hfoodsafe - Angeles

Holy Angel University

College of Hospitality and Tourism Management Angeles City

1^st Semester, S.Y. 2017- 2018

HFOODSAFE|

1

Course Outline and Learning Plan

Faculty: Angelica Joy E. Sapno

Course Title: Food Safety and Sanitation

Course Code: HFOODSAFE

Number of Units: 3 UNITS

Contact Hours per Week: 3 HOURS Pre-requisite subject/s: NONE Course Content:

Timetable Course Content/Subject Matter Resource Materials 1  Course Overview, Objectives, Grading System,

Requirements/ Project, References

 Setting expectation

 Course outline

2  Introduction to Food Safety and Sanitation Management/ Importance of Food Safety and Sanitation

 Food Safety Management: A practical guide for the Food Industry, Chapter 1

 Principles of Food Safety, Sanitation & Hygiene, Chapter 1

3  Hazards to Food Safety  Principles of Food Safety, Sanitation & Hygiene, Chapter 1

 Food Safety Management: A practical guide for the Food Industry, Chapter 2

4  Foodborne Illnesses Caused by Microorganisms

 Foodborne Illnesses Caused by Chemicals and Physical Hazards

 Principles of Food Safety, Sanitation & Hygiene, Chapter 2 & 3

 Food Safety Management: A practical guide for the Food Industry, Chapter 2

Holy Angel University

College of Hospitality and Tourism Management Angeles City

1^st Semester, S.Y. 2017- 2018

HFOODSAFE|

2

5  Factors that Contribute to Foodborne Illness:

Temperature Abuse and Prevention, Hand washing and Personal Hygiene, Cross-Contamination

 Principles of Food Safety, Sanitation & Hygiene, Chapter 5

 Food Safety Management: A practical guide for the Food Industry, Chapter 28

6  Following the Food Product Flow: Purchasing, Receiving and Storage

 Principles of Food Safety, Sanitation & Hygiene, Chapter 7

7  Following the Food Product Flow: Food Preparation, Service, Cold and Hot Holding

 Principles of Food Safety, Sanitation & Hygiene, Chapter 7

8  Hazard Analysis Critical Control Point System  Principles of Food Safety, Sanitation & Hygiene, Chapter 8

 Food Safety Management: A practical guide for the Food Industry, Chapter 31

 Guide notes in Food Safety and the HACCP

MIDTERM EXAM 10 &

11

 Facilities, Equipment and Utensils  Principles of Food Safety, Sanitation & Hygiene, Chapter 6

 Food Safety Management: A practical guide for the Food Industry, Chapter 25

12 &

13

 Cleaning and Sanitizing Operations

  Principles of Food Safety,

Sanitation & Hygiene, Chapter 6

14 &

15

 Environmental Sanitation  Principles of Food Safety, Sanitation & Hygiene, Chapter 6

Holy Angel University

College of Hospitality and Tourism Management Angeles City

1^st Semester, S.Y. 2017- 2018

HFOODSAFE|

3

 Food Safety Management: A practical guide for the Food Industry, Chapter 25

16 &

17

 Accident Prevention and Crisis Management  Food Safety Management: A practical guide for the Food Industry, Chapter 26

FINAL EXAM