CULAP 102 - Culinary Arts Apprenticeship - Sanitation and Safety

3 Credits
Self-paced online course using KP compass ServSafe study modules to become familiar with foodborne illnesses, potentially hazardous foods, time/temperature principles, hygiene rules and habits, receiving and storage practices, Hazard Analysis Critical Control Point (HAACP), contamination and spoilage of foods, Safety Data Sheets (SES), right to know laws, emergency policies, pest control, fire exstinguishers, laws and agencies governing food service operations. Students will have the opportunity to take a National Restaurant Association ServSafe 5 year certification exam.

Course Outcomes

Identify microorganisms, which are related to food spoilage and foodborne illnesses; describe their requirements and methods for growth.
Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
Demonstrate good personal hygiene and health habits in a laboratory setting to include handwashing.
Outline the requirements for proper receiving and storage of both raw and prepared foods.
Identify the Hazard Analysis Critical Control Point (HAACP) during all food handling processes as a method for minimizing the risk of foodborne illness.
List the major reasons for and recognize signs for food spoilage and contamination.
Recognize sanitary and safety design and construction features of food production equipment and facilities (i.e., NSF, UL, OSHA, ADA, etc.)
Review Safety Data Sheets (SES) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.
Identify proper methods of waste disposal and recycling.
Demonstrate appropriate emergency policies for kitchen and dining room injuries.
Describe appropriate measures for insects, rodents and pest control eradication.
Describe appropriate types and use of fire extinguishers used in the foodservice area.
Review and apply the laws and rules of the regulatory agencies governing sanitation and safety in a foodservice operation.