NUTR 12500 Food Safety Certification Course
Spring Semester 2014
Course Description: Training in ServSafe food safety certification program.
Course Objective: Pass the ServSafe certification examination and develop knowledge and
skills in food safety. A passing score on the ServSafe exam is 75% or higher. A score of 75% or
higher is obtained by answering 60 or more of 80 questions correctly. The ServSafe score is
determined by National Restaurant Association Solutions. You must pass the ServSafe exam in
order to pass NUTR 12500.
Course Learning Outcomes:
 To select appropriate food safety and sanitation practices according to ServSafe guidelines
 To assess professional development using resume and student portfolio
Retake of ServSafe certification examination: The re-test policy of the National Restaurant
Association follows:
“An examinee may take the examination twice within a 30-day period, if necessary. If three or
more attempts are required, the examinee must wait at least 60 days from their last attempt.”
If you fail the ServSafe examination, you need to make arrangements with Dinah Dalder to
retake the exam at a mutually agreeable time. All subsequent testing will be completed online
since results of the test are available immediately. All costs associated with retaking the exam
are the responsibility of the student. If you do not pass the ServSafe exam prior to the grade
submission deadline, an Incomplete will be entered on your record. Resolution of the
Incomplete will follow University guidelines.
Course Location: Stone Hall, Room 232, Wednesdays 7:30 AM – 8:20 AM.
e-mail:
Phone:
Dinah Dalder, MS, RD, CD, CNSC
Dietetics Program Manager
Department of Nutrition Science
700 W. State Street
West Lafayette, IN 47907-2059
dalder@purdue.edu
765-496-6820
Office Hours:
By appointment, Office is in Stone 220
Instructor:
Campus Emergency: In the event of a major campus emergency, course requirements,
deadlines and grading percentages are subject to changes that may be necessitated by a
revised semester calendar or other circumstances. Contact Dinah Dalder using the contact
information above.
Course Policies: Attendance will count as part of your grade. Attendance will be taken at every
class.
Cheating and plagiarism are not allowed. The guidelines for student conduct in Student
Regulations will be followed and is available at http://www.purdue.edu/studentregulations/
Consult Blackboard Learn to access your grades.
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Required Text:
National Restaurant Educational Foundation. ServSafe Coursebook, 6th ed.,Chicago; 2012.
Important note: Be sure to protect the Scantron form that comes with the ServSafe text so that
you have it for the ServSafe exam. If you do not have the Scantron sheet, you will need to
purchase one for $38.00.
DPD Knowledge Requirement (KRD) 4.2: The curriculum must include content related to quality
management of food and nutrition services.
Expected Learning Outcome
Assessment method for
Expected Outcome
Learning Outcome
90% of students will pass the
KRD 4.2 The curriculum must Students will be able to apply
safety principles pertaining to
ServSafe exam
include content related to
food, personnel and
quality management of food
consumers by passing the
and nutrition services.
ServSafe exam.
GRADING
Quiz #1
Quiz #2
Quiz #3
Quiz #4
ServSafe Examination (Points are given based on score received on exam)
Updated resume
Student portfolio project
Class attendance
Points
TOTAL
A=90-100%, B=80-89%, C=70-79%, D=60-69%, F<60%
25
25
25
25
100
25
25
25
275
Course Schedule:
January
15 Welcome, Getting to Know You, Keeping Food Safe
22 Understanding the Microworld; Contamination, Food Allergens, and
Foodborne Illness
29 The Safe Food Handler
February
5 Quiz on Chapters 1-4; Introduce Student Portfolio project
12 The Flow of Food: Introduction, Purchasing and Receiving; Storage
19 The Flow of Food: Preparation; Service; Food Safety Management Systems
26 Quiz on Chapters 5-10; Begin Chapter 11: Safe Facilities and Equipment
March
5 Cleaning and Sanitizing; Integrated Pest Management
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12 Quiz on Chapters 11-13; Cover Chapters 14-15: Food Safety Regulation
and Standards; Staff Food Safety Training
19 Spring break. No class.
26 Quiz on Chapters 14-15. Begin review for ServSafe Examination
April
2 Review for ServSafe Examination; Hand out practice test
9 ServSafe Examination (Takes a little more than one hour); Turn in practice
test for extra credit points.
16 Student Portfolio due in class. Developing your resume.
23 Return of Student Portfolio. Feedback on Student Portfolios. Updated
resume due in class.
30 Return resumes. Feedback for strengthening resumes. Distribute ServSafe
certificates.
Note: No final exam
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