Standard

CUL 110 – Safety, Sanitation, and Equipment

Course Description

Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures.  Topics include:  cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning.  Laboratory practice parallels class work.

 

Competency Areas                                                                            

Hours

 

Cleaning Standards

 

 

Class/Week

2

Sanitary Procedures

 

 

D. Lab/Week

0

Safety Practices

 

 

P. Lab/Week

4

Basic Kitchen First Aid

 

 

Credit Hours

3

Operation of Equipment

 

 

 

 

Cleaning and Maintenance of Equipment

 

 

 

 

Dish, Pot and Pan Cleaning

 

 

 

 

HACCP

 

 

 

 

O. S. H. A.

 

 

 

 

                        

Prerequisite: Provisional admission

  

Course Guide

  

Competency

After completing this section, the student will:

Hours

 

Class

D. Lab

P.Lab

CLEANING STANDARDS

3

 0

5

Personal

Demonstrate knowledge of personal hygiene.

 

 

 

 

State and local

Follow state and local sanitation

codes and safety codes.

 

 

 

SANITARY PROCEDURES

5

 0

8

Food

Identify sanitary procedures in food storage, preparation, and service.

 

 

 

Facilities

Demonstrate sanitary procedures in maintaining the facility (floors and walls).

 

 

 

Pest control

Identify preventative measures to control insects and rodents.

 

 

 

 SAFETY PRACTICES

2

4

Lifting  

Demonstrate proper lifting to avoid strains.

 

 

 

Hazard control

Apply hazard control, such as common accidents and fire safety precautions

 

 

 

Security measures

Identify security measures for a facility, food, equipment, and personal safety.

 

 

 

BASIC KITCHEN FIRST AID

 0

 0

Burns   

Cuts

Choking

Identify and use first aid procedures for burns, cuts, and choking.

 

 

 

OPERATION OF EQUIPMENT

4

 0

8

Mixers

Convection ovens

Microwave ovens

Steamers

Fat fryer

Steam tables

Ranges

Broilers

Refrigerator/freezer

Food slicer

Meat saws

Salad processing

   equipment

Vegetable peelers

Cooking hand

  utensils

Cutlery

Coffee/tea 

  equipment

Beverage dispensing

  systems

Ice cream machines

Demonstrate proper use of mixers, convection ovens, microwave ovens, steamers, fat fryer, steam tables, ranges, broilers, refrigerator-freezer, food slicer, meat saws, salad processing equipment, vegetable peelers, cooking hand utensils, cutlery, coffee and tea equipment, beverage dispensing systems, and ice cream machines.

 

 

 

CLEANING AND MAINTENANCE OF EQUIPMENT

5

 0

5

Mixers 

Convection ovens

Microwave ovens

Steamers

Fat fryers

Steam tables

Ranges

Broilers

Refrigerator-freezer

Food slicer

Meat saws

Salad processing  

  equipment

Vegetable peelers

Cooking hand

  utensils

Cutlery

Coffee/tea equipment

Beverage    

  dispensing systems

Ice cream machines

Demonstrate proper care and cleaning of mixers, convection ovens, microwave ovens, steamers, fat fryers, steam tables, ranges, broilers, refrigerator-freezer, food slicer, meat saws, salad processing equipment, vegetable peelers, cooking hand utensils, cutlery, coffee and tea equipment, beverage dispensing systems, and ice cream machines.

 

 

 

DISH, POT AND PAN CLEANING

1

 0

2

Machine procedures

Demonstrate proper use, care, and cleaning of dishwasher.

 

 

 

Hand procedures

Wash cooking utensils, pots, pans, etc., by hand.

 

 

 

HACCAP

0

0

2

Principles

Identify principles associated with HACCP

 

 

 

 

Complete “flow of food” analysis.

 

 

 

 

Study HACCP Plans

 

 

 

O. S. H. A.

0

0

2

History

Discuss the history and purpose of O.S.H.A.

 

 

 

Standards

Identify Industry requirements toward standards of O.S.H.A.

 

 

 

MSDS

Discuss MSDS purpose and industry requirements.

 

 

 

  

Suggested Resources

 

Suggested Resources include textbooks shown below or most current edition.

 

National Restaurant Association, “ServeSafe Course Book” Latest ed.

HACCP Handbook Food Safety Manual, Latest Ed.

Professional Cooling, Latest ed.

On Cooking, Latest ed.