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COLLEGE OF HOTEL, RESTAURANT, AND TOURISM MANAGEMENT


Calayan Educational Foundation, Incorporated Reviewed by :
Lucena City Elvira Castillejo Lavarez
Dean, College of Hotel, Restaurant, and Tourism Management

Approved by :
Course Code : SHS HRTM 101
DR. MARIA SUSAN TERESITA S. CALAYAN
Descriptive Title : PRINCIPLES OF SAFETY HYGIENE AND SANITATION Vice President for Academic Affairs
Prerequisites :
Date Approved :
Prepared by : Kim F. Absulio
Updated: A.Y. May 2015 - 2016
VISION:
Established in 1973, CEFI will be the premier institution of learning beyond the CALABARZON region for its exemplary instruction, research driven programs and sustainable
community extension services, vital to the health of, prosperity and peace in society.

MISSION:
CEFI aims to develop self-fulfilling and productive citizens, actively engaged in national and international development, imbued with the values of honor, scholarship and
service, deeply committed to raising the quality of life.

Pursuing a legacy of academic excellence via innovative instruction, interactive, technology, competent administrators, faculty and staff, CEFI shares in building a just,
stable and humane society.

CORE VALUES:
Honor, Scholarship, and Service

PROGRAM EDUCATIONAL OBJECTIVES (PEO)

The College of Hotel and Restaurant of Calayan Educational Foundation, Inc. is dedicated to graduate and educate Restaurateurs/Hoteliers who, within a few years of
graduation, are expected to:

a. Apply acquired knowledge and skills in various areas of specialization utilizing food preparations, F&B processes and processes.
b. Exhibit professionalism in providing guest services in both local and international hospitality setting.
c. Possess qualities of effective leaders in the hospitality industry.
d. Recognize the importance of work ethics and personal values in reading hospitality services.
e. Able to assume responsibilities of supervisory and managerial positions in various facets of the hospitality industry.

STUDENT OUTCOMES (SO):


a. Ability to apply knowledge of hospitality theories and practices workplace safety, security and hygiene systems, processes and operations in hospitality and tourism
industry.
b. Ability to apply knowledge and understanding of facets hospitality and tourism services in the industry.
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c. Ability to communicate effectively both oral and written forms using culturally appropriate language for the hospitality industry.
d. Recognize the needs for, and an ability to engage in professional growth and development.
e. Ability to identify ethical responsibility as hospitality and tourism young professionals.
f. Ability to function effectively and efficient on multidisciplinary teams.
g. Ability to apply effective verbal & non-verbal communication skills to respond to customer needs.

COURSE DESCRIPTION:

This course is designed to introduce the students to the value of safety, sanitation and hygiene principles. It provides an orientation on the various categories of hazard
such as garbage disposal procedures, pest management and accident prevention in the establishment and factors involved in food safety, to prevent outbreak of food-borne
illness and intoxication. Using the Hazard Analysis Critical Control Point (HACCP) as guidelines, the students are oriented towards the proper handling of food from preparation,
production to service.

COURSE OUTCOMES (CO):

At the end of the course, the students would be able to:


a. Explain the importance of customer service in restaurant operations;
b. Understand the practical guidelines of the students on how to avoid illnesses from eating contaminated food and/or toxic substances present in the food.
c. Apprehend scientific basis and rationale in preventive measures to reduce risks of food-borne diseases and food poisoning.
d. To formulate and demonstrate practical application in scientific principles in food science and food preservation on recommended food safety measures especially in
handling foods.

COURSE REQUIREMENTS/Grading: FINAL GRADING SCHEME:


Major Examinations 50%
Preliminary Examination 12.5%
Mid-term Examination 12.5% Lecture = 100%
Semi-final Examination 12.5%
Final Examination 12.5%
Quizzes 15%
Recitation/Group Presentation 20%
Research Assignment 10%
Attendance 5%
100%

REFERENCES:

Food Safety and Sanitation, Ang, Mary Jean C.; Balanon, Hannah A., published by C&E Publishing, Inc., Copyright 2010
Managing A Safe Kitchen A Guide on Sanitation and Food Service Professionals, The Maya Kitchen, published by Anvil Publishing Co., Copyright 2007
(Foodborne Illnesses Education Information Center)
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Time
Intended Learning Outcomes (ILO) Course Contents Teaching and Learning Activities (TLA) Assessment Tasks (TA)
Frame
PRELIMINARY PERIOD
At the end of the lesson, the student COURSE ORIENTATION: 1. Lecture 1. Writing of reflection
would be able to: 1. Vision-mission, core values and program 2. Individual introduction regarding their views
educational objectives about institutional and
1. Identify all institutional and college 2. Overview of the subject college policies and
Week 1 policies needed in their day-to-day 3. Subject requirements program educational
dealing within the campus 4. Salient provision on student policies objectives.
2. Summarize all activities to be 5. Salient provision on major and minor
performed for the entire semester offenses
3. Identify classroom policies enforce
by faculty member

At the end of the lesson, the student Chapter One 1. Lecture


would be able to: 2. Library Research 1. Quiz 1
l. Introduction 3. Group interaction 2. Recitation 1
Acquire an overview of the Food Safety 1. Food Safety & Food Sanitation 3. Library researches
Week 1
System. 2. The Importance of Food Safety,
to
Hygiene & Sanitation in the
week 2
Define sanitation and its importance in Hospitality Industry
food service operations. 3. Definition of Terms

At the end of the lesson, the student Chapter 2. 1. Lecture


would be able to: 2. Library Research
The Basics 3. Activity 1. Quiz 2
Describe conditions that pose 1. Occupational Safety Hazards 2. Oral recitation and/or
occupational hazards in the food 2. Employee Health & Personal group discussion on the
service industry. Hygiene application of safety
3. Management & Supervisory hazards and hygiene.
Week 3
Apply good personal hygiene habits. Responsibilities of a Food Manager
to
4. Definition of Terms & Exercises
Week 4
Understand the role of a food service
manager as a part of the food industry
healthcare system.
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At the end of the lesson, the student CHAPTER THREE. 1. Lecture 1. Preliminary examination
would be able to: 2. Activity 2. Group discussion on the
Foodborne Illnesses foodborne illnesses, the
Identify the categories of contamination. 1. General categories of Contamination category of
2. Potentially Hazardous Foods (PHF) contamination. And also
Week 5
Explain the Socio-economic effects of 3. Symptoms, Risk Factors & the risk factors and
Foodborne Illness. Treatment of Foodborne Illnesses treatment of foodborne
Socio-Economic Effects of illnesses.
4. Foodborne Illness.

MID-TERM PERIOD
At the end of the lesson, the student CHAPTER FOUR. 1. Lecture 1. Quiz 3
would be able to: 2. Group activity 2. Recitation 2
Biological Hazards 3. Group discussion on the
Apply good personal 1. Types of microorganism types of biological hazard,
hygiene practices. 2. Microbial Forms phases of bacterial
3. Phases of Bacterial Growth and growth, control of
Week 6
Distinguish the different Bacterial Requirement bacteria and prevention
to
sources of contamination. 4. Dhow to Control Microbial Growth on the foodborne illnesses.
week 7
5. Prevention of Foodborne Illnesses
Be familiar with the different
procedures in receiving Chemical Hazards
and storing foods. 1. Natural Occurring Chemicals
2. Added chemicals

At the end of the lesson, the student CHAPTER FIVE. 1. Lecture 1. Mid-term examination
would be able to: 2. Group activity 2. Oral recitation
Chemical Hazards 3. Library/Internet research
3. Poisonous Substance
Toxic Plant Materials
Food additives
4. Adverse Food Reactions
Week 7
5. Chemical Detection and Monitoring
to
week
Physical Hazards
10
1. Main types of Physical Hazards in Food
2. Choking and Preventing Measures
3. Prevention of Common
Physical Hazards
4. Detection and Elimination of
Physical Hazards
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SEMI-FINAL PERIOD
At the end of the lesson, the student CHAPTER SIX. 1. Lecture 1. Quiz
would be able to: 2. Seminar (Fast Food Chain Lucena 2. Group discussion
The Food Product Flow City)
Apply the principles of 1. Purchasing, Receiving and Storing
Week
sanitation in preparation, 2. Thawing and Preparing
11 to
cooking, holding and 3. Food Thermometers
WEEK
serving foods. Cooking and Holding
12
4. Serving, Cooking
and Reheating
5. Transportation of Foods

At the end of the lesson, the student CHAPTER SEVEN. 1. Lecture 1. Oral recitation
would be able to: 2. Group activities
Hazard Analysis and Critical Control Point
Identify the Principles HACCP: A Food Protection System
Week involved in implementing a 1. HACCP Highlights
13 to HACCP System. 2. Benefits of an HACCP Based Food
Week Safety Management
14 Understand the 3. Pre requisite programs and Education
significance of HACCP in and Training
food establishments. 4. Developing HACCP Plan
5. The 7 Principles in an HACCP

FINAL PERIOD
At the end of the lesson, the student CHAPTER EIGHT. 1. Lecture 1. Quiz
would be able to: 2. Group activities 2. Library/Internet research
Cleaning and Sanitizing Operations
Identify the primary steps 1. Cleaning and Sanitizing Program
involve in manual and 2. Fundamental Cleaning Procedures
mechanical cleaning 3. Removal of Food Particles
Week and sanitizing. 4. Application of cleaning agents
15 to 5. Rinsing
Week Recognize the role and 6. Sanitizing Principles
16 value of training programs 7. Manual and Mechanical ware
in complying for washing
Food Safety Standards. 8. Pest control
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At the end of the lesson, the student CHAPTER NINE. 1. Lecture 1. Final Examination
would be able to: 2. Group activities 2. Group discussion or
The Laws Agencies Relating To Food Safety and 3. Familiarization on the Laws and recitation 4
Week Be familiar with the Sanitation Agencies relating to food safety
17 various laws implemented 1. International Laws and sanitation.
To regarding food safety. 2. Sanitation Code of the Philippines
Week 3. Regulatory Agency
18

ALIGNMENT OF THE PROGRAM EDUCATIONAL OBJECTIVES TO THE INSTITUTION MISSION STATEMENT:

MISSION STATEMENT
Professionally Holistically Service- Ethically
PROGRAM EDUCATIONAL OBJECTIVES (PEO)
competent trained oriented responsible
a b c d
a. Can apply acquired knowledge and skills in various areas of specialization utilizing food preparations, F&B
/ / /
processes and processes.
b. Exhibit professionalism in providing guest services in both local and international hospitality setting. / / /
c. Possess qualities of effective leaders in the hospitality industry. / / / /
d. Recognize the importance of work ethics and personal values in reading hospitality services. / / / /
e. Able to assume responsibilities of supervisory and managerial positions in various facets of the hospitality industry / / / /

ALIGNMENT OF PROGRAM EDUCATIONAL OBJECTIVES TO STUDENT OUTCOMES

STUDENT OUTCOMES (SO)


PROGRAM EDUCATIONAL OBJECTIVES (PEO)
a b c d e f g
a. Can apply acquired knowledge and skills in various areas of specialization utilizing food preparations, F&B
/ / / /
processes and processes.
b. Exhibit professionalism in providing guest services in both local and international hospitality setting. / / / / /
c. Possess qualities of effective leaders in the hospitality industry. / / / / / / /
d. Recognize the importance of work ethics and personal values in reading hospitality services. / / / / /
e. Able to assume responsibilities of supervisory and managerial positions in various facets of the hospitality industry. / / / / /
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ALIGNMENT OF STUDENT OUTCOMES TO COURSE OUTCOMES

COURSE
COURSE OUTCOMES
STUDENT OUTCOMES (SO) LEVEL OUTOMES
proficiency assessed by
Satisfied
Performance in school
a. Ability to apply knowledge of hospitality theories and practices workplace safety, security and hygiene systems,
E d, e, f ,g, h functions and workshop (in-
processes and operations in hospitality and tourism industry.
house and industry based)
Performance in school
b. Ability to apply knowledge and understanding of facets hospitality and tourism services in the industry. I a, h functions and workshop (in-
house and industry based)
Performance in school
c. Ability to communicate effectively both oral and written forms using culturally appropriate language for the
I d, e, f ,g, h functions and workshop (in-
hospitality industry.
house and industry based)
Performance in school
d. Recognize the needs for, and an ability to engage in professional growth and development. I a, b functions and workshop (in-
house and industry based)
Performance in school
e. Ability to identify ethical responsibility as hospitality and tourism young professionals. I a, b functions and workshop (in-
house and industry based)
Performance in school
f. Ability to function effectively and efficient on multidisciplinary teams. E a, b, f functions and workshop (in-
house and industry based)
Performance in school
g. Ability to apply effective verbal & non-verbal communication skills to respond to customer needs. E a, c, d, e, f ,g functions and workshop (in-
house and industry based)
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ALIGNMENT OF STUDENT OUTCOMES TO COURSE CONTENTS

STUDENT OUTCOMES
COURSE CONTENTS
a b c d e f g
1. Overview of the course subject. / / / / / / /
2. Introduction to Food Safety and Sanitation and the Importance of it. / / / / / / /
3. Occupational Safety Hazards, Employee Health & Personal Hygiene, Management & Supervisory Responsibilities of a
/ / / / / / /
Food Manager.
4. Foodborne Illnesses: General Categories of Contamination, Potentially Hazardous, Foods (PHF), symptoms, Risk
/ / / / / / /
Factors & Treatment of Foodborne Illnesses, Socio-Economic Effects of Foodborne Illness.
5. Understanding the Biological Hazards, Chemical Hazards, and Physical Hazards. / / / / / / /
6. Understanding the Food Product Flow. / / / / / / /
7. Hazard Analysis and Critical Control Point, HACCP: A Food Protection System. / / / / / / /
8. Cleaning and sanitizing Operations. / / / / / / /
9. The Laws and Agencies Relating to Food Safety and Sanitation. / / / / / / /