CHEF-1205 Sanitation and Safety

Craig Sowell

Credit Spring 2024


CHEF-1205-001 (74338)
LEC M 8:00pm - 9:50pm HLC HLC2 1234

CHEF-1205-002 (74339)
LEC Tu 12:00pm - 1:40pm HLC HLC2 1234

Course Requirements

  • Identify causes of and prevention procedures for foodborne illness, intoxication, and infection
  • Demonstrate good personal hygiene and safe food handling procedures
  • Describe food storage and refrigeration techniques
  • Explain sanitation of dishes, equipment, and kitchens including cleaning material, garbage, and refuse disposal
  • Discuss (OSHA) requirements and effective workplace safety programs.
  • Demonstrate the proper hand washing technique, three compartment sinks set up, thermometer calibration, proper temperature taking procedures, and implementation of a HACCP Plan




900 - 1,000


Midterm Exam



800 - 899


Final Exam



700 - 799





600 - 699

D (Course must be repeated)

ServSafe Certified Exam



below 599







Total Points







  • Integrated Introduction to Culinary Arts Management: Safety, Recipes, & Certification
    • Students wanting to sit for the ServSafe Food Service Manager’s Exam on Week 16 must purchase an online voucher to take ServSafe Exam.  Information provided in class.
  • Author:                 Stine, Daniel John & Hawkes, Dominic  
  • Publisher:            SDC Publications
  • ISBN:                     9781630567996

Course Subjects

This course is designed to provide the student with an in depth understanding of sanitation issues, including food borne illnesses, and safety concerns and systems of the commercial kitchen.

Student Learning Outcomes/Learning Objectives

Upon completion of this course students will be able to:

  • Gain ServSafe certification by the National Restaurant Association for future use within the hospitality industry
  • Identify critical control points for HACCP plans
  • Characterize microorganisms related to foodborne illness and food spoilage
  • Describe foodborne illness symptoms and preventative methods
  • Describe personal hygiene and health habits
  • Describe how to prepare potentially hazardous food according to safe time and temperature principles
  • Recognize signs of food spoilage
  • Understand cleaning schedules and cleaning procedures, including the proper use of cleaners and sanitizers
  • Describe the proper disposal of food waste and garbage
  • Describe procedures on how to control and exterminate insects and rodents
  • Recognize safe receiving, storing and handling raw and prepared foods
  • Conduct a safety and sanitation inspection
  • Review and understand Material Safety Data Sheets (MSDS).

Office Hours

M T 2:00 PM - 4:00 PM 2.1317.8

NOTE Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment

Published: 01/16/2024 16:07:37