FSVC 126 - Food Safety Certification

1 Credits: (1 lecture)

Course Description
This course is an introduction to food and environmental sanitation and safety in a food production area. Attention is focused on food borne illnesses, their origins and on ways to apply sanitary principles in practical situations as well as methods for training employees to follow good sanitation practices. HACCP principles are emphasized. The course meets and exceeds FDA recommendations on content for sanitation.  

Note Fall semester only.

Text
Educational Foundation of the National Restaurant Association (2022).  ServSafe coursebook (8th ed.).  Washington, DC: National Restaurant Association. 

Objectives
The student will be able to: 

A. Recognize the challenges to food safety in a food service operation. 

B. Recognize the main types of contamination. 

C. Recognize foods most likely to become contaminated. 

E. Discuss factors needed for bacterial growth. 

F. Describe the link between personal hygiene and foodborne illness. 

G. Explain proper procedures to follow throughout the flow of food. 

H. Identify ways to keep foods safe throughout the flow of food. 

I. Explain HACCP principles. 

J. Identify cleaning and sanitizing standards throughout a food service operation. 

K. Select methods for detecting, identifying, and controlling pests. 

L. Explain the roles of federal, state, and local regulatory agencies. 

M. Identify the manager’s role during a health inspection. 

Discuss the need for food safety skills in every aspect of food handling. 

Content
A. Providing safe food. 

B. Forms of contamination. 

C. The safe food handler. 

D. The flow of food. 

E. Purchasing, receiving, and storage. 

F. Preparation. 

G. Service. 

H. Food safety management systems. 

I. Safe facilities and pest management. 

Student Evaluation
Objectives A - M will be evaluated through the use of course activities, projects, quizzes, tests, and a comprehensive final exam (certification exam). 

Passage of this exam with a score of 75% or above enables the student to receive a certificate of completion from the National Restaurant Association.  This certification is recognized by the State Departments of Public Health in most states as fulfillment of Sanitation Certification for foodservice workers.