HMT 1107 Sanitation & Safety
Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and food-borne illnesses, the nine steps within the flow of food from supplier to service, minimum internal cooking temperatures/times for proteins, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course. Students who are culinary or baking majors may not register for kitchen lab courses without a current servsafe certification.
Prerequisites: DEV 0035
- Identify and describe the four major segments of food safety.
- Develop a master cleaning schedule and pest management plan.
- Develop a Hazard Analysis Critical Control Points (HACCP) Model using safety regulations and the appropriate training method.
- Construct the nine step flow of food model in the proper sequence utilizing three components within each step.
Credit Hours: 2
- Classroom: 2 hours
- Division: Business and Public Services
- Department: Hospitality Management
- Repeatable Credit: No
- Offered Online: Yes
10:00AM to 11:50AM
7:00PM to 8:50PM