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
- Beth Egan
