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
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.
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
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
List the major causes of food spoilage
Define food spoilage indicators
Classroom Lectures/Activities:
PowerPoint: Chapter 2: Understanding the Microworld
Video: MyServSaf Lab Chapter 2
Computer: My Serv Saf o Chapter 2: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 2
Homework
Key Terms: p.2-1
RYL: p. 2-32, 2-33
WEEK 2B - CHAPTER THREE: CONTAMINATION, FOOD ALLERGENS, AND FOODBORNE ILLNESS
Welcome: Review Questions
Quiz: Chapter Two
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
List the major causes of food spoilage
Define food spoilage indicators
Classroom Lectures/Activities:
PowerPoint: Chapter 3: Contamination, Food Allergens, and Foodborne Illness
Video: MyServSaf Lab Chapter 3
Computer: My Serv Saf o Chapter 3: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 3
Homework
Key Terms: p.3-1
RYL: p. 3-9
WEEK 3A - CHAPTER FOUR: THE SAFE FOOD HANDLER
Welcome: Review Questions
Quiz: Chapter Three
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
List and define the fundamentals of good personal hygiene.
Demonstrate good personal hygiene and health habits in a laboratory setting
List the major causes of food spoilage
Define food spoilage indicators
Classroom Lectures/Activities:
PowerPoint: Chapter 4: The Safe Food Handler
Video: MyServSaf Lab Chapter 4
Computer: My Serv Saf o Chapter 4: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 4
Homework
Key Terms: p.4-1
RYL: p. 4-16, 4-17
WEEK 3B - CHAPTER FIVE: THE FLOW OF FOOD: AN INTRODUCTION
Welcome: Review Questions
Quiz: Chapter Four
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
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
Classroom Lectures/Activities:
PowerPoint: Chapter 5: The Flow of Food: Introduction
Video: MyServSaf Lab Chapter 5
Computer: My Serv Saf o Chapter 5: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 5
Homework
Key Terms: p.5-1
RYL: p. 5-11
WEEK 4A - CHAPTER SIX: THE FLOW OF FOOD: PURCHASING AND RECEIVING
Welcome: Review Questions
Quiz: Chapter Five
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles
Outline the proper flow of food through an establishment and list the various ways contamination may be prevented along the pathway
Classroom Lectures/Activities:
PowerPoint: Chapter 6: The Flow of Food: Purchasing and Receiving
Video: MyServSaf Lab Chapter 6
Computer: My Serv Saf o Chapter 6: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 6
Homework
Key Terms: p.6-1
RYL: p. 6-14, 6-15
WEEK 4B - CHAPTER SEVEN: THE FLOW OF FOOD: STORAGE
Welcome: Review Questions
Quiz: Chapter Six
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
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
Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles
Classroom Lectures/Activities:
PowerPoint: Chapter 7: The Flow of Food: Storage
Video: MyServSaf Lab Chapter 7
Computer: My Serv Saf o Chapter 7: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 7
Homework
Key Terms: p.7-1
RYL: p. 7-13
WEEK 5A - CHAPTER EIGHT: THE FLOW OF FOOD: PREPARATION
Welcome: Review Questions
Quiz: Chapter Seven
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
List the major causes of food spoilage
Define food spoilage indicators
Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles
Outline the proper flow of food through an establishment and list the various ways contamination may be prevented along the pathways
Classroom Lectures/Activities:
PowerPoint: Chapter 8: The Flow of Food: Preparation
Video: MyServSaf Lab Chapter 8
Computer: My Serv Saf o Chapter 8: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 8
Homework
Key Terms: p.8-1
RYL: p. 8-17
WEEK 5B - CHAPTER NINE: THE FLOW OF FOOD: SERVICE
Welcome: Review Questions
Quiz: Chapter Eight
Student Learning Objectives
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
Classroom Lectures/Activities:
PowerPoint: Chapter 9: The Flow of Food: Service
Video: MyServSaf Lab Chapter 9
Computer: My Serv Saf o Chapter 9: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 9
Homework
Key Terms: p.9-1
RYL: p. 9-13
WEEK 6 - CHAPTER TEN: FOOD SAFETY MANAGEMENT SYSTEMS
Welcome: Review Questions
Quiz: Chapter Nine
Student Learning Objectives
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
Classroom Lectures/Activities:
PowerPoint: Chapter 10: Food Safety Management Systems
Video: MyServSaf Lab Chapter 10
Computer: My Serv Saf o Chapter 10: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 10
Homework
Key Terms: p.10-1
RYL: p. 10-22
WEEK 7 - CHAPTER ELEVEN: SAFE FACILITIES AND EQUIPMENT
Welcome: Review Questions
Quiz: Chapter Ten
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, OSHA, ADA, ETC.)
Classroom Lectures/Activities:
PowerPoint: Chapter 11: Safe Facilities and Equipment
Guest Lecturer: Ballentine Equipment Co.
Video: MyServSaf Lab Chapter 11
Computer: My Serv Saf o Chapter 11: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 11
Homework
Key Terms: p.11-1
RYL: p. 11-21, 11-22
WEEK 8 - CHAPTER TWELVE: CLEANING AND SANITIZING
Welcome: Review Questions
Quiz: Chapter Eleven
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
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
Classroom Lectures/Activities:
PowerPoint: Chapter 12: Cleaning and Sanitizing
Guest Lecturer: JC Yopp, ECOLAB Territory Manager, SYSCO
Video: MyServSaf Lab Chapter 12
Computer: My Serv Saf o Chapter 12: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 12
Homework
Key Terms: p.12-1
RYL: p. 12-20, 12-21
WEEK 9 - CHAPTER THIRTEEN: INTEGRATED PEST MANAGEMENT
Welcome: Review Questions
Quiz: Chapter Twelve
Student Learning Objectives
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)
American Culinary Federation Knowledge and Skill Competencies
Describe appropriate measures for insects, rodents, and pest control eradication
Classroom Lectures/Activities:
PowerPoint: Chapter 13: Integrated Pest Management
Guest Lecturer: Pest Control Manager from Thompson Brothers Pest Control
Video: MyServSaf Lab Chapter 13
Computer: My Serv Saf o Chapter 13: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 13
Homework
Key Terms: p.13-1
RYL: p. 13-12
WEEK 10 - CHAPTER FOURTEEN: FOOD SAFETY REGULATION AND STANDARDS
Welcome: Review Questions
Quiz: Chapter Thirteen
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
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.
Classroom Lectures/Activities:
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
Video: MyServSaf Lab Chapter 14
Computer: My Serv Saf o Chapter 14: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 14
Homework
Key Terms: p.14-1
RYL: p. 14-11
WEEK 11 - CHAPTER FIFTEEN: STAFF FOOD SAFETY TRAINING
Welcome: Review Questions
Quiz: Chapter Fourteen
Student Learning Objectives
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
American Culinary Federation Knowledge and Skill Competencies
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.
Classroom Lectures/Activities:
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
Video: MyServSaf Lab Chapter 15
Computer: My Serv Saf o Chapter 15: Learning Module, Review, Quiz and Test bank
REVIEW: Quiz Chapter 15
Homework
Key Terms: p.15-1
RYL: p. 15-10