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EASTERN ARIZONA COLLEGE Safe Food Handling and Sanitation

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EASTERN ARIZONA COLLEGE Safe Fd Handling and Sanitatin Curse Design Curse Infrmatin Divisin Business Curse Number HRM 110 Title Safe Fd Handling and Sanitatin Credits 3 Develped by Webb Evans
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EASTERN ARIZONA COLLEGE Safe Fd Handling and Sanitatin Curse Design Curse Infrmatin Divisin Business Curse Number HRM 110 Title Safe Fd Handling and Sanitatin Credits 3 Develped by Webb Evans Lecture/Lab Rati 2 Lecture/2 Lab Transfer Status ASU NAU UA Activity Curse NTR Dept Elective N CIP Cde Assessment Mde Semester Taught GE Categry Separate Lab Awareness Curse Intensive Writing Curse HA Departmental Elective Pre/Pst Test (25 Questins/25 Pints) Upn Request Nne N N N Nn Transferable Prerequisites Nne Educatinal Value This curse is designed fr students aspiring t enter the restaurant and catering industry. Descriptin A study f persnal cleanliness; sanitary practices in fd preparatin; causes, investigatin and cntrl f illness caused by fd cntaminatin and wrk place sanitatin standards. Supplies Ntebk Pen/Pencil Access t cmputer and Internet EASTERN ARIZONA COLLEGE Safe Fd Handling and Sanitatin Equal Opprtunity Emplyer and Educatr Cmpetencies and Perfrmance Standards 1. Identify the characteristics f ptentially hazardus fd. Learning bjectives What yu will learn as yu master the cmpetency: a. Analyze evidence t determine the presence f fdbrne-illness utbreaks. b. Recgnize risks assciated with high-risk ppulatins. c. Identify the characteristics f ptentially hazardus fds. d. Identify factrs that affect the grwth f fdbrne pathgens (FAT TOM). e. Differentiate between fdbrne infectins, intxicatins, and txin-mediated infectins. f. Recgnize majr fdbrne illnesses and their symptms. g. Identify characteristics f majr fdbrne pathgens including curses, fd invlved in utbreaks, and methds f preventin. h. Define bilgical, chemical, and physical cntaminants. i. Identify methds t prevent bilgical, chemical, and physical cntaminatin. j. Identify eight mst cmmn allergens, assciated symptms, and methds f preventin. k. Identify persnal behavirs that can cntaminate fd. l. Identify prper hand washing prcedures. m. Identify the prper prcedure fr cvering cuts, wunds, and sres. n. Identify prper attire fr prfessinal fd handlers.. Identify criteria fr excluding r restricting emplyees frm wrking within establishment that serve high-risk ppulatins. p. Identify illnesses that must be reprted t health agencies. Perfrmance Standards Cmpetence will be demnstrated: by written exams by demnstratins Criteria - Perfrmance will be satisfactry when: learner can utline in writing the prcess used t determine the presence f fdbrneillness utbreaks learner can recite the high-risk ppulatins assciated with fdbrne illness including yung children, pregnant wmen, peple taking medicatins, and thse wh are ill. learner can utline in writing that ptentially hazardus fds cntain misture, prtein, and slightly acidic ph. Student als must utline the fact that these types f fd need timetemperature cntrl t prevent the grwth f micrrganisms and txin prductin. learner can in writing with 100% accuracy, list the six (6) cnditins that supprt the grwth f fdbrne micrrganisms with the exceptin f viruses including types f fd, acidity, temperature, time, xygen, and misture (FAT TOM). learner can in writing cmpare and cntrast the differences between fdbrne infectins, intxicatins, and txin-mediated infectins. learner can in writing, list the mst cmmn majr fdbrne pathgens including types f fd, cmmn symptms, and preventin measures. learner can recite the definitin f bilgical, chemical, and physical cntaminants. learner can in writing, utline prcedures fr preventing bilgical, chemical, and physical cntaminatin. EASTERN ARIZONA COLLEGE Safe Fd Handling and Sanitatin Equal Opprtunity Emplyer and Educatr learner can in writing, define fd allergy and symptms and list the mst cmmn fd allergens including milk and dairy prducts, eggs and egg prducts, fish, shellfish, wheat, sy and sy prducts, peanuts, and tree nuts. learner can recite the mst cmmn persnal behavirs f emplyees that can cntaminate fd. learner can demnstrate the prper methd and prcedures fr hand washing and utline when emplyee shuld wash hands. learner can in writing, list the prper attire fr the prfessinal fd handler including clthing, shes, and jewelry. learner can recite the mst cmmn types f emplyee illnesses and decisin-making prcess fr excluding r nt excluding the emplyee frm the wrkplace. 2. Outline the flw f fd frm purchase t serving in rder t prevent crss-cntaminatin. Learning bjectives What yu will learn as yu master the cmpetency: a. Identify methds fr preventing crss-cntaminatin. b. Identify methds fr preventing time-temperature abuse. c. Identify different types f temperature measuring devices and its uses. d. Calibrate and maintain different temperature measuring devices. e. Prperly measure the temperature f fd at each pint in the flw f fd. f. Identify the criteria fr selecting a fd surce. g. Identify the criteria fr accepting r rejecting basic different types f fds. h. Prperly label and date-mark refrigerated, frzen, and dry fd prir t strage. i. Prperly string refrigerated, frzen, dry, and canned fd. j. Apply first in, first ut (FIFO) practices as they relate t refrigerated, frzen, and dry-strage areas. k. Prperly stre raw fd t prevent crss-cntaminatin. l. Identify temperature requirements fr refrigerated and dry-strage area. m. Identify prper strage cntainers fr refrigerated, frzen, and dry fd. n. Identify the required cking temperature fr grund beef r ther grund meat, prk, prk prducts, chicken, and pultry.. Identify the temperature f Fd Danger Zne assciated with Time-Temperature Principle as utlined in FAT TOM. Perfrmance Standards Cmpetence will be demnstrated: by bjective exams by written assignments Criteria - Perfrmance will be satisfactry when: learner can, in writing, utline fur physical barriers fr preventing crss-cntaminatin. learner can, in writing, utline prcedures t assure fd is nt time-temperature abused as it flws thrugh the establishment. learner can define and demnstrate prper use fr the Bimetallic Stemmed Thermmeter, Thermcuple, Temperature Prbe, Surface Prbe, Penetratin Prbe, and Time- Temperature Indicatr. learner can prperly demnstrate hw t calibrate all types f thermmeters in rder t EASTERN ARIZONA COLLEGE Safe Fd Handling and Sanitatin Equal Opprtunity Emplyer and Educatr ensure accuracy. learner can with 100% accuracy, prperly measure fd temperatures using six (6) basic temperatures. learner can, in writing, utline the eight fundamental criteria fr selecting a supplier. learner can, in writing, list criteria fr accepting r rejecting fd including meat/pultry, seafd, milk/dairy prducts, eggs, fruits/vegetables, ready-t-eat fd, canned gds/dry fd, frzen fd, and bakery gds. learner can demnstrate the prper technique fr labeling and date-mark refrigerated, frzen, and dry fd prir t strage. learner can demnstrate the prper methd fr prperly string refrigerated, frzen, dry, and canned fd. learner can with 100% accuracy cmplete a quiz n FIFO practices fr cntrlling fd inventries. learner can demnstrate hw t stre raw fd in rder t prevent crss-cntaminatin. learner can, in writing, utline the temperature requirements fr refrigerated and dry-strage area. learner can select the prper strage cntainers fr refrigerated, frzen, and dry fd. learner can list with 100% accuracy the required cking temperatures f 155 degrees Fahrenheit fr grund beef and ther grund meat, 145 degrees Fahrenheit fr prk and prk prducts and 165 degrees Fahrenheit r chicken and pultry. learner can recite with 100% accuracy the temperature f Fd Danger Zne assciated with Time-Temperature Principle as utlined in FAT TOM. 3. Recgnize the sanitatin standards fr equipment and the prcess fr maintaining safe standards. Learning bjectives What yu will learn as yu master the cmpetency: a. Design a flr plan fr a fd prductin facility that is apprpriate fr the safe handling f fd. b. Identify the requirement fr installing statinary and mbile equipment. c. Identify and prevent crss-cnnectin and backflw. d. Recgnize the requirement fr hand washing facilities including apprpriate lcatins. e. Identify the prper respnse t waste water verflw. f. Recgnize the imprtance f cmplying with ADA requirements fr facility design. g. Define prsity, resiliency, cving, cantilever-munted equipment, bster heater, crsscnnectin, and backflw. h. Identify the Integrated Pest Management (IPM) Prgram. Perfrmance Standards Cmpetence will be demnstrated: by written assignments by bjective exams Criteria - Perfrmance will be satisfactry when: learner can draw a flr design fr safe prductin that meets r exceeds ADA requirements. learner can utline, in writing, the requirement fr the installatin f statinary and mbile EASTERN ARIZONA COLLEGE Safe Fd Handling and Sanitatin Equal Opprtunity Emplyer and Educatr fd prductin equipment. learner can list, in writing, the prcedure fr preventing crss-cnnectin and backflw. learner can recite the requirement fr hand washing facilities including the apprpriate lcatins. learner can, in writing, utline the prper respnse and prcedure t waste water verflw situatins. learner can, in writing, utline the imprtance f cmplying with ADA requirements fr facility design. learner can with 100% accuracy and in writing define prsity, resiliency, cving, cantilevermunted equipment, bster heater, crss-cnnectin, and backflw. learner can list with 100% accuracy and in writing the requirements f an integrated pest management prgram. 4. Identify state and lcal regulatry agencies and regulatins that require fd safety cmpliance. Learning bjectives What yu will learn as yu master the cmpetency: a. Identify the bjectives f a Fdservice Inspectin Prgram. b. Identify the gvernment regulatry system fr fd. c. Lcate and research the FDA Fd Cde. d. Prepare fr a regulatry inspectin. e. Identify the prper prcedures fr guiding a health inspectr thrugh the establishment. Perfrmance Standards Cmpetence will be demnstrated: by written assignments by bjective exams Criteria - Perfrmance will be satisfactry when: learner can, in writing, list the bjectives f a Fdservice Inspectin Prgram. learner can, in writing, list diagrams f the gvernment regulatry system fr fd. learner can use a cmputer and Internet t lcate the FDA Fd Cde. learner can, in writing, utline the prcedure fr preparing fr a regulatry inspectin. learner can, in writing, utline the prper prcedures fr guiding a health inspectr thrugh the establishment. Types f Instructin Classrm Lecture Grading Infrmatin Grading Ratinale Assignments 60% Tests 30% Pst Test 10% EASTERN ARIZONA COLLEGE Safe Fd Handling and Sanitatin Equal Opprtunity Emplyer and Educatr Grading Scale A % B 80-89% C 70-79% D 60-69% F 50-59% EASTERN ARIZONA COLLEGE Safe Fd Handling and Sanitatin Equal Opprtunity Emplyer and Educatr
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