Friday, July 30, 2021 at 10:26AMIgnitia offers over 40 Career and Technical Courses. When you enroll in Marketplace Mission Learning Center’s Ignitia program, your student is eligible to try any course at no additional cost. Email Henrythill@gmail.com for more information about Ignitia courses.
Do you have a student who loves to cook? How about opening the door to food management principles. Enroll your student in this course for one week for free. No credit card, no contract, just an email for you. Below is the Course Overview and the Units. Each Unit contains lessons with a lesson quiz, quizzes for every three or four lessons, projects and unit tests. A Final Exam Unit completes the course.
Principles of Food (8500390) FL
COURSE OVERVIEW
This comprehensive course will cover the principles and practices of food safety and sanitation that are essential in the hospitality industry for the protection and well-being of staff, guests and customers. The course will provide a systems approach to sanitation risk management and the prevention of food contamination by emphasizing the key components of the Hazard Analysis Critical Control Point (HACCP) food safety system. After successful completion of this course, students will be prepared to meet the requirements of state and national certification exams.
Facing up to the Importance of Food Safety: This unit introduces students to methods of safely handling food, both in the kitchen and throughout food facilities, as well as good practices for personal hygiene for food handlers.
Food Travel Path: The Flow of Food Through the Operation: This unit teaches how managers examine the flow of food, identify the types of food that are at risk of contamination, and then establish critical control points in the flow of food to apply the Hazard Analysis Critical Control Point (HACCP) process during the receiving, storing, preparing, holding, and serving processes.
Clean and Sanitary Facilities and Equipment: Clean and sanitary facilities and equipment are basic components in any HACCP system. In unit, students learn how to maintain cleanliness by establishing a master schedule of when different facilities are cleaned and stocked with proper supplies, who will do it, and what constitutes cleanliness. Students will also learn about proper handling of cleaning supplies.
Accident Prevention and Crisis Management: Students will learn that an important role of the foodservice manager is to look closely at the facility, the equipment, and employee behavior to identify safety hazards. Students will also learn about the types of injuries that may occur in a foodservice establishment and how to prepare for them. Compliance with OSHA standards will also be covered.
Sanitation Management: Students will learn that to successfully implement a training program, the manager must assess and analyze the training needs of employees by looking at critical control points and making sure there are written directions for each procedure and that each employee is fully aware of his or her responsibilities. Students will also learn about different management roles in a food service facility as well as about the different types of food styles a restaurant may serve.
Curriculum Content and Skills Focus
UNIT 1: FACING UP TO THE IMPORTANCE OF FOOD SAFETY:
Define food-borne illness.
Define Temperature Control for Safety foods.
Understand the three types of contamination.
Define food-borne intoxication.
Identify the components of FAT TOM
Define biological, chemical, and physical contamination.
Identify the symptoms of an allergic response.
Understand the role of personal hygiene in food safety.
Explain the rules for glove usage.
UNIT 2: FOOD TRAVEL PATH: THE FLOW OF FOOD THROUGH THE OPERATION:
Identify correct food thermometers for different situations.
Define FIFO
Identify the correct temperature for refrigeration.
Know the rules for cooling and heating foods.
Define HACCP and identify the PHP.
Describe the correct state of delivery for frozen food.
Understand the rules for storing fresh produce.
Explain the role of cooking in order to reduce microorganisms.
Define the holding temperatures for TCS foods.
UNIT 3: CLEAN AND SANITARY FACILITIES AND EQUIPMENT:
Understand the steps for cleaning and sanitizing.
Understand the importance of drain line maintenance and cleaning.
Describe the rules for accident prevention.
Design Understand the goals of layout design.
Describe the rules for trash collection.
Describe various water sources.
Describe the signs of a pest infestation.
UNIT 4: ACCIDENT PREVENTION AND CRISIS MANAGEMENT:
Understand the role of various foodservice trade organizations.
Explain OSHA Safety Standards and HCS
Understand the different types of foodservice regulators and inspectors.
Define troubleshooting.
Describe the signs of a pest infestation.
UNIT 5: SANITATION MANAGEMENT:
Describe sustainable agriculture methods.
Identify the four parts of a training program.
Describe the various nutrients needed by the body.
Understand the rules for working with a high-risk population.
Describe the process for hiring and orienting employees.
Describe the roles of the various types of food-service managers.
Course Project: Creating a Training Program for Food Safety and Sanitation
Principles of Food (8500390) FL
Lessons - lessons with quizzes, quizzes for every three or four lessons, projects, Unit exam and final exam.
FACING UP TO THE IMPORTANCE OF FOOD SAFETY
- Course Overview
Providing Safe Food
Project: Food-borne Illness Essay
Bacteria
Viruses, Parasites, and Fungi
Project: Food-borne Illness Outbreaks
Quiz 1
Varieties of Contamination
Building an Effective Personal Hygiene System—The Safe Food Handler
Project: Preventing Cross-contamination
Caring for Customers with Allergies
Project: Food Allergies
Sanitation, Health, and Safety Issues
Project: Case Study Essay
Quiz 2
Special Project
Test
ACCIDENT PREVENTION AND CRISIS MANAGEMENT
Preventing Accidents and Taking Action in an Emergency
Project: Read and Summarize Article
First Aid, CPR and Fire Hazards
Crisis Management
Project: Writing a Press Release
Quiz 1
Food-borne Illness Outbreak
Project: Developing Procedures for Dealing with an Outbreak
Food Protection Industry Associations
Quiz 2
Special Project
Test
CLEAN AND SANITARY FACILITIES AND EQUIPMENT
Facilities and Equipment Design
Facility Maintenance
Project: Creating a Flow Diagram
Utilities and Safety
Project: Summarizing Research Projects
Quiz 1
Cleaning and Sanitizing
Project: Creating a Sanitation Area
Developing a Cleaning Program
Project: Creating a Cleaning Procedure
Controlling Pests
Quiz 2
Special Project
Test
FOOD TRAVEL PATH: THE FLOW OF FOOD THROUGH THE OPERATION
Establishing the Foodservice Safety System
Flow of Food: Purchasing and Receiving
Project: Survey Five Food-service Establishments
Avoiding Time/Temperature Abuse
Project: Time/temperature Abuse Training
Quiz 1
Storing food safely
Project: Conducting an Analysis and Writing a Report
Preparing Food Safely
Keeping Food Safe After Prepping and Cooking
Project: Practicing Food Safety at Home
Quiz 2
Special Project
Test
SANITATION MANAGEMENT
The Importance of Employee Training
Methods for Training and Motivating Employees
Project: Safety and Sanitation Exercise
Quiz 1
Careers in Food Safety and Sanitation
Legal Issues
Project: Legal Issues at the Spotted Dog Café
Hand Washing and Hygiene in Food Production
Project: Personal Hygiene Guidelines
Quiz 2
Preparing for Certification
Project: Read Study Guide and Create a Quiz
Special Project
Test
STANDARDS, REGULATIONS, AND SAFE FOOD PRODUCTION
Food Inspections and Foodborne Illness
Food Distribution and Safety
Project: Who's Responsible for the Safety of Your Food?
Government Regulation and HACCP
Project: Role Playing an Inspection
Quiz 1
USDA Inspections and Branding
FDA and Nutrition Labeling
Food Recall and Traceability
Project: Follow a Food Product Through a Recall
Quiz 2
Special Project
Test
SAFETY AND HEALTH IN AGRICULTURE, FOOD AND NATURAL RESOURCES SYSTEMS
Risks in Agriculture, Food, and Natural Resources
Risk Management in Agriculture, Food, and Natural Resources
Project: Research and Apply: Writing a Safety Plan
Nutrition and Organic Foods
Project: Conduct Survey on Organic Foods
Quiz 1
Project: Leadership Support in the Foodservice Industry
Project: Special Project
Test
COURSE REVIEW AND EXAM
Course Project Part - 6: Creating a Food Safety Manual
Project: Food Safety Visual Aids
Exam
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