From theory to practice.................
Listing of the objectives that will be met upon completion of this program of study.
From theory to practice.................
Students will be able to:
1. define terms such as foodborne illness, chemical and physical contamination, adulteration,
approved source, personal hygiene, cross contamination, detergent, sanitizer, manual
warewashing, mechanical warewashing, ventilation, self inspection, facility maintenance, etc.
2. differentiate between foodborne illness, outbreak, infection, intoxication, pathogens.
3. identify bacterial, chemical and physical contamination.
4. identify insect and rodent pests and methods of control (chemical, mechanical, etc.)
5. identify time/temperature relationship with foodborne illness and contributing factors at all
points in the food storage, preparation, and serving process.
6. demonstrate methods of preventing foodborne illness from poor personal hygiene and hand
contact.
7. list hazard analysis critical control points and potential methods to eliminate these hazards
with a variety of different food examples.
8. identify proper procedures for cleaning and sanitizing of equipment and utensils by both
manual and mechanical means.
9. list city, county, state, and federal regulation for food service entities.
10. define problems and present potential solutions associated with facility layout, design,
equipment, staffing, etc.
11. design an implementation schedule for implementation of a self inspection program, pest
control program, cleaning schedule, and equipment facility and maintenance program.
12. evaluate use of self-inspection within the HACCP format.
13. identify interactions necessary for employee evaluation, safety and accident prevention,
personnel motivation and training.
14. recognize personal responsibility relationship with the goals of the Professional Food
Service Manager.
On-Line Course Schedule:
Foodborne disease 6 hours
Food Storage, receipt, preparation, service, and storage 5 hours
Cleaning and sanitizing 4 hours
Storage of chemicals, single-service items, equipment 3 hours
Pest control and chemical use 2 hours
Building construction, layout/design of facility 3 hours
Personal hygiene 3 hours
Regulation and interaction with regulatory agencies 3 hours
Management, formulation of self-inspection procedures 4 hoursSafety and training 3 hours
Course evaluation and certification 3 hours
Text reading, review 15 hours
Text review/ questions 6 hours
Total hours 60 hours
Students are encouraged to bring experiences, problems, and questions for interaction in
each assignment area.
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Last Updated May 13, 1998 by Stewart Enterprises - Kathy and Doug Stewart