FSM 160 Sanitation & Safety Instructors: Cooper/ Huang

ORANGE COAST COLLEGE

FSM 160 ¾ Sanitation & Safety Instructors: Cooper/ Huang

Fall 2008 ¾Student Center Classroom Phone: 432-5835 X 7 & 5

Wednesday 8:30 – 11:40 am Office: Student Center Rm. 2

Text: National Restaurant Assoc. Serv Safe Coursebook, 5th edition

(Prepares student for National Serv Safe Exam)

Supplies: Bimetallic or digital food testing thermometer (refer to text – Chapter 5)

READING

DATE CLASS CONTENT ASSIGNMENT

1 –8/27 Introduction to Course Chapter 1

The Sanitation Challenge

2 –9/3 The Micro World Chapter 2

3 –9/10 *1 Foodborne Illness Chapter 2 (Charts)

4 –9/17 Foodborne Illness (cont.) Chapter 3, 4

The Safe Foodhandler

5 –9/24 Flow of Food, Chapter 5

Guest Speaker

6 –10/1 *2 Purchasing & Receiving Food Chapter 6, 7

Safe Food Storage

7 –10/8 Protecting Food in Preparation Chapters 8, 9

& Service Highly Hazardous Food

8 –10/15 MIDTERM EXAM

9 –10/22 Food Safety Systems Chapter 10, 11

Sanitary Facilities & Equipment

10 –10/29 Cleaning & Sanitizing Chapter 12

Organizing A Cleaning Program

11 –11/5 *3 Integrated Pest Management Chapter 13

12 –11/12 Food Safety Regulations & Employee Training Chapters 14 & 15

13 –11/19 ServSafe Exam

Must bring Scantron Sheet from Text and a Pencil

14 –11/26 Accident Prevention & Fire Safety

15 –12/3 Review

16 –12/10 FINAL EXAM

* MISSED QUIZZES MAY NOT BE MADE UP.

ASSIGNMENTS:

DUE 9/24

Research three current articles, which discuss some aspect of food sanitation/safety from each of the following sources (3) on the Internet. You may need to sign up on these websites to access articles but it is free.

Include the following for all articles:

·  Copy of article

·  Author

·  Title

·  Website address (or source)

·  Date (current is within the last 6 months)

·  Source

·  Summarize the article & discuss its value to the food service professional

·  Summary of website (or magazine) and value to the food service professional

A. Government site:

·  Look up the latest food safety news at www.fsis.usda.gov

·  Explore this site. .

1.  Click on “Fact Sheets” in the blue bar at the top of the home page.

2.  In the right hand box, choose “Foodborne Illness”, select one article and print. (DO NOT USE “News & Events” button! These are press releases)

3.  You can also check the bottom of the homepage for the Spotlight Fact Sheets.

B. Industry journal

·  Research a current article

Online Examples:

§  National Restaurant News www.nrn.com

§  Restaurants and Institutions www.rimag.com

§  Dietary Manager’s Association http://www.dmaonline.org/fppublic/index.html

§  FoodService.com www.foodservice.com

§  Find an article related to food service and hospitality sanitation & safety. Some of the sites require you to register but they are free.

You may also look in the journals available in the Hospitality classroom library for articles.

C.  Internet source (other than above)

·  Use your search engine or the web sites provided at the end of each chapter

·  Use key words –food safety, food borne illness

DUE 10/29

A. Review the flow chart for the Chili Recipe below. What problems do you find?

Hint: Print out the following Time/Temperature chart & shade the TDZ and then complete the assignment

1.  Identify the Critical Control Points (CCP) in the processing of this product?

2.  What immediate corrective action needs to be taken?

3.  What recommendation would you make to reduce the risk of foodborne illness the next time they make Chili?

4.  Complete a Time/Temperature Graph for the chili beginning at 4:00pm until 10:15am the next day.

Chili

10# frozen cubed pork Cooking oil Fresh Garlic

¯ ¯ ¯

Shredder: 3-Gal Steam Kettle

Shredded several products Ingred. mixed in kettle

Sanitizing unknown Started Cooking at

3:30pm

¯

Canned Tomato Juice Temperature 100°F Boiling at 3:45pm

Added 4:00pm after adding ingredients Flour, Chili,

15 Gal water added at 4:00pm

¯

140°F at 4:15 pm

190°F at 5:15 pm

Boiling at 6:15 pm

¯

Mixture emptied into 5-Gal Plastic Buckets (4)

190°F at 8:15pm

¯

Cooled in ice bath 100°F at 9:15 pm

¯

Buckets place in walk-in (crowded) on the floor

90°F at 10:15 pm

60°F at 8:15 am

50°F at 10:15 am

Think this through. Going through this exercise will enable you to make good choices when you are in charge of production.

HAACP Step 4: Establishing Monitoring Procedures

Time & Temperature Graph

Date: ______

Product: ______

Container: ______

Method of cooling: ______

Temperature

200°
195°
190°
185°
180°
175°
170°
165°
160°
155°
150°
145°
140°
135°
130°
125°
120°
115°
110°
105°
100°
95°
90°
85°
80°
75°
70°
65°
60°
55°
50°
45°
40°
35°
30°

Time (hours)

B. Calibrate a bi-metal thermometer (chef's thermometer) using the ice-bath technique. If several are available in your food service area, calibrate 2 or 3. Follow the directions in the text.

1.  What did you find?

2.  Were they all accurate?

3.  Were you able to make them more accurate?

Write a report, which summarizes this activity.

As stated in the syllabus you will need to purchase a thermometer to complete this assignment. – Try Smart & Final, Target and a larger local grocery store. The average cost is between $8 – 15. You will find this is a very helpful tool and will be required for Food Service Management & Culinary Arts labs.

C. At your food service establishment, using your newly calibrated thermometer, check the temperature of 5 different products, and go to the following website http://www.umext.maine.edu/onlinepubs/htmpubs/4135.htm investigate the correct temperature and shelf life for the items that you checked the temperature. Comment on the corrective action for these five items. one from each of the following categories and summarize your findings. If there is an unsafe condition, include what would be the corrective action.

1.  Fruit:

2.  Vegetables

3.  Dairy

4.  Meat

5.  Poultry

DUE 11/12

#1 Go to: http://www.rsmas.miami.edu/groups/niehs/ambient/teacher/food/MODULE%20SEGMENTS/Appendix2%20PUBLICHEALTHINSPECTIO_2.pdf and use this sample form as a guide to inspecting a food service facility. Write up a report of the strengths and weaknesses you found. Don’t forget to look at the floor, walls, ceiling both in the front (customer eating areas) as well as in the food preparation areas; observe the perimeter, trash storage area, all employee food handling techniques, food temperatures, storage areas/temperatures, etc. This should be a comprehensive observation - no less than two (2) pages single-spaced).

#2 On the Internet, look up the status of restaurant closures in Orange County at

www.ocfoodinfo.com. Click on Food Facilities Closures.

A. What is the OC Food Protection Program?

B. What are the three most common causes of restaurant citations?

#3 Go to www.cdc.gov and research your choice of a foodborne illness outbreak. (Look at mmwr reports.) Summarize what you found about the disease.

1)  Submit #1 completed food facility inspection report & summary

2)  Submit either #2 or #3 – you select which of these internet searches you want to complete

NOTE: LATE ASSIGNMENTS WILL RECEIVE CREDIT.

EXTRA CREDIT: Clipped news articles on Food Service Sanitation and Safety. (5 points each for a maximum of 25 points). Deadline for extra credit is Nov 26, 2008. NOTE: Extra credit will ONLY be counted if ALL assignments are completed on time.

GRADES:

Grades will be based on a set scale of:

90% = A

80% = B

70% = C

60% = D

Grading:

3 Quizzes (Will not be returned.) 50 pts. each 150

Midterm Exam 150

ServSafe Exam (required) 200

Final Exam 200

Attendance/participation 15 @ 10 points each 150

3 Projects at 75 pts. each 225

Total points Possible: 1075

NOTE: If you need to drop this class for any reason, it is your responsibility to officially withdraw at Admissions & Records Office to avoid receiving an "F" grade.

INSTRUCTIONAL/COURSE OBJECTIVES:

The student will:

1. List at least three aspects of environmental health over which city and county governments have set standards and regulations to protect consumers.

2. Compare and contrast food sanitation standards in the U.S. with other Third World countries and the reasons for these differences.

3. Identify various shapes of bacteria and differentiate between bacteria, viruses, fungi, and parasites.

4. Identify food or carrier sources of major foodborne illnesses and list at least four symptoms of each.

5. Identify proper techniques to use in food preparation and service to maintain safe and sanitary food service.

6. Draw a thermometer indicating the danger zone for bacterial growth; the U.S.D.A. inspection seal; the quality shield; and indicate the significance of each.

7. Identify the steps to establishing a HACCP Plan. Discuss the use of CP & CCP and insert these appropriately into a hazardous recipe.

8. Identify acceptable surface areas and layout in food service preparation and dining areas.

9. Describe the role of the health department environmental health specialist.

10. List the important accident-prevention controls, emergency measures to take prior arrival of professional medical treatment.

11. Identify the food service manager’s role in training employees in food service, sanitation and safety.

12. Research current articles related to food service sanitation and safety in industry periodicals.

13. Observe and submit a written report on a food service operation sanitation & safety practices based on concepts and principles discussed in class.