Day 1 02-05 Introductions Complete end of chapter questions Lecture / Class discussion Syllabus All homework is due on Why is Food Safety Important? Week 7 Day 1 Lecture / Class discussion Read Chapters 3 & 4 Day 2 05-07 Chapter 1: Keeping Food Safe Complete end of chapter questions Foodborne Illnesses How Foodborne Illnesses Occur Secure a location for mock inspection The Food Safety Responsibilities of a Manager Mock inspection report is due by 10-09-17 Chapter 2: Understanding the Microworld Pathogens; Bacteria; Viruses; Parasites; Fungi and Biological Toxins Week 2 Date Topic Assignment Lecture / Class discussion Read Chapters 5 & 6 Day 1 02-12 Complete end of chapter questions. Chapter 3: Contamination, Food Allergens, Answers must be typed and a printed hard copy and Foodborne Illness Physical and Chemical Contaminants turned in The Deliberate Contamination of Food Week 7 Day 1 Food Allergens Chapter 4: The Safe Food Handler Personal Hygiene and Contamination A Good Personal Hygiene Program Lecture / Class discussion Read Chapters 7 & 8 Day 2 02-14 Chapter 5: The Flow of Food: An Complete end of chapter questions. Introduction Answers must be typed and a printed Cross-Contamination Time-Temperature Control Chapter 6: The Flow of Food: Purchasing and Receiving Purchasing Considerations Receiving Considerations General Inspection Guidelines Week 3 Date Topic Assignment COLLEGE CLOSED Day 1 02-19 HAVE A NICE DAY OFF! PRESIDENT’S DAY! Lecture / Class discussion Read Chapters 9 & 10 Day 2 02-21 Chapter 7: The Flow of Food: Storage Complete end of chapter questions. General Storage Guidelines Storing Specific Food Chapter 8: The Flow of Food: Preparation Preparation; Cooking Food Cooling and Reheating Food Week 4 Date Topic Assignment Lecture / Class discussion Read Chapters 11 & 12.
Day 1 02-05 Introductions Lecture / Class discussion Syllabus Why is Food Safety Important? Complete end of chapter questions All homework is due on Week 7 Day 1 Day 2 05-07 Lecture / Class discussion Chapter 1: Keeping Food Safe Foodborne Illnesses How Foodborne Illnesses Occur The Food Safety Responsibilities of a Manager Chapter 2: Understanding the Microworld Pathogens; Bacteria; Viruses; Parasites; Fungi and Biological Toxins Read Chapters 3 & 4 Complete end of chapter questions Secure a location for mock inspection Mock inspection report is due by 10-09-17 Week 2 Date Topic Assignment Day 1 02-12 Lecture / Class discussion Chapter 3: Contamination, Food Allergens, and Foodborne Illness Physical and Chemical Contaminants The Deliberate Contamination of Food Food Allergens Chapter 4: The Safe Food Handler Personal Hygiene and Contamination A Good Personal Hygiene Program Read Chapters 5 & 6 Complete end of chapter questions. Answers must be typed and a printed hard copy turned in Week 7 Day 1 Day 2 02-14 Lecture / Class discussion Chapter 5: The Flow of Food: An Introduction Cross-Contamination Time-Temperature Control Chapter 6: The Flow of Food: Purchasing and Receiving Purchasing Considerations Receiving Considerations General Inspection Guidelines Read Chapters 7 & 8 Complete end of chapter questions. Answers must be typed and a printed Week 3 Date Topic Assignment Day 1 02-19 COLLEGE CLOSED PRESIDENT’S DAY! HAVE A NICE DAY OFF! Day 2 02-21 Lecture / Class discussion Chapter 7: The Flow of Food: Storage General Storage Guidelines Storing Specific Food Chapter 8: The Flow of Food: Preparation Preparation; Cooking Food Cooling and Reheating Food Read Chapters 9 & 10 Complete end of chapter questions. Week 4 Date Topic Assignment Lecture / Class discussion Read Chapters 11 & 12.