DMC 1030 - Sanitation and Food Safety

DMC 1040 - Career Skills I   

DMC 1020 - Management of Food   

Course Description:
The Sanitation and Food Safety (S/S) concentrates on food safety management and sanitation principles. The causes and prevention of food-borne illnesses are studied in-depth. The Dietary Manager plays a major role in protecting food and identifying hygiene standards for foodservice workers. Other duties include identifying food protection factors through the steps and practices of purchasing, receiving and storage. The Dietary Manager must learn the proper preparation and service of safe food that includes; thawing, temperature, cooling and reheating. The basic principles involving equipment, physical facilities, water, plumbing, waste management, chemical safety and pest control are important aspects of this course. The responsibilities of providing a safe work environment, understanding the regulatory agencies, inspections, and crisis management are important aspects of this Sanitation and Food Safety (SS) Course.

Student Learning Outcomes:

1. Purchase, receive, store, and distribute food supplies and equipment following established sanitation and quality standards. 
2. Protect food in all phases of preparation, holding, service, cooking, and transportation using HACCP guidelines. 
3. Manage physical facilities to ensure compliance with safety and sanitation regulations. 
4. Conduct routine maintenance inspection of equipment 
5. Organize workflow and use of equipment.