SRJC Course Outlines

12/5/2020 12:27:58 AMDIET 50 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  DIET 50Title:  SANITATION & SAFETY  
Full Title:  Sanitation and Safety
Last Reviewed:12/9/2019

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum2.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total Student Learning Hours: 105.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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Basic principles of sanitation and safety and the applications of these principles to a food service operation. Emphasis on the supervisor's responsibility to maintain a sanitary and safe work environment.  

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Basic principles of sanitation and safety and the applications of these principles to a food service operation. Emphasis on the supervisor's responsibility to maintain a sanitary and safe work environment.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:TransferableEffective:Fall 1981Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1. Identify food safety best practices based on the Food and Drug Administration (FDA) Food Code and kitchen safety based on Occupational Safety and Health Administration (OSHA) guidelines.
2. Design a comprehensive kitchen cleaning and sanitizing program to prevent foodborne illnesses and comply with all applicable federal, state, and county regulations.
3. Qualify to take the national credentialing exam for ServSafe Certified Managers, administered by the National Restaurant Association.
 

Objectives: Untitled document
Students will be able to:
1. Apply food safety best practices based on the FDA guidelines.
2. Explain kitchen safety based on OSHA guidelines.
3. Describe the food safety responsibilities of the food service manager or person in charge.
4. Design a comprehensive kitchen cleaning and sanitizing program to prevent foodborne illnesses and comply with all applicable federal, state, and county regulations.
5. Apply the principles of microbiology to every step of the food service process (purchasing, storage, preparation, and service) using Hazard Analysis Critical Control Points (HACCP) principles.
6. Evaluate techniques to motivate and supervise employees to practice good sanitation and safety habits.

Topics and Scope
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I. What is a Foodborne Illness and How Does it Occur?
    A. Contaminants - biological, chemical, physical
    B. Time-temperature abuse
    C. Cross-contamination
    D. Poor personal hygiene
    E. Poor cleaning and sanitizing
II. Knowledge of Supervisor's Responsibilities in Understanding and Maintaining Sanitation and Safety Regulations and Standards      
     A. FDA Food Code, California Retail Food Code
     B. California State Title 22, Division 5-Health Care
     C. OSHA kitchen safety standards
III.   Supervisor's Responsibility in Handling and Reporting Accidents in the Workplace and Incidences of Foodborne Illness
IV.   Basic Principles and Vocabulary of Micro-Organisms including Pathogen Classification, Growth Requirements, and Transmission Routes
V.    Food Safety Best Practices to Prevent Foodborne Illness Caused by Biological, Chemical, and Physical Contaminants
VI.   Food Allergens
VII.  Personal Hygiene and Health Standards for Food Service
VIII. Analysis and Application of Sanitation Knowledge to Food Receiving, Storage, Preparation, Food service using Hazard Analysis Critical Control Point (HACCP) Principles
    A. Flow of food: purchasing, receiving, storing, preparing, service and clean up
    B. Food purchasing and receiving guidelines
    C. Food storage
         1. Time and temperature control
         2. Dry storage
          3. Refrigerator storage
         4. Freezer storage
    D. Food preparation
         1. Potentially Hazardous Foods (PHF); Time and Temperature Control for Safety (TCS)
         2. Thawing frozen food
         3. Cooking process
              a. Meat, poultry, fish
              b. Eggs - use of pasteurized eggs
              c. Other PHF foods
                   i. Cooling food
                   ii. Storing prepared food
                   iii. Reheating food
    E. Food service
         1. Holding food for service
         2. Serving food safely
         3. Off-site service
IX. Basic Concepts of Safety in the Workplace. Description of Common Accidents and Injuries in Food Service including Prevention and Treatment
X.  Safe Facilities and Equipment
    A. Flooring, walls, food contact surfaces, dishwashing facilities
    B. Lighting, ventilation, plumbing, air gap
    C. Installation and maintenance of stationary equipment
XI.   Cleaning and Sanitizing
XII.  Pest Management
XIII. Practical Experience in Sanitation and Safety Training
    A. Required elements for in-service training, including documentation
    B. Delivering training and measuring target audience competencies
    C. Maintaining staff training records

Assignments:
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1. Five In-Class/Online Activities
    A. Food Safety Worksheet (Basic safety and sanitation definitions, Risk Factors for Foodborne Illness, Food Contaminents, etc)
    B. Equipment Cleaning Presentation
    C. Microbial Identification
    D. Food Borne Illness outbreaks in the news (use of CDC website or other reliable media sources) report and presentation in class
    E. Correct Temperature Worksheets
2. HACCP recipe assignment (receiving log, prep sheet, temp log, cleaning schedule, role playing, and workplace evaluation)
3. In-Service Presentation Assignment (In-service preparation, presentation, and CDPH/CRFC required documentation)
4. Mid-Term and Final

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
10 - 20%
Worksheets, Food borne illness outbreak report
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
15 - 35%
Role-playing assignment, work place evaluation, microbial identification, and HACCP recipe assignment
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
In-service presentation, Equipment Cleaning Presentation
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 60%
Midterm, final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Participation


Representative Textbooks and Materials:
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SERV SAFE COURSEBOOK, National Restaurant Association. 7th ed. 2017
Access to California Retail Food Code. online
F.D.A. CONSUMER MAGAZINE and Centers for Disease Control handouts

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