Day 1 02-26 Chapter 9: The Flow of Food: Service Complete end of chapter questions Holding Food for Service Serving Food Safely Off-Site Service Chapter 10: Food Safety Management Systems Food Safety Management Systems Active Managerial Control Crisis Management Lecture / Class discussion Read Chapters 13 & 14 Day 2 02-28 Chapter 11: Safe Facilities and Complete end of chapter questions. Management Designing a Safe Operation Considerations for Other Areas of the Facility Equipment Selection Installing and Maintaining Kitchen Equipment Utilities Chapter 12: Cleaning and Sanitizing Cleaning; Sanitizing; Dishwashing Cleaning the Premises; Developing a Cleaning Program Week 5 Date Topic Assignment Lecture / Class discussion Read Chapter 15 Day 1 03-05 Chapter 13: Integrated Pest Management Complete end of chapter questions. Integrated Pest Management (IPM) Systems Identifying Pests Working with a Pest Control Operator (PCO) Treatment Using and Storing Pesticides Chapter 14: Food Safety Regulation and Standards Government Agencies Responsible for Preventing Foodborne Illness The Inspection Process Self-Inspections Voluntary Controls within the Industry Lecture / Class discussion Finalize Class Project Day 2 03-07 Chapter 15: Staff Food Safety Training Prepare for Presentation Training Staff Ways of Training Recap Chapters 1-15 Week 6 Date Topic Assignment
Day 1 02-26 Chapter 9: The Flow of Food: Service Holding Food for Service Serving Food Safely Off-Site Service Chapter 10: Food Safety Management Systems Food Safety Management Systems Active Managerial Control Crisis Management Complete end of chapter questions Day 2 02-28 Lecture / Class discussion Chapter 11: Safe Facilities and Management Designing a Safe Operation Considerations for Other Areas of the Facility Equipment Selection Installing and Maintaining Kitchen Equipment Utilities Chapter 12: Cleaning and Sanitizing Cleaning; Sanitizing; Dishwashing Cleaning the Premises; Developing a Cleaning Program Read Chapters 13 & 14 Complete end of chapter questions. Week 5 Date Topic Assignment Day 1 03-05 Lecture / Class discussion Chapter 13: Integrated Pest Management Integrated Pest Management (IPM) Systems Identifying Pests Working with a Pest Control Operator (PCO) Treatment Using and Storing Pesticides Chapter 14: Food Safety Regulation and Standards Government Agencies Responsible for Preventing Foodborne Illness The Inspection Process Self-Inspections Voluntary Controls within the Industry Read Chapter 15 Complete end of chapter questions. Day 2 03-07 Lecture / Class discussion Chapter 15: Staff Food Safety Training Training Staff Ways of Training Recap Chapters 1-15 Finalize Class Project Prepare for Presentation Week 6 Date Topic Assignment