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Apr 30, 2026
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CHEF 1305 - Sanitation and Safety
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.
Learning Outcomes: Upon successful completion, students will be able to
- identify causes of and prevention procedures for food-borne illness, intoxication, and infection;
- discuss personal hygiene and safe food handling procedures;
- describe food storage and refrigeration techniques;
- explain sanitation of dishes, equipment, and kitchens including cleaning material, garbage, and refuse disposal;
- discuss Occupational Safety and Health Administration (OSHA) requirements and workplace safety programs.
Credit Hour(s): 3
Lecture Hour(s): 48
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