SANITATION AND SAFETY
- Program: Culinary Arts
- Course: Sanitation and Safety
- Course #: CULA1116
- Total Credits: 1
Course DescriptionTo develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the foodservice operations. To reinforce personal hygiene habits and food handling practices that protects the health of the consumer. The culmination of the course is the Food Managers Certification exam.
Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.
Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).
The following goals will be addressed in the course:
Define the fundamentals of good personal hygiene
Identify microorganisms which are related to food spoilage and food-borne illnesses
Identify the seven HACCP Principles and the critical control points during all food handling processes as a method for minimizing the risk of food-borne illness
Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles
List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program
Explain Material Safety Data Sheets (MSDS) and their requirements in handling hazardous materials
- Lecture: 1
MnTC Goal: 0
Qualifying score on reading assessment test OR ENGL0901
- Campus: Brooklyn Park/Eden Prairie
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