WVNCC | West Virginia Northern Community College
www.restaurant.org National Restaurant Association
Marian Grubor CCE
Office 421 C
Monday 11:00 – 2:00
Tuesday 11:00 –2:00
Wednesday 10:00 –3:00
TEXT : Serve Safe Course Book; National Restaurant Association B Educational Foundation
A requirement for passing this class is a valid, up-to-date food handler’s card. Classes are held by the Ohio County Health Department. The next class will be scheduled according to the Health Inspectors schedule. Each student will have to be present to register with the health department and attend the class. If the student misses the seminar they are responsible to make all arrangements to fulfill this requirement. A valid card must be shown to instructor before the end of the class.
CLASS TIMES- Monday & Tuesdays 8-9:45
CART 121 Food Service Sanitation and Safety 3 Credits Topics addressed in this course include sanitation in food service and the role of food service managers in setting up a program of sanitation; the identification of food-borne illnesses, including the foods commonly involved, and corrective measures for prevention of illness and the application of sanitation concepts in the operation of a food service establishment. Students may receive certification by the Education Foundation of the National Restaurant Association in sanitation as a part of this course
1. Identify the critical control points during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system)
2. Identify microorganisms that are related to food spoilage and food borne illnesses.
3. Describe the requirements and methods for growth of microorganisms.
4. Describe symptoms common to food borne illnesses.
5. Explain how these illnesses can be prevented.
6. Demonstrate good personal hygiene.
7. Demonstrate good health habits.
8. Use acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
9. List the major reasons for and recognize signs of food spoilage.
10. Outline the requirements for proper receiving of raw products.
11. Outline the requirements for proper receiving of dried products.
12. Outline the requirements for storing raw products.
13. Outline the requirements for storing dried products.
14.. Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA ADA, etc.)
15. Describe types of cleaners and their proper use.
16. Describe types of sanitizing solutions and their uses.
17 Review Material Safety Data Sheets (MSDS) .
18. Explain the MSDS requirements in handling hazardous materials.
19. Discuss right-to-know laws concerning MSDS sheets.
20. Develop cleaning and sanitizing schedule.
21. Develop procedures for equipment and facilities.
22. Identify proper methods of waste disposal recycling.
23. Identify proper methods of waste recycling
24. Describe appropriate measures for insects, rodents and pest control irradiation.
25. Conduct a sanitation self-inspection.
26. Identify modifications necessary for compliance with standards.
27. List common causes of typical accidents and injuries in the food service industry.
28. Outline a safety management program.
29. Demonstrate appropriate emergency policies for kitchen and dining room injuries.
30. Describe appropriate types of fire extinguishers used in the foodservice area.
31. Describe appropriate uses of fire extinguishers in food service areas.
32. Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation.
Attendance: You are not to miss more than 3 classes per semester. After that it may be determined that you will be withdrawn from the class.
Continuity of Instruction: This is a fast passed class. If any class is missed due to the instructor or the institution the student is to read the assigned information for the day or continuous days ; answer the “A Case in Point” problem, do the discussion questions and the Multiple choice questions at the end of each chapter and email all information to instructor. This exam is a set date and cannot be changed except in the most extreme circumstances. In the event the exam is changed due to the instructor or the institution arrangements will be made with students.
Class Participation............ 10% 100-90 A
Home work……………...... 20% 89- 80 B
Test Grades....................... 30% 79 – 70 C
Final Exam....................... ...40% 69 – 60 D
You may make up one test through out the semester. This test must be taken on the Friday following the class. If you miss more than one test you must wait till the Friday of Finals week and take after you take this final.
If you miss or fail the final exam you will be required to pay to ServSafe a $40.00 fee to do a make-up exam. You must pass the exam before you can graduate from this program.
August 22 Unit 1 The Sanitation Challenge
Video 1 Chapter 1 – Providing Safe Food
August 23 Chapter 2 – The Microworld
August 29 Chapter 3- Contamination, Food allergens, and Foodborne illness
August 30 Chapter 4 - The Safe Food Handler
September 6 TEST Unit 1
Unit 2 The Flow of Food through the Operation
September 12 Chapter 5- The flow of Food
September 13 Chapter 6 – Purchasing and Receiving
Chapter 7- Storage
September 19 Chapter 8- Preparation
Chapter 9- Service
Chapter 10- Management Systems
TEST Unit 2
Unit 3 Sanitary Facilities and Pest Management
September 26 Chapter 11- Sanitary Facilities
Chapter 12 – Cleaning and Sanitizing;
Chapter – Integrated Pest Management
September 27 Chapter 14- Food Safety Regulations;
Chapter 15 – Employee food Safety Training
TEST Unit 3&4
October 2&3 Review and Jeopardy Game
October 10 EXAM