CUL 155 Addendum - Spartanburg Community College · The second half will use My Serv Safe ... Outline the flow of food through an establishment and list the various ways contamination

CUL 155 Sanitation Pre-Req: Take ENG-032, MAT-032 and RDG-032 with a minimum grade of “C”.

Class 3, Lab 0, Credit 3 | Semester Year

This addendum is for reference only. Your instructor will provide a completed copy to include instructor information, drop date and course schedule dates.

Instructor Information

Name: …

Phone: …

Email: …

Office: …

Hours: …

Course Description

This course is a study of local, state, and national regulations governing sanitary food handling practices.

Course Outcomes

1. Identify food borne illnesses and their symptoms. 2. Explain the importance and procedures to follow for personal hygiene. 3. Explain the flow of food in a non-commercial kitchen and the areas where contamination can

occur, along with the proper food storage. 4. Identify the cleaner, its proper use and storage and Right To Know SDS forms 5. Identify all safety equipment, its uses and any forms that need to be displayed.

Textbook(s):

ServSafe Coursebook, 7/e, with the online exam voucher and MyServSafeLab access code. National Restaurant Association. ISBN 9780134772899.

Additional Materials Required:

Items can be purchased at the campus bookstore The Book Inn

SCC Logo Black Long Sleeve T-Shirt

Black and White Check Chef Pants

Black non-skid shoes

Three Ring Binder

Calculator

Sharpie and Pen

NOTE: Students who do not adhere to the SCC Culinary Uniform Policy as stated in the Culinary Orientation Packet will NOT be permitted to class. A grade of ZERO will be entered in the grade book for the Day’s lab grade.

Method of Instruction

The first half of class time will consist of lecture on the material. The second half will use My Serv Safe Lab computer class work to reinforce the lecture material. Students will be expected to complete assigned computer work in class.

Class Communication

Edmodo will be used for all class communication. Use the following code to login at https://www.edmodo.com/

Code:

Quizzes and Tests

There will be a quiz at the beginning of each class on the previous material. The lowest quiz grade will be dropped. No quizzes will be accepted after the due date. If you need to take a quiz prior to the testing date, consult with your instructor first to schedule a proctored test in the Exams Testing Center located in the P Dan Hull Building Rm E3.

Final Certification Exam: Week 15

This course includes a certification exam. It will take place in a computer lab and will require the online exam voucher found in the front of the, Serv Safe. Exam CANNOT be administered without the student online exam voucher.

Homework Assignments

Homework assignments will be assigned with each chapter.

No assignments will be accepted after the due date. All work can be turned in through Edmodo or placed under instructor’s office door on or before due date

Tutoring

Tutoring Lab is open to all SCC students. It is located in the P Dan Hull Building Rm 02

Attendance and Participation:

Absences from class cannot be made up. Students are encouraged to maintain 100% attendance. If you must be absent from class, it is your responsibility to inform your instructor PRIOR to being absent. In the event of same-day illness or other emergency, please notify your instructor as soon as possible.

For more information on attendance and participation, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.

Drop/Withdrawal:

Students have until ____________ to drop the course. If you withdraw from a course before or

on the Withdrawal Deadline or Drop Date, you will receive a “W.” It is the student’s

responsibility to withdraw from the course. A student who stops attending class and fails to

initiate a withdrawal will remain on the class roster. A student who does not complete an

assignment, test, or final exam in the course will receive a zero for each missing grade and the

https://www.edmodo.com/

http://www.sccsc.edu/SyllabiPolicies


final course grade will be calculated accordingly. For more information on adding or dropping a

course, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.

Grading System:

A 90 - 100

B 80 - 89

C 70 - 79

D 60 - 69

F 00 - 59

Grade Calculation Method: Students must obtain a final grade of “C” or better to obtain credit for the class.

Quiz 25% (Failure to take Quiz on assigned date will result in a 0)

My Serv Safe Lab

25% (Failure to complete computer assignment on due date will result in a 0)

Assignments 25% (Failure to complete assignment on or before due date will result in a 0)

Final Exam 25% (Failure to take this test on assigned date will result in a 0)

TOTAL: 100%

Standard SCC Course Policies: Please review the Standard SCC Course Polices on the following topics:

Academic Integrity

Academic Misconduct

Add/Drop period

Appeals Process

Class Attendance

Classroom Behavior (traditional and online)

Classroom Conduct/Expectations

Lab Procedures (general SCC policy regarding this)

Services For Students with Disabilities

Online Confidentiality

Withdrawal Policy

Course Schedule

See the following pages for a detailed list of what outcomes, topics, assignments, lab activities and recipes will be covered for each week. Please pay attention to any given dates. There will be a practical exam on week 14. It will count as a Unit test. As a reminder, no make-up homework, quizzes/tests, or labs will be allowed.

The course schedule is tentative and is subject to change. When and if changes are made, you will be notified.



http://www.sccsc.edu/SyllabiPolicies/

WEEK 1 - CHAPTER ONE: KEEPING FOOD SAFE

Student Learning Objectives

What a food borne illness is and determine when one has occurred

Challenges to food safety

Costs of a foodborne illness

Contaminants that can make food unsafe

How food becomes unsafe

Food most likely to become unsafe

Populations at high-risk for foodborne illness

Food safety responsibilities of the person in charge of a foodservice operation

American Culinary Federation Knowledge and Skill Competencies

Identify microorganisms which are related to food spoilage and food borne illnesses; describe their requirements and methods of growth

List and describe symptoms common to food borne illnesses and list various ways these illnesses can be prevented

Classroom Lectures/Activities:

Welcome: Student/Class Expectations

PowerPoint: Chapter 1: Keeping Food Safe

Case Study: Assignment #1

Video: MyServSaf Lab Chapter 1

Computer: My Serv Saf o Chapter 1: Learning Module, Review, Quiz and Test bank

REVIEW: Quiz Chapter 1

Homework

Key Terms: p.1-1

RYL: p. 1-12

WEEK 2A - CHAPTER TWO: UNDERSTANDING THE MICROWORLD

Welcome: Review Questions

Quiz: Chapter One


Factors that affect the growth of foodborne pathogens (FATTOM)

Characteristics of TCS food

Major food borne pathogens and their sources; resulting illnesses and their symptoms

Ways of preventing viral, bacterial, parasitic, and fungal contamination

Naturally occurring toxins and ways of preventing illnesses from them


List the major causes of food spoilage

Define food spoilage indicators


PowerPoint: Chapter 2: Understanding the Microworld




Homework

Key Terms: p.2-1

RYL: p. 2-32, 2-33

WEEK 2B - CHAPTER THREE: CONTAMINATION, FOOD ALLERGENS, AND FOODBORNE ILLNESS


Quiz: Chapter Two


Physical and chemical contaminants and methods of prevention

Points in the operation where food is at risk from deliberate contamination

The most common food allergens and their associated symptoms

Methods of preventing allergic reactions





PowerPoint: Chapter 3: Contamination, Food Allergens, and Foodborne Illness




Homework

Key Terms: p.3-1

RYL: p. 3-9

WEEK 3A - CHAPTER FOUR: THE SAFE FOOD HANDLER


Quiz: Chapter Three


How food handlers can contaminate food

Correct handwashing procedure

When and where hands should be washed

Hand antiseptics and when to use them

Hand maintenance requirements including fingernail length, false fingernails and nail polish

Correct way to cover infected wounds

The importance of avoiding bare-hand contact with ready-to-eat food

How to use single-use gloves and when to change them

Requirements for staff work attire

Jewelry that poses a hazard to food safety


List and define the fundamentals of good personal hygiene.

Demonstrate good personal hygiene and health habits in a laboratory setting




PowerPoint: Chapter 4: The Safe Food Handler




Homework

Key Terms: p.4-1

RYL: p. 4-16, 4-17

WEEK 3B - CHAPTER FIVE: THE FLOW OF FOOD: AN INTRODUCTION


Quiz: Chapter Four


Ways of preventing cross-contamination

Ways of preventing time-temperature abuse

Different types of temperature-measuring devices and their uses

How to calibrate and maintain different temperature-measuring devices

General guidelines for thermometer use


Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles

Outline the flow of food through an establishment and list the various ways contamination may be prevented along the pathway


PowerPoint: Chapter 5: The Flow of Food: Introduction




Homework

Key Terms: p.5-1

RYL: p. 5-11

WEEK 4A - CHAPTER SIX: THE FLOW OF FOOD: PURCHASING AND RECEIVING


Quiz: Chapter Five


Characteristics of an approved supplier

Guidelines for receiving deliveries

Requirements for key drop deliveries

Procedure for handling food recalls

Procedures for checking the temperatures of various food items

Temperature requirements when receiving food

Packaging requirements when receiving food

Documentation required when receiving food

Government inspection stamps required when receiving food



Outline the proper flow of food through an establishment and list the various ways contamination may be prevented along the pathway


PowerPoint: Chapter 6: The Flow of Food: Purchasing and Receiving




Homework

Key Terms: p.6-1

RYL: p. 6-14, 6-15

WEEK 4B - CHAPTER SEVEN: THE FLOW OF FOOD: STORAGE


Quiz: Chapter Six


Requirements for labeling and date marking food

How to rotate food using first-in, first-out (FIFO)

Temperature requirements for food in storage

Locations where food should not be stored

Practices that can prevent temperature-abuse during storage

Locations where food should not be stored

Practices that can prevent cross contamination during storage

Guidelines for storing specific types of food including meat, poultry, fish, shellfish, eggs, produce, and dry food


Outline the requirements for proper receiving and storage of both raw and prepared foods.

Outline the proper flow of food through an establishment and list the various ways contamination may be prevented along the pathway



PowerPoint: Chapter 7: The Flow of Food: Storage




Homework

Key Terms: p.7-1

RYL: p. 7-13

WEEK 5A - CHAPTER EIGHT: THE FLOW OF FOOD: PREPARATION


Quiz: Chapter Seven


Correct ways for prepping food to prevent cross-contamination and time-temperature abuse

Safe methods for thawing food

The minimum internal cooking temperatures for TCS food

The correct way to cook TCS food in a microwave oven

The importance of informing consumers of risks when serving raw or undercooked food

Requirements for partially cooking TCS food

Methods and time-temperature requirements for cooling TCS food

Time and temperature requirements for reheating TCS food





Outline the proper flow of food through an establishment and list the various ways contamination may be prevented along the pathways


PowerPoint: Chapter 8: The Flow of Food: Preparation




Homework

Key Terms: p.8-1

RYL: p. 8-17

WEEK 5B - CHAPTER NINE: THE FLOW OF FOOD: SERVICE


Quiz: Chapter Eight


Time and temperature requirements for holding hot and cold TCS food

Ways of preventing time-temperature abuse and cross-contamination when displaying and serving food

The requirements for using time rather than temperature as the only method of control when holding ready to eat food

Ways of minimizing bare-hand contact with ready to eat food

How to prevent staff from contaminating food during service

How to prevent customers from contaminating self service areas

The possible hazards of transporting food and ways of preventing them

The possible hazards of serving food off site and ways of preventing them

The possible hazards of vending food and ways of preventing them


PowerPoint: Chapter 9: The Flow of Food: Service




Homework

Key Terms: p.9-1

RYL: p. 9-13

WEEK 6 - CHAPTER TEN: FOOD SAFETY MANAGEMENT SYSTEMS


Quiz: Chapter Nine


Methods of achieving active managerial control

The Food and Drug Administration’s (FDA) public health interventions

The seven HACCP principles for preventing foodborne illness

How to prepare for, respond to, and recover from a crisis

How to respond to a foodborne-illness outbreak

How to respond to imminent health hazards including power outages, fire, flood, water interruption, and sewage


PowerPoint: Chapter 10: Food Safety Management Systems




Homework

Key Terms: p.10-1

RYL: p. 10-22

WEEK 7 - CHAPTER ELEVEN: SAFE FACILITIES AND EQUIPMENT


Quiz: Chapter Ten


When a review of the construction plan is required

Characteristics of correct flooring

Characteristics of correct interior finishes including doors, walls, and ceilings

Requirements for restrooms

Requirements for handwashing stations

Requirements for food-contact surfaces

Organizations that certify equipment that meets sanitation standards

Requirements for dishwashing facilities

Requirements for installing equipment

Approved water sources and testing requirements


Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, OSHA, ADA, ETC.)


PowerPoint: Chapter 11: Safe Facilities and Equipment

Guest Lecturer: Ballentine Equipment Co.




Homework

Key Terms: p.11-1

RYL: p. 11-21, 11-22

WEEK 8 - CHAPTER TWELVE: CLEANING AND SANITIZING


Quiz: Chapter Eleven


Correct cleaners for specific tasks

Approved sanitizers including chlorine, iodine, and quats

Factors affecting the efficiency of sanitizers

How to clean and sanitize food contact surfaces

Required frequency for cleaning and sanitizing food contact surfaces

Correct machine-dishwashing procedures

How to clean and sanitize items in a three compartment sink

How to clean nonfood contact surfaces

Storage and disposal requirements for chemicals

How to store clean and sanitized tableware and equipment


Describe types of cleaners and sanitizers and their proper use

Review Safety Data Sheets (SDS) and explain their requirements in handling hazardous materials. Discuss right to know laws.

Identify proper methods of waste disposal and recycling


PowerPoint: Chapter 12: Cleaning and Sanitizing

Guest Lecturer: JC Yopp, ECOLAB Territory Manager, SYSCO




Homework

Key Terms: p.12-1

RYL: p. 12-20, 12-21

WEEK 9 - CHAPTER THIRTEEN: INTEGRATED PEST MANAGEMENT


Quiz: Chapter Twelve


Methods for denying pests access to an operation

Methods for denying pests food and shelter

Signs of pest infestation and activity

How to correctly store pesticides

How to select a pest control operator (PCO)


Describe appropriate measures for insects, rodents, and pest control eradication


PowerPoint: Chapter 13: Integrated Pest Management

Guest Lecturer: Pest Control Manager from Thompson Brothers Pest Control




Homework

Key Terms: p.13-1

RYL: p. 13-12

WEEK 10 - CHAPTER FOURTEEN: FOOD SAFETY REGULATION AND STANDARDS


Quiz: Chapter Thirteen


Government agencies that regulate food operations

The importance of regulatory inspections and self-inspections

The key components of an inspection

Corrective actions to take when found to be in violation of a regulation


Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.

Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation.


PowerPoint: Chapter 14: Food Safety Regulation and Standards

Guest Lecturer: Health Inspector from SC DHEC Agency: Students will observe the inspector conduct a facilities inspection




Homework

Key Terms: p.14-1

RYL: p. 14-11

WEEK 11 - CHAPTER FIFTEEN: STAFF FOOD SAFETY TRAINING


Quiz: Chapter Fourteen


Staff duties and specific training needs for each duty

Ways of training specific to staff and their duties

How to maintain food safety training records

How to ensure all staff are trained upon and after being hired


List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program.

Demonstrate appropriate emergency policies for kitchen and dining room injuries

Describe appropriate types and use of fire extinguishers used in the foodservice area.


PowerPoint: Chapter 15: Staff Food Safety Training

Guest Lecturer: Spartanburg County Fire Chief o CPR and Basic First Aid Training o Fire Extinguisher types and how to properly use them




Homework

Key Terms: p.15-1

RYL: p. 15-10

WEEK 12

Review for Certification Exam

WEEK 13

Review for Certification Exam

Bring in Online Testing Voucher

Week 14

Certification Exam o This exam will be administered in a computer lab. o Online Exam Voucher REQUIRED. o No paper exams are available.

Documents

CUL 155 Addendum - Spartanburg Community College · The second half will use My Serv Safe ... Outline the flow of food through an establishment and list the various ways contamination