Central Arizona College
8470 N. Overfield Road
Coolidge, AZ 85228
Phone: (520) 494-5206 Fax: (520) 494-5212
CUL 105 Food Safety Foundations
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Description:
Applied course in food safety and sanitation to identify and analyze
the factors which cause foodborne illnesses through the study of
proper purchasing, preparation, handling, and storage.
Credit Hours: 1
Effective Term: Fall 2008
Terms Offered: All Terms
Teaching Methods: Lecture
Modalities: Face to Face Hybrid course IITV Online
Prerequisite(s): RDG100A or RDG100B
Corequisite(s): None
Times for Credit: 1
Grading Option: A/F
Credit Breakdown: 1 Lecture
Cross Listed: N/A
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Outcomes:
1. Identify and describe the need for food safety, the hazards that
threaten food safety and guidelines for training employees.
2. Identify and discuss food safety system development using
Hazard Analysis Critical Control Point (HACCP) methods.
3. Identify and describe the flow of food safely and effectively from
purchasing, receiving, storing, preparing, cooking, holding, and
serving to cooling and reheating.
4. Identify and explain the sanitary maintenance of facilities and
equipment.
5. Comprehend and conclude the role and need of regulatory
agencies for facility, employee and customer protection.
Standards: As guided by the American Dietetic Association, Commission on
Dietetic Education Accreditation Standards, The Dietary Managers
Association, The School Food Service and Nutrition Specialist
Credentialing Exam Study Guide, published by the School
Foodservice Foundation and the American School Food Service
Association Certification Program Guide and the American
