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Department of Apparel, Events, and Hospitality Management HRI 233 Hospitality Sanitation and Safety (3 credits) Spring PDF

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Department of Apparel, Events, and Hospitality Management HRI 233 Hospitality Sanitation and Safety (3 credits) Spring 2012 Instructor and Contact Information Nancy Christensen, MSEd, RD, LD, SNS Office
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Department of Apparel, Events, and Hospitality Management HRI 233 Hospitality Sanitation and Safety (3 credits) Spring 2012 Instructor and Contact Information Nancy Christensen, MSEd, RD, LD, SNS Office hours: Thursdays, 1-3 PM, 7E MacKay Hall (Graduate Student Office) is NOT checked after 6 PM. messages will receive response within hours. Class Time and Place MWF 10:00 to10:50 (see schedule for details) W0272 Lagomarcino Required Course Materials Angeli, E., Wagner, J., Lawrick, E., Moore, K., Anderson, M., Soderlund, L., & Brizee, A. (2010, May 5). General format. Retrieved from This is an on-line resource to help you correctly cite references. Iowa State University Extension and Outreach (n.d.). Food Safety. Retrieved from Use this reference to help with assignments. National Restaurant Association Educational Foundation. (2012). ServSafe CourseBook 6th Edition. A paper copy is REQUIRED to take the ServSafe exam. Additional readings (articles) as assigned. See semester schedule for details. Recommended Course Materials FDA Food Safety Modernization Act, Pub. L. No , 124 Stat (2011). Retrieved from A paper copy is NOT required. Iowa State University Extension and Outreach (2010, December 21). HACCP: Hazard Analysis Critical Control Point Information Center. Retrieved from Use this reference to help with HACCP assignment. U.S. Food and Drug Administration (2012). FDA Food Code. A paper copy is NOT required. Course description Sanitation and safety principles in hospitality operations. Issues impacting consumers and operators. Characteristics of food, supplies, and equipment as related to quality, sanitation and safety. Application of HACCP. Preparation for national foodservice sanitation certification examination. 1 Department outcomes The Hospitality Management (HspM) program aspires to excellence in professional and leadership development, economic development, and food safety for the food service and lodging industries through education, research, and outreach with a mission of developing leaders in practice, education, and research for the food service and lodging industries. Educational experiences are planned to contribute to the graduate s effectiveness as a career professional and as a person, family member, and citizen. The program is committed to serving the respective missions of Iowa State University and the College of Human Sciences and to serving the needs of the citizens of Iowa. Department mission Develop leaders in practice, education, and research for the foodservice and lodging industries. Department vision Excellence in professional and leadership development, economic development, and food safety for the foodservice and lodging industries through education, research, and outreach. Course objectives At the conclusion of this course, the successful student will describe various types of foodservice establishments in the hospitality industry; define foodborne illness and list causative factors; identify food safety issues facing today s foodservice operations; describe and demonstrate food handling practices and other strategies that can reduce the risk of foodborne illnesses; list, describe, and apply principles of HACCP; recognize characteristics of food quality and their relationships to food purchasing; identify factors to consider in selection of food production equipment and cleaning supplies; evaluate factors that influence safety and sanitation practices in foodservice; critically review content of food safety and sanitation publications; describe the value and importance of food safety training and factors that influence training describe principles of food safety and sanitation regulations; demonstrate mastery of safe food practices by passing the National Restaurant Association s Applied Food Service Sanitation Certification Exam (ServSafe ). Course format The course material will be taught through lecture, individual and group experiential learning, and reading. There will be opportunities for students to learn the material through in-class activities, assignments, guest lectures, and field trips. At the end of each chapter are study questions, and an answer key is provided in the book. Specific dates and assignments are provided in the class schedule; changes in the schedule will be posted to the announcement 2 section of Blackboard Learn. Students are advised to take careful note of the class schedule and changes posted to Blackboard. Students are STRONGLY ENCOURAGED to ask questions that they may have about the material being covered in class, participate in discussions to enhance learning, and utilize the study questions to prepare for quizzes and exams. Expectations of students Successful students will attend field trips and classes prepared for appropriate discussion. Appropriate participation in classroom discussion and field trips is required; students who are not attending class and field trips cannot participate; complete assignments, quizzes and examinations by the dates and times due. Students unable to complete assignments, quizzes and regular examinations on the due date/time MAY be granted (but are not guaranteed) an extension of time IF the instructor is notified by in advance of the due date/time AND a reasonable, documentable cause is presented in advance. Failure on the part of students to notify the instructor in advance or provide documentation will result in no points for the assignments, quizzes and examinations missed. Students are specifically advised that the ServSafe examination must be taken on the date scheduled; use resources provided and seek other resources to enhance learning; familiarize themselves with the evaluation guidelines for assignments and seek clarification as needed before the assignment is due; be responsible for announcements and information presented in class; contribute to a professional learning environment. Professional behavior includes, as an example, the appropriate use of personal electronic devices of any type (see policy statement, below); refraining from side conversations; refraining from behavior that is disrespectful to the instructor, guest speakers, field trip leaders, or other students; avoiding tangential, argumentative or off-topic discussion. Students engaging in any unprofessional behavior will be asked to leave the classroom immediately and will be deprived of any points earned in discussion for the day. Classroom Environment: Faculty at Iowa State University in the Hospitality Management Program are committed to providing a professional learning environment that is fair and responsible that supports, nurtures, and rewards educational and employment growth on the basis of relevant factors such as ability and performance; and that is free of discriminatory, inappropriate, and disrespectful conduct or communication. If you believe that I, as an instructor, have exhibited behavior that is inconsistent with this policy, please bring it to my attention. If you believe that other students have created an inappropriate environment, please let them know or bring it to my attention. If you believe that your concerns have not been appropriately addressed, you should contact Dr. Robert Bosselman, Professor and Chair of the Department of Apparel, Events, and Hospitality Management to discuss your concerns. 3 Evaluation Points Exams pts) 400 ServSafe exam 100 Online quizzes pts) 110 Assignments 150 Participation 40 Total 800 Bonus assignments = 40 pts Grading The following scale will be used for assigning the final course grade: A: 93%, or 744 pts A-: 89-92%, or pts B+: 85-88%, or pts B: 82-84%, or pts B-: 78-81%, or pts C+: 75-77%, or pts C: 72-74%, or pts C-: 68 71%, or pts D+: 65-67%, or pts D: 62-64%, or pts D-: 59-61%, or pts F: 59%, or 471 pts ServSafe certification exam All students are REQUIRED to take the ServSafe certification exam. The score on the ServSafe exam WILL COUNT towards your final grade. Those who do not take the ServSafe exam will have their grade reduced by 100 points; this is MORE than one letter grade. The ServSafe exam CANNOT be taken at a different time or place. Those students who have already taken the ServSafe exam may waive the exam IF they provide the instructor with a copy of their ServSafe certificate PRIOR to the scheduled date of the ServSafe exam. The ServSafe certificate must be current (not expired). Adjustment of points will be made in these circumstances. Documentation will be required. IMPORTANT: USE THE SCANTRON SHEET PROVIDED IN YOUR COURSE TEXTBOOK AS YOUR ANSWER SHEET FOR THE ServSafe EX. The Scantron sheet cannot be replaced if it is damaged or lost except by purchasing another textbook. Exams Dates for exams are as listed in the syllabus. Exams will be held during regular class time and at the regular class meeting location. Exams will consist of 50 multiple choice questions, closed book and closed notes. Rescheduling exams or requesting to take exams at an alternate time or place is subject to the terms described under Expectations, above. Final exam The final exam will be held during finals week in the same classroom that the class meets every week. The exam will be comprehensive and will have a format similar to previous exams held during the semester. The final exam will be closed book, closed notes. Rescheduling the final exam or requesting to take the final exam at an alternate time or place are subject to the terms described under Expectations, above, or ISU policy regarding multiple final exams on the same day ( The final exam date and time is tentative, subject to revision by the ISU Registrar. 4 Quizzes Quizzes will consist of multiple-choice questions. Quizzes are open book, open notes. Quizzes will be available online on Blackboard. Each quiz will be available online from 6:00 PM, Wednesday to 10:00, Friday. You will have one hour to complete the quiz from the time you start the quiz. Once you start the quiz, you have to complete the quiz. You will not be allowed to logout and login again to complete the quiz. You will be able to see your results immediately after you submit the quiz. As a precaution, do not open multiple windows when taking the quiz, to avoid the computer from freezing on you. Any problems encountered when taking the quiz should be brought the instructor s notice via to make alternate arrangements. Students will not be allowed to retake the quiz if they do not take the quiz before the deadline, except as described above under Expectations. Unforeseen technical problems will be handled on a case-by-case basis. Guided Field Trip (Friley Hall) Students will be expected to participate in a tour of the ISU Dining Services Food Stores Facility. This building is located on campus (Friley Hall). We will meet at the designated location on the scheduled date and time. We will then be given a guided tour of the facility. Students will be expected to take notes during the tour and students are strongly encouraged to ask clarifying questions of the tour guide or make comments on observations during the tour. Students should be prepared to discuss the tour in following class. Wear a pair of comfortable closed-toe, walking shoes as you will be on your feet for the entire session. There are stairs to climb but an elevator is available if special needs exist. Wearing open-toe shoes, chewing gum, drinking beverages, eating, using personal electronic devices, engaging in disrespectful or dangerous behavior during the tour will result in the student s dismissal from the tour and ZERO points. See Assignment 2 for more details. Self-Directed Field Trip Students will identify and conduct a self-directed tour of an establishment involved in food production, storage/display, prepared food service or packaged food sales, where at least two of the four activities (food production, storage/display, service or sales) are conducted with foods requiring temperature controls for safety (TCS). As an example, this may be a food stand at an ISU athletic event, the deli or salad bar area of a local supermarket, an ISU Dining cafe (such as Bookends Café at Parks Library), a prepared food stand at a farmer s market, etc. Vending machines may NOT be used. Students may wish to introduce themselves to the manager of the food service establishment and explain the assignment. See Assignment 5 for more details. Assignments Students must submit completed assignments before the deadline. All assignments are to be submitted through Blackboard. The assignments must be completed and submitted via Blackboard, before 10:00 on the due date. Assignments submitted via or in class will NOT be accepted. Students are advised to allow enough time to submit assignments by the due date and time, in case of technical difficulties. Assignment 1: Introductory PowerPoint (10 points) In this presentation, students should introduce themselves to their classmates. The introduction must include the your first and last 5 name, a brief description of your major course of study, a brief description of your experience in hospitality, a brief description of how this class will advance your course of study, and a brief description of your interest in safety and sanitation in hospitality. The PowerPoint may include personal photos, personal videos, clip art, explanatory text included in the notes, animation or sound/voice-over BUT THE POWERPOINT MAY NOT EXCEED FOUR SLIDES IN LENGTH. An example is posted under Lecture Notes. Students will post this assignment to Blackboard for other students to see. See Assignment 8 for additional information. Due January 18, 10:00. Assignment 2: ISU Friley Hall Food Stores reflection report (10 points) In no more than 4 pages, double spaced, Times New Roman 12 point font, with one inch margins, describe the flow of food. Focus on the transitions between purchasing and receiving, storage, preparation, service, and clean-up. Describe your impressions of the operation, strengths and weaknesses of the operation. Referring to Assignment 1, describe how this experience relates to your major course of study, your experience in hospitality, and your interests in safety and sanitation. Students will submit this assignment in Microsoft Word to Blackboard. Due January 30, 10:00. Assignment 3: DO YOUR PART assignment. (10 pts) Go to the website Review at least two of the modules. In no more than 4 pages, double spaced, Times New Roman 12 point font, with one inch margins, describe how the information provided was demonstrated at Friley Hall. In particular, focus on how information you have read in the text or heard in class links your observations at Friley Hall to the information in the modules. Submit this assignment to Blackboard in Microsoft Word. Due February 20, 10:00. Assignment 4: HACCP (40 pts) Refer to the situation under Assignments on Blackboard. Evaluate the recipe ingredients and methods and develop a plan to ensure the recipe is prepared using methods consistent with HACCP. Complete the assignment report and submit using Microsoft Word to Blackboard. Due March 29, 10:00. Assignment 5: Self Directed Field Trip (10 pts) Refer to the description above regarding selection of a field trip location. In no more than 4 pages, double spaced, Times New Roman 12 point font, with one inch margins, describe your observations about how this operation implements food safety and sanitation practices. Reference HACCP principles, as appropriate Include a photo of yourself at the field trip location. Location selection due in to instructor March 1, 12:00 midnight. Complete this report and submit it using Microsoft Word to Blackboard. Due April 5, 10:00. Assignment 6: Morbidity and Mortality Weekly Report (MMWR) review (10 points). Go to the website Explore the website. Choose one of these reports: 1. Multistate Outbreak of Salmonella Serotype Bovismorbificans Infections Associated with Hummus and Tahini United States, 2011 ( 6 2. Botulism From Drinking Prison-Made Illicit Alcohol Utah 2011 ( 3. Fatal Foodborne Clostridium perfringens Illness at a State Psychiatric Hospital Louisiana, 2010 ( 4. Injuries from Ingestion of Wire Bristles from Grill-Cleaning Brushes Providence, Rhode Island, March 2011 June 2012 ( 5. Sodium Azide Poisoning at a Restaurant Dallas County, Texas, 2010 ( In no more than 4 pages, double spaced, Times New Roman 12 point font, with one inch margins, summarize the cause of the incidents, the process used to investigate and how the investigators determined the cause of the incident. Describe the implications to your field of study. Correctly cite the reference using American Psychological Association format, as described on the OWL site, above. Submit this report in Microsoft Word to Blackboard. Due April 12, 10:00. Assignment 7: Diversity assignment (10 pts). Following the presentation by Dr. Lakshman Rajagopal and Unkgu Fatimah Ungku Zainal Abidin, and utilizing other appropriate references, describe the implications of diversity in the workplace in implementing an effective safety and sanitation program. Limit this assignment to no more than 4 pages, double spaced, Times New Roman 12 point font, with one inch margins. Correctly cite any references using American Psychological Association format, as described on the OWL site, above. Submit this report in Microsoft Word to Blackboard. Due April 22, 10:00. Assignment 8: Problem Based Learning. (50 pts) Refer to the material posted on Blackboard. In Assignment 1, you introduced yourselves to your classmates. By February 1, 10:00, arrange with your classmates to form into teams with no fewer than three and no more than five members. One member of the team must the instructor with the first and last names of team members, copying all other team members. IF YOU DO NOT FORM INTO TES ON YOUR OWN, YOU WILL BE ASSIGNED TO A TE. Final group assignments will be posted on Blackboard after February 1. Each team will be set up with a blog on Blackboard. Discussion between team members should be conducted or at least clearly recorded on the blog. Utilize the blog to share references and ideas to complete this assignment. There are 8 scenarios and four roles for team members. As a team, ON THE BLOG, select one scenario and review the problem assigned. Work with group members to develop a plan to resolve the problem. Investigate and include information from any relevant resources. Prepare a succinct but comprehensive report, at least 4 pages, double spaced, Times New Roman 12 point font, with one inch margins. Correctly cite any references using American Psychological Association format, as described on the OWL site, above. Prepare a brief PowerPoint presentation of no more than 8 slides, summarizing the problem, describing the 7 proposed actions to resolve the problem, and identifying measurable objectives to determine if intervention is successful. Criteria for grading: Blog participation (30/50 pts): INDIVIDUALLY, each team member will be graded on their participation in the project. Participation must clearly demonstrate acting in each of the four roles described, providing direction and leadership, information gathering, recording of discussion and development of report and PowerPoint, and verification of information. Final report and PowerPoint (20/50 pts): AS A GROUP, you will be graded on the quality of the report, including the thoroughness of the investigation of external resources, the discussion of rational for your approach, and clear descriptions of objective measures. AS A GROUP, you will be graded on the quality of the PowerPoint presentation, including a brief description of the problem, the elements considered in developing the plan, the plan itself, and the objective measures. Assignments will be submitted as attachments to the group s blog. Due April 26, 10:00. Bonus Assignments: 1. Food Safety Inspector lecture. (10 pts) (In-class assignment) (April 17, end of class) 2. Dr. Cathy Strohbehn lecture
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