Frederick Community College

HOS-121, Sanitation Certification Online

Spring 2012

 

 

Class begins:  1/30/12

Class ends: 3/3/12

Last Day to Withdraw:  2/21/12

 

Instructor Information:

 

 

Name: Charles B. Colison, MBA, RD, D/N

Office: 

E-mail:  ccolison@frederick.edu

Phone Number:  cell 410-259-3157

Contact Hours:

Campus Mail Box #:  789

           

Course Information:

 

Credits:  1

On-campus Meetings:  None

On-campus Exams:  See Below

Prerequisites:  None

Corequisites: None

 

Course Description:

 

Develops an understanding of basic principles of sanitation and safety in hospitality operations.  The course focuses on prevention of foodborne illnesses and introduces the student to HACCP planning and implementation.  Successful completion of the course can lead to certification as a “Safe Food Handler” by the National Restaurant Association.

 

Core Learning Outcomes:

 

Upon completion of this course students will demonstrate

1.  Identify the various microorganisms that are related to spoilage and

     foodborne illness.

2.  Describe cross contamination and uses of acceptable procedures when

     preparing and storing potentially hazardous foods.

3.  Identify the “Hazard Analysis and Critical Control Point” (HACCP) system.

4.  Outline the requirements for receiving and storing both raw and prepared

     foods.

5.  Recognize sanitary and safety design and construction features for food

     production equipment and facilities. (NSF, UL, OSHA, ADA, etc.)

6.  Describe current types of cleaners and sanitizers and their acceptable uses.

7.  Construct “Material Safety Data Sheets” (MSDS), summarizing their

     requirements in the proper handling of hazardous materials.

8.  Identify proper waste disposal, recycling and pest control methods.

9.  Outline the laws and rules of the various regulatory agencies governing

     Sanitation and safety in foodservice operations

 

 

 

 

 

 

 

 

 

Instructional Methods:

 

Interactive learning tutorials via TAP series website.

Online Multiple Choice Quizzes and Practice Exams

Virtual Instructor Consultations

 

Course Material(s):

 

All readings and assignments for this course are linked to the secure course Web site. There is no required textbook. 

  1. Training Achievement Program (TAP Series) Food Safety Managers Certification Voucher
  2. Servsafe Exam Sheet

 

Student Requirements

Because of the unique nature of this online course, students MUST have:

  1. Regular access to an Internet-connected computer with a Web browser either at home or on campus (see Computer System Requirements).
  2. A commitment to check your MyFCC e-mail and visit the course Web site at least 3 times per week. 
  3. Meet assignment due dates.

 

Computer System Requirements

TAP Series and FCC’s Blackboard courses require these minimum system configurations:

Food Safety Online course:

For Windows 2000, XP, Vista, or Mac OS:

Internet Explorer 6.0, Firefox 2, Safari (Mac)

512 MB Memory

Flash Player version 8 (Flash will update itself if necessary)

Multimedia support (speakers)

DSL, Cable, Wireless or any other broadband connection.

 

CD-ROM course:

For Windows 2000, XP, or Vista:

Internet Explorer 6.0 or higher

512 MB Memory

CD-ROM drive

Multimedia support (speakers)

An internet connection of 56 kbps.

• 4X CD ROM          

 

Evaluation Methods: 

 

Tests / Papers / Projects

Point Value

Final Grade Scale

 

14 Lessons

280

75%

Online Sample Exam

100

25%

NRAEF Servsafe Certification Examination

0

0

Total

380

100%

 

Grading Policy:

Final Grade Scale (%)                                 Letter Grade

             90 -- 100                                                                A
             80 --   89                                                               B
             65 --   79                                                               C
             54 --   64                                                               D
             53 or below                                                            F

ServSafe Exam Testing Information:

Note: Student must bring ServSafe Exam sheet to test site.

 

NRAEF ServSafe Exam Date

Saturday, Mar 10, 2012 at 1:00 PM

 

Please Note: The NRAEF ServSafe certification test is offered free to an FCC student only on the above specified date.  If any student is not able to test on the above date, the Testing Center can accommodate individual schedules with a $40 proctoring fee. If a student takes the free certification test and fails, there will be a $40 retest fee.

 

Taking or passing the NRAEF Servsafe exam is not required in order to receive a final grade or college credit for this course. The Servsafe exam is a scheduled opportunity for FCC students to receive an additional assessment and the NRAEF Servsafe ™ credential. FCC, the instructor, proctor, or any FCC administrator gives no guarantee of the student’s ability to pass the National Restaurant Association Servsafe Examination. 

 

 

 

 

Progress Report:  

 

Each student will receive an evaluation of his/her progress after the 3rd week of class. This evaluation will be done via the FCC Blackboard Academic Suite by clicking on grade book. Also, to review your scores for completed training modules, return to www.tapseries.com and click Track Progress.  Follow the menu prompts.

 

Student Services

 

A variety of services are available to assist students in succeeding at FCC. Students can learn more about these services by visiting the Student Services web page: http://www.frederick.edu/student_services/index.aspx.

Students with disabilities who are in need of accommodations or who have questions related to disabilities services should contact the Services for Students with Disabilities (SSD) office at 301-846-2408. Students can learn more about these services by visiting the Services for Students with Disabilities web page: http://www.frederick.edu/student_services/disability.aspx.

 

 

 Participation Policy:

 

Because of the unique nature of this online course, students MUST have:

1.      Regular access to an Internet-connected computer with a Web browser either at

home or on campus (see Computer System Requirements).

2.   A commitment to check your MyFCC e-mail and visit the course Web site at least

      3 times per week. 

 3.  Meet assignment due dates.

 

 Email Policy:

 

With the exception of MOL students, all FCC students will receive and are expected to use their FCC email address for correspondence with faculty and staff at the college. Students can establish and access their FCC email accounts at https://myfcc.frederick.edu. Email is an instructional tool essential to student-instructor and student-student communication. In the Blackboard environment by default, your email address is available to all students in this course.

However, students are permitted to use email addresses of other students in this course only for the purpose and the duration of this course.

The instructor can be expected to respond to regular student email inquiries (grades, posted assignments, and tests excluded) within the time frame of 24 to 48 hours.

 

Academic Integrity:

Work in this course is subject to the provisions of the FCC Code of Academic Integrity. Plagiarism in any form will not be tolerated. As a student, it is your job to practice academic honesty at ALL times.  Make sure that all sources, particularly Internet sources, get proper credit for quotations, paraphrases, and ideas. More information about this and the Student Conduct Code are available at http://www.frederick.edu/student_services/studentpolicies.aspx

You must send your Academic Integrity Pledge to the instructor. The form is available at http://courses.frederick.edu/_utilities/regform.htm

 

TOPICAL OUTLINE

 

LESSON(s)

SUBJECT

Online Modules DUE DATE:

One:

·     Discusses the need for Safe Food Training and Certification

 

Feb 4

Two:

·     Identifies the causes of Foodborne Illness

 

Three:

·     Discusses and identifies several Biological Contaminates

 

Four:

·     Discusses the causes and symptoms of Foodborne Illness

 

Five:

·     Chemical and Physical Contamination

Feb 11

Six:

·     Employee Health and Hygiene

 

Seven:

·     Purchasing and Receiving

 

Eight:

·     Demonstrates proper storage of foods

 

Feb 18

Nine:

·     Discuses Preparing, Cooking, and Serving Food

 

 

·     Last Day to Withdraw

Feb 21

Ten:

·     Demonstrates the proper cleaning of Equipment and Utensils

 

Eleven

·     Distinguishes Cleaning and Sanitizing

Feb 25

Twelve:

·     Pest Control

 

Thirteen:

·     Facilities

 

Fourteen:

·     Hazard Analysis Critical Control Points (HACCP) and facilities self inspection

Mar 3

 

Fifteen

·     TAPS Final Examination (Online Sample Exam)