Start Term
2026-2027
Course Title
Sanitation and Safety
Course Code
TECA1000
Course Hours
30
Course Credits
1
Description
The Sanitation and Safety course introduces students to the importance of food safety and sanitation in the kitchen. Students learn how to recognize and prevent hazards that can cause food-borne illnesses. It covers how to store and handle food and equipment, including the use of sanitizers and prevention of cross contamination. The course introduces regulations related to food safety and sanitation.
Upon course completion, students will be able to:
• Identify microorganisms related to food spoilage and food-borne illnesses; describe their requirements and methods for growing.
• Demonstrate acceptable procedures when preparing potentially hazardous foods, including time/temperature principles.
• Demonstrate good personal hygiene and health habits.
• Identify the Hazard Analysis Critical Control Points (HAACP) during all food handling processes as a method for minimizing the risk of food-borne illness.
• Define appropriate responses to kitchen injuries.
