Oklahoma State University Institute of Technology
Online Common Syllabus
Fall 2015
CUA 1151 Food Safety
An introduction to safe food production practices governed by changing federal state regulations.
Topics covered include; prevention of food-borne illness through proper handling of potentially
hazardous foods, HACCP procedures, legal procedures, legal guidelines, kitchen safety,
facility sanitation, safe food preparation, storing and reheating guidelines. Students take the
National Restaurant Association ServSafe examination.
Type of course: Theory
Credit Hours: 1, Total of 8 hours theory online
Class length – 1st Eight Weeks
Class format - Online
Required synchronous meetings: Final Exam October 19th , 2015 1:30-3:30PM CST, OSUIT
Campus
Prerequisites: None
Instructor Name: Celia Melson
Instructor Phone: (918) 293-5014
Office: Bldg. 300 and Room #174
Instructor email: celia.melson@okstate.edu
Contact: My preferred method of contact is email. Please allow 24-48 hours to return your
correspondence during the normal work week.
Instructor's Office Hours: Monday-Friday 8:00-9:00 AM CST, or by appointment
Division Name: Rene Jungo
Division’s Main Phone: 918-293-5030
REQUIRED TEXT, REFERENCES, AND MATERIALS
Texts:
Servsafe 6th Edition Coursebook National Restaurant Association
ISBN: 978-1-58280-303-6
References:
Handouts
Materials:
Materials needed including notebooks, writing utensils
Uniform/Tools: Culinary uniform including Checks and coat is required at final exam.
Estimated Cost for Materials:
$98.00
Estimated Cost for Uniform/Tools:
$ 43.15
Updated: July 2014
Page 1 of 11
Upon completion of the course, students should:
Course Objectives
Assessment of Objectives
Analyze case studies of foodborne illnesses causes
by pathogens including bacteria, viruses,
parasites, fungi, and biological toxins; and
formulate appropriate ways to prevent these
illnesses in restaurant and foodservice operations.
Case Studies
Demonstrate knowledge of the flow of food and
how it relates to maintaining the prevention of
cross-contamination and time-temperature abuse;
purchasing from approved, reputable suppliers;
correct storage and holding requirements safe
preparation of food including cooling, holding,
and serving practices.
Case Studies
Identify key elements of a HACCP procedure
plan.
Quiz
Quiz
*NRA Managerial Servsafe Exam
Daily Worksheets
Quiz
*NRA Managerial Servsafe Exam
Daily Worksheets
Correctly identify elements of a clean and safe
facility to prepare food including: facility
maintenance, maintenance of kitchen equipment,
proper cleaning and sanitizing practices,
integrated pest management, and be able to
develop staff to implement these policies
according to the national sanitation standards.
Recognize elements of a crisis management plan
to maintain customer and employee preservation.
*NRA Managerial Servsafe Exam
Quiz
Daily Worksheets
*NRA Managerial Servsafe Exam
Quiz
Daily Worksheets
Be able to correctly recall effective techniques of
a personal hygiene including uniform, hand
washing, and appropriate measures to maintain
high sanitation practices to eliminate cross
contamination and cross contact.
Identify minimum internal cooking temperature
requirements during preparation of food.
*NRA Managerial Servsafe Exam
Quiz
Daily Worksheets
*NRA Managerial Servsafe Exam
Quiz
Daily Worksheets
*NRA Managerial Servsafe Exam
Updated: July 2014
Page 2 of 11
Aspects of the course objective assessments may be used in the university’s assessment of
student learning. If applicable, an asterisk (*) above indicates this course is used in the university
assessment program.
COURSE ACTIVITIES
In this course students will:






Participate in online discussions and activities.
View videos that depict the various concepts.
Work through the content modules online
Take the Servsafe Managerial Exam at the end of the course.
Complete reading assignments.
May be required to do quizzes.
EVALUATION - GRADES WILL BE BASED ON THE QUALITY AND COMPLETION
OF THESE TASKS:
Discussion Case Studies, Review Sessions…..10%
Quizzes ………………………………………30%
Final exam (Manager Servsafe Exam) ………60%
Total
100 %
OSUIT
Grading Scale
A = 90%-100%
B = 80%-89%
C = 70%-79%
D = 60%-69%
F = 59% & below
*The student’s grade for this assignment will be used in the university’s assessment of student
learning. A 70% competency or higher receives a Pass rating. This Pass/Fail rating is
independent of the student’s course grade.
Daily and/or weekly quizzes, small weekly assignments and similar type projects: Normal return
time to student by next class meeting or no later than one (1) week.
Extensive assignments, large lab projects, extensive quizzes, exams and similar type projects:
Normal return time to students in one (1) to two (2) weeks.
AUTHORIZED TOOLS
Students may use any/all course materials, including books and notes, while participating in
classroom activities. All quizzes and written assignments are to be completed independently; no
collaboration with classmates is permitted and any instance of such will be considered academic
dishonesty.
LATE WORK
Updated: July 2014
Page 3 of 11
No late work is accepted. All assignments are due at 11:59 P.M. CST on the specified Due Date.
If there is a technical issue with D2L, students must email the instructor within 24 hours of the
due date.
TESTING
The National Restaurant Association’s exam standards for the proctored Final Exam will be
strictly followed. For more details, visit: http://www.servsafe.com/home.
A passing score of 75% or higher on the ServSafe Food Service Manager Exam is
required to receive the certification and receive a passing score for the course. If a
score of less than 75% is achieved on the ServSafe exam, an F will automatically be
awarded for the course. There are no re-takes for this exam if you miss the scheduled
time.
***** Passing national certification in ServSafe is a requirement for all OSU-IT Culinary Arts
students.
If a student fails the ServSafe Food Service Manager Exam, they will have need to:
Re- enroll and re-take the Food Safety Course. The student must pay for the
course as well as another voucher to sit for the exam. If the student passes
(75% or higher) the ServSafe exam, they will be eligible to receive a new
passing grade for the course based upon class grading criteria.
UNIVERSITY & COURSE EXPECTATIONS
It is the responsibility of each OSUIT student to read, abide by and maintain a copy of the
syllabus for this course. Syllabi are available on the OSUIT website.
Students understand that excerpts or portions of their work may be utilized for institutional
assessment purposes. The purpose of institutional assessment is for verification of student
learning and program improvement. Every effort will be made to keep this information
confidential.
Updated: July 2014
Page 4 of 11
AMERICANS WITH DISABILITIES ACT (ADA)
According to the Americans with Disabilities Act, each student with a disability is responsible
for notifying the University of his/her disability and requesting accommodations. If you think
you have a qualified disability and need special accommodations, you should notify the
instructor and request verification of eligibility for accommodations from the Office of
Academic Accommodations/LASSO Center. Please advise the instructor of your disability as
soon as possible, and contact The LASSO Center, located in the Noble Center for Advancing
Technology – NCAT, top floor, and 918-293-4855 to ensure timely implementation of
appropriate accommodations. Faculty have an obligation to respond when they receive official
notice of a disability but are under no obligation to provide retroactive accommodations. To
receive services, you must submit appropriate documentation and complete an intake process
during which the existence of a qualified disability is verified and reasonable accommodations
are identified. (Fall 2013)
ACADEMIC DISHONESTY
Academic dishonesty or misconduct is neither condoned nor tolerated at OSUIT. Any student
found guilty of academic dishonesty or misconduct shall be subject to disciplinary action.
Academic dishonesty and/or misconduct includes, but is not limited to, the following actions:
(1) Plagiarism: the representation of previously written, published, or creative work as one’s
own; (2) Unauthorized collaboration on projects; (3) Cheating on examinations; (4)
Unauthorized advance access to exams; (5) Fraudulent alteration of academic materials; (6)
Knowing cooperation with another person in an academically dishonest undertaking. Students
are required to actively protect their work against misuse by others. For details, refer to The
OSUIT Student Handbook (Student Rights and Responsibilities Governing Student Behavior)
available online at http://www.osuit.edu/academics/forms/student_rights_responsibility.pdf.
Attendance Policy for Online courses:
A primary component of OSUIT's Mission is: “to prepare and sustain a diverse student body as
competitive members of a world-class workforce.” Regular and consistent attendance not only
aids in academic success, dependable attendance is a requirement in today's real-world
employment; therefore, regular and consistent attendance is a requirement in all OSUIT courses.
Definition:
Absent: Failing to actively participate in online coursework during a standard week
timeframe for a given course.
A. Students must demonstrate attendance through active participation in the course at
least once every seven days. Simply logging into the course does not constitute active
participation.
B. Active participation is defined as the completion of required activities such as:
1. Completion of online quizzes or exams
2. Submission of assignments
3. Participation threaded discussions, or
4. Involvement in discussion question as determined by the instructor and
indicated in the course syllabus.
C. Calculations for weekly to percentage ratios
1. Missing 1 of 15 weeks = 6.67%
2. Missing 2 of 15 weeks = 13.33%
3. Missing 3 of 15 weeks = 20%
Updated: July 2014
Page 5 of 11
4. Missing 1 of 7.5 weeks = 13.33%
5. Missing 1.5 of 7.5 weeks = 20%
Procedures:
Early Intervention:
A. Any student who misses 10% of an individual course (or earlier at faculty discretion)
during a regular fifteen-week semester, or the equivalent portion of time in a shorter
session, will have their name submitted by that course instructor to the OSUIT Early
Alert System for retention intervention.
B. At the point the Early Alert is issued, the student must meet with their assigned
faculty advisor or designated faculty/staff member within seven (7) academic
calendar days for counseling on how to improve their attendance and academic
success.
Excessive Absences:
A. The University reserves the right to administratively withdraw any student from an
individual course who misses 20% of that course, whether excused or unexcused,
and, in the opinion of the instructor, the student does not have a reasonable
opportunity to be successful in the course.
B. Students should be aware any of the following may impact their financial aid:
1. being administratively withdrawn from a course
2. dropping a course
3. their last date of attendance in a course
Please see OSUIT Policy 2-021 for full details and procedures.
Updated: July 2014
Page 6 of 11
Course Schedule
Topic
Course
Outline
Schedule
Week 1
Review Syllabus and brief Overview of
the Course
Introduction Discussion
Chapter 1
Keeping Food Safe:
After completing this chapter you should be able to identify
the following:
 What a foodborne illness is and determine when
one has occurred
 Challenges to food safety
 Costs of a foodborne illness
 Contaminants that can make food 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
Week 2
Chapter 2
Understanding The Microworld:
After completing this chapter, you should be able to identify
the following:
 Factors that affect the growth of foodborne
pathogens (FATTOM)
 Characteristics of TCS Foods
 Major Foodborne pathogens and their sources;
resulting illnesses and their symptoms
 Ways of preventing viral, bacterial, parasitic, and
fungal contamination
Assignment
Intro.
Discussion
Read Chap. 1
Review
Powerpoints for
Chapter
Module 1 Quiz
Week 1 Terms
Read Chap. 2-3
Module 2 Quiz
Week 2 Terms
Powerpoints for
Chapter
Practice
Worksheets
Due Date
*All assignments are due
at 11:59 P.M.
on the
specified
dates.
September 6
September 13
Case Study 1
Discussion
Chapter 3
Contamination, Food Allergens, and
Foodborne Illness:
After completing this chapter, you should be able to identify
the following:
 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

Week 3
Updated: July 2014
Chapter 4
The Safe Foodhandler:
Read Chap. 4-6
September 20
Page 7 of 11
After completing this chapter, you should be able to identify
the following:
 How food handlers can contaminate food
 Correct hand washing procedure
 When and where hands should be washed
 Hand antiseptics and when to use them
 Hand-maintenance requirements including
fingernail length, false nails, 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
 policies regarding eating, drinking, and smoking
as they relate to food safety
 Criteria for excluding staff from around the
operation or restricting them from working with or
around food
 Illnesses that need to be reported to the regulatory
authority
Review
Powerpoints for
Chapters
Practice
Worksheets
Module 3 Quiz
Week 3 Terms
Chapter 5
The Flow of Food: An Introduction
After completing this chapter, you should be able to identify
the following:
 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
Chapter 6
The Flow of Food- Purchasing and
Receiving:
After completing this chapter, you should be able to
identify:
 Characteristics of an approved supplier
 Guidelines for receiving deliveries
 Requirements for key drop deliveries
 Procedure for handling food recalls
 Procedures for checking 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
 receiving criteria for specific food items
Week 4
Updated: July 2014
Chapter 7
The Flow of Food- Storage:
Read Chap. 7-9
After completing this chapter, you should be able to
identify the following:
 Requirements for labeling and date marking
food
Review
Powerpoints for
Chapters
September 27
Page 8 of 11





How to rotate food using first-in, first out
(FIFO)
Temperature requirements for food in storage
Practices that can prevent temperature-abuse
during storage
Locations where food should not be stored
Practices that can prevent cross-contamination
during storage
Chapter 8
The Flow of Food- Preparation:
After completing this chapter, you should be able to
identify:
 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 foods in the
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 cooking TCS food
 Time and temperature requirements for
reheating TCS Food
Practice
Worksheets
Module 4 Quiz
Week 4 Terms
Case Study 2
Discussion
Chapter 9
The Flow of Food- Service:
After completing this chapter, you should be able to
identify:
 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 selfservice 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

Week 5
Updated: July 2014
Chapter 10
Food Safety Management Systems:
Read Chap. 1012
After completing this chapter, you should be able to
identify:
 Methods for achieving active managerial
control
 The Food and Drug Administration's (FDA)
public health interventions
Review
Powerpoints for
Chapters
October 4
Page 9 of 11

The seven HACCP Principles for preventing
foodborne-illness outbreak
 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
Chapter 11
Sanitary Facilities and Equipment:
Practice
Worksheets
Module 5 Quiz
Week 5 Terms
After completing this chapter, you should be able to
identify:
 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 hand washing stations
 Requirements for food-contact surfaces
 Organizations that certify equipment that meets
sanitation standards
 requirements for dish washing facility
 requirements for installing equipment
 approved water sources and testing
requirements
 methods for preventing cross-connection and
back flow
 the correct response to a wastewater overflow
 Lighting-intensity requirements for different
areas of the operation
 ways of preventing ventilation systems from
contaminating food contact surfaces
 requirements for handling garbage including
 correct storage and removal
 The importance of keeping physical facilities in
good repair
Chapter 12
Cleaning and Sanitizing
After completing this chapter, you should be able to
identify:
 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-dish washing procedures
 How to clean and sanitize items in a three
compartment sink
 How to clean food-contact surfaces
 Storage and disposal requirements for
chemicals
 How to clean and sanitize tableware equipment
 How to clean the premises
How to develop a cleaning program
Updated: July 2014
Page 10 of 11
Week 6
Chapter 13
Integrated Pest Management:
After completing this chapter, you should be able to
identify:
 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)
Chapter 14
Food Safety Regulation and Standards:
After completing this chapter, you should be able to
identify:
 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
Week 7
Read Chap. 1314
Review
Powerpoints for
Chapters
Practice
Worksheets
Module 6 Quiz
Week 6 Terms
Case Study 3
Discussion
Chapter 15
Staff Food Safety Training:
Read Chap. 15
After completing this chapter, you should be able to
identify:
 Staff duties and specific training needs for each
duty
 Ways of training specific staff and their duties
 How to maintain food safety training records
Review
Powerpoints for
Chapters
How to ensure all staff are trained upon after
being hired
October 11
October 18
Practice
Worksheets
Module 7 Quiz
Review for Exam
Review Practice Exam Results and
Complete Additional Review on Missed
Elements
Week 8
Take Exam
Proctored final Exam Will be on October
19 from 1:30-3:30 P.M. CST in the
OSU-IT Culinary Arts Computer Lab
(more directions and times to follow).
Week 7 Terms
October 19th
Schedule is subject to change at instructor discretion.
Updated: July 2014
Page 11 of 11