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Apr 16, 2026
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MCOs for Faculty and Staff [ARCHIVED CATALOG]
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CA 110 - ServSafe
Credits: 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
LEC Credits: 2
LEC hours per week: 2
Course Attribute(s): Work-Based
OEE Permitted: No
Grading Basis: Graded
Instructor/Department Consent Required: Consent Required
CIP Code: 12.0503
Default Section Size/Cap: 20
Quarter(s) offered:
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