Scope of Sanitation and Risks Points
Concept of “control points,” in the food service system. Explain what a Sanitation Risk Management (SRM)
program is and how it works. Describe the Food and Drug Administration’s guidelines for food service
sanitation, based on the FPO Food Code.Describe the Hazard Analysis Critical Control Point (HACCP)
system and how it relates to the SRM program.
Laws Related to Food Safety
Explain the importance and functions of the various federal regulatory agencies relevant to the food service
industry identify the functions typically performed by state and local regulatory agencies with regard to food
service, and name the major food service trade organizations. Discuss the frequency of regulatory authority
inspections, list the most important inspection items, outline important aspects of the inspection procedure, and
explain management responsibilities before, during, and after an inspection.
Food Poisoning And Hygiene Practices
Explain the conditions leading to an outbreak of food borne illness, list the three most frequent causal factors in
outbreaks, and list the 11 steps in handling a food borne illness complaint. Indicate what food service managers
should know about AIDS and HIV.Understand the personal health and hygiene practices necessary in a food
service establishment. List common chemical poisons and food borne physical hazards, and describe control
measures. Explain the processes involved in the breakdown of food products, list the common causes of food
spoilage in a food service establishment, and outline food preservation methods. Review the process of menu
planning, recognize important trends affecting menu development, list the major truth-in- menu regulations, and
discuss proposed nutritional/ingredient disclosure legislation.
Risk Assessment And Quality Control Systems
Identify the factors that influence purchasing needs, list the functions of the purchasing control point, and
explain how a buyer can reduce risks at the purchasing control point. Describe requirements and sanitation risk
reduction measures for the receiving, storing, and issuing control points. Describe requirements and sanitation
risk reduction measures for the serving, preparing, cooking, and holding control points. Describe requirements
and sanitation risk reduction procedures for the cleaning and maintenance control point, and identify
requirements for water supply, sewage, plumbing, toilet and lavatory facilities, and refuse and garbage disposal.