This course provides sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined including food preparation, storage, service, and the prevention of food contamination. The course emphasizes the importance of knowing and understanding microorganisms, food borne illness versus food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are explained, along with the supervisor's responsibilities in maintaining high standards of these principles. It may be used for national American Culinary Federation (ACF) recertification. Students taking this class and passing with a "C" or better will be able to sit for the ServSafe national food safety and sanitation manager certification. ServSafe certification currently qualifies holder as qualified food handler in the county of San Diego. This course is required for all Culinary Arts/Culinary Management students and must be taken as prior to all culinary laboratory courses.
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