CUL 100 - Food Safety and Sanitation

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

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)

1. ServSafe manager's exam.
2. ServSafe alcohol training exam.