CULA 1505 Sanitation (1 credit)

February 2 – February 19, Tuesdays and Thursdays, 2-4 p.m.

Friday, February 20: Workforce Training

Frank B. Wise Business Center, Fort Washakie

April 13 – April 29, Mondays and Wednesdays, 2-4 p.m.

Thursday, April 30: Workforce Training

Frank B. Wise Business Center, Fort Washakie

Course Description

This course is designed for industry leaders in food safety training. The student will explore the latest developments, procedures, current government standards and emerging issues in Food Service Sanitation. The student will examine Hazardous Analysis Critical Control Point (HACCP), a cutting-edge system that is the hospitality industry’s system-of-choice. Students will have the opportunity to earn the ServSafe Certification. 

Topics

• Physical, chemical, and biological contamination and prevention
• Professional hygiene requirements
• Monitoring time and temperature
• Critical control points within the flow of food
• Food safety management systems
• Safe facilities and equipment
• Cleaning and sanitizing procedures
• Federal, state, and local agencies responsible for preventing foodborne illnesses

Required Textbook

ServSafe Course Book, 8th Edition, National Restaurant Association
ISBN: 9780866127097
Textbooks will be provided for Recompete eligible students on the first day of the course. 

Additional Information

CULA 1505 Sanitation can be applied towards a Culinary AAS and Certificate I &II. If students are interested in fulfilling the requirements for a degree, students may consider CULA 1500 Food Principles and Safety, which also incorporate the ServSafe Food Protection Manager certification. Eligible students may use Recompete to complete additional courses within the program.