SYLLABUS HANDOUT FOR

Winter 2015-2-16Sanitation

1020 CHRM 4B3-4:50 PM

December 3-February 18Thursdays

Instructors: Cindy Brison and Nancy Urbanec

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FOC Building 21, Room 105

TITLE: Sanitation PREFIX/SECTION: CHRM_1020_4B CREDIT HOURS: 2.00 CLASS BEGINS/ENDS: December 3, 2015, February 18, 2016 MEETING DAY(S)/TIMES: Thursdays, 3-4:50 PM DROP DATE: 2/4/16 WX Census Date—12/16/15CLASS LOCATION: Fort Omaha Campus, Building 21, Room 105

CONTACT INFORMATIONINSTRUCTOR NAME: Cindy Brison, Nancy Urbanec

INSTRUCTOR PHOTO:

OFFICE LOCATION: 8015 West Center Road, Omaha, NE 68124 OFFICE TELEPHONE: 402-444-7872

OFFICE HOURS: Before and after class in classroom EMAIL ADDRESS: cbrison1@unl.eduFOOD SAFETY WEB SITE: http://servingitsafe.orgACADEMIC AREA: Culinary Arts (CA)

COURSE INFORMATION

COURSE DESCRIPTION: This course includes the study of safe food handling, identification of food-borne illness, and establishment of a food safety system. The study of the flow of food through the operation, as well as safe storage, sanitary facilities, and equipment are included. Other topics include establishment of an integrated pest management system, accident prevention, and crisis handling. There is an extensive discussion of sanitary regulations, agencies, and employee sanitation training. Upon successful completion of the ServSafe exam, students receive the National Restaurant Association's ServSafe certificate.

COURSE PREREQUISITES: None

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COURSE COREQUISITES: None.

COURSE OBJECTIVES: 1. To understand the legal and ethical responsibilities of food service professionals to

public health and safety.2. Recognize food safety risk associated with high-risk populations.

3. Gain a deeper understanding of physical, chemical, and biological hazards in food handling, storage and service.

4. Identify how food handlers contaminate food, and components of a good personal hygiene program.

5. Recognize that elements of food safety can be built-in to a facility and into food handling practices (such as HACCP programs).

6. Recognize effective training methods for food service workers.

7. Recognize professional sanitarians as allies in the effort to maintain high sanitation standards for the food service industry.

8. Earn ServSafe certification from the National Restaurant Association Educational Foundation.

REQUIRED MATERIALS:

Required Book: ServSafe Course book with On-Line Exam Seat Voucher, current edition. National Restaurant Association Educational Foundation. Must have an online test voucher attached inside the front cover of the text, or an on-line exam may be purchased from www.Servsafe.com. You might use the bookstore www.efollett.com or www.mccneb.edu/bookexch/ or www.onthehub.com for discounted books. If you purchase a used book, you will still need to purchase an online voucher for the final exam.

SUPPLEMENTAL MATERIALS:

This course uses a supplemental online material from the publisher. It is call My ServSafe lab and can be accessed through http://http://portal.mypearson.com/mypearson-login.jsp?logoutAction=render . There should be a blue card in your book with a personal student code. If you use a used book, you will need to purchase this through the same portal. Please use

the following code to get to get into this quarter’s section: brison307333

SOFTWARE/FILE SUBMISSION REQUIREMENTS:

Metropolitan Community College uses Microsoft products as part of its standard software and encourages students to do the same. You may save word-processed documents for file attachments in Microsoft Word .doc or .docx format. If your software does not allow either of these, then save files in Rich Text Format (.rtf).

CLASS STRUCTURE: Student is expected to read the course material to be covered each week and contribute

to class discussions pertaining to their experiences and understanding of the material. Quizzes will be a guide to learning along with the reading material.

Video lessons are included in this course and will be viewed weekly.

www.pearsonmylab.com will be used for all quizzes, assessments and videos

One report is due during the term. This report will involve a restaurant sanitation tour with your written observations from the tour.

STUDENT EMAIL REQUIREMENTS:

Email sent from a Blackboard course is delivered to both the sender and recipient’s MCC Email account at https://portal.microsoftonline.com. No email is stored in Blackboard. Students enrolled in online and hybrid classes are required to check and use MCC Email for all official course correspondence. New email sent from Blackboard will include the course number, section and title in the subject line. Students should include the same information in the subject line when responding or composing new email from the MCC Email inbox.

ASSESSMENT OF STUDENT WORKTYPES OF ASSESSMENTS/ASSIGNMENTS:

To pass this course, students must successfully pass the ServSafe exam, and receive a National Restaurant Association's certificate.

Starting fall of 2014/15 this course will be a pre-requisite to all first year culinary lab classes. It may be taken as a co-requisite to Chrm 1030. All further first year culinary lab classes require passing the NRAEF Serv Safe certification. Students that do not meet the pre-requisites will be dis-enrolled starting fall of 2014/15 school year

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Site Visit/Site Visit Report:

At the very beginning of the semester, each student will select and make arrangements to visit/tour a food service facility. During your visit you will be asking your host questions about the operation pertaining to sanitation and safety procedures, training, issues, problems and solutions at that particular food service establishment. You should also observe the facility with a critical eye yourself, noting any sanitation or safety errors or oversights that might affect the customer and /or the employees. Also, be sure to note what they are doing right. You will need to take notes.

Be sure to include the name and contact information of the individual with whom you met.

You will prepare and submit an original 1 page report noting what you observed yourself and also found out through questioning your host about sanitation and safety procedures, training issues, problems, or solutions at that particular food service establishment. Your written report should be one page in length.

Paper is due: February 11, 2016

GRADING POLICY:

The ServSafe Certification Exam from the National Restaurant Association is a proctored exam and will be given on the Fort Campus some time during the final week.

You must be present for the final exam.

This is a standardized national exam. A score of 75% is required to pass the exam for certification, and to pass this course. Points outlined below are only earned upon successful completion of the ServSafe exam.

Grading:

Restaurant Tour Report 50 ptsFinal ServSafe Exam 250 ptsMy ServSafe online quizzes 50 ptsAttendance 10 pts

279-310 pts = A248-278 pts = B217-247 pts = C186-216 pts = D< 185 = F

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How do I re-test if I did not pass the certification exam?

An examinee may take the examination twice within a thirty day period, if necessary. If a third attempt is required, the examinee must wait at least sixty days from their last attempt.

To re-take the certification exam, contact the individual instructor that facilitated your initial certification exam and tell them that you want to re-take the exam. The instructor will either make arrangements with you to take the exam or help arrange for you to take the exam with another instructor. It will cost you $36 to purchase another test seat number to retake it on-line.

ASSESSMENT OF STUDENT LEARNING PROGRAM:

Metropolitan Community College is committed to continuous improvement of teaching and learning. You may be asked to help us to accomplish this objective. For example, you may be asked to respond to surveys or questionnaires. In other cases, tests or assignments you are required to do for this course may be shared with faculty and used for assessment purposes.

USE OF STUDENT WORK:

By enrolling in classes offered by Metropolitan Community College, the student gives the College license to mark on, modify, and retain the work as may be required by the process of instruction, as described in the course syllabus. The institution shall not have the right to use the work in any other manner without the written consent of the student(s).

INSTRUCTOR'S EXPECTATIONS OF STUDENTSATTENDANCE/PARTICIPATION POLICY:

Attendance / Participation Policy:

After the first class meeting and through the Section Census Date, the instructor may disenroll (WX) students who have not attended any class, participated or logged in to Angel website.

Use of pearsonmylab.com is not considered as participating in the class. For example, if you did some work in pearsonmylab, but did not complete any Angel activity you will be given a WX- for non attendance.

FX- A student who fails to meet minimum class participation expectations will receive a final grade of FX, indicating an absence-related failure. A student earning an FX grade prior to the end of the quarter may avoid receiving the failing grade by withdrawing from the course before the Last Date to Withdraw for Class.

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Attendance/Participation Reporting: To confirm each student’s eligibility to remain registered for the class, the instructor will officially report attendance/participation on or before the Census Date. Students in this section of Chrm 1020 must participate in a class activity by the first full week of class.

WX:

After the first class meeting and through the Census Date, the instructor will disenroll (WX) students who have never attended. The Census Date is listed under the Important Dates for the course in the official Class Schedule at www.mccneb.edu/schedule/.

COMMUNICATION EXPECTATIONS:

When you communicate with others in this course, you must follow the Student Code of Conduct (www.mccneb.edu/catalog/studentinformation.asp), which calls for responsible and cooperative behavior. Please think critically, ask questions, and challenge ideas, but also show respect for the opinions of others, respond to them politely, and maintain the confidentiality of thoughts expressed in the class. You may also wish to review information at www.albion.com/netiquette.

RECORDING IN THE CLASSROOM:

Students may not video or audio record class sessions without the instructor’s knowledge and permission. If recording of class sessions is authorized as a reasonable accommodation under Americans with Disabilities Act (ADA), the instructor must have the appropriate documentation from College Disability Support Services. Permitted recordings are to be used only for the individual student’s educational review of the class session and may not be reproduced, posted, sold or distributed to others. Students who violate this policy are subject to disciplinary procedures as outlined in the Student Conduct Code.

ACADEMIC HONESTY STATEMENT:

Students are reminded that materials they use as sources for classwork may be subject to copyright protection. Additional information about copyright is provided on the library website at www.mccneb.edu/library or by your instructor. In response to incidents of student dishonesty (cheating, plagiarism, illegal peer-to-peer file sharing, etc.), the College imposes specific actions that may include receiving a failing grade on a test, failure in the course, suspension from the College, or dismissal from the College. Disciplinary procedures are available in the Advising/Counseling Centers or at www.mccneb.edu/procedures/V-4_Student_Conduct_and_Discipline.pdf.

TURNITIN.COM:

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To promote ethical use of source materials and integrity in students' written work, Metropolitan Community College subscribes to Turnitin.com, a service that provides document source analysis in order to detect plagiarism. Students enrolled in this class agree that all required work may be submitted by the instructor to Turnitin.com.

STUDENT WITHDRAWAL:

If you cannot participate in and complete this course, you should officially withdraw through My Services on the MCC My Way portal at myway.mccneb.edu or by calling Central Registration at 402-457-5231 or 1-800-228-9553. Failure to officially withdraw will result in either an attendance-related failure (FX) or failing (F) grade. The last date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.

LEARNING SUPPORT

MCC's Academic Resource Centers, Math Centers, and Writing Centers offer friendly, supportive learning environments that can help students achieve educational success. Staff members in these centers provide free drop-in assistance with basic computing, reading, math, and writing skills. Self-paced, computer-assisted instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is also available.

Detailed information about the Academic Resource, Math, and Writing Centers is in the My Way portal, the College Catalog, and online at www.mccneb.edu/arc/.

ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES:

Metropolitan Community College will provide reasonable accommodations for persons with documented qualifying disabilities. It is the student’s responsibility to request accommodations from Disability Support Services (DSS) located in each Student Services Office. After students have arranged for accommodations with DSS, the student and instructor should privately discuss these accommodations. For further information, please contact DSS or visit www.mccneb.edu/dss/.

TECHNOLOGY SUPPORT

For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at 402-457-2900 or mcchelpdesk@mccneb.edu. If you have difficulty connecting to the Internet, call your Internet provider. If you need help connecting to the course from the blackboard login page, refer to “Getting Started Online” at http://www.mccneb.edu/elearning/orientation.asp. If you are unable to solve the problem, email BlackboardSupport@mccneb.edu or call 402-457-2834.

TECHNOLOGY RESOURCES:

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By using the information technology systems at MCC (including the computer systems and phones), you acknowledge and consent to the conditions of use as set forth in the Metropolitan Community College Procedures Memorandum on Acceptable Use of Information Technology and Resources. It is your responsibility as a student to be familiar with these procedures. The full text of the Procedures Memorandum may be found at the following website: www.mccneb.edu/procedures/X-15_Technology_Resources_Use.pdf.

ADDITIONAL INFORMATION

Student Conduct Code http://mccneb.smartcatalogiq.com/en/current/Course-Catalog/Student-Services/Student-Conduct.

NONDISCRIMINATION AND EQUAL OPPORTUNITY STATEMENT:

Metropolitan Community College does not discriminate on the basis of race, color, national origin, religion, sex, marital status, age, disability or sexual orientation in admission or access to its programs and activities or in its treatment or hiring of employees.

SCHEDULE OF ASSIGNMENTS

NOTICE: This syllabus sets forth a tentative schedule of class topics, learning activities, and expected learning outcomes. However, the instructor reserves the right to modify this schedule to enhance learning for students. Any modifications will not substantially change the intent or objectives of this course and will conform to the policies and guidelines of Metropolitan Community College.

IMPORTANT DATES

ENROLLMENT:www.mccneb.edu/sos/enrollman.asp

ACADEMIC CALENDAR:www.mccneb.edu/academics/calendar.asp

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SYLLABUS REVIEW/CONTRACT

Name:________________________Course:__________________

1. What is your instructor’s full name?________________________________________________________________________

2. What name should you use when calling your instructor by name? ___________________3. What are 3 ways to contact your instructor?

a. Email_________________________________________________________________b. Phone_________________________________________________________________c. Office location __________________________________________________________

4. What are the 5 possible grades for this course?__________________________________5. What are the major assignments or ways to earn points in this course?

a.____________________________________________________________________b. ______________________________________________________________________c. ______________________________________________________________________d. ______________________________________________________________________e. ______________________________________________________________________

6. ________ absences WILL cause you to receive a failing grade (F or FX grade) unless prior arrangements have been made with the instructor.

7. Late assignments are accepted ___________________.8. When are homework assignments due? _____________________________

9. If you are absent, where can you go to obtain the power point slides and homework for the class? ___________________________________

10. What should you do if you decide to stop attending this class? _____________________

11. What is the last date to drop this class? ________________________________________ 12. What is the policy regarding cell phones//laptops etc in class?______________________ What grade do you hope to receive in this class? A B C D F FX

Initial here that you understand if you accumulate 3 absences (without prior arrangements) the instructor will assign you a grade of F or FX. FX is a final grade given to a student who stops attending a class (participating in a class if it's an online class), does not return, and fails. Initials__________________

I understand that this course is a pre-requisite for all first year culinary lab classes.

This course includes the study of safe food handling, identification of food-borne illness, and establishment of a food safety system. It includes the study of the flow of food through the operation, as well as safe storage, sanitary facilities, and equipment. Other topics include

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establishment of an integrated pest management system, accident prevention, and crisis handling. There is an extensive discussion of sanitary regulations, agencies, and employee sanitation training. Upon successful completion of the ServSafe exam, students receive a National Restaurant Association's certificate.

To pass this course students must successfully pass the ServSafe exam , and receive a National Restaurant Association's certificate.

Starting fall of 2014/15 this course will be a pre-requisite to all first year culinary lab classes. It may be taken as a co-requisite to Chrm 1030. All further first year culinary lab classes require passing the NRAEF Serv Safe certification. Students that do not meet the pre-requisites will be dis-enrolled starting fall of 2014/15 school year

How do I re-test if I did not pass the certification exam?

An examinee may take the examination twice within a thirty day period, if necessary. If a third attempt is required, the examinee must wait at least sixty days from their last attempt.

There is only one legitimate reason for an examinee to re-test: The examinee did not pass the examination.

To re-take the certification exam, contact the individual or group that facilitated your initial certification exam and tell them that you want to re-take the exam.

Do you understand the grading policies for this class? Y N Sign below if you circled yes.

__________________________________________________________________________

If no, write any questions you have below:

I am keeping a copy of this quiz/contract in case there are any questions about whether or not you understand the class policies and consequences.

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►►►►Instructions for filling out the final exam: You must create a user at ServSafe.com to take the final online. It will save you time on the test day if you do this ahead of time.

Winter Quarter 2015-201612

Class Date Tasks/ Chapters1 12/3/15 Introduction & Review of Syllabus

1 - Providing Safe Food Homework: Quizzes 1

2 12/10/15 2- The Micro World3 - Contamination, Food Allergies and Food borne IllnessQuizzes 2 & 3

12/16/15 WX DATE!!!!!!!!!3 12/17/15 5 – Introduction to the Flow of Food

6 - Purchasing and Receiving SafeThermometer CalibrationQuizzes 5 - 6

4 1/7/16 7 - Keeping Food Safe in Storage8 - Protecting Food During PreparationQuizzes 7 - 8

5 1/14/16 9 - Protecting Food During Service10 - Principles of a HACCP SystemQuizzes 9 - 10

6 1/21/16 11 - Sanitary Facilities and Equipment12 - Cleaning and Sanitizing14 -RegulationsQuizzes 11-12 & 14

7 1/28/16 13- Integrated Pest Management-Jonathan LarsonQuiz 13

8 2/4/16 Restaurant Tour—NO CLASS!9 2/11/16 4 - The Safe Food Handler- Nancy Urbanec

15- Employee Food-Safety TrainingReview for finalHand Washing DemonstrationQuizzes 4 & 15

10 2/18/16 Take ServSafe exam. Bring test seat number! Final in computer lab in building 10 in room 114 from 3-5 PM All quizzes and tour paper must be finished/turned in by today.

3/3/16 Grades must be posted by 7 AM!!!!!

Dear Restaurant Manager,

My name is Cindy Brison. I am the teacher in this students Sanitation class through the Culinary Institute. They currently have an assignment to tour a restaurant, and prepare a short report on what they learned. I use this paper as practice for when they manage their own restaurants. Please be assured that the information they present is for learning purposes only, and will not be shared with the local health department. If you have any questions or concerns, please feel free to contact me at 402-444-7872. Thank you for allowing my student to tour your establishment!

Sincerely,

Cindy Brison, MS, RD

Institute for the Culinary ArtsMetropolitan Community CollegeAdjunct Faculty

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For Justification:

Quizzes are found at: http://www.pearsonmylabandmastering.com/northamerica/

You can either get the code with your book, or purchase a code at Pearson for $108 at this site. This is the only way to do your quizzes.

Your final is at: Http://Servsafe.com

You can either use the code in the white envelope in your book, or you can purchase one at Http://Servsafe.com for $36. You MUST have a code to take the final. If you do not take the final, you will receive an incomplete.

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