COURSE OUTLINE B.

Solutions for Hazards in

Food Service
RISK MANAGEMENT AS APPLIED C. Fire Hazard
TO SAFETY, SECURITY AND D. Ergonomics Reduces
SANITATION Injuries
PRELIMINARY EXAMINATION
VI. Kitchen Safety: Precautions
I.Vision, Mission, Goals of the College and First Aid
II.Principles of Food Safety and A. First Aid for Kitchen
Sanitation Accidents
B. Basic First Aid Kit
A. Sanitation Contents
B. Food Hygiene C. First Aid for Common
C. Food Safety Kitchen Accidents
D. Food Security
E. Law Relating to Health VII. Food Handler’s Safety and
and Safety Hygiene
F. Regulatory Agency
A. Healthy Food Handler
III.Risk Management B. Personal Health Habits
C. Handwashing Basics
A. Risk Analysis
B. Risk Assessment FINAL EXAMINATION
C. Risk Management
D. Elements of Risk Management VIII. Workplace Hygiene
E. General Principles of Food Safety A. Cleaning and Sanitizing
Risk Management Program
B. Fundamentals Cleaning
MIDTERM EXAMINATION Procedure
C. Rinsing
IV.Food Safety Hazards D. Sanitizing Principles
E. Manual and Mechanical
A. Physical Hazards Ware Washing
B. Chemical Hazards F. Pests in Food Service
C. Biological Hazards Facility
D. Sources of Food Safety Hazards G. Solid Waste Disposal
E. Food Poisoning System
F. Food-borne Disease
G. Potentially Hazardous Foods IX. Food Flow
A. The Food Product Flow
V. Occupational Safety Hazards in Food
Service Operations
X. Food Safety Plan
A. Hazard Identification and Risk
A. Implementation of a Food
Control
Safety Plan
B. Preventive Measures
C. Application of Food
Safety Plan