SanitationCLN ART 050 / 0122 / M-T-W-TH 10:00 – 11:50 / CAI 229 / 01-03-17 – 02-02-17

Week 1 / Date / Topic / Assignment
Day 1 / 01-03 / Welcome!
Introductions
Lecture / Class discussion
Syllabus
Why is Food Safety Important? / Read Chapters 1 & 2
Complete end of chapter questions
All homework is due on01-23-17
Day 2 / 01-04 / Lecture / Class discussion
Chapter 1: Keeping Food Safe
Foodborne Illnesses
How Foodborne Illnesses Occur
The Food Safety Responsibilities of a Manager
Chapter 2: Understanding the Microworld
Pathogens; Bacteria; Viruses; Parasites; Fungi
and Biological Toxins / Read Chapters 3 & 4
Complete end of chapter questions
Secure a location for mock inspection
Inspection report is due on 01-26-17
Day 3 / 01-05 / Lecture / Class discussion
Chapter 3: Contamination, Food Allergens, and Foodborne Illness
Physical and Chemical Contaminants
The Deliberate Contamination of Food
Food Allergens / Read Chapter 5
Complete end of chapter questions.
Answers must be typed and a printed
Week 2 / Date / Topic / Assignment
Day 4 / 01-09 / Chapter 4: The Safe Food Handler
Personal Hygiene and Contamination
A Good Personal Hygiene Program / Read Chapter 6
Complete end of chapter questions.
Answers must be typed and a printed
Day 5 / 01-10 / Lecture / Class discussion
Chapter 5: The Flow of Food: An Introduction
Cross-Contamination
Time-Temperature Control
Chapter 6: The Flow of Food: Purchasing and Receiving
Purchasing Considerations
Receiving Considerations
General Inspection Guidelines / Read Chapters 7 & 8
Complete end of chapter questions.
Answers must be typed and a printed
Day 6 / 01-11 / Lecture / Class discussion
Chapter 7: The Flow of Food: Storage
General Storage Guidelines
Storing Specific Food
Chapter 8: The Flow of Food: Preparation
Preparation; Cooking Food
Cooling and Reheating Food / Read Chapters 9 & 10
Complete end of chapter questions.
Answers must be typed and a printed
Day 7 / 01-12 / Lecture / Class discussion
Chapter 9: The Flow of Food: Service
Holding Food for Service
Serving Food Safely
Off-Site Service / Read Chapters 11 & 12.
Complete end of chapter questions
Answers must be typed and a printed
Week 3 / Date / Topic / Assignment
Day 8 / 01-16 /
Chapter 10: Food Safety Management Systems
Food Safety Management Systems
Active Managerial Control
Crisis Management / Read Chapters 11 & 12.
Complete end of chapter questions
Answers must be typed and a printed
Day 9 / 01-17 / Lecture / Class discussion
Chapter 11: Safe Facilities and Management
Designing a Safe Operation
Considerations for Other Areas of the Facility
Equipment Selection
Installing and Maintaining Kitchen Equipment
Utilities
Chapter 12: Cleaning and Sanitizing
Cleaning; Sanitizing; Dishwashing
Cleaning the Premises; Developing a Cleaning Program / Read Chapters 13 & 14
Complete end of chapter questions.
Answers must be typed and a printed
Day 10 / 01-18 / Lecture / Class discussion
Chapter 13: Integrated Pest Management
Integrated Pest Management (IPM) Systems
Identifying Pests
Working with a Pest Control Operator (PCO)
Treatment
Using and Storing Pesticides / Read Chapter 15
Complete end of chapter questions.
Answers must be typed and a printed
Day 11 / 01-19 / Chapter 14: Food Safety Regulation and Standards
Government Agencies Responsible for Preventing Foodborne Illness
The Inspection Process
Self-Inspections
Voluntary Controls within the Industry / Review Chapters1-15
Complete end of chapter questions.
Answers must be typed and a printed
Week 4 / Date / Topic / Assignment
Day 12 / 01-23 /
Lecture / Class discussion
Chapter 15: Staff Food Safety Training
Training Staff
Ways of Training
Recap Chapters 1-15 / Finalize Class Project
Prepare for Presentation
Final date to turn in all homework
(No Exceptions)
Day 13 / 01-24 / ServSafe Exam / Congratulations! You did it!
Day 14 / 01-25 / Prepare for Group Presentations / Finalize mock inspection report
Important Note:
Mock inspection report and all homework is due next class period
Day 15 / 01-26 / Prepare for Group Presentations / Final date to turn in mock inspection report
(No Exceptions)
Week 5 / Date / Topic / Assignment
Day 16 / 01-30 / Mock inspection report presentations / Study for Final Exam
Day 17 / 01-31 / Mock inspection report presentations / Study for Final Exam
Day 18 / 02-01 / Review for Final Exam / Study for Final Exam
Day 19 / 02-02 / Final Exam

Important: Please note that the class schedule is subject to change based on chef’s discretion.

Sanitation and Safety 050

Section Number 0122

Classroom Number: CAI 229

Student Learning Outcomes:Students will inspect and evaluate the quality of a food service operation’s safety and sanitation program using the nationally recognized assessment tool from the National Restaurant Association and the Los Angeles Environmental Health Department.

Chef Silva

Office Location: CAI 217

(818) 364-7721

Culinary Arts Institute at Los Angeles Mission College 13356 Eldridge Ave Sylmar, CA 91342

Visit us on the web at
Office Hours:

Monday: Before and after class by appointment

Tuesday: Before and after class by appointment

Wednesday: Before and after class by appointment

Thursday: Before and after class by appointment

Chef Silva Winter 2017