2020-2021 Catalog 
    May 25, 2024  
2020-2021 Catalog [PREVIOUS CATALOG YEAR]

CUL 100 - Food Safety and Sanitation

Description: Basic food safety practices for preparing and serving food. Utilizes the ServSafe materials prepared by the National Restaurant Association Education Foundation to prepare students for a national examination.

Credits: 1
Lecture: 1
Lab: 0

Course Content:
  1. Basic food safety
  2. Personal hygiene
  3. Cross-contamination and allergens
  4. Time and temperature
  5. Cleaning and sanitation
  6. HACCP (Hazard Analysis and Critical Control Points)
  7. Legal compliance of alcohol service and sales

Learning Outcomes:
  1. Explain the importance and challenges of food safety. (1)
  2. Define and recognize foodborne illnesses and risk factors, how they occur and how to prevent them. (1,3,6)
  3. Differentiate biological, chemical, and physical contaminants. (3)
  4. Develop good personal hygiene, training, and monitoring programs. (1,2)
  5. Identify food time and temperature control for safety (TCS foods). (4,6)
  6. Describe food allergens and food defense. (3)
  7. Explain and defend the importance of purchasing from approved, reputable suppliers. (3)
  8. Recognize the criteria to accept or reject food and label food accordingly. (4,3)
  9. Prevent time-temperature abuse and cross-contamination through the steps in the flow of food. (4)
  10. Develop a food safety management system. (1-6)
  11. Recognize and describe the importance of safe facility and pest management in food safety. (1-3)
  12. Differentiate between cleaning and sanitizing. (5)
  13. Describe the basic elements of Arizona's title 4 liquor statutes. (7)
  14. Recognize the liabilities associated with alcohol service and sales. (7)

Required Assessment:
  1. ServSafe manager's exam.
  2. ServSafe alcohol training exam.