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The course uses a systems approach grounded in HACCP principles, covering personal hygiene, contamination and foodborne illness comparisons, cleaning and sanitary procedures, integrated pest management, and accident prevention and crisis planning. Students complete an HACCP plan project, practice and certification exam preparation, and earn ServSafe certification.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/fos-2201-sanitation-safety-management-course-syllabus/495833/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/fos-2201-sanitation-safety-management-course-syllabus/495833.png","ImageObject",300,407,{"name":92,"@type":93},"Fahsai","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-02","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How will the instructor respond to student communication, and what is the official contact method?","Question",{"text":112,"@type":113},"NWFSC email is the official communication medium. The instructor responds within 24–48 hours, Monday through Thursday.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What certifications or standards does the course focus on?",{"text":117,"@type":113},"The course covers the ServSafe® Food Protection Manager certification information and the FDA Food Code, using HACCP as the systems approach for sanitation management.",{"name":119,"@type":110,"acceptedAnswer":120},"What are the main evaluation components and due dates?",{"text":121,"@type":113},"Grading includes class participation and attendance, quizzes, online discussions, an HACCP project, a ServSafe practice exam, and the ServSafe Food Protection Manager exam, with specified due dates across August and September.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},495833,1790928797,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":44,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144,"preview_page_count":4},549768702563,"https://ap-avatar.wpscdn.com/avatar/8000c4aa63b76e948b?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786536092046926083","FOS 2201 , Sanitation & Safety Management (10326), 3 Credit Hours  \nFall, 2026  \nInstructor Information  \n• Professor: Tim Yeabower  \n• [Email:](Email: yeabowet@nwfsc.edu)[ ](Email: yeabowet@nwfsc.edu)[yeabowet@nwfsc.edu](Email: yeabowet@nwfsc.edu)  \n• Phone: 850.729.6487  \n• O2ice Hours: M & T 9:00am – 11:00am  \n• O2ice Location: Niceville Campus/BLDG 400/Room 111  \n• Course Reference Number: 10326  \nINSTRUCTOR COMMUNICATION  \nYour NWFSC email is the oSicial communication medium of the College. Please check your College email regularly for any class and College notifications. The instructor will respond within 24-48 hours, Monday through Thursday.  \nCourse Information  \n• Course Subject and Number: FOS 2201  \n• Course Name and Number: Sanitation & Safety Management/ 10326  \n• Class Location (Campus/Building/Room) : NV/BLDG 400 Kitchen (RM 127/113)  \n• Class Modality: Hybrid  \n• Class Days: W  \n• Class Times: 9:30am-12:00pm  \n• Online Classroom with Gradebook: Canvas class shell  \n• Final Exam: 10326  \nCourse Description  \nAcquaints students with the National Restaurant Associations’ ServSafe® Food Protection Manager Certification information, Food and Drug Administration’s Food Code as well asthe challenges and opportunities facing the hospitality and culinary industries in the areas of sanitation and safety management. The class presents a systems approach to sanitation management, utilizing the Hazard Analysis Critical Control Point Program (HACCP), and provides a basic understanding of quality sanitation management. The curriculum is based on the National Restaurant Associations’ ServSafe® Food Protection Manager Certification information. Students will sit for the ServSafe® Food Protection Manager exam at the end of this course.  \nCourse Goals  \n• Explain ‘safe’ food.  \n• Compare contamination and foodborne illness.  \n• List and define the fundamentals of personal hygiene.  \n• Explain food service safety systems.  \n• Analyze sanitary and facility equipment needs.  \n• Identify cleaning and sanitary procedures  \n• Discus integrated pest managements programs  \n• Summarize accident prevention and crisis management plan  \n• Discuss Occupational Safety and Health Administration  \n• Identify trade and professional organization  \n• Describe food service inspection visits  \nCourse-Level Student Learning Outcomes  \nUpon completion of this course students will be able to:  \n• The student will be able to identify security and safety procedures within the Hospitality Industry  \n• Evaluation Method: Hazard Analysis Critical Control Point Plan Project  \n• Evaluation Method: Certification Exam  \n• Identify and implement sanitation and HACCP regulations and standards  \n• Evaluation Method: Exam Hazard Analysis Critical Control Point Plan Project  \n• Achieve ServSafe Food Protection Manager Certification  \n• Evaluation Method: Certification Exam  \nCourse Prerequisite  \nNone  \nCourse Materials  \nTextbook:  \nServSafe Coursebook-With Online Voucher  \nby national restaurant association  \n8th edition 9780866127400  \nAssignments, Grading Scheme and Procedures  \nAssignments  \n\n| Assignment Category | % of Grade | Due Date |\n| --- | --- | --- |\n| Class Participation & Attendance | 15% | Evaluated Daily |\n| Quizzes (5) (6 quizzes listed & lowest grade will be dropped) | 25% | (Aug 19th, Aug 26th, Sept 2nd, Sept 9th, Sept 16t) |\n| Online Discussions (3) | 15% | (Sept 2nd, Sept 9th, Sept 23rd) |\n| HACCP Project | 15% | Sept 16th |\n| ServSafe Food Protection\u003Cbr>Manger Practice Exam | 10% | Sept 23rd |\n| ServSafe Food Protection\u003Cbr>Manger Exam | 20% | Sept 30th |\n| Total | 100% |  |\n\nSchedule  \n\n| Class | Date | Topic | Due |\n| --- | --- | --- | --- |\n| 1 | 19-\u003Cbr>Aug | In person-Welcome, Syllabus, ServSafe Manager Materials\u003Cbr>Ch.1 Review/Ch.10 review/HACCP (Hazard Analysis Critical Control Point) Plan and Presentation Project Review and Handout | Quiz – Ch. 1 |\n| 2 | 26-\u003Cbr>Aug | Prior to class-Read Ch. 2 & 3\u003Cbr>In person ServSafe Manager Materials-Ch.2 & 3","cbCaid5c3XeArFEl","https://ap.wps.com/l/cbCaid5c3XeArFEl","pdf",210005,"English","# Instructor Information\n# Course Information\n# Course Description\n# Course Goals\n# Course-Level Student Learning Outcomes\n# Course Prerequisite\n# Course Materials\n# Assignments, Grading Scheme and Procedures\n## Assignments\n## Schedule\n## Grading Scheme\n# Student Expectations and Resources","[{\"question\":\"How will the instructor respond to student communication, and what is the official contact method?\",\"answer\":\"NWFSC email is the official communication medium. The instructor responds within 24–48 hours, Monday through Thursday.\"},{\"question\":\"What certifications or standards does the course focus on?\",\"answer\":\"The course covers the ServSafe® Food Protection Manager certification information and the FDA Food Code, using HACCP as the systems approach for sanitation management.\"},{\"question\":\"What are the main evaluation components and due dates?\",\"answer\":\"Grading includes class participation and attendance, quizzes, online discussions, an HACCP project, a ServSafe practice exam, and the ServSafe Food Protection Manager exam, with specified due dates across August and September.\"}]","FOS 2201 - Sanitation & Safety Management - Course Syllabus | PDF",1790922585,23]