Elliot, Aimee R.K.

English

University of Montana

University of MontanaScholarWorks at University of MontanaSyllabi Course SyllabiFall 9-1-2018CULA 105.50: Food Service SanitationAimee R.K. ElliotUniversity of Montana - Missoula, aimee.elliott@umontana.eduLet us know how access to this document benefits you.Follow this and additional works at: https://scholarworks.umt.edu/syllabiThis Syllabus is brought to you for free and open access by the Course Syllabi at ScholarWorks at University of Montana. It has been accepted forinclusion in Syllabi by an authorized administrator of ScholarWorks at University of Montana. For more information, please contactscholarworks@mso.umt.edu.Recommended CitationElliot, Aimee R.K., "CULA 105.50: Food Service Sanitation" (2018). Syllabi. 8472.https://scholarworks.umt.edu/syllabi/8472CULA 105 Food Service Safety and Sanitation  1   THE UNIVERSITY OF MONTANA—MISSOULA MISSOULA COLLEGE   BUSINESS TECHNOLOGY DEPARTMENT     COURSE SYLLABUS   COURSE NUMBER AND TITLE:  CULA 105—Food Service Safety and Sanitation  DATE REVISED: Summer 2018  SEMESTER CREDITS:  2, Fully Online Course  PREREQUISITES:   None  FACULTY:  Aimee Elliott, CCC E-Mail:  aimee.elliott@umontana.edu Phone:  243-7880 (office), 243-7815 (kitchen) Office:   405 Office Hours:  By appointment only   RELATIONSHIP TO PROGRAM(S): This course provides students with 30-hours of training with a comprehensive foundation for sanitation and safety in a professional working kitchen in conjunction with the Food Service Management Program and ServSafe.  COURSE DESCRIPTION:  This course will provide the student with a thorough understanding and working knowledge of the fundamentals pertaining to safe and sanitary food handling practices.  Emphasis on development of a well-designed food safety program centered on Hazard Analysis Critical Control Point (HACCP).  STUDENT PERFORMANCE OUTCOMES: Occupational Performance Objectives    Upon completion of this course, the student will be able to:  1. Discuss and describe appropriate terminology used for sanitation in the food service industry. 2. Understand and apply procedures which recognize, prevent and respond to food borne illness. 3. Understand the impact of contamination, food allergies, and food borne illness on a food service establishment.  4. Demonstrate a personal hygiene program for food handlers. 5. Monitor the flow of safe food through the food service operation from receiving through preparation and service.  6. Develop a HACCP system to facilitate sanitation management. CULA 105 Food Service Safety and Sanitation  2  7. Apply principles of cleaning and sanitation to kitchen equipment, ware washing, and facilities. 8. Pass the N.R.A.E.F. examination earning their certificate of completion. 9. Identify the critical control points during all food handling processes as a method for minimizing the risk of foodborne illness. 10. Identify microorganisms which are related to food spoilage and foodborne illnesses; describe their requirements and methods for growth. 11. Describe symptoms common to foodborne illnesses and how these illnesses can be prevented. 12. Demonstrate good personal hygiene and health habits. 13. Use acceptable procedures when preparing potentially hazardous foods to include time/temperature principles. 14. List the major reasons for and recognize signs of food spoilage. 15. Outline the requirements for proper receiving and storage of both raw and prepared foods. 16. Recognize sanitary and safety design and construction features of food production equipment and facilities.  (i.e., NSF, UL, OSHA, ADA, etc.) 17. Describe types of cleaners and sanitizers and their proper use. 18. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.  Discuss right-to-know laws. 19. Develop cleaning and sanitizing schedule and procedures for equipment and facilities. 20. Identify proper methods of waste disposal and recycling. 21. Describe appropriate measures for insects, rodents, and pest control eradication. 22. Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards. 23. List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program including equipment usage. 24. Demonstrate appropriate emergency policies for kitchen and dining room injuries. 25. Describe appropriate types and use of fire extinguishers in the foodservice area. 26. Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operations.  STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES: Production and Testing  1. Students will be assessed based on coursework, and tests.  Due to the online nature of this course, it is the student’s responsibility to stay on task and complete assignments in a timely manner with little reminder as to due dates.  Online courses require students to be responsible with their own time management and course outcomes.  If there are questions, it is the student’s responsibility to contact the instructor in a timely manner.   2. The test schedule and dates are included in the weekly schedule posted in introductory content area of Moodle shell.  Tests will be administered in Moodle.  Grading will take place immediately after the quiz is complete.  Makeup for a missed test is not offered unless faculty is notified and guidelines are identified for the individual situation before each test.  Students may be able to make up a missed test for emergency situations such as sickness CULA 105 Food Service Safety and Sanitation  3  or required work activities, but must submit documented excused absences such as a Doctor note identifying excused dates or mandatory work related travel dates in a timely manner. Because of the nature of the test, there will be no make-up for the ServSafe Exam.  3. Familiarity with Moodle (or review of Moodle tutorial), basic computer mouse and keyboarding skill is required.  Grading Scale:     90 - 100  A     80 -   89  B     70 -   79  C     60 -   69  D  Evaluation Criteria:  Discussion and Assignments:  30 pts Mid-Term Exam: 20 pts Final Exam: 20 pts Mid-Term Project: 10 pts Final Project: 20 pts  Total: 100 pts  ATTENDANCE POLICY:  This class will be fully online. This must be done in person, proctored by myself.  This exam must also be done on a specific date and no exceptions can be made.     ACADEMIC INTEGRITY:    All students must practice academic honesty.  Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University.  All students need to be familiar with the Student Conduct Code.  The Code is available for review online at http://life.umt.edu/vpsa/student_conduct.php.  DISABILITY ACCOMMODATION:   Eligible students with disabilities will receive appropriate accommodations in this course when requested in a timely way.  Please contact me after class or in my office.  Please be prepared to provide a letter from your DSS Coordinator.  For more information, visit the Disability Services website at http://www.umt.edu/dss/ or call 406.243.2243 (Voice/Text) or http://www.umt.edu/dss.  CULINARIAN CODE:  CULA 105 Food Service Safety and Sanitation  4  All students are expected to uphold all teachings of the American Culinary Federation’s Culinarian Code:  As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another's personal gain. I will support the success, growth, and future of my colleagues and this great federation.    REQUIRED TEXTBOOK:   ServSafe CourseBook with Answer Sheet (7th Edition), (2017). National Restaurant Association, Pearson. (ISBN: 978-1-58280-334-0)  You must have the answer sheet associated with the book in order to take the ServSafe Exam.  You will not be able to take the exam without the answer sheet and answer sheets will NOT be provided.   SUPPLIES:  A USB jump drive is recommended for backing up student data and for file management project.     COURSE OUTLINE: All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class.  Final comprehensive written exam date will be announced at this time.  I. Providing save food a. Foodborne illnesses b. Preventing foodborne illnesses c. Key practices for ensuring food safety d. The food safety responsibilities of a manager  The microworld e. Pathogens f. Viruses g. Bacteria h. Parasites i. Fungi j. Biological toxins k. Emerging pathogens and issues  II. Contamination , food allergens, and foodborne illness a. Chemical contaminants b. Physical contaminants c. The deliberate CULA 105 Food Service Safety and Sanitation  5  contamination of food systems d. Food allergens a. Prerequisite food safety  programs The save foodhandler b. Active managerial control e. How foodhandlers can c. Hazard Analysis Critical contaminate food Control Point (HAACP) f. Diseases not transmitted d. Crisis management through food  g. Components of a food VI. Sanitary facilities and personal hygiene equipment program a. Designing a sanitary   h. Management’s role in a  establishment personal hygiene b. Considerations for other program areas of the facility  c. Sanitation standards for III. The flow of food equipment a. Preventing cross- d. Installing and maintaining contamination kitchen equipment b. Time and temperature e. Utilities control   Cleaning and sanitizing Purchasing and receiving f. Cleaning vs. sanitizing c. Choosing a supplier g. Cleaning d. Inspection Procedures h. Sanitizing e. Receiving and i. Machine dishwashing  inspection specific food j. Manual dishwashing  k. Cleaning the premises IV. Storage l. Tools for cleaning a. General storage m. Storing utensils,  guidelines tableware, and b. Types of storage equipment c. Storage techniques  d. Storing specific food VII.  Integrated pest management  (IPM) program Preparation a. The integrated pest e. Thawing food management program f. Preparing specific food b. Identifying pests g. Cooking requirements c. Working with a pest h. Cooling food control operator (PCO) i. Reheating food d. Treatment  e. Control measures V. Service f. Using and storing a. Holding food for service pesticides b. Serving food safely    c. Off-site service  Food safety regulation and  standards Food safety management a. Objectives of a CULA 105 Food Service Safety and Sanitation  6  foodservice inspection agencies program g. Voluntary controls within b. Government regulatory the industry system for food  c. The FDA Food Code Employee food safety   d. The inspection process Training e. Self-inspections a. Training staff f. Federal regulatory b. Training delivery methods  

CULA 105.50: Food Service Sanitation

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CULA 105.50: Food Service Sanitation

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