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Abstract
At present there is only one guideline for determining what information should be taught in foodservice sanitation courses. This basic document is the Food Service Sanitation Manual, including a model foodservice sanitation ordinance, 1976 revision, by the U.S. Department of Health, Education and Welfare, Public Health Service, and Food and Drug Administration. However, this manual is not written in terms of educational outcome and is not truly based on sound educational principles. This paper approaches the problem of prevention of food borne illness from the educator's point of view. It discusses the instructional problem in sanitation, why people must learn, who the students are, the values and benefits of this educational program, and what should be taught if the educational outcomes are to be attained.
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