HTM 19100 - Sanitation And Health In Foodservice, Lodging, And Tourism

This course introduces students to the foodservice component of the Hospitality and Tourism industry and explores food safety and other health related issues. Application of sanitation principles in restaurants, hospitals, schools, hotels, cruise ships, airlines, and international travel are covered. Students must pass a National Sanitation Certification Examination to receive credit.

Preparation for Course
P: HTM 10000 with grade of C- or better.

Cr. 3.
Student Learning Outcomes
1. Identify the causative agents, symptoms, contributing factors to foodborne illnesses, and the processes used to prevent foodborne illnesses from occuring.
2. Describe how food should be safely handled from purchasing through service to the customer.
3. Describe the role and responsibilities of federal and state governments, local regulatory agencies, and foodservice managers in promoting and maintaining consumer food safety.
4. Describe the overall foodservice inspection system, how inspections are conducted, and how managers should use inspections to improve their food safety.
5. Describe additional health issues relevant to the foodservice, lodging and travel industries and what these industries should do in regards to these health issues.
6. Describe how to effectively communicate with government agencies and the general public as part of normal operations and during crisis management.
7. Describe what and how food safety training of employees should be done.