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  • Course Outline SafeSan

    Diunggah oleh

    Joy Labuguen
    175 tayangan1 halaman
    This 18-week course covers principles of food safety, hygiene and sanitation. Over the course of the semester, topics will include definitions of food safety concepts, foodborne illness, hazards to food safety like biological and chemical hazards, factors that ensure food safety such as personal hygiene and HACCP principles. Methods of instruction include lectures, presentations, assignments, projects, case studies and visits. There will be a midterm and final exam to evaluate students.

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    Principles of Food Safety Hygiene and Sanitation

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    This 18-week course covers principles of food safety, hygiene and sanitation. Over the course of the semester, topics will include definitions of food safety concepts, foodborne illness, hazards to food safety like biological and chemical hazards, factors that ensure food safety such as personal hygiene and HACCP principles. Methods of instruction include lectures, presentations, assignments, projects, case studies and visits. There will be a midterm and final exam to evaluate students.

    Hak Cipta:

    © All Rights Reserved
    Unduh sebagai DOC, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    175 tayangan1 halaman

    Course Outline SafeSan

    Diunggah oleh

    Joy Labuguen
    This 18-week course covers principles of food safety, hygiene and sanitation. Over the course of the semester, topics will include definitions of food safety concepts, foodborne illness, hazards to food safety like biological and chemical hazards, factors that ensure food safety such as personal hygiene and HACCP principles. Methods of instruction include lectures, presentations, assignments, projects, case studies and visits. There will be a midterm and final exam to evaluate students.

    Hak Cipta:

    © All Rights Reserved
    Unduh sebagai DOC, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 1

    WEEK

    1st

    nd- rd

    2 3

    4th-5th

    TOPIC
    INTRODUCTION
    Definition and Basic Concepts
    Historical Highlights (Local & Intl.)
    FOOD SAFETY MANAGEMENT
    a. Definition of Food Sanitation
    b. Importance of Food Sanitation
    c. Classification of Food borne Illness (FBI)
    d. Contamination and cross contamination
    e. Sources of food contamination
    HAZARDS TO FOOD SAFETY
    a. Biological hazards

    Bacteria
    Factors that affects the growth of
    bacteria
    Classification of bacteria based
    on temperature and Oxygen
    requirement

    Virus

    Parasites

    6th

    b. Chemical hazards
    c. Physical hazards

    7th

    PRELIM EXAM
    FACTORS TO KEEP THE FOOD SAFE
    a. Microbiological quality of food
    b. Personal Hygiene
    c. Cleanliness of the facilities and
    equipment
    FOOD PRODUCTION OPERATION
    a. Food Quality Determination
    b. Receiving and Storage
    c. Preparation and Cooking
    d. Holding and Serving
    HAZARD ANALYSIS AND CRITICAL
    CONTROL POINT
    (HACCP)
    a. 7 Principles of HACCP
    MIDTERM EXAM
    FACILITIES, EQUIPMENT & UTENSILS
    a. Selection of equipment
    b. Types of equipment
    c. Cleaning and sanitizing operations
    ENVIRONMENTAL SANITATION AND
    PEST MANAGEMENT
    a. Condition of the building premises
    b. Plumbing hazards
    c. Garbage and refuse sanitation
    d. Pest control
    ACCIDENT PREENTION AND
    CRISIS MANAGEMENT
    a. Prevention and action for emergencies
    FOOD SAFETY REGULATION
    a. Sanitation Code of the Philippines
    provisions
    b. Current trends and practices in food
    sanitation and safety practices
    FINAL EXAM

    8th-9th

    10th-11th

    12th

    13th
    14

    th

    15th

    16th

    17th
    18th

    METHODS/ STRATEGY
    Lecture
    Power Point Presentation

    EVALUATION
    TOOLS
    Recitation

    Discussion
    Power Point Presentation
    Assignment (Newspaper clippings
    about food borne illness outbreak)

    Assignment
    Quiz

    Lecture/ Discussion
    Power Point Presentation

    Recitation
    Quiz

    Lecture/ Discussion
    Power Point Presentation
    Case Study Analysis

    Case Study
    Analysis Output
    Quiz

    Lecture/ Discussion
    Power Point Presentation
    Case Study Analysis

    Recitation/ Quiz
    Case Study
    Analysis Output

    Lecture/ Discussion
    Power Point Presentation
    Project (Kitchen layout using the
    principles of food flow)

    Project
    Recitation
    Quiz

    Lecture/ Discussion
    Video Presentation
    Visit to HACCP certified company

    Reaction paper about


    company visit
    Quiz

    Lecture/ Discussion
    Power Point Presentation
    Project (Types of equipment &
    methods of cleaning)

    Project
    Recitation
    Quiz

    Lecture/ Discussion
    Power Point Presentation
    Case Analysis

    Case Analysis Output


    Recitation
    Quiz

    Lecture/ Discussion
    Power Point Presentation
    Video Presentation
    Lecture/ Discussion
    Power Point Presentation
    Research about current trends in
    food sanitation practices.

    Recitation
    Quiz
    Recitation
    Quiz

    Principles of Food Safety, Hygiene and Sanitation

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