San Diego Culinary Institute, Inc.
 

Course 126: 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 news and our everyday life. This critical class focuses on 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.

1 Credit, 16 hours

Level:

Introductory

Prerequisite:

None

Next:

HACCP (Hazard Analysis Critical Control Point)