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ServSafe Course Book 6th edition, with attached scantron sheet, National Restaurant Association. Publisher: Pearson  \nISBN-0133962734  \n2. A package of \\#882 Scantrons and \\#2 pencils.  \nCourse Objectives  \nUpon completion of this course, the student will be able to:  \n1. Identify causes of and prevention procedures for food-borne illness, intoxication, and infection.  \n2. Demonstrate good personal hygiene and safe food handling procedures; describe food storage and refrigeration techniques; explain sanitation of dishes, equipment, and kitchens including cleaning material, garbage, and refuse  \n3. Discuss Occupational Safety and Health Administration (OSHA) requirements and effective workplace safety programs.  \nCourse Outline  \ni. Introduction  \n1. How to use ServSafe Course book  \nii. Providing Safe Food  \n1. Food borne Illnesses  \n2. Preventing Food borne Illnesses  \n3. Key Practices for ensuring Food Safety  \niii. Micro world  \n1. Pathogens  \n2. Viruses  \n3. Bacteria  \n4. Parasites  \n5. Fungi  \n6. Biological Toxins  \n7. Emerging Pathogens and Issues  \niv. Contamination, Food Allergens and Foodborne Illness  \n1. Chemical Contaminants  \n2. Physical Contaminates Approved 01/2015  \n3. The deliberate Contamination of Food  \n4. Food Allergens  \nv. Safe Food handler  \n1. How Food handlers Can Contaminate Food  \n2. Disease Not Transmitted Through Food  \n3. Components of a Good Personal Hygiene Program  \n4. Management’s Role in a Personal Hygiene Program  \n5. Management’s Role in a Personal Hygiene Program vi. The Flow of Food: an Introduction  \n1. Preventing Cross-Contamination  \n2. Time and temperature Control  \nvii. The Flow of Food: Purchasing and Receiving  \n1. Choosing a supplier  \n2. Inspection Procedures  \n3. Receiving and Inspecting Specific Food  \nviii. The flow of food: Storage  \n1. General Storage Guidelines  \n2. Types of Storage  \n3. Storage Techniques  \n4. Storing Specific Food  \nix. The Flow of Food : Preparation  \n1. Thawing Food  \n2. Preparing Specific Food  \n3. Cooking Food  \n4. Cooking Requirements for Specific Food  \n5. Cooling Food  \n6. Reheating Food  \nx. The Flow of Food : Service  \n1. Holding Food For Service  \n2. Serving Food Safely  \n3. Off-Site Services  \nxi. Food Safety Management Systems  \n1. Perquisite Food Safety Programs  \n2. Active Managerial Control  \n3. Hazard Analysis Critical Control point (HACCP)  \n4. Crisis management  \nxii. Sanitary Facilities and Equipment  \n1. Designing a Sanitary Establishment  \n2. Consideration for Other Areas of the Facility  \n3. Sanitation Standards for Equipment  \n4. Installing and Maintaining Kitchen equipment  \n5. Utilities  \nxiii. Cleaning and Sanitizing  \n1. Cleaning vs. Sanitizing  \n2. Cleaning  \n3. Sanitizing  \n4. Machine Dishwashing  \n5. Manual Dishwashing  \n6. Cleaning the Premises  \n7. Storing Utensils, Tableware, and Equipment  \n8. Using foodservice Chemicals  \n9. Developing a Cleaning Program  \nxiv. Integrated Pest Management  \n1. The Integrated Pest Management (IPM) Program  \n2. Identifying Pest  \n3. Working with a Pest Control Operator (PCO)  \n4. Treatment  \n5. Control Measures  \n6. Using and Storing Pesticides  \nxv. Food Safety Regulation and Standards  \n1. Objectives of a foodservice Inspection Program  \n2. Government Regulatory System For Food  \n3. The FDA Food Code  \n4. The Inspections Process  \n5. Self-Inspections  \n6. Federal Regulatory Agencies  \nxvi. Employee Food Safety Training  \n1. Training Staff  \n2. Training Delivery Methods  \nGrade Scale  \n90 – 100 80 – 89 70 – 79 60 – 69  \n0 – 59  \nA  \nB  \nC  \nD  \nF  \nCourse Evaluation  \nFinal grades will b","cbCaipvPKTjboxgi","https://ap.wps.com/l/cbCaipvPKTjboxgi","pdf",57523,"English","# Course Description\n# Required Textbook and Materials\n# Course Objectives\n# Course Outline\n## Introduction\n## Providing Safe Food\n## Micro world\n## Contamination, Food Allergens and Foodborne Illness\n## Safe Food handler\n## The Flow of Food: an Introduction\n## The Flow of Food: Purchasing and Receiving\n## The Flow of Food: Storage\n## The Flow of Food: Preparation\n## The Flow of Food: Service\n## Food Safety Management Systems\n## Sanitary Facilities and Equipment\n## Cleaning and Sanitizing\n## Integrated Pest Management\n## Food Safety Regulation and Standards\n## Employee Food Safety Training\n# Grade Scale\n# Course Evaluation\n# Course Requirements\n# Course Policies","[{\"question\":\"What topics are covered in providing safe food?\",\"answer\":\"The course covers food-borne illnesses, prevention procedures, and key practices to ensure food safety.\"},{\"question\":\"How does the course address food safety management?\",\"answer\":\"It includes food safety management systems such as prerequisite food safety programs, active managerial control, HACCP, and crisis management.\"},{\"question\":\"What course requirements and policies affect students' performance?\",\"answer\":\"Students must demonstrate knowledge of food-borne illness prevention, safe food handling, OSHA requirements, food storage and refrigeration, sanitation of dishes/equipment/kitchens, and pass the ServSafe exam. Policies restrict food, drinks, and tobacco in class, require electronic devices to be turned off, limit absences, and apply consequences for missed tests and late/dropped-course procedures.\"}]","Sanitation and Safety - CHEF 1205 - Course Syllabus | PDF",1790925187]