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.
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
II. Course Specification
Course Type
Program Requirement
Credit Hours Narrative
3 Credits
Semester Contact Hours Lecture
45
Grading Method
Letter grade
III. Catalog Course Description
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.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Analyze evidence to determine the presence of, and recognize risks associated with high-risk populations in foodborne-illness outbreaks.
- Identify factors that affect the growth of foodborne bacteria (FAT TOM).
- Identify characteristics of TCS food.
- Identify major foodborne pathogens and allergens their sources, resulting illnesses, and symptoms, and methods of prevention.
- Demonstrate and explain the correct procedures that must be followed regarding personal hygiene, using gloves, covering wounds, hand maintenance, jewelry restrictions, and bare-hand contact with ready-to-eat foods.
- Identify and explain correct procedures to restrict employees or prohibit employees form the workplace when infected and identify illnesses that must be reported to the health agency.
- Identify and demonstrate methods to prevent cross-contamination, time-temperature abuse, and the proper procedures to measure the temperature of food at each point in the flow of food.
- Explain characteristics of an approved food source and the criteria to accept or reject food products and demonstrate proper food storage procedures to prevent contamination.
- Discuss the required records of shell stock tags and parasite destruction.
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)