Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of food borne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hours per week.
GENERAL COURSE PURPOSE
Sanitation is the study of the infectious and poisonous agents of our environment and the techniques necessary for their control. Since this course is applied specifically to the food industry it will be limited in its scope so that it deals specifically with problems and prevention of food spoilage, food borne infections, and food borne toxins. Students successfully completing the course of study are eligible to become certified Food Service Sanitation managers, certificates to be awarded by the local Health Departments of the Commonwealth of Virginia. In addition, the course is prepared by the National Restaurant Association Educational Foundation and therefore, is acceptable for certification purposes by many other jurisdictions throughout the United States.
The course will also review the Occupational Safety and Health Act (OSHA) as it relates to the food service industry. The responsibility shared by employer and employee for a safe environment and safe practices will be emphasized.
ENTRY LEVEL COMPETENCIES
Upon completion of this course, the student should be able to:
B. identify the dangers of chemical toxicants as related to foods
C. identify modes of transmission of communicable diseases related but not limied to personal hygiene
D. identify the government agencies that protect the public from contaminated food
E. understand the techniques of sanitation that are involved in the maintenance of the food production plant, and the proper storage, preparation, and service of foods
F. apply the Food Service Sanitation Code as interpreted by the Rules and Regulations of the Commonwealth of Virginia
G. understand Hazard Analysis Critical Control Point (HACCP), a scientifically based management system for food safely
H. know the significance of the Occupational Safety and Health Act
I. know the record keeping and posting procedures required by OSHA
J. demonstrate safe
practices in the following:
A. Sanitation Standards
B. Safety Standards