CA 110 - ServSafe

Credits: 2
LEC hours per week: 2
Introduction to food production policies focusing on current regulations, best practices, and science-based information. Topics include Hazard Analysis of Critical Control Points (HACCP) procedures, kitchen safety, and facility sanitation. Students will take the National Restaurant Association ServSafe Examination upon completion of the course.
Course Outcomes:

Apply kitchen safety and facility sanitation
Identify how bacteria live and breed.
Develop, implement and monitor HACCP program.
Demonstrate proper food storage techniques.
Establish systems and procedures to prevent cross contamination of bacteria.
Apply practices of proper personal hygiene.
Identify potential problems during the receiving process.
Apply pest and rodent control measures

Course Topics:

Provide safe food
The micro world
Contamination, food allergies and food bourne illness
The safe food handler
Purchasing and receiving safe food
Keeping food safe in storage
Protecting food during preparation and service
Principles of a HACCP system
Sanitary facilities and pest management
Sanitation regulations