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DOCUMENT RESUME ED 051 400 VT 013 223 TITLE Career Ladders in Environmental 8ealth (Supplement). INSTITUTION Erie Community Coll., Buffalo, N.Y. SPONS AGENCY New York State Education Dept., Albany. REPORT NO YEA-70-2-386 PUB DATE 70 NOTE 89p. EDRS PRICE EDRS ME-$0.65 8C-$3.29 DESCRIPTORS Career Choice, *Career Landers, Career Planning, Community Colleges, *Course Descriptions, *Curriculum Guides, Educational Objectives, *Environmental Education, Health Occupations Educaticn, Junior Colleges, Post Secondary Education, *Sanitation ABSTRACT This supplementer) document contains career ladders that have been designed to enable post secondary students to prepare for euLrance into environmental health occupations at a level ccmg.ensurate vith their abilities vhere they vill be capable of meaningful contributions and can obtain advanced standing in cr:ployment. Contents are: (1) Food Sanitation, 12) Environmental Health Seminar I, II,(3) General Sanitation, (4) Milk Sanitation, Ind (5)sanitary Chemistry. These course outlines consist of main topics, numbec of lecture periods, objectives, reference citations dnd other related information. This document is a supplement to "Career Ladders in Environmental Health," 1 previously processed document available as ED 047 097. (GB) Q Supplement to tr. CAREER LADDERS IN Ell ENVIRONMENTAL HEALTH _YEA 70-2-386 ERIE COMMUNITYCOLLEGE Buffalo, N.Y. THIS PROJECT WAS SUPPORTED SY FUNDS PROVIDED UNDER THE VOCATIONAL-EDUCATIONAL ACT AMENDMENT OF 1S68 (PL 90-576) US (APAR'. MINI Of Hi ALIN. EC 'JCATiON C) 11 ELFARI OFFICE OF tOUCATICN THIS DUCUU(Nt MRS Is!EN RIPRDC,C0 exAr *iv As RICENID1,: NI IRE REASON OR OPCAN,LATRON OINGINAToNC, Itpolwts oF vIcod OR OPINIONS NiA71 D DO NOt NUE; SARR, REPRISFN7 Of FoCIR,. 0:{ ICI OF !DU CR1,CN ROS,1ON OR POLIO O If' CZ LLJ This supplement to the original "Careei Ladders in Environ- mental Health" contains the course outlines for "Food Sanitation", "Environmental Health Seminar I, 11", "General Sa;iitation", "Milk Sanitation", and a revised and expanaed "Sanitary Chemistry". Mese are to be used to complete the document mailed in the Fall of 1970. a 2 A. Course Title: Food SanitavlonCOURSE OUTLINE C.B. Nf.mberCurriculum of ClassName: Periods: ThreeChemical lecture Technology hours, (Environmental three lab hours Science per week Option) for 16 wecks, credit - 4 hours D. Textbook Used: Noadequateandoutline. current memoranda, reference Pamphlets,texts experiences, are list sufficientlystandards, is appended. slides publications, comprehensiveand Iastructorfilm strips newsletters, to may needcover select to all be personaltexts aspectsutilized. of reportshisof thisAn E. Prepared Ey: NormanEnvironmentalchoice. W. Bartz, Health DVM, Services,Associate ErieSanitarian, County DepartmentNew York State, of Health Training Officer F. ofObjectives Course- and Discussion 1. industries.To instruct theThis student will include in various the terminology,aspects of the equipment food and used beverage 2. Tooperations.practices provide andsufficient procedures exposure followed to variousin the fcodaspects service of food and processingvending N.4..sitshimtheand conversantfoodcommissary industry.and inspections withoperations, theThe usual abilityhas including theprocedures pz-erequisiteto exercise wholesale in thet-,-, authority of distribution,understanding major during segments plantandto makeof 2. sanitationToturningfamiliarity bua.ld attention upon principles with this plantto familiarity sanitation willequipment complement withaspects and operationsoperations. those of f_od provided ofoperations. the the trade student byBasic next in 4. thesetoxicTothe teachother occurrences.or thedisease-producingsanitation ways in courses.which :Jementsand to cover of our in normaldetnil dietthe meanscan be of harmful, prevnting 5. Tooutbreaksquantity instruct asof theanillness. adjunctstudents to in knowledge methods ofof safethe epidemiologypreparation ofof foodfood-borne in The food and beverage service industry6. eachandTo study torarusstudent p;-ovide various fourth apply practical ordinances, inthem size in working amongthe laws field. all experienceand the ,odes industries wit,1regulating these of the therules nation. food by industryhavingAmericans decadescano-Jer,ofspend 78select almostmillion theago fromancillarythe $75 meals fooda billionvariety areactivitiesshopper served annuallyof 7,000could dailyof f.Jr tosegmentschoose in8,000 food the from items.ofandnation's the onlyheverages; food 3,000 varied industry items.consumed types are ofIn both rapidlyto.;ay'sfood in and theincreasing supermarketsbeverage home and and establishments.outside. the expanding. Ame.riraAn averagehousewifeTwoMore- SciencecontrolsophisticatedMultiple optionand quality trade.opportunities will besafeguards Contaminationwell forequipped needtransessi:al attentionandto beadulteration employed of from illness afn hugerossibilities theseor forceother areas ofharm cfworkers.for -;Istresponsibility. these from dietGraduates the items complexities Successful ofare the infinite, Environmental ofcompletion this and their oop andapproachof beveragethisVariations courseof industriesthe willnon-profitof the prepare philosophiesor intoregulatory graduates governmental of agencies 'othe fit profit-making unitsadequately will exercising be explored andsegments comfortably jurisdiction during of the lecture intoindustry, and the controlsessions. private from over the segmentsThis theirphilosophy will operations.cf enable the and food regulation,guaranteestudentsSome tocontrolthe understand wholesomeness progr=s reasons will and whybesafety studiedvoluntary of ourin conformancedetailfood supply, to determine does which not would ifoccur they preclude universally are efficient the necessity or sufficientlyand adequate, for government-.l oftenThe tonew Oasis,eraremains ofThe convenienceso from trendas tothe ofemphasize food thisfoods industry, instructional will the beimpact onexamined the ofeffort total the as hamilingwillpartecology. beof totT.eof approachwastes, changing discharges,the industry subject patterns.emissions,on a new basis; processing a problem and packagingoriented LECTURE1 & NUMBER2 History of th.? SonitarianMAIN TOPICS San-ItarianTheChronologue growth and licensingof developmentimportant in Newdates ofYork the and State. professional eventsProfessional in sanitatioa sanitarian history 3 The InternationalSmitarian Organizations. Aspect of FoodProfessional Journals. 4 MethodsProduction, of Preserving distribution Foodstuffs and importance to civilization and economy 1. b.Basica. PhysicalNatural historical methodsmethods handling of preservation of foods 2. a.Sophisticatedc. RadiationChemical methodsfooda6 a handlingmeans of preservationof ofpreservation the future 5 Food Processingb. Freeze diying 2.3.1. TypicalStatusCategories ofexamples mechanizationof processing of equipment methods used 6 FoodExamples Storage of proper and improper storage slides as visual aids LECTURE 7NUMBER The Frozen Food Industry MAIN- International TOPICS Implications 1.3.2.GrowthPortionPre-cookedPre-packaged of Convenience control Foods 8 Food1. MicrobiologyUseful micro-organisms, dete,iorative micro-organisms 9 How2. FoodPathogenic Can be Harmful micro-organisms - See following sheet for typical lecture outline. Lectureitselfshownthe notes by may shouldmeans viabe presentedaofbe transparency ancomplemented opaqut, to the projector,projector. withstudents slides, case in itsreports,diagrams summarized aadand thenew- form ....frative goer by screeningclippings How Food Can Be HarmfulMAIN TOPICS Poisons PlantChemicals Poisons - Additives - MushroomsShellfishNicotinicRawSoybeans Egg acid - SimilarBiotin examples IndustrialFlyCrop Sprays Sprays orSulfites Commercial - DDTCranberries incident Accidental - FlLyeCadmiumLeadSalt SpillageCrystals from- Binghamton paint Hospital Infestations- ParasitesCriminalTapewormsTrichinosis-- Intentional additions InfectionsIntoxications -From- BotulismStaphylococcus contamination - Fish toxins by bacteria; either animal infection or fromSalmonellaStaphylococcusStreptococcus a human carrier ShigellaTyphoid Sources in people - UpperFeces,EponychiumBells, Respiratory Stools,Acne, - DentalCarbuncles, Discharges Ilifections Cavities Pimples,from wounds Infected and lesions Means of transfer DropletCoughing, Contamination sneezing, nose blowing FecesDirect TransferProper toilethandlingVia practiceshands lesions after toilet u-c or Inanimate Objects - MeatClothsCooking Block Utensilswork surfaces Intermediate Agents - FliesRatsMic- CockroachesInsects (SalmJnella) Bacterial Growth Requirements OxygenMoistureFood - TemperaturepH .o. CC)- Control - Cold,Heatcooking treat heat, disinfectants,protect refrigerate cleansing; - don't by means contaminate of thorough prior Personal HygienePhysicalto service - Exam TB X-ray, Lesions, Stool Exam, if necessary HandBetween & Arm Exams Cleansing - NoTreat food lesions,Disinfectant handling, diarrhea, if ill cavitiesfoot pedal sinks Don'tPlasticScreenAfterClean smoke toiletouter outGloves flies clothing- -fingernails use tongs,head - ladles coeringsarms, if exposed <7477,75V17#7,747:-.77 --="; , 7.'1rsumm 11=4 mrie arm NEM WIMP RUPP. (MN MINIM swims ammowKeep out flies, rats, mice, crawling insects visitors;KeepReport outsiders lesions i.e., outjanitors,delegate of kitchen securityemployee - all men tjof acn-foodthem, including handling nightime activity ProperReport Kit-chenIllnesses Practices of CustomersSeparate - Save workmeat samples, surfacesblocks refrigerate
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