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NTR 105 ServSafe Preparation
Credit Hours:  1
Effective Term: Fall 2018
SUN#: None
AGEC: None  
Credit Breakdown: 1 Lecture
Times for Credit: 1
Grading Option: A, B, C, D, F

Description: Applied course in food safety and sanitation to identify and analyze the factors which cause foodborne illnesses through the study of proper purchasing, preparation, handling, and storage.

Prerequisites: None

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Comprehension Level) Identify and describe the need for food safety, the hazards that threaten the safety of food, and guidelines for training employees. (CSLO 1)

2. (Comprehension Level) Identify and discuss food safety system development using Hazard Analysis Critical Control Point (HACCP) methods. (CSLO 2)

3. (Comprehension Level) Identify and describe the flow of food safely and effectively from purchasing, receiving, storing, preparing, and cooking, holding, and serving, to cooling and reheating. (CSLO 2)

4. (Comprehension Level) Identify and explain the sanitary maintenance of facilities and equipment.

5. (Analysis Level) Analyze and summarize the role and need of regulatory agencies for facility, employee, and customer protection. (CSLO 1)
Internal/External Standards Accreditation