The Pennsylvania State UniversitySchool of Hospitality ManagementCourse Syllabus: HM 228 Hospitality Food Safety, Fall 2017Classroom:104 KellerSchedule: MWF 1:25-2:15pm - through Oct. 25thInstructor:Prof. Beth EganNOTE: Class meets ONLY on WED, M&F are onlineOffice:214 Mateer Bldg.Final (ServSafe) Exam: Mon evening, Sept 25th, Office Phone:863-7539 E-mail: [email protected]see course schedule for assigned timeReg Drop: 8/22Late Drop: 9/16Note:If you pass ServSafe exam, class is over Sept 25thOffice Hours: M: 11:15-11:45, 1:30-2:15 (through Sept. 25th), W: 11:15-11:45 ANDby appt. Electronic Communications:Please use CANVASfor allelectronic communications with me. I will send communications to students using Canvas Announcements, so be sure to check the website or adjust notification settings accordingly. Course Description:Can you recall a recent news story about a foodborne illness in the restaurant industry or some other part of our foodsupply? Chances are your answer is “yes.” Our role in foodservice operations can be a matter of life or death. We will examine the science and practice of preparing and serving food that is safe for consumption with regards to biological, chemical, and physical contamination. We will emphasize federal regulations associated with the U.S. FoodCode, HACCP, and other issues associated with safety of the food supply in the U.S. Weekly quizzes will help you buildyour food safety knowledge and case studies and other activities will help you apply food safety principles to hospitality operations. Students attain food safety certification by passing the ServSafe examination administered by the National Restaurant Association. Successful completion of this course plus achieving ServSafe certification is required as a prerequisite for HM 330.Learning Objectives:Students will be able toAssessed by:Identify the role of federal, state, and local agencies to ensure wholesomeness of the food supply and protect the public from food contamination and foodborne illnesses.Online Scavenger HuntOnline Quiz #1ServSafe ExamExplain the role of foodservice managers in assuring the safety of the food theyserve to customers.Online Quiz #1 - 3ServSafe ExamRecall the potential contaminants of food from biological, chemical, and physical sources.Online Quiz #2ServSafe ExamRelate food safety standards in purchasing, receiving, storage, production and service to effective foodservice management procedures.Online Quiz #2 - 5ServSafe ExamDescribe the importance of time/temperature and cross-contamination relationships to reduce the possibility of a foodborne disease outbreak (FBDO).Online Quiz #1, 3 - 5ServSafe ExamAnalyze the flow of food in foodservice operations to reduce the possibility of aFBDO.Online Quiz #1, 4 - 6ServSafe ExamPropose effective procedures and processes in foodservice operations, including developing and maintaining a HACCP system, to eliminate the incidence of a FBDO.