Common Course Numbering System

Searching Current Courses For Summer 2021

	Course:	CUA 101
	Title:	Food Safety and Sanitation
	Long Title:
	Course Description:	Introduces the student to the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate of from the Education Foundation.
	Min Credit:	2
	Max Credit:

Origin Notes:

ACC

 STANDARD COMPETENCIES:

 1.   Apply safe food handling techniques in the work place

 2.   Participate in an HACCP inspection and do a written and oral presentation

 3.   Create flow charts for a variety of potentially hazardous foods

 4.   Calibrate a pocket thermometer

 5.   Discuss the most common kinds of foodborne illnesses as well as their causes, foods usually involved, symptoms and methods of prevention

 6.   Explain the process of preparing chemical sanitizing solutions

 7.   Discuss sanitizing procedures

 8.   Describe procedures for holding, cooling, storing and reheating potentially hazardous foods

 9.   Discuss temperatures as related to food safety

 10. Develop a time-temperature graph

 11. Describe effective pest control practices

 12. Explain a Health Department inspection report and explain how it relates to the Colorado Department of Health Rules and Regulations

 13. Take national test provided by the Education Foundation of the National Restaurant Association

 TOPICAL OUTLINE:

 I.      UNIT ONE		

         A.      Introduction and Orientation

         B.      Terms and Definitions

 II.     UNIT TWO	 	

         A.      The Safe Food Handler

         B.      Clean and Sanitary Facilities & Equipment

 III.    UNIT THREE		

         A.      Cleaning & Sanitizing

 IV.     UNIT FOUR		

         A.      Pest Control

 V.      UNIT FIVE	  	

         A.      Purchasing, Receiving & Storing

 VI.     UNIT SIX	   	

         A.      Preparation and Serving	

 VII.    UNIT SEVEN		

         A.      Health Department Rules & Regulations		

         B.      Employee Food-Safety Training

 VIII.   UNIT EIGHT		

         A.      HACCP

         B.      HACCP Presentations of Projects

 IX.     UNIT NINE		

         A.      Foodborne Illnesses

 X       UNIT TEN		

         A.      Review for Final Exam

         B.      Final Exam and Student Feedback

Course Offered At:

	Front Range Community College	FRCC
	Pueblo Community College	PCC
	Pikes Peak State College	PPCC

Common Course Numbering System		Your current Institution is CCCS