Safety and Sanitation Program - HACCP Principles | CUL 205, Exams of Culinary Arts

Download Safety and Sanitation Program - HACCP Principles | CUL 205 and more Exams Culinary Arts in PDF only on Docsity! Central Arizona College 8470 N. Overfield Road Coolidge, AZ 85228 Phone: (520) 494-5206 Fax: (520) 494-5212 CUL 205 HACCP Principles Catalog Description: Practical application steps for the implementation of a HACCP food safety and sanitation program 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: 4 Grading Option: A/F Credit Breakdown: 1 Lecture Cross Listed: N/A Learning Outcomes: 1. Describe the seven steps of Hazard Analysis Critical Control Points (HACCP). 2. Recognize the importance of Critical Control Points in the Food Flow Process. 3. Summarize the key components of a Standard Operating Procedure. 4. Identify the procedures for implementing and maintaining a food safety plan based on HACCP in a commercial food operation. Standards: As guided by the current 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 Culinary Federation. www.eatright.org/ada/files/2002dtfsc.doc www.dmaonline.org/certification/cdmcfpp.html