HM 228 syllabus FA17.doc - The Pennsylvania State University School of Hospitality Management Course Syllabus HM 228 Hospitality Food Safety Fall 2017

HM 228 syllabus FA17.doc - The Pennsylvania State...

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The Pennsylvania State University School of Hospitality Management Course Syllabus: HM 228 Hospitality Food Safety, Fall 2017 Classroom: 104 Keller Schedule: MWF 1:25-2:15pm - through Oct. 25 th Instructor: Prof. Beth Egan NOTE: Class meets ONLY on WED, M&F are online Office : 214 Mateer Bldg. Final (ServSafe) Exam: Mon evening, Sept 25 th , Office Phone: 863-7539 E-mail : [email protected] see course schedule for assigned time Reg Drop: 8/22 Late Drop: 9/16 Note: If you pass ServSafe exam, class is over Sept 25 th Office Hours: M: 11:15-11:45, 1:30-2:15 (through Sept. 25 th ), W: 11:15-11:45 AND by appt. Electronic Communications: Please use CANVAS for all electronic 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 food supply? 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. Food Code, HACCP, and other issues associated with safety of the food supply in the U.S. Weekly quizzes will help you build your 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 to Assessed 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 Hunt Online Quiz #1 ServSafe Exam Explain the role of foodservice managers in assuring the safety of the food they serve to customers. Online Quiz #1 - 3 ServSafe Exam Recall the potential contaminants of food from biological, chemical, and physical sources. Online Quiz #2 ServSafe Exam Relate food safety standards in purchasing, receiving, storage, production and service to effective foodservice management procedures. Online Quiz #2 - 5 ServSafe Exam Describe the importance of time/temperature and cross-contamination relationships to reduce the possibility of a foodborne disease outbreak (FBDO). Online Quiz #1, 3 - 5 ServSafe Exam Analyze the flow of food in foodservice operations to reduce the possibility of a FBDO. Online Quiz #1, 4 - 6 ServSafe Exam Propose effective procedures and processes in foodservice operations, including developing and maintaining a HACCP system, to eliminate the incidence of a FBDO.
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  • Fall '15
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