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FSY 110 Food Safety & Sanitation

This course covers food safety and sanitation practices and addresses consumer complaints and public health issues related to food service establishments. This course prepares students for the National ServSafe Food Protection Manager Certification Exam provided by the National Restaurant Association and ServSafe Allergens Certification Exam.

Credits

4

Prerequisite

Prerequisite: SSC 100 or concurrent

See Course Syllabus

Course Number and Title:

FSY 110 Food Safety & Sanitation

Campus Location

  • Georgetown

Prerequisites

Prerequisite: SSC 100 or concurrent

Course Credits and Hours

4 credit(s)

3 lecture hours/week

2 lab hours/week

Course Description

This course covers food safety and sanitation practices and addresses consumer complaints and public health issues related to food service establishments. This course prepares students for the National ServSafe Food Protection Manager Certification Exam provided by the National Restaurant Association and ServSafe Allergens Certification Exam.

Additional Materials

None

Required Text(s)

Obtain current textbook information by viewing the campus bookstore - https://www.dtcc.edu/bookstores online or visit a campus bookstore. Check your course schedule for the course number and section.

Core Course Performance Objectives (CCPOs)

  1. Describe the role of food service managers and their responsibility to provide food safety training to employees. (CCC 1, 2, 3, 4; PGC FSY 1, 2, 5, 6, 7, 8; HMT 1, 3)
  2. Differentiate major foodborne pathogens, symptoms, and associated food sources. (CCC 1, 2, 3; PGC FSY 1, 3, 4, 6, 7; HMT 5, 6)
  3. Identify food allergens, biological, chemical, and physical contaminants. (CCC 1, 2; PGC FSY 1, 6, 7; HMT 2, 5, 6)
  4. Discuss how food handlers can contaminate food through improper personal hygiene. (CCC 1, 2, 3, 4; PGC FSY 1, 6, 7; HMT 5, 6)
  5. Describe and use methods to prevent cross-contamination, and time/temperature abuse. (CCC 1, 2; PGC FSY 1, 3, 5, 6, 7; HMT 5, 6)
  6. Explain the flow of food process throughout a foodservice operation. (CCC 1, 5; PGC FSY 3, 5, 6, 7;  HMT 3, 5, 6, 7)
  7. Discuss food safety management systems. (CCC 1, 2, 3, 4; PGC FSY 1, 2, 6, 7; HMT 3, 5, 6, 7)
  8. Describe the sanitary design of food service facilities, equipment, and pest management procedures as it relates to food safety. (CCC 1, 2, 3; PGC FSY 1, 6, 7; HMT 3, 5, 6)
  9. Identify state and local regulatory agencies that require food safety compliance. (CCC 1, 2, 3, 5; PGC FSY 5, 6, 7; HMT 6, 7)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs)

Upon completion of this course, the student will:

  1. Describe the role of food service managers and their responsibility to provide food safety training to employees.
    1. Identify ways to ensure that all staff members are adequately trained.
    2. Name appropriate methods and training tools for teaching food safety to employees.
    3. Discuss methods to train specific staff regarding their duties and responsibilities required when working in a food establishment.
  2. Differentiate major foodborne pathogens, symptoms, and associated food sources.
    1. List major foodborne pathogens, and describe their characteristics, including food sources that are involved in outbreaks and methods of prevention.
    2. Identify major foodborne illnesses with their symptoms.
    3. Differentiate among foodborne intoxications, infections, and toxin-mediated infections.
    4. List the factors that affect the growth of foodborne pathogens.
    5. Name high-risk populations that foodborne pathogens would most likely affect.
  3. Identify food allergens, biological, chemical, and physical contaminants.
    1. List the eight most common food allergens, their symptoms, and methods of prevention.
    2. Identify biological contaminants that may cause foodborne illness.
    3. Name physical contaminants that could be unintentionally introduced into food.
    4. Describe chemical substances that may cause foodborne illness.
    5. Explain the deliberate contamination of food and how to develop a food defense program.
    6. Prepare for the ServSafe® Allergens Certification Exam™.
  4. Discuss how food handlers can contaminate food through improper personal hygiene.
    1. Give examples of policies that should be implemented for food handlers regarding personal hygiene practices.
    2. Apply proper hand washing procedures.
    3. List personal hygiene behaviors that may contaminate food.
    4. Differentiate between excluding and restricting employees from a food service operation.
    5. Identify the illnesses that must be reported to regulatory health agencies.
  5. Describe and use methods to prevent cross-contamination and time/temperature abuse.
    1. Define cross-contamination, and identify prevention methods for cross-contamination.
    2. Identify prevention methods for time-temperature abuse.
    3. List various types of temperature-measuring devices, and describe their uses.
    4. Calibrate various temperature-measuring devices.
  6. Explain the flow of food process throughout a food service operation.
    1. Define key terms related to the flow of food and identify accept, reject, and recall criteria for various foods.
    2. Discuss the importance of using a reputable food supplier.
    3. Describe general storage guidelines for dry, refrigerated, and frozen foods.
    4. List the proper procedure for purchasing, receiving, preparing, cooking, cooling, storing, thawing, and reheating foods.
    5. Describe holding food for service, serving food safely, and handling food in an off-site service.
    6. Identify the minimum internal cooking temperatures for temperature control for safety (TCS) foods.
  7. Discuss food safety management systems.
    1. Define food safety management system.
    2. List the seven Hazard Analysis Critical Control Points Systems (HACCP) principles.
    3. Describe how active managerial control can impact food safety.
    4. Describe crisis management, and explain how to prepare, respond, and recover from a crisis.
  8. Describe the sanitary design of food service facilities, equipment, and pest management procedures as it relates to food safety.
    1. Discuss the layout of a well-designed food service operation.
    2. Describe the importance of installing and maintaining equipment.
    3. Explain the difference between cleaners and sanitizers.
    4. Describe the factors that affect the efficiency of sanitizers.
    5. Discuss how to clean and sanitize food-contact surfaces, and describe the frequency of cleaning.
    6. Discuss the use, storage, and disposal requirements for chemicals, and use of safety data sheets (SDS).
    7. List the requirements for an integrated pest management program (IPM).
    8. Identify the signs of pest activity and infestations.
    9. Name prevention methods for denying pests access to an operation, food, and shelter.
  9. Identify state and local regulatory agencies and regulations that require food safety compliance.
    1. Distinguish between government agencies responsible for preventing foodborne illness.
    2. Explain the regulatory inspection process.
    3. Describe the importance of regulatory inspections and self-inspections.
    4. Interpret corrective action procedures if a regulatory violation occurs.
    5. Prepare for the ServSafe® Food Protection Manager Certification Exam.

Evaluation Criteria/Policies

The grade will be determined using the Delaware Tech grading system:

90-100 = A
80-89 = B
70-79 = C
0-69 = F
Students should refer to the Catalog/Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

Summative: Exams (6-7) (equally weighted)

60%

Summative: ServSafe® Food Protection Manager Exam

30%

Formative: Lab assignments/ ServSafe® Allergen Certification Exam (equally weighted)

10%

TOTAL

100%

Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major)

FSYAASFSY

  1. Apply knowledge of the theories and principles of biology, chemistry, and food microbiology.
  2. Analyze food samples by common quantitative and qualitative techniques.
  3. Identify emerging technologies and ingredient innovations that have the potential to transform product and process development.
  4. Analyze market trends associated with the development of foods to maintain and improve health.
  5. Apply knowledge of food processing to improve the quality, efficiency, and sustainability of processing and packaging efforts.
  6. Apply knowledge of best practices, risk analysis, traceability, and analytical tools in the areas of microbial and chemical food safety and defense.
  7. Apply knowledge of public policy, food laws, and regulations that have national and international implications for the food industry, research, and consumer food safety.

BSSAASHMT

  1. Utilize management roles and interpersonal skills to lead/manage first level employees in a hospitality setting.
  2. Prepare food and beverage menus for a variety of hospitality requirements considering price, quality, and selection.
  3. Utilize knowledge of facilities management to aid in decision making.
  4. Perform cost calculations and apply to decision making situations pertaining to factors of production.
  5. Evaluate levels of food safety and sanitation to maintain a safe and sanitary work environment.
  6. Integrate professional, ethical and legal standards into business practice.
  7. Employ the various theories of management and marketing in a business.

Core Curriculum Competencies (CCCs are the competencies every graduate will develop)

  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.

Students in Need of Accommodations Due to a Disability

We value all individuals and provide an inclusive environment that fosters equity and student success. The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. The College's policy on accommodations for persons with disabilities can be found in the College's Guide to Requesting Academic Accommodations and/or Auxiliary Aids Students may also access the Guide and contact information for Disabilities Support Counselors through the Student Resources web page under Disabilities Support Services, or visit the campus Advising Center.

Minimum Technology Requirements

Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.

Academic Integrity

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Attendance

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Cell phone/Electronic Device

https://dtcc.smartcatalogiq.com/Current/Catalog/Student-Policy/Cell-Phone-and-Electronic-Device-Policy

Tuition Adjustment Policy

https://dtcc.smartcatalogiq.com/Current/Catalog/Financial/Tuition-Fee-Adjustment-Policy-Course-or-Semester-Withdrawal