| Quality Sanitation Management Course Description: This course Presents a systems approach to answering public health
concerns, reducing sanitation risks, and ensuring satisfaction for guests, staff members,
and owners. Explains how to define and implement sanitation quality, cost control, and
risk reduction standards in a hospitality operation.
Evaluation: The student must complete ten basic,
self-scoring review quizzes, four progress test and a comprehensive final
examination.
Learning Resource: Quality Sanitation
Management, by Ronald F. Cichy
Learning
Objectives: At
the completion of this course, students should be able to:
1. Define the term "control points," and identify the ten
control points
in the food service system.
2. Explain what a Sanitation Risk Management (SRM) program is and how it
works.
3. Describe the Food and Drug Administration's guidelines for food service
sanitation, based on the FDA Food Code.
4. Describe the Hazard Analysis Critical Control Point (HACCP) system and
how it relates to the SRM program.
5. Explain the importance and functions of the various federal regulatory
agencies relevant to the food service industry, identify the
functions typically
performed by state and local regulatory agencies with regard to
food service,
and name the major food service trade organizations.
6. Discuss the frequency of regulatory authority inspections, list the most
important inspection items, outline important aspects of the
inspection
procedure, and explain management responsibilities before,
during, and after
an inspection.
7. Explain the conditions leading to an outbreak of foodborne illness, list
the three most frequent causal factors in outbreaks, and list the
11 steps in
handling a foodborne illness complaint.
8. Indicate what food service managers should know about AIDS and HIV.
9. Understand the personal health and hygiene practices necessary in a food
service establishment.
10. List common chemical poisons and foodborne physical hazards, and
describe control measures.
11. Explain the processes involved in the breakdown of food products, list the
common causes of food spoilage in a food service establishment,
and outline
food preservation methods.
12. Review the process of menu planning, recognize important trends affecting
menu development, list the major truth-in-menu regulations, and
discuss
proposed nutritional/ingredient disclosure legislation.
13. Identify the factors that influence purchasing needs, list the functions
of the purchasing control point, and explain how a buyer can
reduce risks at
the purchasing control point.
14. Describe requirements and sanitation risk reduction measures for the
receiving, storing, and issuing control points.
15. Describe requirements and sanitation risk reduction measures for the
serving, preparing, cooking, and holding control points.
16. Describe requirements and sanitation risk reduction procedures for the
cleaning and maintenance control point, and identify requirements
for water
supply, sewage, plumbing, toilet and lavatory facilities, and
refuse and
garbage disposal.
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