SANTA CRUZ COUNTY REGIONAL OCCUPATIONAL PROGRAM

SERVSAFE®

CBEDS Title: Hotel and Lodging

CBEDS Number: 4110

Career Path: Home, Health and Recreation

Course Description: This 8-hour course is designed to prepare students for food safety certification. This will satisfy the requirements for California State Law AB 1978 which states that: Beginning January 2000 each food facility shall have an owner or employee who has successfully passed an approved and accredited food safety examination. The ServSafe® course is approved and accredited nationwide and is developed by the National Restaurant Association. Students taking this class are already proficient in their workplace skills. The expectation is for students to be successful in passing the approved and accredited food safety examination in order to comply with State Law AB 1978.

Job Titles: Job Title DOT codes

Chef 313.131-014

Chef De Froid 313.281-010

Ice cream Chef 313.381-034

Waitperson, Room Service 311.477-034

Fountain Server 319.474-010

Food Service Worker, Hospital 319.677-014

Cook, Head, School Cafeteria 313.131-018

Cook, Specialty 313.361-026

Cook, Fast food 313.374-010

Fast Foods Worker 311.472-010

Canteen Operator 311.674-010

Anyone serving food to the public must comply with State Law AB 1987

Prerequisites: The ability to read and understand English. (Unless courses are developed in other languages. Textbooks and examinations are available in Spanish, Chinese, Korean and French Canadian.)


COURSE OUTLINE

Upon successful completion of this course, students will be able to demonstrate the following skills necessary for employment or further education and training:

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Classroom Minutes
A. Understand food-borne illness. / 40
1. Demonstrate an understanding of food-borne illness.
2. Define what constitutes an outbreak.
3. Discuss types of contamination.
4 Define potentially hazardous foods.
5. Know key practices for ensuring food safety.
B. Understand microorganisms that can cause food-borne illness. / 40
1. Discuss pathogens.
2. Define viruses.
3. Recognize parasites.
4. Discuss fungi.
5. Discuss molds.
6. Discuss yeasts.
C. Understand contamination and food allergies. / 40
1. Recognize biological contaminant.
2. Discuss chemical contaminant.
3. Recognize physical contaminant.
4. Recognize biological toxins.
D. Recognize the safe food handler. / 35
1. Understand gastrointestinal illness.
2. Recognize the carrier.
3. Discuss the infected lesion.
4. Understand the use of hair restraint.
5. Understand the purpose and use of gloves.
E. Demonstrate purchasing and receiving safe food. / 35
1. Discuss inspection of deliveries.
2. Understand the use of several types of thermometers.
3. Discuss calibrating thermometers.
4. Understand types of packaging processes; e.g., MAP foods, vacuum packed foods; sous vide foods, UHT food.
5. Identify standards for accepting or rejecting deliveries.
F. Understand keeping food safe in storage. / 35
1. Explore refrigerated storage.
2. Understand freezer storage safety.
3. Examine dry storage issues.
4. Recognize shelf life.
5. Identify a hygrometer.
G. Understand the protection of food during preparation. / 35
1. Identify the four-hour rule.
2. Identify minimum internal cooking temperature.
3. Identify one stage cooling.
4. Identify two stage cooling.
5. Understand acceptable thawing methods.
H. Understand the protection of food during service. / 35
1. Examine hot holding equipment.
2. Examine cold holding equipment.
3. Discuss off-site service.
4. Understand what may safely be re-served.
I. Understand principles of an HACCP System. / 35
1. Recognize hazard analysis critical control point.
2. Recognize critical limit.
3. Understand monitoring.
4. Discuss corrective action.
5. Understand verification.
J. Understand sanitary facilities and pest management. / 40
1. Discuss use of an air gap.
2. Understand backflow.
3. Recognize cross connection.
4. Discuss vacuum breaker.
5. Understand potable water.
6. Understand sanitizing.
7. Recognize a material safety data sheet.
8. Understand integrated pest management.
K. Understand sanitation regulation. / 35
1. Recognize the United States Department of Agriculture role (USDA).
2. Recognize the Food and Drug Administration role (FDA).
3. Understand the FDA model food code.
4. Discuss the role of health inspectors.

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Maximum hours of instruction: Classroom 7 Exam 1

Instructional Strategies: Lecture, discussion, video, small group problem solving, practice quizzes.

Instructional Materials: ServSafe® Essentials Second Edition.

Instructional videos

Articulation:

UC A-G: This class is approved for ______credit at ______High School/s.

Academic Credit:

Industry/licensing requirement met: National Restaurant Association food safety certification

Certificates: Course completion certificate attached. Competencies should match major sections of the course outline.

Revised: 10/14/02

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