Food-borne Illness Prevention – HLTH 642

CG • Section 8WK • 11/08/2019 to 04/16/2020 • Modified 07/28/2020

Course Description

This course examines current research and governmental initiatives regarding food safety as well as “best practices” for food handling in foodservice systems.

Prerequisites

None

Rationale

The dangers of foodborne illness have been well known throughout history. Some of the earliest food sanitation guidelines are promoted in the Old Testament. Even in the twenty-first century, however, outbreaks of foodborne illness continue to cause considerable morbidity and mortality despite a better scientific understanding of the natural history of foodborne diseases. Knowledge of the etiology and skill in investigation, mitigation and prevention of these outbreaks is critical to the maintenance of public health.

Measurable Learning Outcomes

Upon successful completion of this course, the student will be able to:

  1. Assess risk and perform hazard analysis and critical control point (HACCP) evaluations of food safety.
  2. Evaluate the risks associated with each step in the food supply.
  3. Describe the major provisions, relationships, and hierarchy of laws and guidelines designed to ensure a safe food supply in the United States.
  4. Interpret food sanitation standards.
  5. Solve problems and make critical decisions in food sanitation and safety inspection.
  6. Investigate foodborne illness outbreaks.
  7. Develop educational material for food handling staff.

Course Assignment

Textbook readings and lecture presentations/notes

Course Requirements Checklist

After reading the Syllabus and Student Expectations, the student will complete the related checklist found in Module/Week 1.

Quizzes (7)

There will be seven open book/open notes quizzes during the course. The quizzes will be taken during each module/week, except Module/Week 7. Each quiz must be completed by 11:59 p.m. (ET) on Sunday of the assigned module/week, except for Quiz 7, which must be completed by 11:59 p.m. (ET) on Friday of Module/Week 8.

Short Papers (2)

The student will complete two Short Paper (1-2 pages) assignments. The instructor is looking for substantial, thoughtful, and critical analysis of an assigned topic. The first short paper is due by 11:59 p.m. (ET) on Sunday of Module/Week 2. The second short paper is due by 11:59 p.m. (ET) on Sunday of Module/Week 5.

Case Studies (2)

The student will assume the role of a sanitation inspector to investigate and evaluate two case studies related to foodborne illness and/or its prevention from a list of cases provided. The student will write a minimum of eight pages discussing each case. The papers should analyze and explain the scientific aspects of each case and the public health policies and regulations regarding management of the situation created by the case. The first case study is due by 11:59 p.m. (ET) on Sunday of Module/Week 3. The second case study is due by 11:59 p.m. (ET) on Sunday of Module/Week 7.

Discussion Board Forums (4)

The student will complete four Discussion Board forums. Each discussion will consist of a thread and at least two replies. The instructor is looking for substantial, thoughtful, and critical discussions. The Discussion Board Forum assignments are in Module/Week 4, 6, 7, and 8. Threads must be submitted by 11:59 p.m. (ET) on Thursday of each module/week and replies are due by 11:59 p.m. (ET) on Sunday of each respective module/week.