Inactivated 2/9/07
College of the Redwoods
CURRICULUM PROPOSAL
--Attach the Course Outline-1. Division/Center: Professional and Technical Programs
2. Program and Course Number: __
3. Course Title:
HRC 4
FOOD SAFETY AND SANITATION
4. __X__ New (If new, are you deleting a course?) Course to be deleted:_________________
_____ Change (Indicate current status and proposed changes on "Summary of Curriculum Changes" form)
_____ Check here if catalog description is being changed.
_____ Delete (Reason for deletion: ____________________________________________________)
5. Of what approved program is this course a part? ___________
(see list of approved programs and TOPS Codes)TOPS Code _3009.00
Is the course a "required course"?__X___ an "additional requirement"?_____
(In a certificate or degree program)
6. Provide evidence that this course/revision is needed (purpose of proposal).
College of the Redwoods will articulate with the Humboldt County Office of Education and other agencies
that offer the National Restaurant Association’s ProStart curriculum for secondary schools. As a ProMgmt.
(postsecondary) Partner School of the National Restaurant Association, College of the Redwoods will offer
courses that include administration of ProMgmt. certificate requirements. This course is part of the core
curriculum in hospitality operations and management educational programs, and it meets the requirements of
the ProMgmt. certificate administration.
7. Describe the students who will enroll (include estimated number).
Students will include those seeking a career in the hospitality industry; front-line, middle-management, and
executive-management employees of tourism and hospitality businesses throughout the district and beyond; and
employees of businesses that handle and prepare food and foodstuffs. Estimated enrollment per class: 15-20
students
8. Parallel courses--what is the relation of this course to existing courses
None
(modify/overlap/replace)?
9. Capital Outlay: Describe the equipment for this class.
Presently have: Overhead projector, screen, television, VCR, flip charts, dry erase boards, LCD projector.
Need to acquire: Instructor toolkit; instructional materials (course outlines, overhead transparencies, handouts)
10. Staffing implications (Associate or Full-time faculty) Part-time (initially)___________________________
Instructional Aide required? How many hours per week? [Not applicable]____________________________
11. Learning Resource Implications (new courses only)
Does the college have adequate learning resources to support the proposed course, or can the necessary resources be
acquired within the existing budget?
Yes __ X __ No ________
Please attach the "Learning Resource Supplement" to the Course Proposal form.
12. Facility Implications: (Unless otherwise stated, it is assumed this course can be offered
District-wide.)
Where Scheduled? Eureka Campus (initially)_____________________________________
When Scheduled? Semester(s) _As needed to meet program requirements.
Day _ X __ Evening _____
13. Special Fees: None
14. Special Student Expenses (i.e., equipment, clothing, tools, etc.): None
15. Submitted by ______Ray Geary____ Tel. Ext._ 476-4136__Date 3/19/03__
16. Department Chair/equivalent __
ACADEMIC AFFAIRS
COURSE OUTLINE 1/01
_______
Date _________________
1
Approved by Curriculum Committee __
4/11/03
________
College of the Redwoods
COURSE OUTLINE
DATE ___March 19, 2003_____
PROGRAM AND COURSE NUMBER: ____HRC 4_
FORMER NUMBER (If previously offered) ______________
COURSE TITLE:
FOOD SAFETY AND SANITATION
I. CATALOG AND OUTLINE
CATALOG DESCRIPTION:
Comprehensive food safety and handling knowledge to prepare students for the ServSafe Food Protection
Manager Certification Exam. This course provides the latest information in the science of food safety and
presents best practices for the restaurant and food-service industry. It conveys the principles necessary to
maintain food safety in an operation and explains how to protect against food-borne illness outbreaks.
NOTE:
2. COURSE OUTLINE:
% of Classroom Hours Spent on Each Topic
Introduction/Providing Safe Food
The Microworld
Contamination, Food Allergies, and Food-borne Illness
The Safe Foodhandler
Purchasing and Receiving Safe Food
Keeping Food Safe in Storage
Protecting Food During Preparation
Protecting Food During Service
Principles of a Hazard Analysis Critical Control Point (HACCP) System
Sanitary Facilities and Equipment
Cleaning and Sanitizing
Integrated Pest Management
Food Safety Regulations and Standard
Employee Food Safety Training
2%
8%
8%
8%
8%
8%
8%
8%
8%
8%
8%
8%
8%
2%
II. PREREQUISITES
Prerequisite?
Corequisite?
Recommended Preparation?
No ___X_____
No X
No ___X_____
Yes
Yes _____________________
(course)
(course)
Yes _____________________
(course)
Rationale for Prerequisite, Corequisite, Recommended
Preparation__________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
ACADEMIC AFFAIRS
COURSE OUTLINE 1/01
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____________________________________________________________________________________________
PROGRAM AND COURSE NUMBER________
HRC 4_
III. OUTCOMES AND ASSESSMENTS
1. COURSE OUTCOMES/OBJECTIVES:
List the primary instructional objectives of the class. Formulate some of them in terms of specific measurable
student accomplishments, e.g., specific knowledge and/or skills to be attained as a result of completing this course.
For degree-applicable courses, include objectives in the area of "critical thinking." Upon successful completion of
this course, the students will be able to:
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Describe food-borne illness as a threat to the foodservice industry
Outline the characteristics of potentially hazardous foods
Identify potential sources of food contaminants associated with human contact with food
Recognize time-temperature abuse, proper personal hygiene, avoiding cross-contamination, and
buying from approved sources as key practices for ensuring food safety
Identify the four basic types of microbial contaminants and describe preventive actions for each
Differentiate between food-borne infections and food-borne intoxication, identifying the causes
of each
Identify the microbial risks associated with food types and explain conditions conducive to
bacterial growth
Identify the three types of contamination, ways in which food can become contaminated, and
methods to prevent biological, chemical, and physical contamination
Demonstrate the relationship between personal hygiene and food contamination
Describe and identify items posing a threat to food safety, procedures when using gloves, and
diseases and food-borne pathogens that may be transmitted between humans through food
Respond properly to food-handler and employee health problems that are a threat to food safety
List the necessary inspection temperature requirements for receiving and storing foods
Explain proper storage and labeling procedures for refrigerated and frozen foods, the procedure
for transferring food from one container to another, and storing food that has been prepared or
cooked
Identify acceptable methods for thawing foods
Identify cooking, cooling, and reheating temperature requirements for a variety of foods
List conditions that are hazardous to food safety during food service and display
Identify preventive measures for contamination in self-service food areas
Identify proper procedures for off-site food delivery
Identify the Hazard Analysis Critical Control Point principles for food safety
Identify sanitary and pest management problems, including response to an interruption in the
water supply, proper waste disposal, storage requirements for pesticides, chemicals, and cleaning
agents, and pest infestation
Identify the principles and procedures needed to comply with food safety regulations
Identify state and local regulatory agencies and regulations that require food safety compliance
2. COLLEGE LEVEL CRITICAL THINKING TASKS/ASSIGNMENTS:
Degree applicable courses must include critical thinking tasks/assignments. This section need not be completed for
non-credit courses. Describe how the course requires students to independently analyze, synthesize, explain, assess,
anticipate and/or define problems, formulate and assess solutions, apply principles to new situations, etc.
Through a series of critical reading and writing assignments and other performance assessments, students
will be required to demonstrate the ability to analyze, explain, and assess and provide solutions to problems
and issues related to food safety and sanitation in the hospitality industry and at home.
ACADEMIC AFFAIRS
COURSE OUTLINE 1/01
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PROGRAM AND COURSE NUMBER________
HRC 4_
3. ASSESSMENT
Degree applicable courses must have a minimum of one response in category A, B, or C. If category A is not
checked, the department must explain why substantial writing assignments are an inappropriate basis for at least part
of the grade.
A. This course requires a minimum of two substantial (500 words each) written assignments, which demonstrate
standard English usage (grammar, punctuation, and vocabulary) and proper paragraph and essay development. In
grading these assignments, instructors shall use, whenever possible, the English Department’s rubric for grading the
ENGL 150 exit essay. Substantial writing assignments, including:
_X_ essay exam(s)
__ term or other paper(s)
___ laboratory report(s)
_X_ written homework
__ reading report(s)
__ other (specify) ________________________________
If the course is degree applicable, substantial writing assignments in this course are inappropriate because:
__ The course is primarily computational in nature.
__ The course primarily involves skill demonstrations or problem solving.
__ Other rationale (explain) __________________________________
B. Computational or Non-computational problem-solving demonstrations, including:
_X_ exam(s)
_X_ quizzes
_X_ homework problems
__ laboratory report(s)
__ field work
__ other (specify) _________________________________________
C.
Skill demonstrations, including:
_X_ class performance(s)
__ fieldwork
__ other (specify) ______________________________________
_X_ performance exam(s)
D. Objective examinations, including:
_X_ multiple choice
_X_ true/false
__ matching items
_X_ completion
__ other (specify) ________________________________________
E.
Other (specify) _________________________________
NOTE: A course grade may not be based solely on attendance.
ACADEMIC AFFAIRS
COURSE OUTLINE 1/01
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PROGRAM AND COURSE NUMBER_______
HRC 4__
IV. TEXTS AND MATERIALS
APPROPRIATE TEXTS AND MATERIALS:
(Indicate textbooks that may be required or recommended, including alternate texts that may be used.)
Text(s)
Title: __ServSafe Coursebook
__X__
Required
Edition:_Second Edition with Certification Exam Form Answer Sheet_____
______
Alternate
Author: ___National Restaurant Association Educational Foundation___
______ Recommended
Publisher:_National Restaurant Association Educational Foundation
Date Published: __2002______
(Additional required, alternate, or recommended texts should be listed on a separate sheet and attached.)
For degree applicable courses the adopted texts have been certified to be college-level:
__X____ Yes. Basis for determination:
___X___ is used by two or more four-year colleges or universities (certified by the Division Dean or Center
Dean)
OR
______
______ No
has been certified by the LAC as being of college level using the Coleman and Dale-Chall
Readability Index Scale.
Request for Exception Attached.
REQUIRED READING, WRITING, AND OTHER OUTSIDE OF CLASS ASSIGNMENTS:
Over a 16-week presentation of the course, 3+ hours per week are required for each unit of credit. ALL Degree
Applicable Credit classes must treat subject matter with a scope and intensity, which require the student to study outside
of class. Two hours of independent work done out of class are required for each hour of lecture. Lab and activity classes
must also require some outside of class work. Outside of the regular class time the students in this class do the following:
__X__ Study
__X__ Answer questions
__X__ Skill practice
__X__ Required reading
__X__ Problem solving activity or exercise
__X__ Written work (essays/compositions/report/analysis/research)
_____ Journal (reaction and evaluation of class, done on a continuing basis throughout the semester)
_____ Observation of or participation in an activity related to course content (e.g., play, museum, concert,
debate, meeting, etc.)
_____ Other (specify) ______________________________________________________
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COURSE OUTLINE 1/01
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PROGRAM AND COURSE NUMBER___________
HRC 4_
V. TECHNICAL INFORMATION
1. Contact Hours Per Week: (Indicate
"TOTAL" hours if less than semester length)
Lecture:
______ Weekly ___9___ TOTAL
Lab:
_______ Weekly ______ TOTAL
No. of Weeks ______ (S = semester length)
(Use Request for Exception sheet to justify
more-than-minimum required hours.)
5. Recommended Maximum Class Size _24_____
6. Transferability__x____ CSU ______ UC
List two UC/CSU campuses with similar courses
(include course #s)
CSU San Jose [HspM 020] Sanitation and Environmental
Issues in Hospitality Industry
CSU Pomona [HRT 225] Sanitation Practices in Hospitality
Industry
Articulation with UC requested ______
Lecture Units _0.5____
Lab Units
or
Variable Unit Range ______
7. Grading Standard
__X____Letter Grade Only
______CR/NC Only
______Grade-CR/NC Option
Grade-CR/NC Option Criteria:
______Introductory
______1st course in sequence
______Exploratory
2. TLUs _0.75_____
3.
Does course fulfill a General Education
requirement? (For existing courses only;
for new courses, use GE Application Form)
_____ Yes __X___ No
8. Is course repeatable ______ Yes ___X___ No
If so, repeatable to a maximum of:
______Total Enrollments
______Total Units
(Use Request for Exception sheet to justify repeatability.)
If yes, in what G.E. area?
AA/AS Area _________
CSU/GE Area _________
IGETC Area _________
4. Method of Instruction:
__X___ Lecture
_____ Lab
_____ Lecture/Lab
_____ Independent Study
ACADEMIC AFFAIRS
COURSE OUTLINE 1/01
9. SAM Classification ___C___
Course Classification ___I____
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