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

45

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

45

Grading Method

Letter grade

Repeatable

N

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)