CAH 150 - Food Service Sanitation
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Food Service Sanitation
n/a
2 credits = 2 hour lecture
n/a
Lecture
Hutchison Institute of Technology rm 100A
n/a
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in regards
to drill policy. TVC students meet in their program’s designated assembly area. Culinary Arts students
will assemble outside of the culinary loading dock, against the running track in front of the electrical
boxes. Your instructor will take roll and decide whether to stay in the designated assembly area or move
to the U-Park gymnasium (temperature driven), release you for a break to return at a given time, or
release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your instructor and
you have received the ok
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COURSE READINGS & MATERIALS:
Course Textbook: ServSafe, NRA; 5th ed. Wiley Publishing
Supplementary Readings:
Required Supplies: thermometer, pencil
COURSE DESCRIPTION:
A course designed for both entry-level through supervisory personnel of food service establishments.
Course content includes: basic microbiology, safe food handling techniques, good hygienic practices,
pest control, employee training, and the Alaska State law governing food service establishments. Upon
successful completion, the student can earn a ServSafe Managers Certification from the National
Restaurant Association Education Foundation. The course also satisfies a requirement for certification
with the American Culinary Federation.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
6.
7.
Identification of food borne microorganisms and illnesses related to food spoilage and food borne
illness and prevention methods.
Discuss and demonstrate good personal hygiene.
Demonstrate proper understanding of proper handling of potentially hazardous food.
Identify and define food spoilage and its indicators.
Outline the proper receiving and storage within an establishment.
Understand safety design and construction as it pertains to food.
Identify various safety and sanitation measures focused on minimizing food borne illness or injury.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1 Identify microorganisms which are related to food spoilage and food-borne illnesses; describe their
requirements and methods for growth.
1.2. List and describe symptoms common to food-borne illnesses and list various ways these illnesses
can be prevented.
2.1 List and define the fundamentals of good personal hygiene.
2.2 Demonstrate good personal hygiene and health habits in a laboratory setting.
3.1 Demonstrate acceptable procedures when preparing potentially hazardous foods to include
time/temperature principles.
4.1 List the major causes of food spoilage.
4.2 Define food spoilage indicators.
5.1 Outline the flow of food through an establishment and list the various ways contamination may be
prevented along the pathway.
5.2 Outline the requirements for proper receiving and storage of both raw and prepared foods.
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6.1 Recognize sanitary and safety design and construction features of food production equipment and
facilities. (i.e., NSF, UL, OSHA ADA, etc.).
6.2 Describe types of cleaners and sanitizers and their proper use.
7.1 Identify the seven HACCP Principles and the critical control points during all food handling processes
as a method for minimizing the risk of food-borne illness.
7.2 Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.
Discuss right-to-know laws.
7.3 Develop cleaning and sanitizing schedule and procedures for equipment and facilities.
7.4 Identify proper methods of waste disposal and recycling.
7.5 Describe appropriate measures for insects, rodents and pest control eradication.
7.6 Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.
7.7 List common causes of typical accidents and injuries in the foodservice industry and outline a safety
management program.
7.8 Demonstrate appropriate emergency policies for kitchen and dining room injuries.
7.9 Describe appropriate types and use of fire extinguishers used in the foodservice area.
7.10 Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation.
7.11 Identify food bio-terrorism laws and RFID technology and the impact these regulations and technology
have on food safety and sanitation.
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of Rural and
Community Development's (CRCD) campuses and UAF’s Center for Distance Education (CDE).
Disability Services, a part of UAF’s Center for Health and Counseling, provides academic
accommodations to enrolled students who are identified as being eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the web or
contact a student affairs staff person at your nearest local campus. You can also contact
Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff in these
centers provides drop-in assistance with basic math, reading, writing and computer skills. They offer a
friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and online.
Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
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COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or absence
could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information covered
in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Constructive Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
GRADING STRUCTURE:
Attendance, Participation & Professionalism
Quizzes
Weekly Homework Assignments (Discussion Questions)
Mid-term Written Exam
Final Written Exam
Community Service with typed written paper
A > 90%
B = 80% - 89%
C = 70% - 79%
4
13 @ 5 points
8 @ 10 points
11 @ 10 points
100 points
100 points
1 @ 45 points
Total Points Possible
D = 60% - 69%
65 points
80 points
110 points
100 points
100 points
45 points
500 points
F < 59%
update MTR 01/10
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Day & Date
Session
1
Session
2
Session
3
Session
4
Session
5
Session
6
Session
7
Session
8
Session
9
Session
10
Session
11
Session
12
Session
13
Session
14
Read/do for class
Course Schedule
Homework due
Lecture
Introduction
Chapter 1 & 2
Safe foods & microbes
Chapter 3 & 4
Contamination and the
food handler
Food flow introduction
purchasing & receiving
Food flow storage &
preparation
Food flow service &
safety mgmt systems
Mid-term written
Chapter 5 & 6
Chapter 7 & 8
Chapter 9 & 10
Mid term
Chapter 11 & 12
Facilities – cleaning &
sanitizing
Integrated pest
management
Food safety
regulations & training
Role play trainings
Chapter 13
Chapter 14 & 15
Chapter 15
Chapter 16
quiz
quiz
quiz
quiz
quiz
quiz
quiz
quiz
quiz
Text review
Final exam
The schedule is a projected progression of the class and subject to change
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