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• Development of sanitation standards in the U.S.
  • History
  • Legislation
  • Role of government agencies
  • Comparison to world standards
• The microbiology of food
  • Bacteria
  • Fungi
  • Virus
  • Parasites
• Food borne illnesses
  • Infections
  • Intoxications
  • Allergies
  • Food intolerances
  • Prevention symptoms and treatments
• Sanitation Standards
  • The role of temperature and thermometers
  • Purchasing
  • Receiving
  • Storing foods
  • Food preparation
  • Service
  • Equipment
  • Issuing
• HACCP - Hazzard Analysis Critical Control Point
• The Role of Health Department Sanitarians
• Sanitary Facilities/environmental concerns and care of:
  • Floors, walls, ceilings
  • Ventilation systems
  • Waste management
  • Utilities
  • Facility and equipment layout
    • Local, state and federal requirements
    • California Retail Food Code
• Insect and rodent control in food service
• Safety
  • Policies and procedures
  • Accident prevention
  • Crisis management
• Fire prevention techniques in food and storage
• Management’s role in training employees in sanitation/safety rules

At the conclusion of this course, the student should be able to:

• Pass Food Service Sanitation Management Exam with score of 75% or better
• Identify food or carrier sources of major foodborne illnesses, bacteria, viruses, fungi and parasites and list at least four symptoms of each.
• Identify steps to establishing HACCP Plan
• Explain the role of the health department sanitarian and evaluate a sanitation report
• Explain the roles of the food service worker and manager in the prevention of foodborne illnesses
• Identify basic safety and accident prevention techniques

Quizzes, Assignments, Participation

Educational Foundations of National Restaurant Association, 2014, 6^th Edition

ServSafe Essentials, 6^th Edition