Winter Quarter 2013
Course Schedule & Reading Assignments

               L= Longree & Armbruster textbook (check Amazon.com)
               FC=Foodcode 2001Website: http://www.fda.gov/food/foodsafety/retailfoodprotection/foodcode/foodcode2001/

Session No.
Date
Day
Topic
Assigned Readings
1 01/07 Mon.

Introduction; Class Information
What’s Happening in Food Now

No Readings

2

01/09

Wed.

Food Protection Agencies
Who’s Responsible for What?
Longree, pp. 195 ‑ 205

3

01/11

Fri.

Food Spoilage & Preservation History
.

Longree, pp. 1 – 27

4

01/14

Mon.

Current Problems with Food
.

Longree, pp. 28, 57-70

5

01/16

Wed.

Foodborne Disease Outbreaks

Foodborne Outbreaks, 92‑96: MMWR, Oct 25, 1996 (CHP)

6

01/18

Fri.

Chemicals, Metals, Poisonous Plants
.

Longree, pp. 29 - 42

 

01/21

Mon.

HOLIDAY –
Martin Luther King Jr. Day

 

7

01/23

Wed.

Food as a Vehicle‑‑Parasites and Viruses
.

Longree, pp. 42 - 52

8

01/25

Fri.

Foodborne Intoxication - C. botulinum, Staphylococcus, C. perfringens, B. cereus

Longree, pp. 70 – 88

9

01/28

Mon.

Foodborne Infection Organisms 1
Salmonella, E. coli  0157:H7

Longree, pp. 88 – 99

10

01/30

Wed.

Foodborne Infection Organisms 2
Campylobacter, Listeria, Vibrios, BSE

Longree, pp. 99 – 106

11

02/01

Fri.

Finish Foodborne Pathogens
.

No assigned readings

12

02/04

Mon.

MIDTERM EXAMINATION No assigned readings

13

02/06

Wed.

Potentially Hazardous Foods

Longree, pp. 145 – 174
Longree, pp. 273 – 294

14

02/08

Fri.

Time & Temperature Relationships
(Heating & Cooling Foods)

Longree, pp. 297 – 339
Longree, pp. 348 – 393

15

02/11

Mon.

Time & Temperature Monitoring

FC pp. 65 – 68; 93,
FC Annex 3, 300-310
FC Annex 4, 406-409

16

02/13

Wed.

Food Service Operations, Layout and Service

Longree, pp. 219 – 224
FC pp. 55 - 58

17

02/15

Fri.

Inspection
.
FC Annex 4: 79 - 405

 

02/18

Mon.

HOLIDAY –
Presidents’ Day

 

18

02/20

Wed.

Field Trip to Terry Café 1101
(Last names beginning A-K)

No assigned reading

19

02/22

Fri.

Field Trip to Mac 8 (McMahon)
(Last names beginning L-Z)

No assigned reading

20

02/25

Mon.

HACCP Introduction

Longree, pp. 397 – 426
FC Annex 4, 421-451
HACCP, Ch. 3

21

02/27

Wed.

HACCP Application
Janet Anderberg, Washington DOH

HACCP Bryan

22

03/01

Fri.

Food Service Equipment: Function and Design Requirements

Longree, pp. 254-258;
FC pp. 81-90, Annex 3, 327-335

23

03/04

Mon.

Food Service Workers & Managers

Longree, pp. 226, 229, 239-244, 432-449;
FC Annex 3, 260-277, 288-292

24

03/06

Wed.

Ware Washing & Sanitizing

Longree, pp. 258-263;
FC pp. 81-90, 105-109, 115-117, 119-120, Annex 3, 344-353

25

03/08

Fri.

Detergents and Sanitizers
John Owens, Ecolab Inc.

Haverland Handout

26

03/11

Mon.

General Food Service Environment

Longree, pp. 229-251
FC Annex 3, 364-377

27

03/13

Wed.

Food Sources & Critical Foods

Longree, pp. 136-145;
FC pp. 38-47; FC Annex 3, 277-287

28

03/15

Fri.

Reports/Review/Discussion
Students
 

29

03/21

Thu.

FINAL EXAMINATION
8:30 – 10:20 A.m. in T-530

Hand in Field Trip Reports

Send mail to: easterbg@u.washington.edu
Last modified: 12/06/2012 @ 9:00 am