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Food Safety Course Syllabus and Schedule

Instructor: Name: Professor Suki Hertz, MS, RDN
Email: suki.hertz@culinary.edu

Office Hours: Weekly live office hour/tutoring session through Microsoft Teams will be
announced on Moodle. Please email to set up individual appointment if needed.

Course Description:
This course is an introduction to the biological, physical and chemical contaminants that can lead
to food being unsafe for consumption and food production practices that keep food safe. Topics
to be covered include prevention of food-borne illness through proper handling of foods
requiring time and temperature control for safety, pathogens commonly associated with food-
borne illness and essential food handling practices at each step in the flow of foods. Kitchen
cleaning, sanitation and maintenance are addressed and an introduction to food safety systems,
regulations and training are included.

Course Objectives:
By the end of this course, students should be able to...
• Explain various types of food contamination and factors that contribute to foodborne illness
• Identify proper personal hygiene procedures with regard to food handling
• Identify the FDA minimum cooking temperatures for all the foods requiring time and
temperature control for safety
• Describe the proper procedures for maintaining food safety throughout the flow of food, from
purchasing to serving.
• Describe how food safety is regulated at the local, state, and federal level.
• Pass the ServSafe Exam (National Restaurant Association) with a score of 75% or higher

Required Text:
• ServSafe Coursebook 7th Ed, National Restaurant Assoc. Education Foundation, 2017.
Please be sure to get the “coursebook” and not the “manager” version.
• ServSafe answer sheet for written exam
• If you purchase a new book from MBS bookstore it will come with the appropriate
scantron (you need one for written tests, NOT an online test)

Online Format & Technology Essentials

The course is designed to be completed fully online through Moodle in an asynchronous format.
Each weekly unit will be comprised of a combination of videos, readings, discussion forums,
quizzes and/or assignments, along with an opportunity to join a weekly live office hour/tutoring
session through Microsoft Teams with your Professor. Each weekly unit will be made available
to begin on Tuesday and will be due on Monday by 11:59pm Eastern time, unless otherwise
noted (e.g. as in the final week, the class closes on a Friday).
The course is best completed on a tablet or desktop/laptop computer with internet access
(Chrome or Firefox as recommended browser). To participate in the optional live office
hour/tutoring session you will need Microsoft Teams. Please refer to the Technology Essentials
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link available through Moodle and contact the ITS Help Desk at HelpDesk@culinary.edu with
any technical issues.

Grading:
Grade Item Percent
of Grade
Course Orientation Quiz Completion - due Fri March 12 by 11:59pm EST 5%
(credit/no credit)
6 Weekly Multiple Choice Quizzes - can be completed anytime during week but 50%
will close on Mondays at 11:59pm EST.
Participation in Weekly Polls/Forums – must complete the poll to unlock the 10%
discussion forum and then you must contribute a minimum of one post each week
for at least 5 of the 6 weeks by the deadline of Monday at 11:59pm EST to receive
full credit. Score will be tallied at the end of the course. No partial credit or late
work accepted.
Final Exam: Multiple Choice 30%
Final Exam: Short Answer 5%
Total 100%

Please note – All quizzes and assignments are due on the scheduled dates/times (eastern
standard time unless you adjust your Moodle settings). You may take the quizzes at any point
between when they open and when they are scheduled to close. Once they close, they cannot be
taken late or made up if missed without prior instructor consent. No late discussion posts will be
accepted.

Academic Support Services

Online learning environments can present challenges for many reasons. Developing successful
learning skills, reducing test anxiety, organization, time management and communicating with
faculty are important factors in your success. The Library Learning Commons can help you face
these challenges with concrete solutions. The Office of Disability Services also assists eligible
students with disabilities in attaining reasonable accommodations and support services. Please
visit the Library Learning Commons page on the CIA Main Menu portal for more information,
or contact Jodi Amato, Director of Academic Support Services directly at
Jodi.amato@culinary.edu or (845) 905-4631.

Please review the block on Moodle that provides access to helpful policies and resources for CIA
online learning.

Diversity Statement
The Culinary Institute of America values the differences and diversity of the backgrounds and
life experiences of all students and strives to create a safe and inclusive learning
environment. Therefore, intolerance, inappropriate language, intimidation, bigotry or prejudices
are examples of behaviors that are not acceptable. All members of the college community are
expected to treat each other with respect and dignity and to refrain from any type of abuse or
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harassment. To report harassment issues, please use the following confidential hotline: 845-905-
4255.

Schedule of Activities

Week Unit Topic(s) Textbook Activities & Assignments

Reading
1 Keeping Food Safe, Chapter 1 - 2 Review Moodle page, complete intro
3/9 – 3/15 Understanding the activities, take week 1 poll, watch videos,
Microworld read textbook and articles, post to forum,
take quiz (4-5 hours)
2 Contaminants, Chapters 3-4 Take poll, watch videos, read textbook
3/16 – 3/22 Allergies, and the Safe and complete assigned chapter activities,
Food Handler post to forum, take quiz (4-5 hours)

3 The Flow of Foods Chapters 5-9 Take poll, watch videos, read textbook
3/23 – 3/29 and complete assigned chapter activities,
post to forum, take quiz (4-5 hours)

4 Active Managerial Chapters 10,14- Take poll, watch videos, read textbook
3/30 – 4/5 Control, Inspections, 15 and complete assigned chapter activities,
FDA Food Code post to forum, take quiz (4-5 hours)

5 • Safe Facilities, Chapter 11-13 Take poll, watch videos, read textbook
4/6 – 4/12 Cleaning and and complete assigned chapter activities,
Sanitizing, and Pest post to forum, take quiz (4-5 hours)
Management
•
6 Final Exam (Sun 4/18) Review all Complete Final Exam multiple choice
4/13 – 4/18 Study for ServSafe! chapters questions and short essay questions

April 19 ServSafe Exam Review all

chapters