HCM 108 - Food Safety and Sanitation
Last Date of Approval: Spring 2019
3 Credits
Total Lecture Hours: 45
Total Lab Hours: 0
Total Clinical Hours: 0
Total Work-Based Experience Hours: 0
Course Description:
This course addresses the responsibility of a food service worker/hospitality employee and the Safety and Sanitation knowledge required in the food and hospitality industry. Students will learn how to identify unsafe conditions and know a variety of ways to correct or prevent them in the workplace. They will also take a written national exam which will give them a ServSafe Manager certificate which is recognized across all 50 states.
Corequisites: None
Prerequisites: None
Recommended(s): None
Prerequisites/Corequisites: None
Mode(s) of Instruction: Traditional/face to face
Credit for Prior Learning: NA
Course Fees: Testing Charge: $45.00
Common Course Assessment(s): None
Student Learning Outcomes and Objectives:
Illustrate knowledge and understanding of all correct procedures to be followed to ensure no safety and sanitation violations occur.
Evaluate the Culinary Kitchen Facilities including walk-in fridges/freezers, kitchens and dry store areas using inspection techniques usually done by The Health Department.
Identify Food Safety Management Systems.
List Safe Facilities and Pest Management controls.
Outline all requirements of Safe Food and The Safe Food Handler.
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