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Course Details

 

Course Details

Course Code: HOSP110 Course ID: 4949 Credit Hours: 3 Level: Undergraduate

In a developed country, one can often take for granted the safety of the food supply. 1 in 6 Americans get sick from foodborne illness annually, with an estimated 128,000 requiring hospitalization and resulting in approximately 3,000 deaths annually. Practical knowledge in safe food sourcing, storage, preparation and serving is addressed along with providing tips for practical awareness of techniques for staying safe. In a global society, food safety is not just a local issue, and everyone should have a working knowledge of food safety and what to look for to remain free of foodborne illness. In this course, students will learn general techniques for preparing and consuming food that is free from harmful pathogens, incorporating the flow of food from purchasing through storage and preparation to serving. Students will explore contemporary and cross cultural issues surrounding food safety in a global society. Practical knowledge about preparing safe food and red flags to watch for when dining out will be explored. Students will learn where to find information on health inspection reports, foodborne illness outbreaks and recall alerts, and will know where to report any suspected foodborne illness or suspicious activity related to the food and water supply.

Course Schedule

Registration Dates Course Dates Start Month Session Weeks
03/29/2022 - 09/02/2022 09/05/2022 - 10/30/2022 September Summer 2022 Session D 8 Week session
04/26/2022 - 09/30/2022 10/03/2022 - 11/27/2022 October Fall 2022 Session B 8 Week session
05/21/2022 - 11/04/2022 11/07/2022 - 01/01/2023 November Fall 2022 Session I 8 Week session
06/28/2022 - 12/02/2022 12/05/2022 - 01/29/2023 December Fall 2022 Session D 8 Week session
07/25/2022 - 12/30/2022 01/02/2023 - 02/26/2023 January Winter 2023 Session B 8 Week session
08/29/2022 - 02/03/2023 02/06/2023 - 04/02/2023 February Winter 2023 Session I 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

  1. Diagram the impact of a foodborne illness outbreak (Analysis)
  2. Explain how cultural practices and economic demographics affect the safety of the food supply (Comprehension)
  3. Demonstrate strategies for purchasing, storing, preparing, and serving safe food (Application)
  4. Identify food safety barriers in a global, interconnected environment (Knowledge)
  5. Examine contemporary issues related to food safety, including tampering, bioterrorism, and differing food safety standards (Analysis)
NameGrade %
Discussions 40.00 %
W1: Introduction Discussion 5.00 %
W2: How much do you know about Food Safety? 5.00 %
W3: Outbreak Detective 5.00 %
W4: Festivals Parties and Food Trucks 5.00 %
W5: Food Safety Violations 5.00 %
W6: Food Security 5.00 %
W7: Foodborne Illness 5.00 %
W8: Food Safety Reflection 5.00 %
Assignments 40.00 %
Assignment Week 2 13.33 %
Assignment Week 4 13.33 %
Assignment Week 6 13.33 %
Final Project 20.00 %
Assignment Week 8: Final Project 20.00 %

After successfully completing this course, you will be able to:

  1. Diagram the impact of a foodborne illness outbreak (Analysis)
  2. Explain how cultural practices and economic demographics affect the safety of the food supply (Comprehension)
  3. Demonstrate strategies for purchasing, storing, preparing, and serving safe food (Application)
  4. Identify food safety barriers in a global, interconnected environment (Knowledge)
  5. Examine contemporary issues related to food safety, including tampering, bioterrorism, and differing food safety standards (Analysis)
Book Title:Various resources from the APUS Library & the Open Web are used. Please visit http://apus.libguides.com/er.php to locate the course eReserve.
ISBN:ERESERVE NOTE
 
Book Title:The Food Safety Information Handbook - e-book available in the APUS Online Library
ISBN:9781573563055
Publication Info:Greenwood Lib
Author:Roberts, Cynthia
Unit Cost:$77.00
 

Previous Syllabi

Not current for future courses.