Welcome!
Section outline
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Welcome to Food Safety and Sanitation
Ongoing work on course as a whole- Minor editing and formatting, standardizing all module components, adding CLO alignment to module objectives, adding CLO and Module objective alignment to learning activities, adding attributions and alt to to images where necessary.Course Introduction
The Food Safety and Sanitation course is designed to prepare students to protect food and the public in a commercial kitchen. The course includes the importance of food safety and the roles and responsibilities of all individuals involved in food production. The course is broken into 13 learning modules, covering all aspects of food safety from the purchasing process through serving food following guidelines from the Food and Drug Administration’s Food Code. A bonus chapter on Fair, Festivals, Food Trucks, and Other Special Events is included in this course. After completion of this course, students should be prepared to pass a state food safety examination.
Adopting instructors can embed a welcome video or add additional text here.
Upon successful completion of this course, the student will be able to:
- Distinguish between the roles and responsibilities of local, state and federal government agencies in regards to protecting the food supply and maintaining public health and safety. (Bloom’s Level 4)
- Analyze, in detail, the common foodborne illnesses by breaking down their sources, symptoms and prevention methods. (Bloom’s Level 4)
- Summarize the three main types of hazards (biological, physical and chemical) in food safety and discuss measures to prevent illness or injury. (Bloom’s Level 2)
- Examine the role of time and temperature as a method of controlling food to keep it safe and preventing foodborne illnesses. (Bloom’s Level 4)
- Summarize the significance of creating and enforcing good personal hygiene policies and developing a strong organizational culture of food safety. (Bloom’s Level 3)
- Deconstruct the correct safety procedures for receiving, storing, preparing, and serving food in a foodservice establishment. (Bloom’s Level 6)
- Identify the types of chemicals approved for foodservice operations including safe handling practices, storage, disposal and personal protection. (Bloom’s Level 4)
- Discuss the design and construction features of the foodservice facility and its equipment and the role it plays in protecting food. (Bloom’s Level 2)
- Illustrate the role of the person in charge including active managerial control, implementing food safety systems and crisis management planning. (Bloom’s Level 4)
- Assess the unique characteristics of temporary foodservice events and determine proper steps in protecting the food that is served. (Bloom’s Level 6)
- Apply digital skills to navigate online course materials, participate in virtual activities, and complete assessments using the learning management system. (Bloom’s Level 3)
Adopting institution should provide learners information on how to navigate the course. Consider adding an introductory navigation video. Text description could include, for example:Structure of the Course
The course is broken into 13 modules each containing a module introduction, module text, Myth or Fact questionnaire, presentation, discussion forum, flashcards, quiz, and other resources to aid student learning. After completion of assignments, students can mark their progress ensuring successful completion of the course.
Navigating the Course
This course is set up in Modules covering various topics which may be accessed from the course navigation menu on the left or by scrolling below. Modules may be collapsed in the menu and it the body of the course to minimize scrolling. Each module includes the relevant chapters followed by various activities, which may include discussion forums, quizzes, module tests, and other relevant activities as appropriate for each module. Many items are required and may be marked as completed automatically when the activity has been submitted (the broken check box), but others will marked as done by the student (the solid check box).Please move through the items below and continue through the Learner Support and Getting Started modules before moving on to Module 1. Be sure to check for announcements and due dates to stay on track.
This course and its contents are developed by the authors: and licensed under a Creative Commons Attribution 4.0 International License by LOUIS: The Louisiana Library Network, except where otherwise noted. Adopting instructors should edit the About Your Instructor and Office Hours Information pages in this Module.
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