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Dec 26, 2024
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DIT 125 - Food Protection Certification
Credits: 2
2 Lecture Hours
Description
This course meets the requirements mandated by the Pennsylvania Food Employee Certification Act. Topics include: types and characteristics of pathogenic bacteria, most common types of food borne illnesses, Hazard Analysis Critical Control Point (HACCP) system and proper procedures for receiving, storing, preparing and handling foods. This course emphasizes practical application of safe food handling techniques to protect the public health. Students are eligible to sit for a nationally recognized certification exam which is a component of this course. This course requires a per credit health career fee; Check the tuition and fee schedule for the current rate.
Learning Outcomes
Upon successful completion of the course, the student will:
- Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice, Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics (CNDT 2.1).
- Promote health improvement, food safety, wellness and disease prevention for the general population (CNDT 3.4).
Listed Topics
- Biological aspects of food contamination
- Personal hygiene in relation to safe food handling
- Policy and procedure development to ensure food safety
- Review of federal, state and local regulations, including HACCP
- Preparation for national certification exam
Reference Materials
Textbook, internet, case studies, textbook companion website
Approved By: Bullock, Quintin Date Approved: 05/16/2018
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