CUL 105 - Food Service Nutrition and Sanitation

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

Basic nutrition concepts with emphasis on the nutritional concerns of restaurants and other types of food service operations. Includes the theory of nutritional label reading; nutritional food values; and the effects food has on the body. Also includes optimal sanitation policies and procedures; maintaining a clean work environment safe from food-borne illnesses; Hazard Analysis Critical Control Points (HACCP); safety and accident prevention; storage, preparation, and cleaning of work surfaces; and legal requirements based on regulations of the local municipality.

Corequisite(s): CUL 140  
Information: Consent of Culinary Arts Department is required before enrolling in this course. Students are required to pass the National ServSafe Exam prior to enrolling in additional Hospitality or Culinary classes.
  

2.   Identify and describe food handling and storage techniques necessary for the prevention of food-borne illnesses.

3.   Explain and apply the Hazard Analysis Critical Control Points (HACCP) concept to a commercial food service facility.

4.   Describe proper cleaning and sanitizing techniques for equipment and utensils.

5.   Explain the legal requirements for food service safety and sanitation, including the role of governmental agencies in maintaining safe food service facilities.

6.   Select foods and plan menus that promote individual health and fitness for a variety of age groups using standard food guides and guidelines.

7.   Describe the role of nutrition in promoting optimal health and fitness.

8.   List the major types, functions, and food sources of carbohydrates, lipids, proteins, vitamins, minerals and water.

         A.   Occupational safety hazards

         B.   Food service worker personal habits

         C.   Managerial and supervisory responsibilities

II.       Food-borne Illnesses

         A.   Potential hazards

         B.   Cross contamination

         C.   Common causes of food borne illnesses

III.      Hazard Analysis Critical Control Points (HACCP): A Food Protection System

         A.   Introduction to the HACCP system

         B.   Hazards

         C.   Analysis

         D.   Critical control points

         E.   Time and temperature charting

IV.     Sanitation in the Purchasing, Receiving and Storage of Food

         A.   Food suppliers

         B.   Receiving fresh foods

         C.   Receiving processed foods

         D.   Storing food and supplies

V.      Sanitation in the Preparation and Service of Food

         A.   Time and temperature principles

         B.   Thawing food

         C.   Preparing food

         D.   Cooking food

               1.   Cooking temperatures for meat

               2.   Holding temperatures

               3.   Preventing cross-contamination

         E.   Transporting food

         F.   Using leftover food

VI.     Maintaining Sanitary Facilities and Equipment

         A.   Facilities design

         B.   Cleaning and sanitizing equipment and utensils

               1.   Manual dishwashing

               2.   Mechanical dishwashing

         C.   Pest control

         D.   Garbage and trash disposal

VII.    Safety and Accident Prevention

         A.   Preventing accidents

         B.   First aid

         C.   Fire safety

         D.   Emergency procedures and crisis management

VIII.    Legal Requirements for Food Service Safety and Sanitation

         A.   Regulatory agencies

               1.   Federal

               2.   State

               3.   Local

         B.   Pima County Health Department procedures and requirements

IX.     Health and Nutrition

         A.   Dietary factors involved in promotion of health

         B.   Basic nutrition guidelines

 X.     Evaluation and Use of Popular and Commercial Nutrition Information in Planning Menus

         A.   Guidelines for evaluating contemporary nutrition information.

         B.   Extracting information from food labels

               1.   United States Recommended Daily Allowances (RDAs)

               2.   Menu label requirements

               3.   Evaluating ingredients

               4.   Nutrient analysis

         C.   Application of nutrition information to menu planning

               1.   U.S. food guides and guidelines

               2.   Tables of food composition

               3.   Food labels

               4.   Exchanges

               5.   Recommended Daily Allowances (RDAs)

XI.     Nutrition Principles and the Life Cycle

         A.   Infants and toddlers

         B.   Early childhood

         C.   Adolescence

         D.   Adults

         E.   Seniors