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Course Information
Family & Consumer Sciences
FC00159
Safety, Sanitation and Tools
65.00
This course will examine the important areas of general safety, food sanitation, facilities, equipment, tools, physical hazards in the kitchen, and personal safety. In this course the student will become Serve Safe certified and CPR/Rescue breathing certified. Knife safety, sharpening, culinary application, and skills will be taught. The student will also learn the importance of receiving, storage and inventory as it relates to the food service industry.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
-Identify the critical control points during the food handling processes as a method of minimizing the risk of food borne illness (HACCP system)
-Identify microorganisms which are related to food spoilage and food borne illness; describe their requirements and methods for growth.
-Describe symptoms common for food borne illnesses and how these illnesses can be prevented.
-Demonstrate good personal hygiene and health habits.
-Use acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
-List the major reasons for the recognize sign of food spoilage.
-Outline the requirements for proper receiving and storage of both raw and prepared foods.
-Recognize sanitary and safety design and construction features of food production equipment and facilities (NSF, UL, OSHA, ADA).
-Describe types of cleaners and sanitizers and their proper use.
-Review MSDS and Explain their requirements in handing hazardous materials. Discuss right-to-know laws.
-Develop cleaning and sanitizing schedule and procedures for equipment and facilities.
-Identify proper methods of waste disposal and recycling.
-Describe appropriate measures for insects, rodents and pest control eradication.
-List common causes of typical accidents and injuries in the food service industry and outline a safety management program.
-Demonstrate appropriate emergency policies for kitchen and dining room injuries.
-Describe appropriate emergency policies for kitchen and dining room injuries.
-Describe appropriate types and use of fire extinguishers used in the food service area.
-Review laws and regulatory agencies governing sanitation and safety in food service operations.
-Demonstrate proper knife safety skills, hand tool and equipment operation, emphasizing proper safety techniques.
-Demonstrate the classic knife cuts.
-Perform proper knife execution in sharpening, honing and cutting.
-ServSafe and Sanitation
- ServSafe Employee Safety and Sanitation Employee - National Restaurant Association
http://www.restaurant.org/
-Hospitality ProStart Certification
http://www.nraef.org/prostart
National Restaurant Association Educational Foundation
On Cooking: A Textbook of Culinary Fundamentals

COURSE MANUAL: Introduction to Culinary Arts

Introduction to Culinary Arts CIA 2007

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Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts Apprenticeship Program
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Hospitality Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Food Services