Food Safety & Sanitation
In Food Safety and Sanitation you will learn about the importance of food
safety and methods for maintaining food safety and sanitation. In this
course you will learn best practices for preparing food safely and
maintaining clean and sanitized equipment and facilities.
Course Requirements
1. Course Pre-Requisite: none
2. Keep up with your daily lesson plan. If you fall a day behind,
work hard to catch up the next day.
3. Use a notebook to take notes as you go through the lessons.
Notes are not allowed on quizzes or tests.
Grading Scale
A+
97.00-100%
A
93.00-96.99%
A90.00-92.99%
B+
87.00-89.99%
B
83.00-86.99%
B80.00-82.99%
C+
77.00-79.99%
C
73.00-76.99%
C70.00-72.99%
D+
67.00-69.99%
D
63.00-66.99%
D60.00-62.99%
F
0-59.99%
Assignment Weighting per
Unit With Projects
Lessons: 15%
Quizzes: 25%
Projects: 30%
Tests: 30%
Assignment Weighting per
Unit Without Projects
Lessons: 21%
Quizzes: 36%
Tests: 43%
Resources
Academy Support
Glossary and Credits
If you need help you may send a message to your teacher using the messaging
system or call 888-399-4267 to speak with a teacher on the phone.
Each unit contains a Glossary and Credits section with important formulas and
definitions. This is a useful section to read and study.
1
Course Outline
Unit 1: Facing Up to the Importance of Food Safety
Assignments
1. Providing Safe Food
7. Caring for Customers with Allergies
2. Bacteria
8. Building an Effective Personal Hygiene System –
The Safe Food Handler
3. Viruses, Parasites, and Fungi
9. Quiz 2
4. Project: Food-borne Illness Outbreaks
10. Test
5. Quiz 1
11. Course Project Part – 1: Introducing Your
Program
6. Varieties of Contamination
12. Glossary and Credits
Unit 2: Food Travel Path: The Flow of Food Through the Operation
Assignments
1. Establishing the Foodservice Safety System
8. Keeping Food Safe After Prepping and Cooking
2. Avoiding Time/Temperature Abuse
9. Project: Conducting an Analysis and Writing a
Report
3. Flow of Food: Purchasing and Receiving
10. Quiz 2
4. Project: Time/Temperature Abuse Training
11. Test
5. Quiz 1
12. Course Project Part – 2: Discussing the HACCP
System
6. Storing Food Safely
13. Glossary and Credits
7. Preparing Food Safely
Unit 3: Clean and Sanitary Facilities and Equipment
Assignments
1. Facilities and Equipment Design
8. Project: Creating a Cleaning Procedure
2. Utilities and Safety
9. Controlling Pests
3. Cleaning and Sanitizing
10. Quiz 2
4. Quiz 1
11. Test
5. Facility Maintenance
12. Course Project Part – 3: Pest Control
6. Project: Creating a Sanitation Area
13. Glossary and Credits
7. Developing a Cleaning Program
2
Unit 4: Accident Prevention and Crisis Management
Assignments
1. Preventing Accidents and Taking Action in an
8. Government Regulation and HACCP
Emergency
2. Project: Read and Summarize an Article
9. Food Protection Industry Associations
3. First Aid, CPR, and Fire Hazards
10. Quiz 2
4. Crisis Management
11. Test
5. Project: Writing a Press Release
12. Course Project Part – 4: CPR
6. Quiz 1
13. Glossary and Credits
7. Food-borne Illness Outbreak
Unit 5: Sanitation Management
Assignments
1. The Importance of Employee Training
8. Preparing for Certification
2. Project: Personal Hygiene Guidelines
9. Project: Read Study Guide and Create a Quiz
3. Methods for Training and Motivating Employees 10. Quiz 2
4. Careers in Food Safety and Sanitation
11. Test
5. Quiz 1
12. Glossary and Credits
6. Nutrition and Organic Foods
13. Review
7. Sustainability and the Local Food Movement
Unit 6: Course Exam
Assignments
1. Exam
3