CUL 155 - Sanitation

• 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

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

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

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

• Identity Verification
• Required materials for all online courses
• Mandatory Attendance Requirement
• Orientation and Support
• Proctored Exams

• Academic Integrity
• Add/Drop period
• Attendance
• Classroom Conduct
• Equal Access
• IT Access
• Online Behavior
• Online Confidentiality
• Services For Students with Disabilities
• Student Concerns
• Student Help Services
• Withdrawals