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Course Information
Family & Consumer Sciences
FC00118
Sanitation
40.00
Provides an understanding of food borne illness. This course provides information concerning the flow of food and the seven steps of the HACCP System.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
None
- Learn the importance of food safety
- Develop good grooming and personal hygiene habits
- Demonstrate cleaning and sanitizing
- Dispose of waste and recycling
- Control pests
- Describe the flow of food
- Purchase and receive food safely
- Cook foods safely
- Serve foods safely
- Define a food - safety system
- Use the seven steps of HACCP
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select Assessments from: Hospitality: Food Handler - Introductory - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm

ServSafe and Sanitation

ServSafe Employee Safety and Sanitation Employee - National Restaurant Association
http://www.restaurant.org/

Hospitality ProStart Certification
http://www.nraef.org/prostart
Restaurant and Hotel and Lodging industries.

Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

Hospitality: Food Handler - Introductory - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm

Career Cluster Resources for Hospitality & Tourism
http://www.careerclusters.org/resources/ClusterDocuments/htdocuments/HTFinal.pdf
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Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level