INSTRUCTIONAL PACKAGE
CUL 155
Sanitation
Effective Term
Fall 2013
INSTRUCTIONAL PACKAGE
Effective Term: 201310
COURSE PREFIX: CUL 155 COURSE TITLE: Sanitation
CONTACT HOURS: 3.0 CREDIT HOURS: 3.0
RATIONALE FOR THE COURSE:
The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training covers these concepts:
The Importance of Food Safety
Good Personal Hygiene
Time and Temperature Control
Preventing Cross-Contamination
Cleaning and Sanitizing
Safe Food Preparation
Receiving and Storing Food
Methods of Thawing, Cooking, Cooling and Reheating Food
HACCP (Hazard Analysis and Critical Control Points)
Food Safety Regulations
COURSE DESCRIPTION:
This course is a study of local, state, and national regulations governing sanitary food handling practices.
PREREQUISITES:
Restrictions:
Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration):
Bakeshop Merchandising
Baking and Pastry
Basic Cooking Preparation
Culinarian
Culinary Arts Technology
Food Service Technician
Prerequisites:
COMPASS Reading 78 or SAT Critical Reading 420 or ACT English 17 or ACT Reading 17 or ASSET Reading 45 or Credit level RDG 032 Minimum Grade of C* or Credit level RDG 100 Minimum Grade of C* or Credit level ENG 100 Minimum Grade of C* or Credit level ENG 155 Minimum Grade of C or Credit level ENG 155 Minimum Grade of TC or Credit level ENG 101 Minimum Grade of C or Credit level ENG 101 Minimum Grade of TC
REQUIRED MATERIALS:
Please visit the Bookstore online site for most current textbook information. Use the direct link below tofind textbooks.
http://hortec.bncollege.com/webapp/wcs/stores/servlet/TBWizardView?catalogId=10001&langId=-1&storeId=51560.
Enter the semester, course prefix, number and section and it will take you to the correct textbook
STUDENT COURSE LEARNING OUTCOMES
Chapter 1: Providing Safe Food
Learning Objectives
After completing the chapter, you should be able to:
• Recognize the importance of food safety
• Understand how food becomes unsafe
• Identify TCS food
• Recognize the risk factors for food-borne illness
• Understand important prevention measures for keeping food safe
Chapter 2: Forms of Contamination
Learning Objectives
After completing the chapter you should be able to:
• Describe biological, chemical, and physical contaminants and how to prevent them
• Explain how to prevent the deliberate contamination of food
• Explain how to respond to a food-borne illness outbreak
• Identify common food allergens and how to prevent reactions to them
Chapter 3: The Safe Food Handler
Learning Objectives
After completing the chapter, you should be able to:
• Identify how to avoid personal behaviors that can contaminate food
• Identify the proper methods for washing and caring for hands
• Identify the proper methods for dressing for work and handling work clothes
• Explain how to limit where staff can eat, drink, smoke, and chew gum and tobacco
• Discuss ways to prevent staff who may be carrying pathogens from working with or around food or from working in the operation
Chapter 4: The Flow of Food: An Introduction
Learning Objectives
After completing the chapter, you should be able to:
• Explain how to prevent cross-contamination
• Describe time-temperature abuse
• Demonstrate how to use the correct kinds of thermometers to take temperatures
Chapter 5: The Flow of Food: Purchasing, Receiving, and Storage
Learning Objectives
After completing the chapter, you should be able to:
• Explain the importance of purchasing food from approved, reputable suppliers
• Identify criteria for accepting or rejecting food during receiving
• Describe how to properly label and date food
• Explain how to store food and nonfood items to prevent time-temperature abuse and contamination
Chapter 6: The Flow of Food: Preparation
Learning Objectives
After completing the chapter, you should be able to:
• Explain how to prevent cross-contamination and time-temperature abuse
• Demonstrate how to thaw food correctly
• Explain how to cook food to a minimum internal temperature
• Describe how to cool and reheat food to correct temperatures in the correct amount of time
Chapter 7: The Flow of Food: Service
Learning Objectives
After completing the chapter, you should be able to:
• Describe how to properly hold hot food
• Describe how to properly hold cold food
• Explain how to use time as a method of control for food
• Explain how to prevent contamination of food in self-service areas and when serving food to customers
Chapter 8: Food Safety Management Systems
Learning Objectives
After completing the chapter, you should be able to:
• Explain food safety management systems
• Describe active managerial control
• Identify Hazard Analysis Critical Control Points (HACCP)
Chapter 9: Safe Facilities and Pest Management
Learning Objectives
After completing the chapter, you should be able to:
• Describe how to pick materials and equipment that are safe for use in food-service operations
• Describe how to install and maintain equipment
• Explain how to avoid food safety hazards caused by utilities
• Explain how to maintain your facility
• Identify how to handle emergencies
• Explain how to prevent and control pests
Chapter 10: Cleaning and Sanitizing
Learning Objectives
After completing the chapter, you should be able to:
• Explain the different methods of sanitizing and how to make sure they are effective
• Describe how and when to clean and sanitize surfaces
• Describe how to wash items in a dishwasher or a three-compartment sink and then store them
• Explain how to use and store cleaning tools and supplies
• Explain how to develop a cleaning program
REQUIRED COURSE MEASURES/ARTIFACTS:
Food Safety Project
Please start working on this assignment as soon as possible because you do not want to wait till the last minute.
Project 1
Mock Health Inspection: (For students already working in foodservice industry). Find template for health inspection, and fill it out as if you were a County Health Inspector conducting a routine inspection of the facility.
Pick a choice in one of the two following projects:
Project 2
Food safety training Power Point: Imagine that you are in charge of conducting a food safety training class. Create a Power Point presentation of between 20 and 25 slides that would assist you in training your employees.
Project 3
HACCP Plan: Design a HACCP plan for a hypothetical foodservice facility. The plan should describe why the facility requires a HACCP plan, and what steps have been taken to develop it. This should be in the form of a Power Point presentation between 20 and 25 slides.
EVALUATION OF REQUIRED COURSE MEASURES/ARTIFACTS
Lectures, demonstrations, discussions, videos, and films will achieve the objectives in this course.
CERTIFICATION:
The ServSafe examination is externally audited by the Educational Foundation of the National Restaurant Association. A passing grade of 75% must be earned in order to receive a certificate from the NRA.
EVALUATION
Project = 25%
Attendance/Participation = 25%
Test banks = 25%
Final-exam = 25%
Class Total = 100%
Use of Cell Phones:
The use of cell phones or pagers is prohibited in culinary classrooms. This includes kitchen labs, computer labs, and a traditional lecture classroom.
All cell phones and pagers must be set to silent/vibrate mode. Students are not permitted to make or receive calls during class. If a student needs to make a call, he/she may do so only during an approved class break and outside of a culinary classroom.
GRADING SYSTEM:
State the College’s or departmental grading system as delineated in the Catalog.
Grades earned in courses impact academic progression and financial aid status. Before withdrawing from a course, be sure to talk with your instructor and financial aid counselor about the implications of that course of action. Ds, Fs, Ws, WFs and Is also negatively impact academic progression and financial aid status.
The Add/Drop Period is the first 5 days of the semester for full term classes. Add/Drop periods are shorter for accelerated format courses. The following week of the semester is Financial Aid Attendance Verification period. You must attend at least one meeting of all of your classes during that period. If you do not, you will be dropped from the course(s) and your Financial Aid will be reduced accordingly.
SSTC
The SSTC is an excellent place for you to go if you need help. The SSTC offers to all students the following free resources:
1. Student and professional tutors (appointments recommended) for most major subject areas
2. Writing Center Support Services (appointments recommended) for writing, reading, and basic English developmental skills
3. Student success, academic, and technology support resources
a. Online Resource Center (www.hgtc.edu/sstclinks)
b. DVDs for Test Taking Strategies and Writing Skills
c. Reading Comprehension, Time Management or Study Skills Packets
d. Microsoft Office 2010 Guides
e. D2L Guides
f. And Much More….
4. Workshops on college success skills, technology, and D2L for online courses
5. General technology assistance
The SSTC wants you to have the opportunity to use the free resources that they offer to students in house and online on their website: www.hgtc.edu/sstc. To schedule a tutoring session or appointment with staff, please call one of the following locations: SSTC Conway, 349-7872; SSTC Grand Strand, 477-2113; and SSTC Georgetown, 520-1455. Room locations are posted on the SSTC website.
“True genius resides in the capacity for evaluation of uncertain, hazardous and conflicting information.” W. Churchill