Faculty Syllabus

PREREQUISITE: None; Departmental approval required.

COURSE DESCRIPTION:

A study of personal cleanliness, sanitary practices in food preparation, causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and workplace safety standards.

REQUIRED TEXTBOOKS/ MATERIALS

• ServSafe Coursebook, 8th Ed.
  • Students wanting to sit for the ServSafe Food Service Manager’s Exam on Week 16 must purchase an online voucher to take ServSafe Exam.  Information will be provided in class.
• Author:             National Restaurant Association
• Publisher:         National Restaurant Association Solutions, LLC
• ISBN:                 978-0-86612-709-7

A study of personal cleanliness, sanitary practices in food preparation, causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points), and workplace safety standards.

Upon completion of this course, students will be able to:

• Gain ServSafe certification by the National Restaurant Association for future use within the hospitality industry
• Identify critical control points for HACCP plans
• Characterize microorganisms related to foodborne illness and food spoilage
• Describe foodborne illness symptoms and preventative methods
• Describe personal hygiene and health habits
• Describe how to prepare potentially hazardous food according to safe time and temperature principles
• Recognize signs of food spoilage
• Understand cleaning schedules and cleaning procedures, including the proper use of cleaners and sanitizers
• Describe the proper disposal of food waste and garbage
• Describe procedures on how to control and exterminate insects and rodents
• Recognize safe receiving, storing and handling raw and prepared foods
• Conduct a safety and sanitation inspection
• Review and understand Material Safety Data Sheets (MSDS).

Student learning outcomes are analyzed and critiqued through written examinations and written projects. The student will have the /opportunity to demonstrate the course learning objectives during these exams and projects. Based upon their performance, they will receive a grade.

Evaluation System                                                        Grade Scale