CUL 155 - Sanitation

Class: 3 Credits: 3
This course is a study of local, state, and national regulations governing sanitary food handling practices.

Prerequisite(s): Take ENG 032, MAT 032 and RDG 032 with a minimum grade of “C”.

Course Topics:

Microorganisms related to food spoilage and food-borne illnesses
Symptoms common to food-borne illnesses
Fundamentals of good personal hygiene.
Good personal hygiene and health habits in a laboratory setting.
Acceptable procedures when preparing potentially hazardous foods, including time/temperature principles.
Major causes of food spoilage and spoilage indicators
The flow of food through an establishment and list the various ways contamination may be prevented along the pathway.
Proper receiving and storage of both raw and prepared foods.
Sanitary and safety design and construction features of food production equipment and facilities. (i.e. NSF, UL, OSHA, ADA, etc.)
Cleaners and sanitizers
HACCP Principles and the critical control points during all food handling processes as a method for minimizing the risk of food-borne illness.
Material Safety Data Sheets (MSDS)
Developing a cleaning and sanitizing schedule and procedures for equipment and facilities.
Proper methods of waste disposal and recycling.
Insects, rodents and pest control eradication.
Sanitation self-inspection
Common causes of typical accidents and injuries in the foodservice industry
Emergency policies for kitchen and dining room injuries.
Appropriate types and use of fire extinguishers used in the foodservice area.
Laws and rules of the regulatory agencies governing sanitation and safety in forrdservice operations.
Food bio-terrorism laws and RFID technology

Textbooks:
Textbook information can be found on the Book Inn Web site

Required Materials:

Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

Student Learning Outcomes:

Identify food borne illnesses and their symptoms.
Explain the importance and procedures to follow for personal hygiene.
Identify the steps in a HACCP plan.
Identify the cleaner, its proper use and storage.
Acquire and identify the information on a SDS form.

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Policies that include:

Required materials for all online courses
Mandatory Attendance Requirement
Proctored Exams

Face Covering Requirements:
All faculty, staff and students must wear a face mask/covering at all times (absent a medical condition) on all SCC campuses when safe social distancing measures are not possible or difficult to follow. For further details, refer to the Student Guidelines for Face Coverings and Social Distancing on the SCC Coronavirus COVID-19 Information page.

Standard SCC Course Policies:
Please review the Standard SCC Course Polices on the following topics:

Academic Integrity
Academic Misconduct
Add/Drop period
Appeals Process
Class Attendance
Classroom Behavior (traditional and online)
Classroom Conduct/Expectations
Lab Procedures (general SCC policy regarding this)
Online Confidentiality
Services For Students with Disabilities
Withdrawal Policy

Official Course Syllabus
2020-2021