Oklahoma State University Institute of Technology
Face-to-Face Common Syllabus
Fall 2015
CUA 1151
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
Class length – 2nd Eight Weeks
Class days and times: Mondays and Wednesdays 1:00-1:55 PM
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 or drop in. Please allow 24-48 hours to return
your correspondence during the normal work week.
Instructor's Office Hours: Monday - Friday 8-9 AM or by appointment
Division Name: Rene Jungo
Division’s Main Phone: 918-293-5026
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: Appropriate Culinary uniform is required for all Culinary Arts classes including
Chef Coat, check pants, black shoes and any necessary utensils appropriate for
exercises in class. Proper hygiene is required and adherence to all dress, safety,
and sanitation codes in expected.
Estimated Cost for Materials:
$98.00
Estimated Cost for Uniform/Tools:
$ 43.15
Updated: July 2014
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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
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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 class discussions and activities.
View videos that depict the various concepts.
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: (NOTE-Please indicate the course specific evaluations.)
Daily Part. …….15%
Quizzes………….20%
Class Activities...15%
Final Exam……50%
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. A 75% is required to pass the NRA
Exam and is independent from the course assessment set by the university standards.
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
No late work is accepted. All assignments are due at the start time of class on the specified Due
Date.
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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.
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.
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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 FACE-TO-FACE 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.
Definitions: Absent: Failing to attend all or a significant portion of a class or lab session.
A. Students may not be marked as absent if missing class for situations such as, but not
limited to
1. participating in a required university activity such as a field trip;
2. fulfilling a military obligation;
3. a mandatory court appearance;
4. death in the immediate family;
5. extreme illness or accident to oneself or immediate family. Instructors, at
their discretion, may require proof of such events.
B. It is the responsibility of the student to contact and inform the instructor and/or
department in advance of such excused absences whenever possible.
Tardy: Arriving late to class as defined by the individual class instructor. Faculty, at their
discretion, may equate three tardies to equal one absence.
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:
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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
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Course Schedule
Topic
Course Outline
Schedule
Monday
October 26th
Wednesday
October 28th
Review Syllabus and brief Overview of the
Course
Introduction Activity
Discussion on the importance of Food Safety
Health Inspection Activity
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
Monday
November 2nd
Assignment
Read Chapter
1
Purchase
Supplies for
Class
Activity 1:
Providing
Safe Food
Due Date
*All
assignments are
due at the
beginning
of class on
the
specified
dates.
October
28th
November
2nd
Read Chapter
2
November
4th
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
Wednesday
November 4th
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
Updated: July 2014
November
9th
Flash Card
Activity
Case Study 1
Read
Chapters 3-
Page 7 of 11


The most common food allergens and their associated
symptoms
Methods of preventing allergic reactions
4
Chapter 4
The Safe Foodhandler:
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
Monday
November 9th
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 temperaturemeasuring devices
 General guidelines for thermometer use
Wednesday
November 11th
November
11th
Activity 3:
The Safe
Food Handler
Chapter 6
The Flow of Food- Purchasing and
Receiving:
Read
Chapters 5-6
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
Handwashing
Activity
November
16th
Chapter 7
The Flow of Food- Storage:
After completing this chapter, you should be able to identify the
following:
Updated: July 2014
Activity 2:
Forms of
Contaminati
on
Case Study 2
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





Monday
November 16th
Requirements for labeling and date marking food
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 crosscontamination 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
Wednesday
November 18th
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-toeat food
 How to prevent staff from contaminating self-service
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
Activity 4:
The Flow of
Food: An
introduction
Read
Chapters 7-8
Activity
5: November
The Flow of 18th
Food:
Purchasing,
Receiving,
and Storage
Read Chapter
8
Activity 6:
The Flow of
Food:
Preparation
November
23rd
Read Chapter
9
Chapter 10
Food Safety Management Systems:
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
 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
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outages, fire, flood, water interruption, and sewage
Monday
November 23rd
Chapter 11
Sanitary Facilities and Equipment:
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
Activity 7:
The Flow of
Food: Service
November
30th
Read
Chapters 1112
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 foodcontact 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
Monday
November 30th
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)
Activity 8:
Food Safety
Management
Systems
December
2nd
Chapter 14
Updated: July 2014
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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 selfinspections
 The key components of an inspection
 Corrective actions to take when found to be in
violation of a regulation
Chapter 15
Staff Food Safety Training:
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
Activity 10:
Safe Cleaning
and Sanitizing
Case Study 3
Read
Chapters 1315
How to ensure all staff are trained upon after being
hired
Wednesday
December 2nd
Review Jeopardy Game
Monday
December7th
Complete Practice Exam
Wednesday
December 9th
Activity 9:
Safe Facilities
and Pest
Management
Review for
Exam
Review for Exam
Review Practice Exam Results and Complete
Additional Review on Missed Elements
Review for
Take Exam
Proctored final Exam Will be on the
Exam
afternoon of December 10h in the OSU-IT
Culinary Arts Computer Lab (more directions
and times to follow).
December
7th
December
9th
December
9th
Schedule is subject to change at instructor discretion.
Updated: July 2014
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