SRJC Course Outlines

8/25/2019 8:15:42 PMCUL 250 Course Outline as of Fall 2015

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 250Title:  SANITATION AND SAFETY  
Full Title:  Sanitation and Safety
Last Reviewed:3/23/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled04 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

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:  CULT 250

Catalog Description:
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The basic principles of food safety and sanitation and the application of these principles in a food service operation.  Includes instruction on sanitation regulations and personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, development of a comprehensive cleaning and sanitizing program to prevent foodborne illnesses, and basic concepts of workplace safety.  Upon completion students will be prepared to take a nationally recognized exam.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
The basic principles of food safety and sanitation and the application of these principles in a food service operation.  Includes instruction on sanitation regulations and personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, development of a comprehensive cleaning and sanitizing program to prevent foodborne illnesses, and basic concepts of workplace safety.  Upon completion students will be prepared to take a nationally recognized exam.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
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:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
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1.   Demonstrate knowledge of sanitation regulations and personal hygiene.
2.   Identify and describe contamination sources, microorganisms and conditions for growth.
3.   Describe a comprehensive cleaning and sanitizing program to prevent food borne illnesses.
4.   Recognize basic concepts of workplace safety.  
5.   Successfully complete a final exam equivalent to a nationally recognized exam.
 

Objectives: Untitled document
Upon completion of the course, students will be able to:
1.   State the potential economic impact and distress caused by food borne illness.
2.   State the importance of food safety and sanitation as the basis for preventing food borne illness.
3.   Identify and describe the characteristics of potentially hazardous foods.
4.   Define the food safety terms: contamination, food borne illness, and outbreak.
5.   Identify the populations especially at risk of contracting a food borne illness.
6.   Identify the three classes of food borne illness and discuss how each causes disease.
7.   Identify the major types of potentially hazardous foods and the risk factors common to these foods.
8.   Describe methods to prevent biological, physical, and chemical contamination of food.
9.   Determine when to accept and reject different types of foods based on proper purchasing and recieving procedures.
10. Calibrate thermometers and demonstrate correct use.
11. Recognize codes and symbols used to designate food products that have been inspected by governmental agencies and coming from approved sources.
12. Explain the importance of purchasing and storage management in relation to sanitary food service.
13. Describe proper storage of foods to prevent cross contamination and maximize safety.
14. Describe time and temperature controls in each step of the flow of food including defrosting, cooking, holding, and serving.
15. Demonstrate methods of preventing food-borne illness based on poor personal hygiene and hand contact.
16. List the characteristics of materials, designs of facilities, and equipment for sanitary operation.
17. Demonstrate principles and proper procedures for sanitizing various materials, equipment, and utensils by both manual and mechanical means.
18. Identify ways to prevent pest infestation and methods of pest elimination.
19. Describe the roles and activities of the government offices involved in safe food production, distribution, and marketing with respect to controlling food-borne illnesses.
20. Describe HACCP (Hazard Analysis Critical Control Point System) in various food handling/service operations.
21. Identify common safety hazards.
22. Describe how to prevent and treat various accidents that can occur in foodservice and list emergency procedures.
23. Maintain high standard of personal cleanliness and hygiene.

Topics and Scope
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I.   Basic Principles of Microorganisms
    A.  Classification
    B.  Growth requirements
    C.  Transmission routes
II.  Description and Methods of Controlling Food Borne Illnesses
    A.  Viral-caused
    B.  Chemical-caused
    C.  Parasitic-caused
     D.  Bacteria-caused
III. Personal Sanitation Importance and Techniques
    A.  Maintaining high standard of personal cleanliness and hygiene
    B.  Mandating high standards of personal cleanliness and hygiene
IV. Application of Sanitation Knowledge (HACCP)
    A.  Food receiving
    B.  Food storage
    C.  Food preparation and service
V.  Basic Concepts of Workplace Safety
    A.  Description of common accidents in food service
    B.  Prevention and treatment
VI. Responsibility for Understanding and Maintaining Regulations and Standards
    A.  Sanitation
    B.  Safety

Assignments:
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1.   Readings from assigned textbook and student handbook of approximately 20 pages per week.
2.   Short written reports on an assigned microorganism; foodborne illness; other food safety issues.
3.   View videos on appropriate sanitation techniques, foodborne illness, safe receiving and storage, etc.
4.   Visit a variety of Web sites and complete associated assignments.
5.   Inspect a food service site using a checklist to evaluate for safety and sanitation.
6.   Utilize the Hazard Analysis (HACCP) model to evaluate case studies.
7.   Answer weekly discussion questions.
8.   Weekly quizzes and final exam.
9.   Properly calibrate thermometers.
10. Properly set-up a three-compartment sink.

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
5 - 10%
Written homework & reports
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 35%
Homework problems, field work, online and/or library research
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
5 - 15%
Class performances, performance exams: thermometer calibration, etc.
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 60%
Quizzes and Final Exam; Multiple choice, true/false, matching items, completion, short essay
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance and participation.


Representative Textbooks and Materials:
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ServSafe Coursebook, Applied Food Service Sanitation, 6th edition, 2011.
Instructor prepared course materials, student handbook and handouts.

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