CUL 350 - Food Safety Management

Credits: 3
Lecture Contact Hours: 3
Description: This course prepares the student to manage personnel and equipment to ensure food safety. Students will learn to purchase, receive, store and distribute food supplies and equipment following established sanitation and quality standards. They will utilize HACCP guidelines to protect food during all phases of preparation, holding and transportation. Application of safety and sanitation regulations related to physical resources and routine maintenance inspection of equipment will be covered. Management skills to assure employee compliance, safe workflow, training, proper food production and safe equipment use will be emphasized.

Prerequisites: CUL 102 or consent of department.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Course Competencies

Utilize established sanitation and quality standards to purchase, receive, store and distribute food supplies and equipment.
Utilize HACCP guidelines to protect food in all phases of preparation, holding, service, cooking and transportation.
Manage physical facilities to ensure compliance with safety and sanitation regulations.
Conduct routine maintenance inspection of equipment.
Develop training materials and procedures for equipment use and maintenance for sanitation.
Recommend workflow and use of equipment in a culinary establishment for safety and to optimize resources.
Prepare standardized recipes for food production.
Develop standards and procedures for preparing food.
Prescribe the production and distribution of food.