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Course Description
Food safety and other health related issues in the hospitality and travel industries. Application of sanitation principles in restaurants, hospitals, schools, hotels, cruise ships, airlines, and international travel are covered. Students must pass a National Sanitation Certification Examination to receive credit.
Pre-requisite
College of Consumer & Family Sciences majors only.
Course Objectives
- Have a functional understanding of the causative agents of foodborne illnesses associated with foodservice, hotel, and tourism operations and the principles that control their growth.
- Be able to describe the environmental and handling conditions required to keep food safe during receiving, storage, preparation, and serving in foodservices.
- Be able to describe additional health issues relevant to the foodservice, lodging and travel industries (bloodborne pathogens, for example) and how these industries should minimize the spread of illness through their operations.
- Be able to recognize conditions that increase the risk of foodborne illness and other hospitality industry related health concerns and recommend corrective actions.
- Be able to explain the continually changing regulatory system of health inspections in the United States.
- Be able to describe the role and responsibilities of federal and state governments, local regulatory agencies, the foodservice industry, and foodservice managers in promoting and maintaining consumer food safety.
Course Topics
- The Safety Challenge:
- Providing Safe Food
- The Microworld
- Contamination, Food Allergens, and Foodborne Illness
- The Safe Foodhandler
- The Flow of Food Through the Operation:
- The Flow of Food: An Introduction
- The Flow of Food: Purchasing and Receiving
- The Flow of Food: Storage
- The Flow of Food: Preparation
- The Flow of Food: Service
- Food Safety Systems
- Clean and Sanitary Facilities and Equipment:
- Sanitary Facilities and Equipment
- Cleaning and Sanitizing
- Integrated Pest Management
- Sanitation Management:
- Food Safety Regulation and Standards
- Employee Food Safety Training
Textbook
Visit the HTM Undergraduate Courses Textbooks page to check information on the required textbook for this course.
Instructor Information
Barbara Almanza, PhD, RD
Office: Stone 101
Phone: (765) 494-9847
E-mail: almanzab@purdue.edu
Doug Nelson, PhD
Office: Stone 153-A
Phone: (765) 496-2498
E-mail: nelsond@purdue.edu
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