Explores food contaminants, bacterial growth, safe food storage, and safe food handling procedures, as well as procedures for scheduling, cleaning, sanitizing, and pest control for facilities and equipment. NOTE: As part of this course, the National Restaurant Association Educational Foundation exam is included. Students who successfully pass the exam earn the ServSafe Food Protection Manager Certificate. This certificate is recognized by the state health department.
Goals, Topics, and Objectives
- Foodborne Illnesses
- The Microworld: Pathogens, Viruses, Parasites, Fungi, and Biological Toxins
- Purchasing, Receiving, and Storage
- The Flow of Food: Preparation, Cooking Food, Cooling and Reheating Food
- The Flow of Food: Service: Holding Food and Serving Food
- Facilities Sanitation
- Food Safety Regulations, Standards, and Inspections
- Physical Safety
- Identify the dangers of foodborne illness.
- Explain how to prevent foodborne illness.
- Identify how food becomes unsafe.
- Discuss key practices for ensuring safe food.
- Identify and discuss The Micro World.
- Calibrate a bi-metallic stem thermometer.
- Discuss the three types of food contaminants/hazards.
- Explain the prevention of cross-contamination.
- Evaluate service techniques for food safety hazards.
- Discuss monitoring of time and temperature.
- Identify the steps in the flow of food through an establishment.
- Discuss the elements of and procedure for supplier selection and approval.
- List seven recommended receiving practices.
- Discuss proper storage practices.
- Discuss proper preparation and cooking practices.
- Demonstrate proper cleaning and sanitizing practices.
- Identify the various temperature zones of storage areas in an operation.
- Enumerate and discuss the five steps of HACCP.
- Discuss the benefits of employee training.
- Identify the federal, state and local agencies involved in the food safety monitoring system.
- Demonstrate proper handwashing.
- Identify the equipment required for every handwashing station.
- Locate MSDS sheets in the Culinary Arts department.
- Discuss an IPM program.
- Identify proper suppliers of food service chemicals.
Assessment and Requirements
Total Points: 400
- Assignments: 40
- Class Activities: 40
- ServSafe Certification Exam: 320
- 90% - 100% A
- 80% - 89% B
- 70% - 79% C
- 60% - 69% D
- 0% - 59% E
ServSafe Course Book, current edition (with scantron certification exam form) and on-line learning component, National Restaurant Association Education Foundation.