Food Service Sanitation for Early Childhood Programs
I. Course Prefix/Number: ECE 184
Course Name: Food Service Sanitation for Early Childhood Programs
Credits: 1 (1 lecture; 0 lab)
III. Course (Catalog) Description
IV. Learning Objectives
1. understand and review basic principles of safety and sanitation as they apply to commercial food service operations
2. apply these principles to the operations of professional kitchens and eating areas in early childhood programs
3. reduce potential food-borne illness due to spoilage or contamination through the implementation of proper handling and storage techniques
4. train and supervise employees to follow safe and sanitary food handling procedures
5. understand the importance of an accident prevention program and be able to develop a plan of action for emergencies
6. implement a food service safety system based on HACCP/S.A.F.E. (Hazard Analysis Critical Control Point/Sanitary Assessment of Food Environment) guidelines and IL DCFS Guidelines
7. successfully pass the NBA's Food Sanitation Certification Examination with a minimum score of 75%.
V. Academic Integrity
• plagiarism (turning in work not written by you, or lacking proper citation),
• falsification and fabrication (lying or distorting the truth),
• helping others to cheat,
• unauthorized changes on official documents,
• pretending to be someone else or having someone else pretend to be you,
• making or accepting bribes, special favors, or threats, and
• any other behavior that violates academic integrity.
There are serious consequences to violations of the academic integrity policy. Oakton's policies and procedures provide students a fair hearing if a complaint is made against you. If you are found to have violated the policy, the minimum penalty is failure on the assignment and, a disciplinary record will be established and kept on file in the office of the Vice President for Student Affairs for a period of 3 years.
Details of the Code of Academic Conduct can be found in the Student Handbook.
VI. Sequence of Topics
Providing Safe Food
Contamination and Food-borne Illness
The Safe Food Handler
Unit 2: The Flow of Food Through the Operation
Establishing the Food Service Safety Plan
Purchasing and Receiving Safe Food
Keeping Food Safe in Storage
Protecting Food in Preparation and Serving
Unit 3: Clean and Sanitary Facilities and Equipment
Cleaning and Sanitizing
Organizing a Cleaning Program
Integrated Pest Management
Unit 4: Accident Prevention and Crisis Management Accident Prevention and Action for Emergencies Crisis Management
Unit 5: Sanitation Management
Dealing with Sanitation Regulations and Standards
Employee Sanitation and Training
VII. Methods of Instruction
Course may be taught as face-to-face, media-based, hybrid or online course.
VIII. Course Practices Required
IX. Instructional Materials
Varies by instructor.
X. Methods of Evaluating Student Progress
Course grades will be determined by the student's mastery of the course materials, as measured on the following assessments:
Objective Quizzes 30%
Food Sanitation Certification Examination (exam prepared and scored by the Educational Foundation of the NRA or the Illinois Department of Public Health) 60%
Class Participation 10%
B: 80- 89
C: 70- 79
D: 60- 69
F: below 60
This scale is not applied to the certification exam. Students must receive at least 75% for certification.
XI. Other Course Information
If you have a documented learning, psychological, or physical disability you may be entitled to reasonable academic accommodations or services. To request accommodations or services, contact the Access and Disability Resource Center at the Des Plaines or Skokie campus. All students are expected to fulfill essential course requirements. The College will not waive any essential skill or requirement of a course or degree program.