Course Outline

Course Name: Allergens and Advanced Food Safety (NUTR 151)

Academic Period: 2022 - 2023

Faculty:

Faculty Availability:

Associate Dean:
Kristan Lingard
kristan.lingard@humber.ca

Schedule Type Code:

Land Acknowledgement

Humber College is located within the traditional and treaty lands of the Mississaugas of the Credit. Known as Adoobiigok [A-doe-bee-goke], the “Place of the Alders” in Michi Saagiig [Mi-Chee Saw-Geeg] language, the region is uniquely situated along Humber River Watershed, which historically provided an integral connection for Anishinaabe [Ah-nish-nah-bay], Haudenosaunee [Hoeden-no-shownee], and Wendat [Wine-Dot] peoples between the Ontario Lakeshore and the Lake Simcoe/Georgian Bay regions. Now home to people of numerous nations, Adoobiigok continues to provide a vital source of interconnection for all.

Equity, Diversity and Inclusion Statement

Humber College and the University of Guelph-Humber (Humber) are leaders in providing a learning, working and living environment that recognizes and values equity, diversity and inclusion in all its programs and services. Humber commits to reflect the diversity of the communities the College serves. Students, faculty, support and administrative staff feel a sense of belonging and have opportunities to be their authentic selves.

Faculty or Department	Faculty of Health & Life Sciences
Program(s)	Food and Nutrition Management (14151) Nutrition and Healthy Lifestyle Promotion (10231)
Course Name:	Allergens and Advanced Food Safety (NUTR 151)
Pre-Requisites	none
Co-Requisites	none
Pre-Requisites for	WORK 255 - Placement, WORK 250 - On-campus Internship
Equates	none
Restrictions	none
Credit Value	3
Total Course Hours	42

	Developed By:	Prepared By:	Approved by:
	Peter Rick, RD	Sarah Power, RD	Kristan Lingard

Humber Learning Outcomes (HLOs) in this course.

The HLOs are a cross-institutional learning outcomes strategy aimed at equipping Humber graduates with the employability skills, mindsets, and values they need to succeed in the future of work. To explore all the HLOs, please consult the Humber Learning Outcomes framework.

Course Description

The principles and standards of food safety and occupational health and safety in the foodservice industry are taught in this course. Students take the Canadian course for Advanced Food Safety Training, ADVANCED.fst, and learn the steps involved in creating a Hazard Analysis Critical Control Point (HACCP) plan. Students learn to identify occupational hazards in the foodservice industry and receive training in Workplace Hazardous Materials Information System (WHIMIS). Allergies, sensitives and intolerances are also reviewed, with a focus on how to identify allergens and manage risk of cross-contamination in a foodservice environment. Throughout the semester, students practice the skills associated with both food and occupational safety.

Course Rationale

This course provides students with the tools and knowledge necessary to prevent/reduce the risk of food safety errors when handling, preparing and serving food. Successful completion of this course ensures that students have the competency and certification required for employment within the food and nutrition industry.

Program Outcomes Emphasized in this Course

Food and Nutrition Management (14151)

Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction
Support others to work professionally and ethically in accordance with industry, organization and legal standards
Contribute to the hiring, coaching, training, scheduling, supervision and performance management of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices
Contribute to the analysis of food and nutrition services and operations, and the implementation and evaluation of changes, to support continuous improvement

Nutrition and Healthy Lifestyle Promotion (10231)

Develop, revise and evaluate food items, recipes, and menus to maximize the nutritional content of healthy eating plans.
Apply knowledge of the global food supply, sustainability and food technology in the development and revision of recipes, menus and healthy eating plans for individual and groups of clients.
Develop and implement risk management strategies to ensure standards and regulations for food safety and sanitation are met.

Accreditation Standards

1. Apply and assess problem solving and decision making processes * 1.1.4

2. Demonstrate effective written communications skills *1.3.2

3. Correlate standard operating procedures with legal and HACCP requirements *2.1.3

4. Analyze risks related to food hazards *2.1.4

5. Demonstrate knowledge of current issues in nutrition *3.1.3

6. Evaluate a cleaning and sanitation program *5.5.1

7. Maintain/monitor/document standards for workplace safety and security *5.5.3

* Denotes a Canadian Society of Nutrition Managers (CSNM) competency

Course Learning Method(s)

Simulations
Lecture
Online

Course Learning Outcomes (CLO)

Learning Outcome	Learning Objectives	Summative Assessments	Formative Assessments
Explain the difference between an allergy, sensitivity and preference and how to manage these in a foodservice operation to inform the development of supporting policies and practices.		Midterm Exam ADV.fst Exam Allergens quiz
Explain the role of regulatory agencies, government regulations and codes relating to workplace safety and security including the Occupational Health and Safety Act to ensure best practice is maintained within the foodservice organization.		Final Exam ADV.fst Exam Class work/homework submission
Define risk analysis and describe its role in the identification of food hazards in order to be able to manage critical control points in the foodservice operation.		HACCP Assignment ADV.fst Exam Food-borne Illness Assignment
Explain the hazards that exist within the flow of food including purchasing, receiving, storage, preparation, cooking, reheating, holding and serving in order to complete organizational food safety audits.		Final Exam ADV.fst Exam
Describe the causes, symptoms, method of transmission and control of food-borne illnesses and non-food contaminants in order to reduce risks through each stage of the flow of food.		Midterm Exam ADV.fst Exam Food-borne Illness Assignment
Identify and explain how to eliminate occupational hazards in the foodservice operation to assist with completing an incident report, Workplace Safety Insurance Board documents and an Occupational Health and Safety audit.		Final Exam ADV.fst Exam
Explain the rationale and procedures for cleaning and sanitation programs and apply this knowledge to audit a cleaning schedule and make recommendations to meet industry standards.		Final Exam ADV.fst Exam
Explain how pests are prevented and controlled in a foodservice operation.		Final Exam ADV.fst Exam
Develop a Hazard Analysis Critical Control Point (HACCP) plan and complete a HACCP audit on selected foods using the principles discussed in class.		Final Exam HACCP Assignment ADV.fst Exam
Explain the steps involved in the food recall process and explain the crisis management protocol by analyzing a food recall case study.		Final Exam ADV.fst Exam Class work/homework submission
Describe the importance of building construction and facility design in maintaining a safe, sanitary and secure environment using guidelines and best practices discussed in class.		Final Exam ADV.fst Exam

Assessment Weighting

Assessment	Weight
Quiz
Allergens quiz	10%
Applied Project
HACCP Assignment	15%
Food-borne Illness Assignment	15%
Analysis
Class work/homework submission	10%
Final Exam
Final Exam	15%
Test
Midterm Exam	20%
ADV.fst Exam	15%
Total	100%

Modules of Study

Module	Course Learning Outcomes	Resources	Assessments
Food Safety Essentials	Explain the hazards that exist within the flow of food including purchasing, receiving, storage, preparation, cooking, reheating, holding and serving in order to complete organizational food safety audits. Describe the causes, symptoms, method of transmission and control of food-borne illnesses and non-food contaminants in order to reduce risks through each stage of the flow of food.	Chapter 2, 3	Midterm Exam ADV.fst Exam
Food Safety Hazards - Personal Hygiene	Explain the hazards that exist within the flow of food including purchasing, receiving, storage, preparation, cooking, reheating, holding and serving in order to complete organizational food safety audits. Describe the causes, symptoms, method of transmission and control of food-borne illnesses and non-food contaminants in order to reduce risks through each stage of the flow of food.	Chapters 2, 5, Appendix D	Midterm Exam ADV.fst Exam Food-borne Illness Assignment
Allergens and Cross-contamination	Explain the difference between an allergy, sensitivity and preference and how to manage these in a foodservice operation to inform the development of supporting policies and practices. Define risk analysis and describe its role in the identification of food hazards in order to be able to manage critical control points in the foodservice operation. Explain the rationale and procedures for cleaning and sanitation programs and apply this knowledge to audit a cleaning schedule and make recommendations to meet industry standards.	Chapter 4	Midterm Exam ADV.fst Exam Final Exam HACCP Assignment
Flow of Food - Thermometers	Define risk analysis and describe its role in the identification of food hazards in order to be able to manage critical control points in the foodservice operation. Explain the hazards that exist within the flow of food including purchasing, receiving, storage, preparation, cooking, reheating, holding and serving in order to complete organizational food safety audits. Describe the causes, symptoms, method of transmission and control of food-borne illnesses and non-food contaminants in order to reduce risks through each stage of the flow of food.	Chapters 5, 6, 7, 13	Midterm Exam ADV.fst Exam HACCP Assignment
Risk Analysis - Developing a Food Safety System	Define risk analysis and describe its role in the identification of food hazards in order to be able to manage critical control points in the foodservice operation. Describe the causes, symptoms, method of transmission and control of food-borne illnesses and non-food contaminants in order to reduce risks through each stage of the flow of food. Develop a Hazard Analysis Critical Control Point (HACCP) plan and complete a HACCP audit on selected foods using the principles discussed in class. Explain the steps involved in the food recall process and explain the crisis management protocol by analyzing a food recall case study.	Chapter 8, 9, 10, 11	ADV.fst Exam Final Exam HACCP Assignment
Facilities & Equipment	Identify and explain how to eliminate occupational hazards in the foodservice operation to assist with completing an incident report, Workplace Safety Insurance Board documents and an Occupational Health and Safety audit. Explain the rationale and procedures for cleaning and sanitation programs and apply this knowledge to audit a cleaning schedule and make recommendations to meet industry standards. Explain how pests are prevented and controlled in a foodservice operation. Describe the importance of building construction and facility design in maintaining a safe, sanitary and secure environment using guidelines and best practices discussed in class.	Chapter 12, 14, 15, Appendix G	ADV.fst Exam Final Exam
Audits, Inspections - Regulatory Agencies - Occupational Health and Safety WHMIS	Explain the role of regulatory agencies, government regulations and codes relating to workplace safety and security including the Occupational Health and Safety Act to ensure best practice is maintained within the foodservice organization. Explain the hazards that exist within the flow of food including purchasing, receiving, storage, preparation, cooking, reheating, holding and serving in order to complete organizational food safety audits. Identify and explain how to eliminate occupational hazards in the foodservice operation to assist with completing an incident report, Workplace Safety Insurance Board documents and an Occupational Health and Safety audit.	Chapter 1, 10, 12, Appendix E	ADV.fst Exam Final Exam

Required Resources

Title	ISBN
ADVANCED.fst 4th Edition with Webcam Exam 2021: https://humber.traincancampus.com/CourseBook.php. (© 2021 TrainCan, Inc. The Source for Food Safety. All Rights Reserved.)

Supplemental Resources

Title	ISBN
Gisslen, W. (2016). Essentials of Professional Cooking. Hobokem, NJ: Wiley and Sons Inc.
Spence Krewen, M. (2018). ADVANCED.fst® Certification Coursebook (4th ed.). Don Mills, ON: TrainCan.

Resource(s):

Course material costs can be found through the Humber Bookstore.

Essential Skills

Section	Skills	Measurement	Details
Communication	Reading Writing Speaking Listening Presenting Visual Literacy	Teach and measure	Communication skills will be taught and reinforced each class by way of lecture, discussion, guest speakers and homework exercises. Communication skills will be measured using tests, assignments and in-class work submissions.
Numeracy	Analyzing and using numerical data	Teach and measure	Numeracy skills will be taught and reinforced throughout course topics including 'Temperature Danger Zone', 'Storage Temperatures', 'Time-Temperature Control requirements of specific foods' as well as 'Hazard Analysis Critical Control Point (HACCP)'. Numeracy skills will be measured using assignments, tests and in-lab audits.
Critical Thinking and Problem-Solving	Analysing Synthesizing Evaluating Decision-Making	Teach and measure	Critical thinking and problem-solving skills will be taught and reinforced during class discussion, case studies and homework. Critical thinking and problem-solving skills will be measured using tests, assignments and in-lab audits.
Interpersonal Skills	Teamwork Relationship management Conflict resolution	Teach and measure	Interpersonal skills will be taught and reinforced during class discussion, team/group assignment management and in-class group activities. Interpersonal skills will be measured during group assignment evaluation.
Personal Skills	Managing self Managing change and being flexible and adaptable Engaging in reflective practice Demonstrating personal responsibility	Teach and measure	Personal skills of students will be taught during this course by way of developing timelines and meeting deadlines for assignments, developing study habits to prepare for course evaluations as well as, in general, managing time effectively and attending class. Personal skills of students will be measured by way of successful completion of assignments, tests and in-class submissions.
Information Management	Gathering and managing information Selecting and using appropriate tools and technology for a task or project Computer literacy Internet skills	Teach and measure	Information management skills will be taught and reinforced during class by way of accessing class lectures on-line and using on-line resources. Information management skills will be measured using assignments and tests.

Prior Learning Assessment & Recognition (PLAR)

Prior Learning Assessment and Recognition (PLAR) is the formal evaluation and credit-granting process whereby candidates may obtain credits for prior learning. Prior learning includes the knowledge competencies and skills acquired, in both formal and informal ways, outside of post-secondary education. Candidates may have their knowledge, skills and competencies evaluated against the learning outcomes as defined in the course outline. Please review the Assessment Methods Glossary for more information on the Learning Portfolio assessment methods identified below.

The method(s) that are used to assess prior learning for this course may include:

Other: Must have successfully passed and have current active standing with the Traincan Advanced Food Safety (Advanced FST) Training Test (not expired)

Please contact the Program Coordinator for more details.

Academic Regulations

It is the student's responsibility to be aware of the College Academic Regulations. The Academic Regulations apply to all applicants to Humber and all current students enrolled in any program or course offered by Humber, in any location. Information about academic appeals is found in the Academic Regulations.

Anti-Discrimination Statement

At Humber College, all forms of discrimination and harassment are prohibited. Students and employees have the right to study, live and work in an environment that is free from discrimination and harassment. If you need assistance on concerns related to discrimination and harassment, please contact the Centre for Human Rights, Equity and Inclusion or the Office of Student Conduct.

Accessible Learning Services

Humber strives to create a welcoming environment for all students where equity, diversity and inclusion are paramount. Accessible Learning Services facilitates equal access for students with disabilities by coordinating academic accommodations and services. Staff in Accessible Learning Services are available by appointment to assess specific needs, provide referrals and arrange appropriate accommodations. If you require academic accommodations, contact:

Accessible Learning Services

North Campus: (416) 675-6622 X5090

Lakeshore Campus: (416) 675-6622 X3331

Academic Integrity

Academic integrity is essentially honesty in all academic endeavors. Academic integrity requires that students avoid all forms of academic misconduct or dishonesty, including plagiarism, cheating on tests or exams or any misrepresentation of academic accomplishment.

Disclaimer

While every effort is made by the professor/faculty to cover all material listed in the outline, the order, content, and/or evaluation may change in the event of special circumstances (e.g. time constraints due to inclement weather, sickness, college closure, technology/equipment problems or changes, etc.). In any such case, students will be given appropriate notification in writing, with approval from the Senior Dean (or designate) of the Faculty.

Copyright

Copyright is the exclusive legal right given to a creator to reproduce, publish, sell or distribute his/her work. All members of the Humber community are required to comply with Canadian copyright law which governs the reproduction, use and distribution of copyrighted materials. This means that the copying, use and distribution of copyright- protected materials, regardless of format, is subject to certain limits and restrictions. For example, photocopying or scanning an entire textbook is not allowed, nor is distributing a scanned book.

See the Humber Libraries website for additional information regarding copyright and for details on allowable limits.

Humber College Institute of Technology and Advanced Learning • 2022/2023.