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CUL 105 Food Safety Foundations
Credit Hours:  1
Effective Term: Fall 2016
SUN#: None
AGEC: None  
Credit Breakdown: 1 Lecture
Times for Credit: 1
Grading Option: A, B, C, D, F
Cross-Listed:


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. ServSafe Certification is an option.



Prerequisites: RDG094

Corequisites: None

Recommendations: To offer the national ServSafe Certification endorsement.

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

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

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

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

5. (Comprehension Level) Comprehend and conclude the role and need of regulatory agencies for facility, employee and customer protection.

Internal/External Standards Accreditation
As guided by the American Dietetic Association, Commission on Dietetic Education Accreditation Standards, The Dietary Managers Association, The School Food Service and Nutrition Specialist Credentialing Exam Study Guide, published by the School Foodservice Foundation and the American School Food Service Association Certification Program Guide and the American Culinary Federation Inc. standards.

www.dmaonline.org/certification/cdmcfpp.html

www.acfchefs.org/content/education/certification/levels/default.htm