Course Content and Outcome Guide for DM 105
- Course Number:
- DM 105
- Course Title:
- Food Safety: ServSafe
- Credit Hours:
- Lecture Hours:
- Lecture/Lab Hours:
- Lab Hours:
- Special Fee:
Course DescriptionCovers basic methods and skills related to local food production and foodborne illnesses in the food industry. Includes garden preparation, seeding, planting, and maintenance; identifying and analyzing the factors which cause foodborne illnesses; and food safety and sanitation through proper purchasing, preparation, handling and storage. Includes ServSafe exam.
Intended Outcomes for the course
Upon successful completion students should be able to:
- Apply safe food handling principles from purchasing, preparation, handling and storage to prevent food borne illness.
- Continually educate staff on proper food handling procedures.
- Ensure safe food production by performing continuous quality improvement.
- Be prepared to earn the ServSafe certification.
Course Activities and Design
- Lecture and group discussion of concepts in ServSafe Essentials text.
- Study question assignment.
- Completion of ServSafe exam.
Outcome Assessment Strategies
- ServSafe examination
Course Content (Themes, Concepts, Issues and Skills)
- Unit 1 - The food safety challenge: providing safe food, the microworld, contamination and food allergens, the safe food handler.
- Unit 2 - The flow of food through the operation: purchasing, receiving, storage, preparation and service.
- Unit 3 - Food safety management systems, facilities, and pest management
- Unit 4 - Food safety regulations and employee training.