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Canyon College



COURSE SYLLABUS: Safety & Sanitation in the Industry

Course Title: Department: Instructor:

HT388 - Safety & Sanitation in the Industry Hospitality and Tourism Russ Rodgers MBA, BA  E-Mail - Vitae

Course Description:

Presents a systems approach to answering public health concerns, reducing sanitation risks, and ensuring satisfaction for guests, staff members, and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a hospitality operation.

Objectives:

1. Define the term "control points," and identify the ten control points in the food service system.
2. Explain what a Sanitation Risk Management (SRM) program is and how it works.
3. Describe the Food and Drug Administration's guidelines for food service sanitation, based on the FDA Food Code.
4. Describe the Hazard Analysis Critical Control Point (HACCP) system and how it relates to the SRM program.
5. Explain the importance and functions of the various federal regulatory agencies relevant to the food service industry, identify the functions typically performed by state and local regulatory agencies with regard to food service, and name the major food service trade organizations.
6. Discuss the frequency of regulatory authority inspections, list the most important inspection items, outline important aspects of the inspection procedure, and explain management responsibilities before, during, and after an inspection.
7. Explain the conditions leading to an outbreak of food borne illness, list the three most frequent causal factors in outbreaks, and list the 11 steps in handling a food borne illness complaint.
8. Indicate what food service managers should know about AIDS and HIV.
9. Understand the personal health and hygiene practices necessary in a food service establishment.
10. List common chemical poisons and food borne physical hazards, and describe control measures.
11. Explain the processes involved in the breakdown of food products, list the common causes of food spoilage in a food service establishment, and outline food preservation methods.
12. Review the process of menu planning, recognize important trends affecting menu development, list the major truth-in-menu regulations, and discuss proposed nutritional/ingredient disclosure legislation.
13. Identify the factors that influence purchasing needs, list the functions of the purchasing control point, and explain how a buyer can reduce risks at the purchasing control point.
14. Describe requirements and sanitation risk reduction measures for the receiving, storing, and issuing control points.
15. Describe requirements and sanitation risk reduction measures for the serving, preparing, cooking, and holding control points.
16. Describe requirements and sanitation risk reduction procedures for the cleaning and maintenance control point, and identify requirements for water supply, sewage, plumbing, toilet and lavatory facilities, and refuse and garbage disposal.

Group Teaching Guidelines:

This course comprises ten chapter sessions which can be combined or broken down to meet a variety of scheduling needs.

Evaluation:

The student must complete ten basic self-scoring review quizzes and a comprehensive final examination.

Learning Resources: Quality Sanitation Management, by Ronald F. Cichy.

# 244C
ISBN #: 086612084X © 1994; Hardbound
Author: Ronald F. Cichy, Ph.D., CFBE, CHE, Director, The School of Hospitality Business, Michigan State University