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HOSP110 - Practical Food Safety and Awareness

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 Session Weeks
11/26/18 - 05/03/19 05/06/19 - 06/30/19 Spring 2019 Session I 8 Week session
12/31/18 - 05/31/19 06/03/19 - 07/28/19 Spring 2019 Session D 8 Week session
01/28/19 - 06/28/19 07/01/19 - 08/25/19 Summer 2019 Session B 8 Week session
02/25/19 - 08/02/19 08/05/19 - 09/29/19 Summer 2019 Session I 8 Week session
03/25/19 - 08/30/19 09/02/19 - 10/27/19 Summer 2019 Session D 8 Week session
04/29/19 - 10/04/19 10/07/19 - 12/01/19 Fall 2019 Session B 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 %
Forums 40.00 %
Introduction 5.00 %
Forum 2 5.00 %
Forum 3 5.00 %
Forum 4 5.00 %
Forum 5 5.00 %
Forum 6 5.00 %
Forum 7 5.00 %
Forum 8 5.00 %
Quizzes 5.00 %
Quiz Week 5 5.00 %
Assignments 45.00 %
Assignment Week 2 15.00 %
Assignment Week 4 15.00 %
Assignment Week 6 15.00 %
Final Paper 10.00 %
Assignment Week 8: Final Project 10.00 %
Book Title: Various resources from the APUS Library & the Open Web are used. Links provided inside the classroom in the Lessons section.
Author:
Publication Info:
ISBN: N/A

Book Title:Various resources from the APUS Library & the Open Web are used. Links provided inside the classroom in the Lessons section.
Author: No Author Specified

Previous Syllabi

Not current for future courses.