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Section 1 - Safety & Sanitation and H.A.C.C.P.

Safety and Sanitation

Creating and maintaining a safe and sanitary food service operation is more important than ever as concerns about food-borne illnesses and food spoilage have become a focus in the many procedures and techniques to run a safe and sanitary kitchen. You learn to identify foods susceptible to hazardous microorganisms and gain insight into purchasing, storage, preparation and serving procedures that promote food safety. Learn how to use knives and other cutting tools safely, how to lift and carry properly, how to administer basic first aid, including how to perform the Heimlich maneuver. This class was developed as preparation for the National Restaurant Association (NRA) approved examination, and the American Culinary Federation (ACF) recognizes the test in all 50 states.

HACCP (Hazard Analysis Critical Control Point)

Students are guided through HACCP principles, including the flow of food, critical control points and HACCP customization and documentation. Contents of the lectures are Food Safety Hazards, establishing a HACCP Food Safety System, Developing Standard Operation Procedures and HACCP Systems for Sample Operations. Trainer-tested in the Manager’s Food Safety Certification Program sponsored by the FDA (Food and Drug Administration), IFSEA (International Food Service Executives Association) and the ASHFA (American Society of Hospital Food Service Administrators). A certificate is given upon successful completion of the HACCP course.

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