CHEF 1305 - SANITATION AND SAFETY

Written By Jake Laughlin

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.

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

Grade Basis: L

Credit hours: 3.0

Lecture hours: 48.0

Jake Laughlin
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CHEF 1301 - BASIC FOOD PREPARATION
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