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Apr 25, 2024
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RHT 1330 - Food Sanitation and Safety
Applied food service sanitation procedures in the food handling functions of purchasing, storage, preparation, and service. Hazard Analysis Critical Control Points (HACCP) covered. Upon completion, students eligible for national and Ohio certification in Food Safety.
Credit Hours: 1
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 1.0 lecture
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes: - Students will be able to recognize the public’s need for safe food, clean surroundings, and pleasant service when dining out, and the role of the food service manager in meeting this need.
- Students will be able to identify causes of foodborne illnesses and how their occurrences can be avoided.
- Students will be able to explain the process of purchasing, receiving, and storing food safely.
- Students will be able to protect food during preparation and service by observing the time-and-temperature principle.
- Students will be able to train food service personnel in hygiene and safe food practices.
- Students will be able to recognize the appropriateness of construction materials and design in maintaining a sanitary environment for a food service facility.
- Students will be able to design and implement an organized cleaning program for a food service facility.
- Students will be able to identify the major causes of accidents in food service and the ways to prevent their occurence.
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