CULN 112 - Sanitation and Safety

Institution:

Kapiolani Community College

Subject:

Description:

2 hours lecture per week (4 hours lecture per week for 8 weeks) Comment: CULN 112 may be offered as a full semester course or as 8-week modules. CULN 112 was formerly FSHE 103. CULN 112 is the study and application of the principles and procedures of sanitation and safety in the hospitality industry. Includes the study of food borne illnesses, biological, chemical, and physical hazards, and cross-contamination as they may occur during the flow of food. An introduction to HACCP (Hazard Analysis Critical Control Point) and other sanitation and safety programs will also be presented. Safety issues and OSHA (Occupational Safety and Health Administration) guidelines and standards will be covered as they apply to the hospitality industry. Upon successful completion of CULN 112, the student should be able to: Identify microorganisms which are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth. List and describe symptoms common to food-borne illnesses and list various ways these illnesses can be prevented. List and define the fundamentals of good personal hygiene. Demonstrate good personal hygiene and health habits in a laboratory setting. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles. List the major causes of food spoilage. Define food spoilage indicators. Outline the flow of food through an establishment and list the various ways contamination may be prevented along the pathway. Outline the requirements for proper receiving and storage of both raw and prepared foods. Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA ADA, etc.). Describe types of cleaners and sanitizers and their proper use. Identify the seven HACCP Principles and the critical control points during all food handling processes as a method for minimizing the risk of food-borne illness. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws. Develop cleaning and sanitizing schedule and procedures for equipment and facilities. Identify proper methods of waste disposal and recycling. Describe appropriate measures for insects, rodents and pest control eradication. Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards. Within this CULN 112 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the foodservice operations. Reinforce personal hygiene habits and food handling practices that protects the health of the consumer. Value ethical practices in both personal and professional situations. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals. Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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