HMGT 105 - Food Service Sanitation

(R only) CE

This course meets the 15 clock hours plus test required by the Maryland State Department of Health and Mental Hygiene. Topics include foodborne diseases, importance of employee personal hygiene and habits, and approved procedures for handling utensils and equipment. One hour each week.

1 semester hour

Course Outcomes:
Upon completion of this course, a student will be able to:

Recognize the importance of food safety.
List the potential hazards of food safety.
Explain how food becomes unsafe.
List the pathogens that cause illness.
List what pathogens need to grow.
Identify which food is most likely to become unsafe.
Describe the characteristics of the safe foodhandler.
Explain how to prevent cross-contamination.
Describe how to prevent time-temperature abuse.
Explain the importance of purchasing, receiving, and storing food safely.
Identify the important issues in safe food preparation.
Identify the important points in safe food service.
Identify the important aspects of sanitary facilities and equipment.
Explain how to clean and sanitize surfaces and equipment.
Describe the concept of Integrated Pest Management.

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