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The course focuses on key food safety and sanitation practices that prevent foodborne illness, ensuring regulatory compliance in food service and healthcare settings. Learners develop and operate HACCP systems, apply safe food handling procedures, and establish quality assurance policies. 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This course will address the required standards of sanitation and safety in the handling, preparation, and serving of food to protect the public's health. Students will be prepared to take the ServSafe Food Protection Manager Certification Examination at the conclusion of the course. This Certificate required for those working in a food service and healthcare industries and meets the California State Health Code.  \nTransferability Identifiers & Codes  \nDepartment: Family and Consumer Studies  \nSchool: Career Education  \nAcademic Level: Undergraduate  \nTOP Code: 130620-Dietetic Services and Management  \nCTE Status: Yes  \nSAM Code: B-Advanced Occupational  \nCIP Code: 19.0505-Foodservice Systems Administration/Management.  \nCredit or Noncredit: Credit  \nClass Size Max, Units, Hours Class Size Maximum: 35  \nTeaching Units: 1  \nTotal Student Learning Hours: 54  \nTotal Contact Hours: 18  \nRequisites & Limitations on Enrollment Catalog Information  \nGrade Mode: Student Choice  \nAre there Materials Fees for the course? No  \nIs the course repeatable? No  \nStudent Learning Outcomes & Course Objectives  \nStudent Learning Outcomes:  \n• 1. Assess key food safety and sanitation practices that prevent foodborne illness, ensure compliance with regulatory standards, and promote safe food handling in various food service and healthcare environments.  \nCourse Objectives:  \n1. Inspect a food service environment in order to assess that it is hazard and contaminant free, thus ensuring a safe and sanitary food production facility.  \n2. Apply safe food handling procedures in a food production facility to ensure the public’s health.  \n3. Design a HACCP system within a food service facility.  \n4. Operate a HACCP system within a food service facility.  \n5. Organize and establish effective food purchasing procedures and receive goods in a safe and sanitary manner.  \n2 NUTR 253-ServSafe Certification Exam Prep  \n6. Create quality assurance policies and procedures that will guarantee the safe and sanitary preparation, holding, and storing of foods served to the public.  \nCourse Content  \nCourse Content:  \n1. Food Safety  \nA.Contamination  \nB. Chemical & Physical Hazards  \nC. Cross-Contamination  \n1.1. Food Safety Hazards  \n1.1.1. Biological  \n1.1.2. Bacteria  \n1.1.3. Food Born Illness by bacteria  \n1.1.4.Other contaminants  \n1.1.5.Additives & Pesticides  \n1.2. Physical  \n1.3. Food service Chemicals  \n3 Hour(s)  \n2.Safe Food Handling  \n2.1. Proper hand washing  \n2.2. Personal hygiene  \n2.3. Illness & Injuries / Reporting  \n2.4. Avoid cross-contamination  \n2.5. Developing a food safety system  \n2.6. HACCP  \n3 Hour(s)  \n3. Purchasing & Receiving Safe Food  \n3.1. Purchasing guidelines  \n3.2. Temperature measurements  \n3.3. Receiving guidelines  \n3.4. Facilities & Equipment  \n3.5. Storing Food Safely  \n3.6. Storage guidelines  \n3.7. Storing Specific Foods  \n3 Hour(s)  \n4. Food Safety During Preparation & Serving  \n4.1. Time-Temperature Principles  \n4.2. Safe thawing  \n4.3. Preparing food for cooking  \n4.4. Cooked food temperatures  \n4.5. Holding food  \n3 Hour(s)  \n5. Cleaning & sanitizing  \n5.1. Proper cleaning procedures  \n5.2. Proper usage of sanitizing chemicals  \n5.3. Material safety data sheets  \n5.4. Proper cleaning of equipment  \n2 Hour(s)  \n6. Developing an integrated pest management program  \n6.1. Pest identification  \n6.2. Chemical usage to eradicate pests  \n2 Hour(s)  \n7. Cleaning & sanitizing  \n7.1. Cleaning & sanitizing  \n7.2. Cleaning equipment  \n1 Hour(s)  \n8. Regulatory agencies & inspection  \n1 Hour(s)  \nMethods of Instruction & Active Learning Instructional Method(s):  \n• Lecture  \n• Demonstra","cbCaiqcHZgHrwKjT","https://ap.wps.com/l/cbCaiqcHZgHrwKjT","pdf",83589,"English","# Description\n# Student Learning Outcomes & Course Objectives\n## Student Learning Outcomes\n## Course Objectives\n# Course Content\n## Food Safety\n## Safe Food Handling\n## Purchasing & Receiving Safe Food\n## Food Safety During Preparation & Serving\n## Cleaning & sanitizing\n## Developing an Integrated Pest Management Program\n## Cleaning & sanitizing\n## Regulatory agencies & inspection\n# Methods of Instruction & Active Learning\n# Assignment Types\n# Methods of Evaluation","[{\"question\":\"What is the purpose of NUTR 253 ServSafe Certification Exam Prep?\",\"answer\":\"The course addresses required sanitation and safety standards in food handling, preparation, and serving to protect public health and prepare students for the ServSafe Food Protection Manager Certification Examination.\"},{\"question\":\"Which learning objectives are emphasized in the course?\",\"answer\":\"Students inspect food service environments for hazards, apply safe food handling procedures, design and operate HACCP systems, and establish effective food purchasing, receiving, and quality assurance practices.\"},{\"question\":\"What topics are included in the course content?\",\"answer\":\"The course covers contamination and hazards, proper handwashing and personal hygiene, cross-contamination prevention, HACCP development, purchasing and receiving controls, time-temperature principles, safe thawing, cleaning and sanitizing, integrated pest management, and regulatory agency inspection topics.\"}]","NUTR 253 - ServSafe Certification Exam Prep - Course Outline | PDF",1790925224]