National Restaurant Association ServeSafe Manager Exam
    Criteria
    Identify biological, chemical, and physical contaminants
    Apply the ALERT process for preventing deliberate contamination of food
    Determine the steps in response to a foodborne-illness outbreak
    State the common food allergens
    Identify recommendations to prevent exposure to food allergens
    Analyze preventative actions of microbial growth
    Investigate the symptoms of an illness to determine the biological hazard sources
    Identify conditions of bacterial growth (FATTOM-food, acid, time, temperature, oxygen, and moisture needs)
    Distinguish between the characteristics within viruses, bacteria, fungus, parasites, molds and yeasts (source, linked foods, symptoms, and prevention measures)
    Analyze sources, symptoms and prevention of chemical contamination
    Analyze sources, symptoms and prevention of physical contamination

  3. Explain elements of a safety program for hygiene and food handling practices
    Assessment Strategies
    Quiz, Test, National Restaurant Association ServeSafe Manager Exam
    Criteria
    Correlate the relationship between poor personal hygiene and food contamination
    Apply the five step handwashing technique
    Follow the hand-care and work attire requirements
    Model behaviors that prevent contamination of food from employees (eating, drinking, smoking, chewing gum, tobacco)

  4. Justify safe flow of food practices
    Assessment Strategies
    Quiz, Test, National Restaurant Association ServeSafe Manager Exam
    Criteria
    Describe methods for preventing hazards in the flow of food including cross-contamination and time-temperature abuse
    Demonstrate the accurate way to use a thermometer and how to calibrate it
    Identify various thermometers and their uses
    Clean and sanitize thermometers
    Follow general thermometer guidelines

  5. Describe the principles of safe food purchasing, receiving, and storage
    Assessment Strategies
    Quiz, Test, National Restaurant Association ServeSafe Manager Exam
    Criteria
    Describe methods for preventing hazards in purchasing, receiving and storing food including cross-contamination and time-temperature abuse
    Outline safe practices for receiving food deliveries
    Identify quality characteristics of suppliers when purchasing foods: meat, fish, poultry, eggs, dairy products and vegetables
    Evaluate food quality when receiving fresh food, canned, frozen, ROP, and dry goods
    Describe methods for cleaning and sanitizing all areas of the kitchen
    Follow labeling and dating guidelines (onsite, offsite, date marking)
    Explain use by and sell by
    Describe food storage principles including temperature control and danger zone
    Describe food rotation principles including FIFO
    Follow food storage guidelines to prevent cross-contamination

  6. Apply safe food preparation practices
    Assessment Strategies
    Quiz, Test, National Restaurant Association ServeSafe Manager Exam
    Criteria
    Describe methods for safe food preparation including cross-contamination and time-temperature abuse
    Control cross contamination and time-temperature abuse
    Follow general preparation practices including equipment, quantity, storage, additives, presentation and corrective action
    Follow methods and guidelines for thawing food
    Describe handling ice and preparation of produce, eggs, and salads that contain TCS foods
    Recognize special preparation practices that require a variance
    Explain how to check temperatures when cooking food
    Match the correct internal cooking temperature to specific types of TCS foods
    List steps for cooking TCS food using a microwave oven
    Follow steps for partially cooking food
    Articulate the purpose of consumer advisories when serving meat, eggs, or seafood to all consumers including high-risk populations
    Follow methods and guidelines for cooling and reheating food

  7. Apply safe serving practices
    Assessment Strategies
    Quiz, Test, National Restaurant Association ServeSafe Manager Exam
    Criteria
    Describe methods for preventing cross-contamination and time-temperature abuse when serving food
    Compare guidelines for holding cold and hot food
    Describe how food can be held without temperature control
    Apply safe kitchen staff and service staff serving guidelines
    Confirm how to prevent contamination and time-temperature abuse when serving food in self-serve areas, serving food off-site, and vending machines

  8. Analyze food safety management systems
    Assessment Strategies
    Quiz, Test, National Restaurant Association ServeSafe Manager Exam
    Criteria
    Demonstrate the steps of active managerial control (identify risks, monitor critical activities, take corrective action, provide management oversight, training, and re-evaluation)
    Identify the FDA’s public health interventions
    Define the HACCP system

  9. Explain safe facilities and pest management practices
    Assessment Strategies
    Quiz, Test, National Restaurant Association ServeSafe Manager Exam
    Criteria
    Explain interior safety requirements (floors, walls, ceilings, equipment) for an operation
    Explain NSF/ANSI equipment standards (non-absorbent, smooth, corrosion resistant, easy to clean, durable, and resistant to damage)
    Explain safety requirements for utilities and building systems (water, plumbing, lighting, ventilation, garbage)
    Respond to an imminent health hazard scenario
    Determine ways imminent health hazards compromise temperature control, physical security, and drinkable water supply in a facility
    Follow procedures and recommendations for pest management and control (deny access, deny food, water, and shelter, and work with a PCO)

  10. Explore the principles of cleaning and sanitizing
    Assessment Strategies
    Quiz, Test, National Restaurant Association ServeSafe Manager Exam
    Criteria
    Define cleaning and sanitizing
    Describe the different ways of cleaning and sanitizing and the requirements for each
    Follow guidelines for sanitizer effectiveness
    Follow guidelines for machine dishwashing (high temperature, chemical-sanitizing, and dishwasher operation)
    Follow guidelines for manual dishwashing (prepare, clean, and sanitize a 3-compartment sink)
    Follow guidelines for storing utensils, tableware, and equipment
    Identify components of a master cleaning schedule
    Describe training methods for cleaning and sanitizing the operation (wiping cloths, cleaning the premises, cleaning up after people who get sick, using and storing cleaning tools and supplies)
    Explain an effective cleaning program