ERIC Number: ED099471
Record Type: Non-Journal
Publication Date: 1972
Seminar on Sanitation for Restaurant Owners and Managers. Unit II.
Threlkeld, Joyce C.
Intended for use in conducting short seminars on sanitation for restaurant owners and managers, unit two of the curriculum guide is organized to provide four hours of classroom instruction. Four major concepts are emphasized. The first concept, providing sanitary conditions in food service establishments, discusses safe use and storage of cleaning supplies, safe handling of garbage and refuse, and control of pests and insects. The second topic, sanitary procedures of storing and holding food deals with storage suitable for a variety of food categories and safe temperature for holding and storing food. Health, hygiene, and grooming are considered in the third concept discussed, the sanitary food handler. The final topic, sanitary working habits for food handlers, focuses on sanitary procedures in handling food and serving equipment and keeping work areas clean. A four-page resource guide lists books, bulletins, pamphlets, and curriculum guides with sources and prices. The appendix includes scripts for slide presentations and transparency masters. (MW)
Descriptors: Administrator Education, Course Content, Course Descriptions, Curriculum Guides, Food Handling Facilities, Food Service, Health Conditions, Hygiene, Instructional Materials, Sanitation, Seminars
Curriculum Development Center, Room 151, Taylor Education Building, University of Kentucky, Lexington, Kentucky 40506 (Single copies only, $2.00)
Publication Type: Guides - General
Education Level: N/A
Authoring Institution: Kentucky Univ., Lexington. Vocational Education Curriculum Development Center.
Identifiers - Location: Kentucky