SANITATION IN FOOD SERVICE OPERATIONS
Presents the principles of food microbiology, food borne illness and the standards that are enforced by regulatory agencies. Applied measures for the prevention of food borne illness and other microbiological factors are incorporated. National Restaurant Association ServSafe Certification.
- Identify common food pathogens and identify measures required for their control according to ServSafe and Pierce County Health code.
- Explain how pest management and cleaning schedules are important to a food safety facility.
- Demonstrate setting up a three sink compartment dish sink per Pierce County health code.
- Identify principles for receiving and storing safe food products per ServSafe standards.
- Classify types of cleaners and sanitizers according to chemical composition and use as outlined by manufacturer.
- Conduct a sanitation self-inspection of a production kitchen.
- List common causes of accidents and injuries in the food service industry and outline prevention safety measures according to ServSafe.