FDST 1013 - Food Safety

Description
The aim of this course is to instruct students in the proper methods and procedures regarding food safety. This course will provide students with the knowledge of safety and sanitation practices in the foodservice and hospitality industries. Through assignments and quizzes, students will apply the information of the course. Students are encouraged to take the National ServSafe Certification exam, which is absolutely independent from course grades. Students who want to participate in the Culinary Arts program should take the ServSafe test based on the ServSafe certification curriculum from the National Restaurant Association and is a required course for accreditation by the American Culinary federation.

Pre-Requisite
NONE

3 Credit Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes

Explain the HACCP concept and how to apply them in food production.
Describe various food grading and food safety inspection terminology and the regulatory framework of food safety oversite in the US and internationally
Perform proper and approved sanitation practices for the food storage, production, and food handling environment.

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

History of Hygiene and Sanitation
Basic Principles of Microbiology
Keeping Food Safe
Understanding the Microworld
Contamination, Food Allergens and Foodborne Illness/The Safe Food Handler
Flow of Food Storage/Preparation/Service
Food Safety Management Systems / HACCP training
Safe Facilities and Equipment Self Inspection Checklist
Cleaning and Sanitation Training
Integrated Pest Management
Food Safety Regulations and Standards/Staff Food Safety Training
Cleaning Schedules

Learning activities

Competency-Based Learning Activity of Producing a HACCP Program through workshop exercises and group participation.
Competency-Based Learning Activity of Reviewing FDA and Health Dept Inspections. Thenactively proposing the mitigation Food Safety Risk Identified.
Succeed in passing quizzes and exams that demonstrate knowledge of food safety and HACCP.

Assessments

Quizzes/Exams
Attendance
Professionalism/Class Participation
Demonstrations of Food Safety Risk Assessment Skills
Group Projects in the Development of HACCP

Grading Guidelines

Grading Scale/Course Evaluation Methods - A=90-100, B=80-89.9, C=70-79.9 D=60-69.9, F=0-59.9