| Credit Hours: |
2 |
| Contact Hours: |
2
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| Laboratory Fee: |
None.
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| Prerequisites: |
There are no prerequisites for this course.
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| Corequisites: |
There are no corequisites for this course.
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| Comments: |
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| Catalog Description: |
This course is designed to develop an understanding of the basic
principles of sanitation and safety in order to maintain a safe and
healthy environment for the consumer in the food industry. It
includes the laws and regulations related to safety, fire, and
sanitation and adheres to them in the food service operation.
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| Required Materials: |
Books:
- NRAEF. Servsafe Manager with Online Exam Voucher Plus MyServsafeLab, 6th ed., Pearson Prentice Hall, 2012. ISBN: 9780133077841
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| Supplemental Materials: |
Additional materials may be assigned by the instructor to supplement the required materials. -->
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| Special Requirements: |
None
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| Program Learning Outcomes: |
At the end of this course, the student should be able to define,
describe, and discuss the terms and concepts associated with
sanitation and health, microbiology, food infection and food-borne
intoxication, personal hygiene, sanitary food handling, and sanitary
environment. The student should be able to recognize examples of
the above theories and concepts in real-world circumstances and
evaluate the sanitation and safety considerations.
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| Course Learning Outcomes: |
At the end of this course, the student will be able to:
1. Demonstrate acceptable professional sanitation/safety practice.
2. Demonstrate the ability to follow federal- and state-mandated
guidelines for food service:
a. Current FDA Food Code.
b. Current State of Florida laws pertaining to FDA Food Code.
3. Analyze 'Hazard Analysis Critical Control Points' (H.A.C.C.P.)
regulations.
4. Identify proper procedures for handling hazardous chemicals and
materials in a food service facility.
5. Use acquired knowledge for the certified ServSafe Food Handler
Examination (ServSafe).
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| Methods of Evaluation: |
Evaluation of student progress towards achieving the stated learning
outcomes and performance objectives is the responsibility of the
instructor, within the policies of the College and the Department.
Detailed explanations are included in the expanded syllabus
developed by the instructor for each section being taught.
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| Flexibility: |
It is the intention of the instructor to accomplish the objectives specified in the course syllabus. However, circumstances may arise which prohibit the fulfilling of this endeavor. Therefore, this syllabus is subject to change. When possible, students will be notified of any change in advance of its occurrence.
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| Student Email Accounts: |
Pensacola State College provides an institutional email account to all credit students. Pirate Mail is the official method of communication, and students must use Pirate Mail when communicating with the College. In cases where companion software is used for a particular class, emails may be exchanged between instructor and student using the companion software.
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| Note: |
For students with a disability that falls under the Americans with Disability Act or Section 504 of the Rehabilitation Act, it is the responsibility of the student to notify Student Resource Center for ADA Services to discuss any special needs or equipment necessary to accomplish the requirements for this course. Upon completion of registration with the Student Resource Center for ADA Services office, specific arrangements can be discussed with the instructor.
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| Equity Statement: |
Pensacola State College does not discriminate against any person on the basis of race, ethnicity, national origin, color, gender/sex, age, religion, marital status, pregnancy, disability, sexual orientation, gender identity, or genetic information in its educational programs, activities or employment. For inquiries regarding Title IX and the college’s nondiscrimination policies, contact the Associate Vice President for Institutional Diversity/Title IX Officer at (850) 484-1759, Pensacola State College, 1000 College Blvd., Pensacola, Florida 32504.
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