'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 52 Course Image

HRM 52 - Food Safety and
                Sanitation   (1.5 units)
This course presents the basic principles of sanitation and safety in the food service industry.  Emphasis is placed on the role of management in design, implementation and training to establish an effective Hazard Analysis Critical Control Point (HACCP) system.  Students will have the opportunity to earn the National Restaurant Association's ServSafe Certificate upon completion of the course.
 
(27 hours lecture;      Degree applicable, CSU)
Prerequisite:   Eligibility for ENGL 68 - Preparation for College Writing

Course Measurable Objectives:

  1. Identify and describe the basic food safety concerns in a commercial food service facility.
  2. Identify and describe the food handling and storage techniques necessary for the prevention of food-borne illnesses.
  3. Explain and apply the HACCP concept to a commercial food service facility.
  4. Describe proper design and maintenance of a food service facility.
  5. Describe proper cleaning and sanitizing techniques for equipment and utensils.
  6. Explain the role of the food service worker in the prevention of food-borne illnesses.
  7. Identify, describe and perform basic safety and accident prevention techniques.
  8. Identify the legal requirements for food service safety and sanitation and explain the role of governmental agencies in maintaining safe food service facilities.

Course Level Student Learning Outcomes:


Students completing HRM 52 - Food Safety and Sanitation will be able to:
  1. determine the presence of foodborne-illness outbreak.
  2. Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
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