LESSON PLAN
Title: ServSafe – Ch1 and FATTOM
Target Audience: CU Boulder Dining Employees
Name: Jessica Roberts
Number Attending: 20
Terminal Objective
Needed Material:
1- Participants will be able to understand the basics of food safety.
2- Participants will understand FATTOM
Needed Reference Sheets:
FATTOM; ServSafe book
Food safety articles, people note cards, objects
(thermometer, cutting board, clock, hair tie, sysco can,
sanitizer bucket, scenarios for inspections, paper
References
Servsafe book
Preparation
Find newspaper articles about food borne illness outbreaks. Find visuals. Prepare handout
Pre-assessment
Introduction (before pre-assessment)
How many of you have taken ServSafe?
How many of you know what FATTOM stands for?
How many of you know what the temp danger zone is?
Introduce self and course
Time: 1 min
Time (if in class): 5 min
Supporting Objectives
Content Outline
Time
Learning Experiences
Be able to identify
challenges to food safety
Time, language, pathogens, high risk
populations
1 min
Ask what challenges they think lead to food safety.
Participants will be able to
understand part of the cost
of foodborne illness.
Loss of customers and sales, low of
reputation, negative media, lawsuit and
legal fees, staff missing work, increased
insurance, retraining.
People who are sick lose work, increase
medical cost, long-term disability and
possibly death
7 min
Hand out food safety articles to pairs. Give 5
minutes to read and discuss. Then, allow people to
share what the consequences of their stories were.
Be able to list the 3 types of
contaminates.
Biological(virus, bacteria, toxin),
chemical(cleaner, sanitizer, polishes),
physical(glass, dirt, bones, staples,
bones, etc)
1 min
State there are 3 types of contaminates: biological,
chemical, physical. Briefly explain what each is, and
say we will cover later.
Be able to repeat 5 most
common mistakes that lead
to foodborne illness
Purchase from unsafe, fail to cook
correctly, hold foods wrong temp, use
contaminated equipment, practicing
poor personal hygiene.
1 min
List/ask
Be able to list four main
factors that lead to
foodborne illness
Time temperature abuse, cross
contamination, poor personal hygiene,
poor cleaning and sanitizing
1 min
List/ask
Be able to identify which
foods are most likely to
become unsafe
TCS foods & ready to eat.
- Milk and dairy
- Meat
- Fish, shellfish, crustaceans
- Poultry
- Baked potatoes
- Tofu
- Sliced melon
- Cut tomatoes
- Cut leafy greens
- Shell eggs
- Heat-treated rice, beans, and
vegetables
- Sprouts
- Untreated oil and garlic mix
2 min
Ask which they think. Make sure have entire list.
Be able to identify
populations at high risk for
foodborne illness and
identify why
Elderly: immune system weakens
Preschool-aged children: not build up
strong immune
Compromised Immune: cancer/chemo,
HIV/AIDS, transplant recipients, certain
medications
8 min
Pass out note cards. Have them go to two opposite
sides of the room, one at high risk, one not.
Summarize those at high risk. Have them move if
they think they need to. Then discuss if people think
it is correct. Correct any misconceptions.
List what basic steps there
are for keeping food safe.
1- control time and temperature, 2prevent cross-contamination, 3-practice
3 min
Have visual aids for each item. (clokc, and
thermometer, different color boards, soap and hair
personal hygiene, 4-purchase from
approved, reputable suppliers, 5cleaning and sanitizing
tie, sysco something, sanitize bucket/rag) hold each
up as we go over each, then have them repeat
when seeing the object what it stands for
Participants will be able to
list why training and
monitoring is important for
keeping food safe
Train staff on hire and regular basis.
Train everyone on basics, then go to job
specifics. Retrain and remind regularly.
Document training.
30 sec
State that training should be done and
documented, as well as feel free to give reminders
Be able to match
government agencies to
what they are responsible
for
FDA: inspect all food except meat,
poultry eggs; create model food code
for city, county, state and tribal
agencies, though not require it
USDA: inspect meat, poultry, egg;
regulate food that crosses state
boundaries or involve more than one
state
CDC(center for disease control and
prevention) and PHS(US public health
services): research, investigate
outbreaks
State& local: inspect, enforce,
investigate complaints, issues license
and permits, approve construction,
review and approve HACCP
5 min
List. Then give scenarios and have them determine
which agency would be in charge of the scenario.
Participants will be able to
state what FATTOM stands
for and what it means
FATTOM – bacteria’s best friend
Food – esp TCS
Acidity- neut to slightly acidic
Temperature – 41-135
Time – get food under 70 within 2 hrs,
41 within 6
Oxygen- some need oxygen, except
botulism
Moisture-grows well with moisture
2 min
Explain the acronym FATTOM. They are the things
that can cause bacteria to grow. Remember the
acronym. Give them paper to write down (on drawn
hand) and double-check that they remember.
Closure
Introduce next presentor.