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Sinclair College

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

Course Outcomes
  • 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
Available Sections
Online Learning
Online Learning
Faculty: Allen
Term: Summer 2021
Format: Condensed content. Shorter than normal term. Complete work online when it fits your schedule while adhering to weekly deadlines. Requires computer and high-speed internet.
Course Fee: $15.00
Open Seats: 10
Section: 500
Open Seats: 10
Section: 500
Virtual Learning
Virtual Learning
Faculty: Allen
Term: Summer 2021
Format: Condensed content. Shorter than normal term. Course meets virtually during scheduled day(s) and time(s), with some online content. Check the schedule to confirm days and times your class will meet virtually. Requires computer and high-speed internet.
Note: B Term
Open Seats: 15
Meets: MW from 7:00PM to 8:50PM
Section: B01
Open Seats: 15
Meets: MW from
7:00PM to 8:50PM
Section: B01