Valencia

Food Service San Mgt Class Students for Valenica Community College sanitation class will find below School contact Office Location, West Campus (adjunct) Extension and Voice Mail 1069 (407-582-1069) Email rcosta@atlas.valenciacc.edu Courses Frequently Taught Hospitality Mailing Code 4-11 Department Fax 407-582-1676 Syllabus VALENCIA COMMUNITY COLLEGE FOOD SERVICE SANITATION MANAGEMENT FOS 2201 A THREE-CREDIT COLLEGE COURSE CONTACT INFORMATION INSTRUCTOR: Professor Roy E. Costa OFFICE: School 407-299-5000 ext 1300 (Sylvia), ext 1069 (Jennelle) TELEPHONE: 386-734-5187 FAX: 386-738-1465 E-MAIL 1 rcosta1@cfl.rr.com E-MAIL 2 royecosta@hotmail.com WEBSITE www.safefoods.tv Cell Phone: 386-956-7257 SECTION 1 HOMEWORK AND CLASS PREPARATION: Students are required to complete homework and reading assignments as required by the professor. The student is responsible to read the text chapter to be covered before attending class. Homework when assigned is due the next class date. Homework is designed to emphasize the critical learning objectives of this course. Homework is part of the grade that is related to attendance and participation. Homework may constitute 5% of the grade or more in this course. *Pop quizzes may be required to test your preparation for class, and the reading assignments for that class. If so, pop quizzes will be averaged into your grade as a progress test. EXTRA CREDIT: To provide an additional learning opportunity, extra credit assignments may be offered. Completion of the extra credit assignments will add points to your Progress Test score. PROJECT: The class will complete a project in a teamwork and/or individual approach. The project requires the student to develop a food safety management system based on Hazard Analysis Critical Control Point. Teams will be required to coordinate among the members. All team members will receive the same grade. A “0” (zero) grade will be given to all team members if the project is not completed or is not turned in. ACADEMIC HONESTY All students are expected to conduct themselves according to the standards published in the Valencia catalog and student handbook. The professor has discretion to give a “0” (zero) for any grade and to withdraw a student for violation of the academic dishonesty policy. DISCLAIMER: Changes in the syllabus and or topics and homework assignments may be made at any time during the term. Any changes will be announced in class. If you miss class, you are responsible for the changes. COMMUNICATING WITH ME: Please contact me at my home-office number 386.734.5187 or via e-mail at rcosta1@cfl.rr.com. Please feel free to contact me anytime you have any questions that cannot be answered during the class period or if you need to be excused from class. See the attendance policies in this syllabus. Other contact info given is secondary. COURSE OUTLINE: THIS IS SUBJECT TO CHANGE Week Subject 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Introduction to course-syllabus CHAPTER 1 CHAPTER 2 CHAPTER 3, 4 CHAPTER 5 REVIEW- PROGRESS TEST 1 CHAPTER 6 CHAPTER 7 CHAPTER 8 REVIEW -PROGRESS TEST 2 CHAPTER 9 HACCP LECTURE CHAPTER 10,11 REVIEW PROGRESS TST 3 CHAPTER 12, 13 CHAPTER 14 REVIEW-PROGRESS TEST 4 APPLYING HACCP PRINCIPLES APPLYING HACCP PRINCIPLES APPLYING HACCP PRINCIPLES APPLYING HACCP PRINCIPLES FINAL EXAM-TURN IN PROJECTS STATE EXAM WHEN AVAILABLE SECTION 2 COURSE DESCRIPTION This course will acquaint students with the US Food and Drug Administration’s FDA Food Code standards as well as the challenges and opportunities facing hospitality managers in the area of sanitation risk management. It presents a systematic approach to the control of foodborne illness utilizing the principles of Hazard Analysis Critical Control Point and active managerial control. CREDIT HOURS 3 hours COURSE ORGANIZATION Classroom attendance and homework 10% Project 20% Four (4) Progress Tests 40% Final Exam (comprehensive) 30% Extra credit (up to 20 pts added to progress tests score) GENERAL GRADING SCALE A- 90-100 B- 80-89 C- 70-79 D- 60-69 E- 59 REQUIRED TEXT SERVSAFE COURSE BOOK APPLYING HACCP PRINCIPLES (provided by instructor) SECTION 3 LEARNING OBJECTIVES:  Recognize the importance of changes in demographics, changes in agents of foodborne illness, eating habits and production of food to the increase in foodborne illness  Understand the need for food safety and why food safety does not always get applied at the retail level and the reasons for the increase in foodborne illness  Describe the bacteria, virus and parasites that cause foodborne illness, their reservoirs, means of spread, and importance  Discuss the nature of food and how the intrinsic factors of pH, Water Activity, and protein affect safety  Identify the extrinsic factors of time, temperature and atmosphere and the growth of bacteria and safety of foods  Describe the factors that allow rapid growth of bacteria in a food and the definition “Potentially Hazardous Food”  Describe and list the three types of contamination and their controls  List the requirements for preventing cross contamination  Discuss the requirements for sanitizing surfaces  Describe the personal hygiene principles required to protect food from contamination from people  Develop the controls for environmental contamination and environmental health  Describe Food Safety Standard Operating Procedures  Describe the food safety standards required at Receiving, Storage, Preparation, Cooking, Cooling, Reheating, Hot Holding, Service  Develop and apply the Seven Principles of HACCP  Understand Florida state laws and rules regarding bare-hand contact of food, mandatory employee training, and mandatory manager certification STUDY GUIDES Each session students are given a handout covering the key topics to be covered in class. Prior to each Progress Test, students are given a Progress Test Study Guide. These are available on the web at www.safefoods.tv. Prior to the Final Exam, students are given a Final Exam Study Guide. This guide is available on the web at www.safefoods.tv STUDENT RESPONSIBILITIES Punctual and regular attendance is required and expected in this course. Any class missed will reduce the opportunity for learning. More than 6 hours missed during the semester without the prior permission of the professor will have an adverse effect on your grade in this course. Each student is responsible for all material covered in every session and is expected to make up work if missed for any reason. Each student is required to sign-in each class period they attend. The sign in sheet is distributed after the first break. Failure to sign the sheet will result in an absence. Late homework and extra credit assignments will be accepted but points will be deducted for late assignments. MISSED TESTS WILL BE GIVEN A “0” (ZERO) SCORE. IF YOU HAVE AN EMERGENCY AND CANNOT ATTEND A CLASS ON A DATE WHEN A TEST WILL BE GIVEN, YOU MUST NOTIFY ME A MINIMUM OF 1 WEEK BEFORE THE CLASS ON WHICH THE TEST WAS SCHEDULED. ARRANGEMENTS WILL BE MADE TO ADMINISTER THE TEST IN THE TESTING CENTER THE FOLLOWING WEEK WHEN POSSIBLE. OTHER Please note: The class schedule is tentative and may be changed at any time; you are responsible to be aware of changes. WITHDRAWAL POLICIES: This is not an official description of all withdrawal policies. Consult you student handbook and school advisor. Conditions that apply to a first or second attempt: • ON OR BEFORE THE WITHDRAWAL DEADLINE During a first attempt or second attempt in the same course, if you withdraw, or are withdrawn by the professor for excess absences or other reasons, on or before the withdrawal deadline, you will receive a W (Withdrawn), you will not receive credit for the course and the W will not be calculated in your grade point average. If the enrollment is in a college-level or vocational course, the enrollment will count in your attempts in the specific course. If the enrollment is in a college preparatory course, the attempt will not count. • AFTER THE WITHDRAWAL DEADLINE During a first attempt or a second attempt in the same course if you request to withdraw, or if you are withdrawn by the professor for excessive absences or other reasons, after the withdrawal deadline, your professor will assign you a withdrawal grade based upon your academic achievement in the class as of your last date of attendance as follows. WP. If you are passing as of your last date of attendance you will receive a WP (withdrawn passing). You will not receive credit for the course and WP will not be calculated in your grade point average; however the enrollment will count in your total attempts in the specific course WF. If you are not passing as of the last date of attendance you will receive a WF (withdrawn failing). You will not receive credit for the course; the WF will be calculated as an F (Failing) in your grade point average; and the enrollment will count in your total attempts in the specific course. In any situation in which you receive a WF or WP, the previously stated conditions will apply. If you do not withdraw and fail to take the final exam the professor will assign you a WF (Withdrawn Failing). If you receive an Incomplete and complete the required work for the course during the ensuing session, the professor will change your grade from I to the appropriate grade (A-F) If you receive an I, you may withdraw from the class in the ensuing semester. If you withdraw the professor will change your grade from I to WP (Withdrawn Passing) or WF (Withdrawn Failing) based on your completed course work. If you receive an “I” (Incomplete) and do not withdraw and do not complete the required course work during the ensuing session, you will receive an F. Following withdrawal during a first or second attempt, you may, with the professor’s approval, continue to attend class for the remainder of the session. Handouts for each chapter Study guides Study Guide For Progress Test 1 FOOD SERVICE SANITATION MGT. SPRING 2007 At this point in the course, you should be able to: 1. UNDERSTAND WHY DISEASES SPREAD BY FOOD CAN BE CLASSIFIED AS INTOXICATIONS AND INFECTIONS. 2. IDENTIFY A.I.D.S. AS A NON-FOOD RELATED INFECTION. 3. RECOGNIZE ALLERGENS ARE PARTICULAR ORGANIC-CHEMICAL (PROTIENS) KNOW THE ROLES OF THE KNOWLEDGEABLE EMPLOYEE AND CONSUMER IN PREVENTING EXPOSURES. 4. DESCRIBE THE PLACEMENT FOR HAND SINKS. HAND SINKS MUST BE LOCATED IN ALL FOOD PREP AREAS AND BATHROOMS AND WARE WASHING AREAS. AREAS WHERE NO FOOD PREP IS OCCURRING ARE EXEMPT. 5. DESCRIBE THE PROPER HAND WASHING METHOD. HANDS MUST BE SCRUBBED WITH SOAP FOR 20 SECONDS, AND THOROUGHLY RINSED WITH 100-110 DEGREE WATER. 6. KNOW THAT THERE ARE ILLNESSES RELATED TO FISH AND SHELLFISH THAT ARE CHEMICAL IN NATURE, SUCH AS SCOMBROID POISONING AND CIGUATERA. COOKING DOES NOT DESTROY THE TOXINS. KNOW THE BACTERIAL ILLNESSES THAT AFFECT FISH SUCH AS VIBRIO VULNIFICUS. 7. RECOGNIZE THAT THERE ARE INTRINSIC FACTORS AFFECTING RAPID GROWTH OF BACTERIA, PH, AW AND NUTRIENTS. KNOW EXTRINSIC FACTORS, TIME, TEMPERATURE AND ATMOSPHERE. 8. UNDERSTAND WHY POTENTIALLY HAZARDOUS FOODS ARE NOT THE SAME AS CONTAMINATED FOODS. A PIECE OF ROTTEN FOOD, LIKE A ROTTEN APPLE MAY BE CONTAMINATED, BUT IT IS NOT A PHF. KNOW THIS CONCEPT. BOTH RAW AND COOKED FOODS ARE PHF IF THEY MEET THE OTHER DEFINITIONS FOR AW GREATER THAN .86, PROTEIN, OR OTHER NUTRIENT, AND PH GREATER THAN 4.6. 9. KNOW THAT WE MUST CONTROL ALL TYPES OF CONTAMINATION, CHEMICAL PHYSICAL AND BIOLOGICAL FROM THE FARM ALL THE WAY THROUGH THE RESTAURANT TO HAVE SAFE FOOD. 8. KNOW THAT IN ORDER TO HAVE FOOD SECURITY A FACILITY MUST CONDUCT AN ASSESSMENT AUDIT AND HAVE A SECURITY PLAN. 9. IDENTIFY THAT THE LAG PHASE OF BACTERIAL GROWTH IS THE PHASE THAT IS MOST DESIRABLE STAGE OF BACTERIAL GROWTH BECAUSE BACTERIA ARE AT LOW NUMBERS AND NOT MULTIPLYING. 10. RECOGNIZE THAT FOOD SAFETY SYSTEMS ARE COMPOSED OF GMP/SSOP/FOOD SECURITY/HACCP. 11. IDENTIFY THAT FOOD SAFETY SYSTEMS MUST PREVENT BOTH INFECTIONS AND INTOXICATIONS IN ORDER TO BE VALID. MEANING TIME AND TEMPERATURE CONTROL, COOKING AND PERSONAL HYGIENE AS WELL AS ENVIRONMENTAL SANITATION MUST BE COVERED. 11. UNDERSTAND THAT BACTERIA CAN GROW RAPIDLY IN FOODS SOME CAN PRODUCE A NEW GENERATION EVERY FEW MINUTES 12. DESCRIBE THE 4 TOXIN PRODUCING BACTERIA. KNOW WHICH ONE OF THEM DOES NOT PRODUCE SPORES. 13. KNOW THAT PARASITES SUCH AS TRICHINELLA SPIRALLIS ARE A LOW RISK BUT CAN OCCUR IN MEATS. 14. DETERMINE THAT SSOP ARE SPECIFIC FOR PEOPLE AND MATERIALS, GMP ARE GENERAL FOOD SAFETY PRACTICES, AND HACCP IS VERY SPECIFIC FOR PREVENTING OR ELIMINATING HARMFUL MICROORGANISMS 14. UNDERSTAND THE FACTORS THAT ARE INCREASING THE RISK OF FOODBORNE ILLNESS SUCH AS AGING OF THE POPULATION, CHANGES IN THE FOODS CONSUMERS WANT TO EAT TODAY (MORE FRESH) AND CHANGES IN THE MICROBES. REVIEW THAT DISCUSSION. 15. KNOW THAT CONTAMINATION, GROWTH AND SURVIVAL OF MICROORGANISMS UNDERLIE THE RISK OF FOODBORNE ILLNESS. REMEMBER THAT WE CANNOT LET HARMFUL BACTERIA VIRUS AND PARASITES SURVIVE COOKING, OR LET BACTERIA GROW. WE MUST ALSO PREVENT CONTAMINATION OF FOOD BY GOOD SANITATION AND PERSONAL HYGIENE. STUDY GUIDE FOR PROGRESS TESTS 2-FOS 2201 SPRING 2007-R. COSTA 1. KNOW THE DANGER ZONE FOR PHF IS BETWEEN 41° AND 135°, THAT MAKES 41° A SAFE TEMPERATURE AND 135° A SAFE TEMPERATURE 2. WHAT IS THE PROPER PLACEMENT FOR A THERMOMETER IN THE COLDEST PART OF A UNIT, OR THE WARMEST PART? 3. SHELLSTOCK MEANS THAT THE SHELLFISH ARE _______ AND MUST BE ACCOMPANIED BY A ___________________ 4. LISTERIA MONOCYTOGENES CAN GROW SLOWLY AT TEMPERATURES UNDER 30 DEGREES THEREFORE WE MUST USE TIME AS A CONTROL 5. 5. THE MINIMUM LIGHTING IN A STORE ROOM IS ___________, IN A FOOD PREP AREA IS _________ IN A WARE WASHING AREA IS _____________ 6. FOODS PREPARED FROM PHF HAVE A SHELF LIFE THAT DEPENDS ON TEMPERATURE. IF THE PHF IS STORED AT 45° THE SHELF LIFE IS _____ DAYS. IF THE STORAGE TEMPERATURE IS 41° THEN THE STORAGE IS ____ DAYS. 7. ALWAYS PLACE POTENTIALLY HAZARDOUS FOODS AWAY FIRST WHEN RECEIVING A DELIVERY 8. WHAT TYPES OF EGGS CAN BE USED AT RETAIL, ARE GRADE B EGGS ALLOWED, GRADE C? 9. RODENTS HAVE TEETH THAT CONSTANTLY GROW THEY MUST GNAW TO KEEP THEIR TEETH FROM GETTING TO LONG. GNAWING ON PACKAGES IS A SIGN OF _____________ 10. DOES A SANITARY KNIFE USED TO CUT TOMATOES NEED TO BE CLEANED AND SANITIZED BEFORE CUTTING UP CARROTS? 11. WHEN DOES THE KNIFE NEED TO BE CLEANED AND SANITIZED? BEFORE CUTTING THE CARROTS OR AFTER CUTTING THE CARROTS, IF THE KNIFE WILL BE USED AGAIN FOR SALADS FOR UP TO 2 HOURS? 12. DIGITAL THERMOMETERS ARE MORE ACCURATE. THE BIMETALLIC THERMOMETER READS AT THE DIMPLE NOT AT THE TIP. 13. USING ICE AND WATER, A THERMOMETER SHOULD BE SET AT ____ 32° 14. TTI IS USED FOR ________________________ 15. HOW LONG DO SHELLFISH CERTIFICATION TAGS NEED TO BE KEPT BY AN OPERATOR? 16. WHAT DOES FIFO STAND FOR? 17. WHAT DOES MAP STAND FOR? 18. WHEN PLACING RAW TURKEY ON SHELF WITH OTHER FOODS THE TURKEY SHOULD BE PLACED ON THE ________ SHELF 19. FROZEN MEAT SHOULD BE STORED ____________, ________________. 20. IN DRY STORAGE THE BEST RELATIVE HUMIDITY FOR FOODS IS ____________, THE BEST TEMPERATURE IS ___________________ STUDY GUIDE PROGRESS TEST 3 FOOD SERVICE SANITATION MANAGEMENT PROFESSOR R.COSTA 1. THE TWO STAGE COOLING TIMES AND TEMPERATURES IS 135°F TO 70°F IN _____ HRS AND TO __________°F IN 4 MORE HOURS 2. 165°F IS THE TEMPERATURE TO REHEAT FOODS IF THEY HAVE BEEN IN THE DANGER ZONE LESS THAN _______________ HRS 3. FOUR APPROVED COOLING METHODS DISCUSSED IN CLASS INCLUDED __________ PANS OF LESS THAN ______ INCHES, STIRRING FOOD EVERY _________ MINUTES, CUTTING FOOD INTO _________ LB PIECES, USING AN ICE BATH WITH _______% AND _____% WATER 4. WHAT PIECE OR EQUIPMENT IS A POOR CHOICE FOR REHEATING FOODS? __________ _______________. 5. WHEN THAWING IN A MICROWAVE OVEN, YOU MUST IMMEDIATELY _________________ THE FOOD 6. WHAT ARE SOME PIECES OF EQUIPMENT DISCUSSED THAT REQUIRED “CIP”? 7. IT IS BEST TO WASH VEGETABLES IN _________ WATER APPROXIMATELY 10° ____________ THAN THE VEGETABLE 8. THE 4 WAYS TO STORE AN IN USE UTENSIL INCLUDE IN THE PRODUCT WITH THE HANDLE ___________, CLEAN AND DRY ON A ______ ________ __________, IN ________° WATER, IN A _________WATER DIPPER WELL 9. GROUND BEEF IS COOKED TO __________° FOR 3 MINUTES, _____________° FOR 1 MINUTE, __________° FOR 15 SECONDS 10. FISH AND SHELLFISH ARE COOKED TO ___________ ° 11. EGGS FOR IMMEDIATE SERVICE ARE COOKED TO ___________° 12. EGGS FOR LATER SERVICE ARE COOKED TO ____________ ° 13. UTENSILS SHOULD ALWAYS BE STORED WITH HANDLES POINTING _____________. 14. KETCHUP BOTTLES MAY EXPLODE IF LEFT OVER KETCHUP IS MIXED WITH FRESH KETCHUP AND RE-USED THIS IS CAUSED BY ________________ 15. WHEN TRANSPORTING FOOD, HOT OR COLD IT IS BEST TO USE A CONTAINER THAT IS ___________________ TO MAINTAIN THE FOOD TEMPERATURES STUDY GUIDE PROGRESS TEST 4 FOOD SERVICE SANITATION MANAGEMENT PROFESSOR R. COSTA 1. AGA is _______________ NSF ___________________ UL ____________________ 2. A HIGH TEMPERATURE MACHINE SPRAYS OUT ________° WATER IN THE FINAL RINSE. 3. THE SANITIZING PROCESS FOR SINKS AND DISH MACHINES IS 5 STEPS BASICALLY _____________, __________ , ______________, ____________, _____________________ 4. THE STEP FOLLOWING WASHING IS _______________________ 5. SAFE WASTING REQUIRES A PIPE DISCHARGING WASTE WATER TO BE CUT OFF ________________ “ ABOVE THE INLET OF THE RECEPTACLE 6. A FOOD CONTACT SURFACE has AT LEAST 3 ATTRIBUTES IT MUST BE _________ CLEANABLE, SMOOTH______________ AND NON _____________ 7. WHEN THAWING IN A MICROWAVE OVEN, YOU MUST IMMEDIATELY _________________ THE FOOD 8. WE PREVENT DIRT FROM ACCUMULATING AT 90° CORNERS OF THE FLOOR AND WALL BY INSTALLING _________________ 9. IF WATER IS SHUT OFF STOP WORKING OR TEMPORARILY USE ______________ ________________ 10. EXTERIOR LIGHTING SHOULD BE POINTED _________ THE BUILDING TO NOT ATTRACT FLYING INSECTS 11. THE MINIMUM LIGHTING IN A STORAGE AREA IS_______________ IN FOOD PREP IS ___________________ IN WARE WASHING IS ____________ 12. VENTILATION IS REQUIRED IN A COOKING AREA TO REMOVE ____________, _____________, ____________________. 13. TRASH MUST BE REMOVED FROM THE FACILITY DAILY AND PLACED IN CLOSED ______________ 14. MOP WATER IS CONSIDERED TO BE _________________ AND MUST BE STORED_________________________ 15. CHLORINE IS USED AT ____________________ concentration 16. QUAT IS USED AT _______________________________ concentration 17. IODINE IS USED AT________________________ concentration