Course

Course Summary
Credit Type:
Course
ACE ID:
WALM-0137
Organization:
Walmart Stores, Inc.
Location:
Classroom-based
Length:
8 weeks (40 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 1 Food Safety and Sanitation
Description

Objective:

The course objective is to provide students with an understanding of the food service sanitation practices to prevent foodborne illness. The course will also examine sanitation monitoring, corrective actions, temperature controls, and food safety hazards relating to the food service industry.

Learning Outcomes:

  • Describe the importance of safe personal hygiene and steps to maintain
  • Define cross contamination and means of prevention
  • Identify temperature controls and targeted measure points
  • Discuss common food allergens and intolerances
  • Determine food safety hazards
  • Identify symptoms of food borne infections, intoxications, and toxin-mediated infections
  • Explain HACCP and other monitoring practices
  • Discuss sanitation monitoring and corrective actions
  • Expound on food service sanitation practices and procedures
  • Identify various food service sanitation types of contaminations and hazards

General Topics:

  • Creating a HACCP plan
  • Identifying general temperature controls
  • Recognizing foodborne illnesses and allergens
  • Contamination prevents
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training
  • Discussion
  • Lectures
  • Practical Exercises

Methods of Assessment:

  • Performance Rubrics (Checklists)
  • Written Papers

Minimum Passing Score:

75%
Supplemental Materials