LAB - Food Service Safety and Sanitation

Course Description:

This course module conveys the utmost importance for food professionals to provide safe food to their customers. Students learn the fundamental concepts of food safety, sanitation, equipment, and food delivery. This is a comprehensive immersion into all aspects of handling food safely. Completing the National Restaurant Association ServSafe® examination is the culminating activity of this course. Students must complete this exam in order to pass the program. Those who do not pass will have the opportunity to re-take the exam. Upon their successful completion, students are eligible for city and state sanitation certification.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art de la Boulangerie – The Artisanal Bread Baking Program. Pre-requisites and Co-requisites: There are no pre-requisites or co-requisites for this course.


Training Objectives:

  • The student will learn about the importance of providing safe food in a kitchen.
  • The student will learn about and assess the microbial world that exists in the kitchen environment, including microbial contaminants and food-borne infection, in order to prevent food-borne illness.
  • The student will learn Hazard Analysis Critical Control Point (HACCP) procedures, how to insure kitchen sanitation, the legal guidelines influencing kitchen sanitation and safety practices, and core concepts in maintaining kitchen safety.
  • The student will learn and evaluate the flow of food through an operation from storing, refrigeration, and freezing food to thawing and re-heating, preparation and delivery.
  • The student will learn about the key requirements for creating and maintaining sanitary facilities, including pest management.


Student Learning Outcomes:

  • The student will be able to explain how to handle food safely, describing the various chemical, biological and physical properties present that could allow contamination to occur as well as how to control them in a kitchen environment.
  • The student will be able to identify the different microbial contaminants and food-borne infections that can occur in food and arise during its preparation, as well as identify personal behaviors they should adopt in order to prevent food contamination.
  • The student will be able to describe the essential sanitation procedures that must be followed during the flow of food through an operation, from storing to delivery.
  • The student will be able to identify employee health problems that pose a threat to food safety, as well as how to develop and implement a pest management program.


Course Outline:

  • The sanitation challenge: how to handle food safely. (4 hours lecture)
  • Providing safe food; forms and varieties of microbial contaminants; food allergens; food-borne illness. (4 hours lecture)
  • The safe and sanitary flow of food through an operation, from purchasing and receiving to preparation, storage, and service. (4 hours lecture)
  • Creating sanitary facilities and equipment; establishing a pest management program; food safety regulation and standards; how to implement food safety practices. (4 hours lecture)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the instructor 3) Video reviews facilitated by the instructor


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during video presentations and class discussions
  • National ServSafe® examination