Hotel

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Hotel Restaurant Sanitation and Safety

• HRT 225
• Winter 2000 Quarter
• January 3, 2000
• Don St. Hilaire

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Todays Class

• Course Overview
• Introductions
• Syllabus Highlights
• ServSafe Introduction
• Highlight Chapters 1 2 of the ServSafe text
• Summary

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Course Overview

• Food
• People
• Equipment and facilities
• Sanitation Management
• Employee and Customer Safety Programs
• Additional Sources of information

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Introductions

• Dons Background
• Importance of Networking
• Your Name?
• This is my 1st, 2nd, ? quarter at Cal Poly?
• Major and interest?
• Meet and Identify at least three classmates

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Syllabus Highlights

• Communication
• Course Expected Outcomes
• Grade Composition
• Preliminary Class Schedule
• Visit Course web site

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Communication

• Telephone [phone]
• E-mail dsthilaire_at_csupomona.edu
• Office Hours
• Mon/Wed 100 p.m. to 230 p.m.
• Tue/Thur 330 p.m. to 430 p.m.
• Appointments can be made
• Teaching schedule - 3 courses

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Course Expected Outcomes

• Demonstrate knowledge through in-class
  presentations and discussions.
• Demonstrate comprehension through in-class
  descriptions and explanations of key terms,
  procedures, and common practices.
• Analyze and compare your daily actions and the
  actions of others to your knowledge of proper
  sanitation and safety practices.

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Course Expected Outcomes cont.

• Create, plan, and design sanitation and safety
  policies that improve the operation of a lodging
  and/or food service establishment.
• Critique, judge, and assess the current
  sanitation and safety policies in place at an
  ongoing lodging and/or foodservice establishment.
• Recommend changes to improve practices.

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Grade Composition

• Class participation
• Homework/quizzes
• Sanitation exam
• Safety exam
• Final exam
• Total

• 10 Percent
• 20 Percent
• 30 Percent
• 20 Percent
• 20 Percent
• 100 Percent

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Preliminary Class Schedule

• Weeks 1-6 - Sanitation
• Weeks 6-9 - Employee and Customer Safety
• Week 10 - Readings and Review
• Will read approximately 500 pages of info.
• Will average of one homework per week.
• Three exams
• Class will usually end at 445 p.m.

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ServSafe Introduction

• Steps to Serving Safe Food
• Learn
• Create Awareness
• Apply
• Train
• Serving Safe Food

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Create Awareness

• Share information with managers and key personnel
• Present a food-safety programs benefits
• Seek program support

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Apply

• Review written Standard Operating Procedures
  (SOPs) and policies
• Use information learned in the course to create
  or adjust SOPs

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Train

• Training of employees should include revised or
  new procedures
• Managers must model proper practices
• Food-safety training is the managers
  responsibility

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Serving Safe Food

• Benefits
• Reduced Costs
• Quality
• Success

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Food Safety Council

• The International Food Safety Council (IFSC) is a
  coalition of certified restaurant and foodservice
  professionals, along with associations,
  distributors, and suppliers, that encourages
  training and education to enhance food safety

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Addressing Food Safety

• The ServSafe Program is a training vehicle used
  by foodservice operators.
• The International Food Safety Council then
  assists in the creation of a public campaign for
  the operator to leverage and promote the
  completion of the ServSafe Program through on the
  door displays and other information.

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Addressing Food Safety cont.

• The Consumer recognizes and patronizes operators
  who are committed to food safety education
• Consumers today are more aware of food safety
  issues.
• Today, there are more challenges to an
  establishment in providing safe food than in
  years past.

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How Can You Participate?

• Promote food safety education in your
  establishment
• Read Best Practices The Professionals Guide to
  Food Safety magazine.
• Participate in National Food Safety Education
  Month each September
• Educate your customers about food safety.
• Visit the Councils Web site at
  www.foodsafetycouncil.org

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ServSafe Coursebook-Overview

• Unit I - The Sanitation Challenge
• Unit II - The Flow of Food Through the Operation
• Unit III - Clean and Sanitary Facilities and
  Equipment
• Unit IV - Sanitation Management

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How to use the textbook and Course Materials

• Complete the Test Your Food-Safety Knowledge
  section before you read each chapter
• Identify the Learning Objectives and Key Terms
  before you read the chapter
• As you read each chapter, Look for information
  that will enable you to complete the Learning
  Objectives and to define the Key Terms

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How to use the textbook and Course Materials cont.

• Prior to each class, visit the Course Web site
  and print out the notes for the particular class.
  You may want to print out three slides to a
  page. This will enable you to take notes during
  the class discussions.
• Complete the multiple choice questions at the end
  of each chapter. According to the schedule on
  the web site, submit these answers as part of
  your homework grade.

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Unit I - The Sanitation Challenge

• Chapter 1 - Providing Safe Food
• Chapter 2 - The Microworld
• Chapter 3 - Contamination, Food Allergies, and
  Foodborne Illness
• Chapter 4 - The Safe Foodhandler

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Chapter 1 - Providing Safe Food - Major Topics

• The Dangers of Foodborne Illness
• The Costs of Foodborne Illness
• The Benefits of a Food-Safety System
• Preventing Foodborne Illness
• Training Employees in Food Safety
• Food-Safety Programs

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Ch. 1 - Providing Safe Food - Major Topics cont.

• Populations at High Risk for Foodborne Illness
• Foods Most likely to Become Unsafe
• Potential Hazards to Food Safety
• How Food Becomes Unsafe
• Key Practices for Ensuring Food Safety

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Ch. 1 - Providing Safe Food - Major Topics cont.

• The Food-Safety Responsibilities of a Manager
• Marketing Food Safety
• Responding to an Outbreak of Foodborne Illness

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Chapter 2 - The Microworld - Major Topics

• Microbial Contaminants
• Basic Characteristics of Bacteria that Cause
  Foodborne Illness
• Bacterial Growth
• Vegetative Stages and Spore Formation
• FAT-TOM What Microorganisms need to grow.

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Ch. 2 - The Microworld - Major Topics Cont.

• Multiple Barriers for Controlling the Growth of
  Microorganisms
• Major Foodborne Illness Caused by Bacteria
  (Charts)
• Basic Characteristics of Viruses
• Major Foodborne Illnesses Caused by Viruses
  (Chart)

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Ch. 2 - The Microworld - Major Topics Cont.

• Basic Characteristics of Parasites
• Major Foodborne Illnesses Caused by Parasites
  (Chart)
• Fungi
• Foodborne Infection, Foodborne Intoxication and
  Foodborne Toxin Mediated Infections

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Ch. 2 - The Microworld - Major Topics Cont.

• Recent Trends in Foods Associated with Foodborne
  Illness
• Hazards Associated with Fresher and Healthier
  Foods
• Emerging Pathogens and Issues
• Technological Advancements in Food Safety

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Summary

• Course Overview
• Introduce ourselves
• Discuss Syllabus Highlights
• ServSafe Introduction
• Highlighted Major Topics of Chapter 1 Providing
  Safe Food and Chapter 2 The Microworld

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Assignment

• Purchase New textbook - it usually held at the
  cashiers counter.
• Review syllabus information and visit the web
  site for this class.
• Assignment for next class is to read Chapters 1
  and 2 of the ServSafe Coursebook.