HM 101 Sanitation Management 1

Butler Community College Science, Technology, Engineering, and Math Division

Tiffani Price Revised Spring 2016

Implemented Spring 2017

COURSE OUTLINE Sanitation Management

Course Description

HM 101. Sanitation Management. 1 hour credit. This course will enable the student to apply effective sanitation management principles to food service operations. The student will identify how to address environmental issues and communicate effectively with personnel and outside agencies. The student will demonstrate the ability to ensure compliance with the FDA Food Code in order to reduce health risks through Hazard Analysis Critical Control Point (HACCP) and Safety Assurance Process (SAP) approaches. The student will be qualified to earn the ServSafe Certification sponsored by the National Restaurant Association. Required Materials NRA Educational Foundation. Servsafe course book. Washington, DC: National

Restaurant Association Educational Foundation. * - For complete textbook information, refer to https://bookstore.butlercc.edu Butler-assessed Outcomes The intention is for the student to be able to 1. Identify hazards to food safety. 2. Identify the effects and prevention of food-borne illness. 3. Demonstrate a working knowledge of the SAP. Learning PACT Skills that will be developed and documented in this course Through involvement in this course, the student will develop ability in the following PACT skill area(s): Personal Development Skills

Interpersonal interaction - By using principles articulated throughout this course, the student will demonstrate ethical and safe food serving practices.

Major Summative Assessment Task(s) These Butler-assessed Outcomes(s) and Learning PACT skills will be demonstrated by 1. Completing the ServSafe Certification Exam.

Skills or Competencies These actions are essential to achieve the course outcomes: 1. Identify food safety hazards that could lead to foodborne illnesses. 2. Demonstrate accepted practice in food product flow. 3. Define the Safety Assurance Process. 4. Recognize food safety sanitation regulations for various food service operations.

HM 101 Sanitation Management 2

5. Recognize on-site assessment of food service practices. Learning Units I. Food safety and sanitation

A. Hazards to food safety B. Effects of foodborne illness

II. Food product flow

A. Steps in assuring food quality B. Steps in assuring food safety III. HACCP Systems -- Safety Assurance Process

A. Facilities, equipment and utensils B. Cleaning and sanitizing operations C. Environmental sanitation and maintenance

IV. Legalities of food safety

A. Regulations B. Contemporary issues

V. On-site experiences

A. Education and training B. Physical inspections C. Health department assessments

Learning Activities Individual and team learning activities will be assigned weekly to assist the student in achieving intended assessed outcomes. Learning activities will be geared toward the demonstrated uses of the various kitchen equipment and operations. Students will be assessed through the reflection of demonstrations conducted, case studies, and the completion of the final project. These activities may be either face-to-face or online. Grade Determination The student will be graded on assessment tasks and learning activities. Grade determinants may include the following: weekly projects, quizzes, unit tests, and participation in all group learning activities.