FCS 110: Food Safety and Sanitation

Syllabus

About this Course

This is a 1-credit 7-week block course.

The course is based on the Ready, Set, Food Safe Program developed by the
University of Idaho Extension. It is a course that will prepare you for working
in foods labs, as well as in the food industry, and your own home by taking
an in-depth look into what foodborne illness is, what the risks are, and how
to prevent them.
In each lesson you will:
▪ Read an overview of the information found in the lesson
▪ Watch an interactive presentation (or read the same information)
▪ Take notes as you watch the presentation and then take a quiz over the
information
▪ Complete other activities specific to the lesson's topics
Some of the activities require that you discuss topics with class members.
Other activities require you to teach or demonstrate a skill to someone at
home or work (could be a friend, family member, roommate, co-worker,
etc.). Please plan ahead for those activities.

Idaho Food Safety Exam

At the end of the course, you will be well prepared to take the Idaho Food
Safety Exam. The exam is offered online and is free.

If you have studied, you will not find the exam difficult.

You may take the exam as many times as you wish before the end of the
term. However, you must pass the exam with a score of 80% or higher. If
you do not achieve 80% or higher, you will fail the course.
 If you don't live in Idaho, the Idaho Food Safety Exam might not specifically
help you. However, passing the Idaho Food Safety Exam with 80% or higher
is the requirement to earn credit for this course.

Optional: Other Food Safety Exams

You may take the food safety exam for your location as a substitute for the
Idaho Exam. However, to earn credit for the course, you must do the
following:
1. Email the instructor of your plans to take another exam by the end of
Week 04. (You will be reminded of this in Week 04.)
2. Pay any required fees.
3. Provide documentation of your score (such as a certificate) by the end of the
term.
4. Earn a score of 80% or higher.

Important
1. Please understand that the information in this course specifically prepares
you to pass the food safety exam for Idaho. Other states or locations may
have different rules and regulations. In order to pass another state exam,
you will need to study that state's standards.
2. Any food handler's certificate earned before enrollment in this course will not
count toward course credit. The food safety exam must be passed during the
term in which you are enrolled.
3. As stated above, you can take an exam from another location, but there are
at least three advantages of taking the Idaho exam. 1) this course prepares
you specifically for the Idaho exam, 2) the exam is free, and 3) the exam
may be taken more than once.

Outcomes
Upon successful completion of the course, the student will be able to:
▪ Discuss causes of food borne illnesses.
▪ Explain the growth and prevention of disease causing bacteria, foodborne
illnesses, and suspect foods in a commercial kitchen.
▪ Distinguish between food poisoning, chemical food poisoning, and food
infection.
▪ Explain proper ware washing and pot and pan washing procedures.
▪ Explain proper techniques for storing supplies.
▪ Discuss proper handling techniques for potentially hazardous foods.
▪ Identify proper hygienic requirements for food handlers.
▪ Demonstrate the proper hand washing technique.
▪ Demonstrate proper three compartment sink set up.
▪ Explain how to calibrate a thermometer.
▪ Demonstrate proper temperature taking procedures.
▪ Create a HACCP plan.
▪ Obtain a food handler's certificate for the State of Idaho.

Catalog Description
Students will learn proper food safety and sanitation processes in
preparation for gaining a food safety and sanitation industry-based
certification. Credit will be granted upon successful completion of the
Certification Examination.

This course is worth 1 credit.

Learning Model Architecture

The course activities follow a weekly cycle of Prepare, Teach One Another,
and Ponder & Prove.

Prepare: You will prepare by viewing or reading the weekly presentation.

You will reference the Idaho Food Code (as needed).
Teach One Another: You will teach one another through discussions or at-
home demonstrations.
Ponder & Prove: You will prove your knowledge and skills by completing
activities, assignments, quizzes, and the final Food Safety Exam.

Prerequisites
No prerequisite coursework required.

Required Materials
Textbook. There is no textbook to purchase for this class.
Camera. You will need access to a digital camera to document your work for
certain assignments. A cell phone camera is sufficient.
Thermometer. Access to a food thermometer will be helpful in Lesson 07,
but not required.
Other People. Some assignments require you to teach or demonstrate skills
to a friend, family member, acquaintance, etc. The actual amount of time
 spent with the friend per activity is quite short, but some activities require a
significant amount of your time to prepare for the activity.

Course Expectations
▪ Course work is due as specified in the Course Outline. You are expected to
complete your assignments on time; late work is not accepted. Please
contact your instructor with any questions or concerns.
▪ The course is not an independent study course. You will learn the material at
the same time and at the same pace as your classmates so that you can
deepen your learning through discussions and interactions.

Grading
Your grade is determined by dividing the number of points you earn by the
total number of points possible. To maximize your earned points, put forth a
conscientious effort.

Passing the Food Safety Exam with 80% or higher gives you 100 points
toward your final grade. If you do not pass the Food Safety Exam with
80% or higher, you will fail the class. It will not matter how many total
points you have earned on other assignments.
Week Graded Activities

Week 01 Course Readiness Quiz

Introduction Discussion

L01 Notes Quiz

What's the Rule? Assignment

Personal Cost of FBI Discussion

Week 02 L02 Notes Quiz

L02 PHF Quiz

L03 Pathogen Research

L03 Pathogen Discussion

L03 Notes Quiz

Week 03 L04 Notes Quiz

 L04 Drive Up Window Discussion

L04 Cook for a Date!

L05 Notes Quiz

L05 Sick Employees

L05 Spick and Span

Week 04 L06 Notes Quiz

L06 Cross-Contamination

L06 E.coli Outbreak

L08 Notes Quiz

L08 Ward Party - Part 1

Week 05 L07 Notes Quiz

L07 Case Study

L07 Thermometer

L07 Ward Party - Part 2

Week 06 L09 Notes Quiz

L09 Reflection

L09 Food Handler's Card Research

L09 Ward Party - Part 3

Week 07 Food Safety Exam

Total Points Possible

Grade Scale
A 93–100%

A- 90–92%

B+ 87–89%

B 83–86%
 B- 80–82%

C+ 77–79%

C 73–76%

C- 70–72%

D+ 67–69%

D 63–66%

D- 60–62%

F Below 60%

▪ “A” represents outstanding understanding, application, and integration of

subject material and extensive evidence of original thinking, skillful use of
concepts, and ability to analyze and solve complex problems. Demonstrates
diligent application of Learning Model principles, including initiative in
serving other students.
▪ “B” represents considerable/significant understanding, application, and
incorporation of the material that would prepare a student to be successful
in next level courses, graduate school, or employment. The student
participates in the Learning Model as applied in the course.
▪ “C” represents sufficient understanding of subject matter. The student
demonstrates minimal initiative to be prepared for class. Sequenced courses
could be attempted, but mastering new materials might prove challenging.
The student participates only marginally in the Learning Model.
▪ “D” represents poor performance and initiative to learn, understand, and
apply course materials. Retaking a course or remediation may be necessary
to prepare for additional instruction in this subject matter.
▪ “F” represents failure in the course.

Writing Requirements
In this course, you are required to write short papers and instructional
documents as part of certain assignments. You will need to follow the
instructions carefully. Focus your papers on the topic given by your
instructor and be concise and clear. Rambling is not accepted for full credit.
Do not attempt to “pad” your responses by being wordy. Your papers should
be well-organized using paragraphs with correct spelling and punctuation
standards.
If you need help with your paper, visit the BYU-Idaho Writing Center website
for tutorials and handouts. Personalized help is also available to students
through the Writing Center. Visit the Help for Online Students page for more
details on Writing Center resources for online students.
Remember, it is your responsibility to understand and follow the
instructions completely! If you have a question regarding an assignment,
ask your instructor early for clarification. Last minute questions cannot be
expected to be answered immediately.

University Policies
Academic honesty is required and any violation with be dealt with according
to the University Academic Honesty Policy.

Policy on Sexual Discrimination/Harassment

BYU-Idaho prohibits sex discrimination against any participant in its
education programs or activities. Prohibited sex discrimination includes
incidents of sexual harassment (including sexual violence), dating violence,
domestic violence, sexual assault, and stalking (collectively “sexual
misconduct”).
As an instructor, one of my responsibilities is to help create a safe learning
environment for my students and for the campus as a whole. University
policy requires that I report all incidents of sexual misconduct that come to
my attention. If you encounter sexual misconduct, please contact the Title
IX Coordinator at titleix@byui.edu or 208-496-9200. Additional information
about sexual misconduct and available resources can be found
at www.byui.edu/titleix.

Reasonable Accommodation for Students with

Disabilities
BYU-Idaho does not discriminate against persons with disabilities in
providing its educational and administrative services and programs, and
follows applicable federal and state law. This policy extends to the
University’s electronic and information technologies (EIT).
Students with qualifying disabilities should contact the Disability Services
Office at disabilityservices@byui.edu or 208-496-9210. Additional
information about Disability Services resources can be found
at www.byui.edu/disabilities.

Personal Conduct
All of your correspondence with the teacher or other classmates must be
respectful. Writing something disrespectful or “venting” is unprofessional and
not becoming of a university student. In addition, it is not in accordance with
the Honor Code of BYU–Idaho and you will be subject to discipline
accordingly. You are invited to re-read the BYU–I Honor Code and the
“Principles of Personal Honor.”

Full Information
For details regarding all University Policies, please refer to the University
Policies located in the course Welcome or Resources module in your I-Learn
course.

Disclaimers
The instructor reserves the right to change any part of this syllabus at any
time during the semester in order to adapt to changing course needs. You
will be notified prior to any changes that may take place.