Graduate Course Proposal Form Submission Detail - PHC6515
Edit function not enabled for this course.
Approved by SCNS
Submission Type: New
Course Change Information (for course changes only):
Comments: For MPH - PH: Food Safety - required. GC appd 2/12/15. To USF Sys 2/27/15. Nmbr 6523 apprd as 6515. Effective 4/1/15
- Department and Contact Information
Tracking Number Date & Time Submitted 5122 2014-10-22 Department College Budget Account Number Curriculum and Instruction PH 640200 Contact Person Phone Jill Roberts 8139746985 email@example.com
- Course Information
Prefix Number Full Title PHC 6515 Food Safety Is the course title variable? N Is a permit required for registration? N Are the credit hours variable? N Is this course repeatable? Y If repeatable, how many times? 2 Credit Hours Section Type Grading Option 3 C - Class Lecture (Primarily) R - Regular Abbreviated Title (30 characters maximum) Food Safety Course Online? Percentage Online O - Online (100% online) 0
Overview of food safety practices and principles emphasizing the role of food safety in public health. Emphasis is placed on the leading causes of foodborne illness and their associated food groups.
A. Please briefly explain why it is necessary and/or desirable to add this course.
Replacing Selected Topics with Permanent number; already listed in program
B. What is the need or demand for this course? (Indicate if this course is part of a required sequence in the major.) What other programs would this course service?
This course has been listed for many years as an elective for a numerous programs including environmental health and global health. The course is proposed as a required course for a new MPH concentration in Food Safety.
C. Has this course been offered as Selected Topics/Experimental Topics course? If yes, how many times?
Yes, 3 or more times
D. What qualifications for training and/or experience are necessary to teach this course? (List minimum qualifications for the instructor.)
The instructor should have a Terminal Degree in Microbiology, Food Safety, or Food Science and expertise in the subject area.
- Other Course Information
1. Students will compose a short research paper in which they must demonstrate the pathogens of concern for an assigned food group, identify the hazard control points in the processing of their assigned food, and list the steps/controls used to prevent disease from occurring.
2. Overall knowledge of the biological, physical, and chemical hazards present in foods will be assessed using examinations.
3. Students must demonstrate an understanding of current food safety topics to answer essay questions as required in the quiz assignments.
B. Learning Outcomes
At the conclusion of this course, the student should be able to:
1. Understand the impact of the food industry on public health.
2. Understand the role of safety and sanitation in food protection.
3. Recognize the role of time, temperature, cross contamination, and personal hygiene in food safety.
4. Understand that nearly all foodborne disease can be prevented with proper handling and be able to describe the proper handling required for different food groups.
5. Learn many of the organisms responsible for foodborne illness and understand factors that promote their growth.
6. Know the public health response to foodborne illnesses and the agencies regulating foods.
7. Understand efforts in the public health sector to prevent foodborne disease outbreaks including laboratory and food inspection tools.
8. Discuss consumer concerns including GMOs, pesticides, bio- and agroterrorism and the role of public health.
C. Major Topics
1. Biological, chemical, and physical foodborne hazards.
2. Other foodborne hazards including allergies, drug and hormone residues, and bioterrorism.
3. Major trends in foodborne disease outbreaks including the major pathogens.
4. Leading causes of foodborne disease illness including time/temperature abuse, cross contamination, and poor personal hygiene.
5. Agencies involved in food regulation and their respective roles including CDC, USDA, FDA, NOAA, etc.
6. Food regulations including the food, drug, and cosmetics act, the FDA food code, and the Food Safety Modernization Act.
No course is available, readings will be assigned in Canvas.
E. Course Readings, Online Resources, and Other Purchases
Readings are assigned in Canvas, all are available to USF students and/or open access.
F. Student Expectations/Requirements and Grading Policy
The final grade is based on four exams (100 points each = 80% of total), two quizzes (25 points each = 10% of total) and one short research paper (50 points = 10% of total).
G. Assignments, Exams and Tests
1. Examinations (300 points):
There will a total of three non-cumulative examinations each worth 100 points. All exams are open book in that students may use course lecture notes and the textbook. However, students are prohibited from using search engines such as Google during the exam. Students may not receive assistance from other students and exams are not to be taken as a group. Students may access exams during the period listed on the syllabus but are encouraged to attempt the exam during the hours posted by ETA in case of a technical problem (see course introduction page for ETA contact information and hours). Exams will have a 2 hour time limit and will consist of 100 questions.
Exam dates are listed on the syllabus calendar, in Canvas, and reminder messages.
2. Literature Quizzes (100 points):
Students will be assigned two manuscripts in broad areas of foodborne disease epidemiology. Students will complete a short quiz on each manuscript for total of two quizzes each worth 50 points. Quizzes and manuscripts will be available at the beginning of the semester and students are encouraged to work at their own pace. However, due dates are not flexible and the quizzes will be due on the dates listed on this syllabus, in Canvas, and in reminder messages. Students are reminded that the instructor will not grade quizzes submitted before the due date.
Quiz dates are listed on the syllabus calendar, in Canvas, and reminder messages.
3. Short Research Paper (100 points)
Students will prepare one short research paper, 750-1000 words. Topics will be posted in Canvas and are first come/first serve. Students must email instructor with topic of choice by the end of the second week of class or topics will be assigned. Papers must be double spaced and citations are required when appropriate and must be formatted using the APA guidelines. Papers will be submitted using TurnItIn and students are encouraged to read the university’s academic dishonesty/plagiarism policy before submission.
Paper due date is listed on this syllabus, in Canvas, and in reminder announcements.
Rubric for grading papers will be provided in Canvas on the “Assignments” tab.
H. Attendance Policy
Course Attendance at First Class Meeting – Policy for Graduate Students: For structured courses, 6000 and above, the College/Campus Dean will set the first-day class attendance requirement. Check with the College for specific information. This policy is not applicable to courses in the following categories: Educational Outreach, Open University (TV), FEEDS Program, Community Experiential Learning (CEL), Cooperative Education Training, and courses that do not have regularly scheduled meeting days/times (such as, directed reading/research or study, individual research, thesis, dissertation, internship, practica, etc.). Students are responsible for dropping undesired courses in these categories by the 5th day of classes to avoid fee liability and academic penalty. (See USF Regulation – Registration - 4.0101,
Attendance Policy for the Observance of Religious Days by Students: In accordance with Sections 1006.53 and 1001.74(10)(g) Florida Statutes and Board of Governors Regulation 6C-6.0115, the University of South Florida (University/USF) has established the following policy regarding religious observances: (http://usfweb2.usf.edu/usfgc/gc_pp/acadaf/gc10-045.htm)
In the event of an emergency, it may be necessary for USF to suspend normal operations. During this time, USF may opt to continue delivery of instruction through methods that include but are not limited to: Blackboard, Elluminate, Skype, and email messaging and/or an alternate schedule. It’s the responsibility of the student to monitor Blackboard site for each class for course specific communication, and the main USF, College, and department websites, emails, and MoBull messages for important general information.
I. Policy on Make-up Work
In general make-up assignments are not allowed. However, in certain cases makeup work may be allowed with instructor's permission as per the College of Public Health policy:
The University Policy on Academic Integrity can be found here and is linked in the course syllabus:
J. Program This Course Supports
Proposed MPH concentration in Food Safety, current elective in Env. Health
- Course Concurrence Information
This course has been listed for many years as an elective for the Environmental Health MPH (Food Safety PHC 6934).
This course can be an elective for the MPH concentration in Nutrition (in progress).