vcc.ca
REHC 0605: FOODSAFE Level 1
Effective date
September 2013
Department
Community & Career Education
School
Arts and Sciences
Description
This course is part of the full time Retail and Hospitality Careers Program.
FOODSAFE Level 1 is a food handling, sanitation and worker safety course designed for front line food service workers such as cooks, servers, bussers, dishwashers and deli workers. The course covers important food safety and worker safety information including food borne illness, receiving and storing food, preparing and serving food, cleaning and sanitizing.
Credits
2.0
Year of study
Below Grade 10 Equivalency
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- read a thermometer accurately
- identify improper food handling practices that cause food borne illness
- describe how harmful pathogens can cause food borne illness
- describe conditions that promote bacterial growth
- describe methods for controlling transmission of pathogens
- identify potentially hazardous foods
- identify sources of food contamination
- identify effects of time and temperature on food
- describe methods for protecting food from contamination
- describe personal hygiene requirements
- describe effective sanitary practices when setting,serving and clearing tables
- describe correct methods for manual and mechanical dish and glass washing
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 45
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 5
Total Hours: 50
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 5
Total Hours: 50
Instructional Strategies
FOODSAFE Level 1 is traditionally delivered as an eight hour course , but faculty deliver this course curriculum over a two week period, using lecture, classroom discussion, demonstrations, experiential learning, review, individualized instruction and review of materials.
Grading System
Satisfactory/Unsatisfactory
Passing grade
S (where S = 50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Final Exam |
100 |
Students must achieve 70% or better to receive a passing mark with a certificate from Vancouver Coastal Health Authority |
Course topics
- Inroduction to FOODSAFE
- Food Service Illness and Injury
- Receiving and Storing Food
- Preparing Food
- Serving Food
- Cleaning
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.