Quality Sanitation Management

Professional Development Institute of Tourism
Parksville, British Columbia, Canada

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

Course Description:

'' This course Presents a systems approach to answering public health concerns, reducing sanitation risks, and ensuring satisfaction for guests, staff members, and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a hospitality operation.

Evaluation: The student must complete ten basic, self-scoring review quizzes, four progress test and a comprehensive final examination.

Learning Resource: Quality Sanitation Management, by Ronald F. Cichy

Learning Objectives: At the completion of this course, students
should be able to:
1. Define the term "control points," and identify the ten control points
in the food service system.
2. Explain what a Sanitation Risk Management (SRM) program is and how it
works.
3. Describe the Food and Drug Administration’s guidelines for food service
sanitation, based on the FDA Food Code.
4. Describe the Hazard Analysis Critical Control Point (HACCP) system and
how it relates to the SRM program.
5. Explain the importance and functions of the various federal regulatory
agencies relevant to the food service industry, identify the functions typically
performed by state and local regulatory agencies with regard to food service,
and name the major food service trade organizations.
6. Discuss the frequency of regulatory authority inspections, list the most
important inspection items, outline important aspects of the inspection
procedure, and explain management responsibilities before, during, and after
an inspection.
7. Explain the conditions leading to an outbreak of foodborne illness, list
the three most frequent causal factors in outbreaks, and list the 11 steps in
handling a foodborne illness complaint.
8. Indicate what food service managers should know about AIDS and HIV.
9. Understand the personal health and hygiene practices necessary in a food
service establishment.
10. List common chemical poisons and foodborne physical hazards, and
describe control measures.
11. Explain the processes involved in the breakdown of food products, list the
common causes of food spoilage in a food service establishment, and outline
food preservation methods.
12. Review the process of menu planning, recognize important trends affecting
menu development, list the major truth-in-menu regulations, and discuss
proposed nutritional/ingredient disclosure legislation.
13. Identify the factors that influence purchasing needs, list the functions
of the purchasing control point, and explain how a buyer can reduce risks at
the purchasing control point.
14. Describe requirements and sanitation risk reduction measures for the
receiving, storing, and issuing control points.
15. Describe requirements and sanitation risk reduction measures for the
serving, preparing, cooking, and holding control points.
16. Describe requirements and sanitation risk reduction procedures for the
cleaning and maintenance control point, and identify requirements for water
supply, sewage, plumbing, toilet and lavatory facilities, and refuse and
garbage disposal.
...''

Phone:250-248-2010

School Address:

Professional Development Institute of Tourism
P. O. Box 278, Suite 2 - 141 Memorial Avenue
Parksville, British Columbia, CANADA, V9P-2G4
Phone 250-248-2010
Fax 250-248-9413

Jobs & Resumes: Parksville
Houses & Roommates: Parksville

Front Office Procedures
Housekeeping Management
Security and Loss Prevention Management
Hospitality Industry Computer Systems
Hospitality Supervision
Food & Beverage Service
Planning and Control for Food & Beverage Operations
Bar & Beverage Management
Tourism and the Hospitality Industry
Marketing of Hospitality Services
Hospitality Sales & Marketing
Convention Management and Service
Basic Financial Accounting for the Hospitality Industry
Managerial Accounting for the Hospitality Industry

Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
 

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