SRJC Course Outlines

12/1/2020 4:39:31 PMADLTED 783 Course Outline as of Summer 2017

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  ADLTED 783Title:  FOOD SANITATION & SAFETY  
Full Title:  Workforce Preparation--Food Sanitation & Safety
Last Reviewed:12/12/2016

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum0Lecture Scheduled04 max.Lecture Scheduled0
Minimum0Lab Scheduled2.004 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total8.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  0.00Total Student Learning Hours: 8.00 

Title 5 Category:  Non-Credit
Grading:  Non-Credit Course
Repeatability:  27 - Exempt From Repeat Provisions
Also Listed As: 
Formerly: 

Catalog Description:
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Course covers basic principles of sanitation and safety, and the application of these principles to restaurant and non-restaurant food service operations. Prepares students to take the California Department of Health Food Handler Certification exam.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Course covers basic principles of sanitation and safety, and the application of these principles to restaurant and non-restaurant food service operations. Prepares students to take the California Department of Health Food Handler Certification exam.
(Non-Credit Course)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:27 - Exempt From Repeat Provisions

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Certificate Applicable Course



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1.  Explain the importance of food safety and its relationship to foodborne illness.
2.  Demonstrate understanding of the proper ways to clean and sanitize any and all parts of the
    food service area
3.  Apply test-taking skills to the California Department of Health Food Handler Certification
    exam

Objectives: Untitled document
Upon completion of the course, students will be able to:
1. Demonstrate the importance of food service sanitation and safety, and express the rationale to
    practice and teach good sanitation and safety principles
2. Properly use vocabulary relative to food-born pathogens
3. List various county, state, and federal regulations important to food service operations
4. Apply basic principles of microbiology to every step of food purchase, delivery, storage,
    preparation, and re-storage
5. Identify the vulnerable aspects within the food service environment in terms of their potential
    for physical, biology, and chemical contamination
6. Interpret and apply the concepts of cleaning and sanitizing, including the proper types of
    products and their appropriate use and storage
7. Examine a workplace in terms of safety and explain the responsibilities toward creating a safe
    work environment
8. Comprehend test questions common to industry-specific exam

Topics and Scope
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1. Introduction to Food Safety
2. Biohazards, Foodborne Disease, and Food Spoilage
3. Contaminants
4. Food and Temperature Control
5. Employee Health, Hygiene, and Training
6. Purchasing, Receiving, and Storing Food
7. Cleaning and Sanitization
8. Pest Control
9. Facility Design--Areas of Particular Hazard
10. Test-taking strategies

Assignments:
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1. Participation in role-playing assignments pertaining to hygiene and sanitation
2. Use a checklist to evaluate a workplace for safety and sanitation
3. Use the Hazard Analysis Critical Control Point (HACCP) model to evaluate case studies
4. 2-3 practice tests
5. Team projects in cleaning and sanitation in the food service environment

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
0 - 0%
None
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
60 - 65%
Case studies; role-playing; team project; checklist
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
25 - 30%
Objective practice exams
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance and participation in class activities


Representative Textbooks and Materials:
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Instructor prepared materials
HACCP & Sanitation in Restaurants and Food Service Operations. Arduser, Lora and Brown, Douglas. Atlantic Publishing. 2013

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