Foodservice Sanitation for Early Childhood Programs
I. Course Prefix/Number: ECE 184
Course Name: Foodservice Sanitation for Early Childhood Programs
Credits: 1 (1 lecture; 1 lab)
III. Course (Catalog) Description
Course introduces theory and practice of food and environmental sanitation in food-production areas of early childhood education programs. Content includes providing safe food, safe food storage, and maintaining safe, sanitary equipment. Students must pass the NRA’s Food Sanitation Certification Examination with a minimum score of 75%.
IV. Learning Objectives
Students who successfully complete this course should be able to:
- understand and review basic principles of safety and sanitation as they apply to commercial food service operations
- apply these principles to the operations of professional kitchens and eating areas in early childhood programs
- reduce potential food-borne illness due to spoilage or contamination through the implementation of proper handling and storage techniques
- train and supervise employees to follow safe and sanitary food handling procedures
- understand the importance of an accident prevention program and be able to develop a plan of action for emergencies
- 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
- successfully pass the NRA's Food Sanitation Certification Examination with a minimum score of 75%.
V. Academic Integrity and Student Conduct
• 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.
Please review the Code of Academic Conduct and the Code of Student Conduct, both located online at
VI. Sequence of Topics
|Unit 1:||The Sanitation Challenge
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, hybrid or online course.
VIII. Course Practices Required
IX. Instructional Materials
X. Methods of Evaluating Student Progress
As stated in Section VIII, attendance is mandatory for this course. Illinois state law requires that a student attend all class sessions in order to be eligible to take the Food Sanitation Certification Exam. Students must pass the certification exam to pass the course.
Course grades will be determined by the student's mastery of the course materials, as measured on the following assessments:
|Food Sanitation Certification Examination (exam prepared and scored by the Educational Foundation of the NRA or the Illinois Department of Public Health)||60%|
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.
Oakton Community College is committed to maintaining a campus environment emphasizing the dignity and worth of all members of the community, and complies with all federal and state Title IX requirements.
Resources and support for
- pregnancy-related and parenting accommodations; and
- victims of sexual misconduct
Resources and support for LGBTQ+ students can be found at www.oakton.edu/lgbtq.
Electronic video and/or audio recording is not permitted during class unless the student obtains written permission from the instructor. In cases where recordings are allowed, such content is restricted to personal use only. Any distribution of such recordings is strictly prohibited. Personal use is defined as use by an individual student for the purpose of studying or completing course assignments.
For students who have been approved for audio and/or video recording of lectures and other classroom activities as a reasonable accommodation by Oakton’s Access Disabilities Resource Center (ADRC), applicable federal law requires instructors to permit those recordings. Such recordings are also limited to personal use. Any distribution of such recordings is strictly prohibited.
Violation of this policy will result in disciplinary action through the Code of Student Conduct.