Measurable Student Learning Outcomes
1. (Comprehension Level) Identify and describe the need for food safety, the hazards that threaten food safety and guidelines for training employees.
2. (Comprehension Level) Identify and discuss food safety system development using Hazard Analysis Critical Control Point (HACCP) methods.
3. (Comprehension Level) Identify and describe the flow of food safely and effectively from purchasing, receiving, storing, preparing, cooking, holding, and serving to cooling and reheating.
4. (Comprehension Level) Identify and explain the sanitary maintenance of facilities and equipment.
5. (Comprehension Level) Comprehend and conclude the role and need of regulatory agencies for facility, employee and customer protection.