This course has been recommended to be archived on 2004-08-31 00:00:00.0.
Replaced by CHEF 1005

The following delivery option(s) have been recommended to be archived as of :  .

CIP Code: 12.0508  (Institutional Food Workers)
Course Title: Sanitation and Safety
Course Level: Introductory
Course Description: A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.
End-of-Course Outcomes: Identify causes of and prevention procedures for food-borne 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; and discuss Occupational Safety and Health Administration (OSHA) requirements and effective workplace safety programs.
Licensure/Certification Agency: American Culinary Federation Educational Institute
Lab Recommended

WECM Course(s)  
SCH Rubric Range: 32-96
CEU Rubric:
CULA 1005  
Year: 2003

WECM Appendix

CIP Rubric Number Course Name Semester
Credit Hrs
Cont Hrs
Cont Hrs
12.0508 CULA 1005 Sanitation and Safety 0 32 96