MCCCD Program Description

Certification in Food Service Safety and Sanitation

Course: FON104

First Term: 2018 Fall

Lecture 1.0 Credit(s) 1.0 Period(s) 1.0 Load
Subject Type: Occupational
Load Formula: S - Standard Load

Description: Preparation for and certification in a national food sanitation and safety program. Emphasis on food from purchasing, receiving, and storing to preparation, holding, and serving. Focuses on safe and sanitary food service facilities and equipment, employee habits and personal hygiene, and role of management in safety and sanitation. Includes time-temperature principles, foodborne illnesses, pest control, accident prevention, standards for cleaning and sanitizing, and regional regulations and standards.

MCCCD Official Course Competencies
1. Identify the etiology and characteristics of common foodborne illnesses, and implement strategies for their prevention. (I) 2. Identify and maintain safety and sanitation standards in all phases of food handling. (II) 3. Identify and use local, state, and federal safety and sanitation regulations. (II, III, V) 4. Maintain safe and sanitary facilities, equipment, tools, utensils, and tableware; employ preventative precautions for pest control. (III) 5. Maintain personal habits and hygiene conducive to safe and sanitary foods and working environment. (IV) 6. Identify the role of the food service manager in maintaining standards of food safety and sanitation. (V) 7. Prepare for and complete certification in a national food service safety and sanitation program. (VI)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.

MCCCD Official Course Outline
I. Food contamination and foodborne illness A. Types and major characteristics 1. Biological 2. Chemical 3. Mechanical B. Microorganisms (bacteria, parasites, viruses, and fungi) 1. Major types, characteristics, and common names 2. Modes of transmission 3. Typical foods affected 4. Growth patterns and requirements 5. Harmful vs. beneficial microorganisms C. Common practices resulting in food contamination D. Prevention of food contamination and foodborne illness E. Food allergies II. Food sanitation and safety during food handling processes A. Purchasing and receiving 1. Government food inspection and grading programs 2. Reputable supplier 3. Inspection at delivery B. Storage principles 1. Types of storage and major characteristics of each type 2. Storage techniques 3. Freezer, refrigerator, and dry storage temperatures and storage periods C. Preparing, holding, serving and storing leftovers 1. Time-temperature principles and temperature danger zones 2. Selection and use of thermometers 3. Correct cooking temperatures 4. Foods and beverages requiring special precautions 5. Preventing cross contamination 6. Holding hot and cold foods 7. Sanitary serving techniques 8. Storing leftovers 9. Applications in off-site service and vending machines D. Local, state, and federal regulations III. Facilities, equipment, tools, and tableware A. Layout, construction, materials, and design for sanitation and accident prevention B. Utilities 1. Water supply, plumbing, and sewage 2. Ventilation and lighting 3. Lavatory accommodations 4. Handwashing stations 5. Garbage and trash disposal C. Pest control techniques 1. Identification of pests 2. Implementing a pest control program D. Cleaning and sanitizing 1. Principles and factors 2. Methods and equipment 3. Agents E. Local, state, and federal regulations IV. The employee A. Personal habits, health, illnesses, and hygiene B. Work attire V. Role of food service manager A. Hiring sanitation-conscious workers B. Safety and sanitation program food safety management system 1. Training for accident prevention standard operation procedures 2. Cleaning and sanitation training schedule 3. Cleaning schedule personal hygiene program 4. Voluntary surveillance and inspection practicing active managerial control C. Using government regulations and programs 1. Local, state, and federal agencies and programs 2. Inspections 3. Handling outbreaks of foodborne illness D. Applications in central kitchens, mobile units, temporary facilities, and vending machines VI. National certification exam

MCCCD Governing Board Approval Date: May 1, 2018

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.