NOTE: The instructor will be available 10 minutes prior and 10 minutes after class for students and by appointment.

INSTRUCTIONAL TIME: Three hours per week x 16 weeks = 48 hours.  All hours will be spent in lecture/classroom/discussion activities.  Includes 15 hours Sanitation and Safety Training.

COURSE DESCRIPTION: This course offers a detailed study of HACCP (hazard analysis and critical control points) and related National, State and Local and sanitation rules and regulations that must be followed by all industry professionals in order to guarantee production of the highest quality, and absolute safest food products.   A thorough study of harmful microorganisms and practices and procedures to guard against them will culminate in the students sitting for the National Restaurant Association Sanitation exam.  Successful completion of this exam qualifies the student for certification with the Texas Department of Health.

COURSE COMPETENCIES:

UNIT 1 THE SANITATION CHALLENGE  CHAPTERS 1-4 Test 1

Upon completion of Unit 1, the student will define common terms and list the three types of food contamination and the four basic types of microbial contaminants of interest to food service operators.  The student will also define the relationship between:

Microorganisms and food borne illness in regards to providing safe food.

HACCP Microorganisms

High Risk populations and food borne illness

Hand washing, environmental conditions and microbial growth

Food, people, facilities and food borne illness

Contamination and cross-contamination

Biological, chemical and physical hazards

At the conclusion of this unit the student will identify foods and causative agents most often implicated in food borne illness and list a minimum of four control practices used in prevention of illness and outbreaks.

UNIT 2 THE FLOW OF FOOD  CHAPTERS 5, 6, 7 (Test 2); CHAPTERS 8,9,10 (Test 3)

Upon completion of Unit 2, the student will be able to diagram the flow of food through the restaurant and list and explain the proper procedures for receiving, storing, preparing and serving safe food in accordance with proper HACCP guidelines and food safety programs.  The student will also be able to define the time and temperature principle and apply it in identifying dry, refrigerated, and frozen food storage principles and procedures for common foods.  The student will define cross contamination and list a minimum of three ways to prevent it occurrence.  The student will further be able to define cross contamination, risk and hazards as they apply to the safe handling of food.

UNIT 3 CLEAN AND SANITARY FACILITIES CHAPTERS 11-13 Test 4

Upon completion of Unit 3, the student will identify the building and equipment construction and design features that promote cleanliness and sanitation in a food establishment.  The student will name typical tools, materials and methods for effective cleaning and sanitizing of equipment and facilities.  The student will then list and define the basic steps involved in developing, organizing, and implementing an effective cleaning, sanitizing, and waste management program for a food service establishment.  Through participating in a group research and presentation project, the student will also identify and define general pest prevention practices essential to an integrated pest management program.  Participating in an oral class presentation, the student will name pests likely to infest a food service facility and list three ways to work with a pest control operator to insure successful pest control and prevention.

UNIT 4 SANITATION MANAGEMENT  CHAPTERS 14-15

Upon completion of Unit 4, the student will identify two basic regulatory systems, explain their roles and responsibilities in food protection.  The student will distinguish the difference between a HACCP -based and traditional inspection and then list three ways to get the most out of a sanitation inspection.  The student will then assess training needs and select training techniques vital to obtaining maximum benefits to a food service establishment.

DRESS CODE FOR FIELD TRIPS:

“APPROPRIATE BUSINESS ATTIRE OR DEPARTMENT POLO SHIRT USED WITH SLACKS OR SKITS MUST BE WORN ON ALL FIELD TRIPS.  (NO JEANS, CAPS, SHORTS, T-SHIRTS, OR SWEATS)”.

EVALUATION AND GRADING: There will be a quiz at the end of each unit.  Students will also be required to complete a project and a research paper.  Topics for the project and paper must be approved in advance.  Instructor reserves the right to give daily quizzes which cannot be made up.  A comprehensive test will constitute the final exam.

 

Quizzes	50%	90 - 100 =	A
Project	20%	80 -   89 =	B
National Final	15%	70 -   79 =	C
Final Exam	15%	60 -   69 =	D
	100%	BELOW 60 =	F

BIBLIOGRAPHY: The required text is Serv Safe Course book 4th Edition; Educational Foundation National Restaurnat Association. Supplementary handouts will be provided by the instructor.

ATTENDANCE POLICY: Regular and punctual class and laboratory attendance, day and/or evening is required.  A student who has accumulated absences equivalent to two (2) weeks of instruction may be dropped by the instructor after the census date.  If a student is dropped from a class for excessive absences, the instructor will record a grade of “W” (withdrew).  Since tardiness is a form of absenteeism, the instructor may establish a policy regarding tardiness. (See St. Philips’ College Bulletin).  This course will require punctual attendance.  Three tardies will equal one absence.

ADA STATEMENT:        As per section 504 of the Vocational Rehabilitation Act of 1973 and the Americans with Disabilities Act (ADA) of 1990, if an accommodation is needed, contact Educational Support Services, NTB 106, at 210-531-3512.

ST. PHILIP’S COLLEGE IS AN EQUAL OPPORTUNITY INSTITUTION;  NO ONE SHALL BE DISCRIMINATED ON THE BASIS OF GENDER, RACE, COLOR, NATIONAL ORIGIN, RELIGION, DISABILITY, OR AGE. 

REVISED FALL 2007