CULA 150 Food Sanitation

The course covers critical food safety principles including: personal hygiene, cross contamination, time and temperature, receiving and storage, and food safety management systems. Students scoring 75% or higher on the ServSafe exam will receive ServSafe Manager Certification.

Credits

3 Credits

Semester Contact Hours Lecture

CULA 150Food Sanitation

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

3 Credits

Semester Contact Hours Lecture

Grading Method

Letter grade

Repeatable

III. Catalog Course Description

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

Identify characteristics of TCS food.
Recognize risks associated with high risk populations.
Identify factors that affect the growth of foodborne bacteria (FATTOM).
Major foodborne pathogens, sources, resulting illnesses and symptoms.
Identify methods for preventing viral, bacterial, parasitic and fungal contamination.
Identify naturally occurring toxins and methods for preventing illness.
Identify chemical, physical and biological contaminants.
Identify the most common allergens, associated symptoms and methods for preventing allergic reactions.
Identify and demonstrate proper personal hygiene.
Discuss and identify the proper cooking temperatures, cooling, reheating, storing and transporting.
Demonstrate the procedures for preventing time temperature abuse and cross contamination when receiving, displaying, prepping and serving food.
Identify how active managerial control can impact food safety.
Explain and demonstrate HACCP principles, action plan, temperature logs and when a HACCP plan is required.
Discuss the importance of Health Inspections in a foodservice operation.
Identify and discuss the proper procedures for integrated pest management systems.
Identify and discuss proper employee food safety training, different methods of training, retention of employee training records and the purpose of continued training.

V. Topical Outline (Course Content)

Keeping food safe B. Understanding the microworld C. Contamination, food allergens and food borne illness C. The safe food handler D. The flow of food: the safe food handler, purchasing and receiving, storage, preparation and service. E. Food safety management systems. F. Safe facilities and equipment G. Cleaning and sanitizing H. Integrated pest management I. Food safety regulation and standards J. Staff food safety training

VI. Delivery Methodologies

Required Assignments

Chapter homework and case studies with each chapter 1-15 Role play and case study analysis Capstone project role play scenario Temperature knowledge

Required Exams

Chapter tests Temperature quizzes Final presentation: team role play. Must include PowerPoint presentation, five page written paper, two activities to train the "staff" (classmates) and a quiz for the "staff." Final is a certified examination from the National Restaurant Association: ServSafe Manager Certification ( five-year certificate)

Required Text

ServSafe Coursebook. National Restaurant Association. 6th edition.

Specific Course Activity Assignment or Assessment Requirements

Chapter homework and case studies with each chapter 1-15 Role play and case study analysis Capstone project role play scenario Temperature knowledge Chapter tests Temperature quizzes Final presentation: team role play. Must include PowerPoint presentation, five page written paper, two activities to train the "staff" (classmates) and a quiz for the "staff." Final is a certified examination from the National Restaurant Association: ServSafe Manager Certification ( five-year certificate)