COLEGIO DE SEBASTIAN

www.cds.edu.ph
San Isidro, City of San Fernando, Pampanga
School of Tourism & Hospitality Management

COURSE INFORMATION
Course Code:
Descriptive Title: Risk /management as applied to safety security and sanitation
Prerequisite/Co-requisite:
Credit Unit/Hours Per 3 units
Week:
Total Course Duration:
Course Description: The students will develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as
applied in tourism and hospitality industry. Topics included the following: compliance with workplace hygiene procedures, establish
and maintenance of a safe and secure workplace, Implementation of occupational health and safety procedures and performing basic
First Aid Procedures.
Class Schedule: Tuesday & Thursday /8:00am – 9:30pm/SPB302
Instructor’s Information: Shayne Vel A. Cinco Mobile No. 09228277345 E-mail: Consultation Days: Tues & thurday 4:30-6:00, Faculty
shaynemaru26@gmail.com Room

INSTITUTIONAL AND DEPARTMENTAL VISION AND MISSION

CDS Vision: By 2025, CDS is one of the top 5private higher education institutions in the field of arts, sciences, engineering and social entrepreneurship in Pampanga.
CDS Mission: CDS provides quality tertiary education that develops competent, compassionate and courageous individuals who are lifelong learners and catalyst for
change.
STHM Vision: The STHM envisions itself to be the leader in tourism and hospitality education and provider of graduates equipped with entrepreneurial competencies,
service orientation and desirable values and attitudes for them to succeed in the global community.

STHM Mission: To realize its vision, the STHM strives to:

 Establish an academic environment that would produce future professionals matching the demands of the dynamic tourism and hospitality industry.
 Nurture a culture of excellence upholding the highest level of professionalism and integrity, competence, commitment and dedication in the service of its
stakeholders.
 Produce professionals with qualifications recognized and regarded globally .

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PROGRAM OUTCOMES:

Common to 1. Demonstrate the knowledge on the tourism industry, local tourism products and services
Tourism 2. Manage and market a service oriented business organization
&Hospitality: 3. Demonstrate administrative and managerial skills in a service oriented business organization
4. Perform and monitor financial transactions and reports
5. Perform human capital development functions of a tourism oriented organization
6. Utilize information technology applications for tourism and hospitality
7. Utilize various communication channels proficiently in dealing with guests and colleagues
8. Observe and perform risk mitigation activities
9. Interpret and apply relevant laws related to tourism industry
Hospitality: 10. Produce food products and services complying with enterprise standards
11. Provide food & beverage service and manage the operation seamlessly based on industry standards
12. Apply management skills in F& B service and operations
13. Perform and maintain various housekeeping services for guest and facility operations
14. Perform and provide full guest cycle services for front office
15. Plan and implement a risk management program to provide a safe and secure workplace
COURSE OUTCOMES:

Outcomes: Cognitive Affective Psychomotor

1. Discuss causes of food borne illnesses 
2. Explain the growth and prevention of disease causing bacteria, food borne illnesses and suspect foods in a commercial 
kitchen.

3. Explain the HACCP System. 

4. Provide food handlers with the skills and knowledge they need to handle food safely and ensure that it remains safe to eat. 

5. Show concern by following the hygienic standard in preparing food to avoid foodborne illness to the consumer. 
6. Develop confidence in social relations. 
7. Practice the different hygiene habits 

PROGRAM OUTCOMES (PO) AND COURSE OUTCOMES (CO) MAPPING

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(Key: I – Introductory E – Enabling D – Demonstrated)

CO/PO PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12 PO13 PO14 PO15
CO1 I E E E E E
CO2 I E E E
CO3 I I I E E E
CO4 I I i I I I I I I
CO5 I I i I I I I I I
CO6 I E E E
CO7 E E E

LEARNING PLAN:
Date Duration Learning Outcomes Topics Methodology Resources
Conducted in Hours
1. House Rules
1 3 LO1. Provide the students an overview of 2. Grading System
the course subject’s content, requirements 3. Requirements
and activities. 4. Class Organization
5. Course Description
Introduce the students to the scope and
nature of the course subject.
2 5 LO2 Fundamentals of Food, water, and 2. Fundamentals of Food, water, and  Discussion Safety, Sanitation
environmental Safety and Sanitation environmental Safety and Sanitation  Handouts and Hygiene by
 Describe the several ways of food 2.1 Introduction  Visual Presentation Helen Alvarez
processing food processing  Film Showing
 State the importance of sanitation 2.2 Definition of terms
2.3 Epidemiology Food, water,
 Make clear the implications of
sanitation and safety 2.4 Effects of Food borne Illness on environment
 Describe conditions which pose Health sanitation and safety
occupational hazards in the food service 2.5 Socio-Economic Effects of Food for the hospitality
industry borne Illness industry by grace
 2.5.1 cost that may be
incurred by the Sick perdigon
individual
2.5.2 Business Industry
Costs
2.5.3 Cost to the Nation and
Government

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 2.6 Importance of Reporting Food
borne illnesses
2.7 Definitions and other
components of Environmental
Sanitation and Safety
2.7.1 waste disposal
2.7.2 indoor air quality
2.7.3 Pest control
2.8 Economic Considerations of
Environmental Sanitation and
strategies

3 5 LO3 Laws and Ordinance Regulating Food 3 Laws and Ordinance Regulating Food  Discussion Safety, Sanitation
Sanitation and Safety Sanitation and Safety  Handouts and Hygiene by
 Recognize the role of national and 3.1 Laws and Ordinances in the  Visual Presentation
local government in regulating and Philippines
Helen Alvarez
 Film Showing
monitoring food safety 3.2 Partnership with Industry, Joint  Project
 Identify the parts of food BFAD-Industry Committees on food, Food, water,
operations that are included in inspection Food labeling, Microbiological environment
and audit standards, License to operate, Food sanitation and safety
 Identify the organizations important borne Illness Notification
3.3Sanitary Permit and health
for the hospitality
to the food industry’
 Apply the guidelines of certificates and food handlers industry by grace
Occupational Safety and Health 3.4 laws and acts in the USA for perdigon
Administration to prevent, minimize, or food, water environmental sanitation
eliminate workplace hazards in a food and safety
service facility 3.4.1 Food and Drug
Administration
3.4.2 USDA
3.4.3 Environmental
Protection Agency
3.4.4 Center for Disease
Control and Prevention
3.4.5 Federal Trade
commission
3.4.6 Occupational Safety
and health administration
3.4.7 national marine
fisheries service
3.4.8 other national

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 organization
3.5 International Regulations and
standard
3.5.1 CODEX alimentarus
3.5.2 ASEAN Food Control System
3.5.3 ISO 22000

4-5 10 LO4 Food-Borne Illness 4 Food-Borne Illness  Discussion Safety, Sanitation

 Identify the health hazards posed 41 Potential Hazards  Handouts and Hygiene by
by biological, chemical and 4.2 Cross Contamination  Visual Presentation
physical contaminants of food 4.3 Food-borne illness: causes,
Helen Alvarez
 Film Showing
 Understand how microorganisms, symptoms and prevention  Case study
chemical and physical hazards are Food, water,
acquired during food handling environment
 Devise measures to prevent food- sanitation and safety
borne and cross contamination in for the hospitality
food service facility
industry by grace
perdigon
PRELIMINARY EXAM
6 5 LO5 Food Flow 5. Food Flow  Discussion Safety, Sanitation
 Apply the correct ways in 5.1purchasing foods  Handouts and Hygiene by
purchasing and receiving of foods a. receiving fresh foods  Visual Presentation
b. receiving processed foods
Helen Alvarez
 Employ the appropriate methods of  Film Showing
storing perishable, semi perishable c. storing food and supplies  Case study
and non-perishable foods d. time and temperature Food, water,
 Establish the significance of time principles environment
and temperature as factors e. thawing food sanitation and safety
affecting food safety and sanitation f. preparing food
g. cooking food
for the hospitality
during preparation and service
h. serving food industry by grace
perdigon
8 5 LO7 Guidelines for Sanitation and Safety 7 Guidelines for Sanitation and Safety  Discussion Safety, Sanitation
Menu Planning and Receiving Menu Plannin g and Receiving  Handouts and Hygiene by
 Identify trends in menus and 7.1 Menu planning  Visual Presentation Helen Alvarez
7.1.1 customers food preference  Film Showing
consumer use of food products
7.1.2 availability of equipment
prepared in food establishments. 7.1.3 skills of kitchen personel Food, water,
 Identify customers food 7.1.4 environmental factor environment
preference 7.2 purchasing wholesome sanitary sanitation and safety

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9 5 LO8 Food Sanitation and Safety in Food
Preparation
 Use temperature controls
to limit food borne
pathogens.
 Properly handle, serve and
store food to limit or
destroy food borne
pathogens.
10 5 LO9 Cleaning and Sanitizing Operations
 Distinguish the difference between
cleaning and sanitizing
 Identify the different process that
can use and sanitize equipment
and utensils
 Identify steps involve in manual
and mechanical cleaning and
sanitizing equipment and utensils
 Describe the factors affecting
food for the hospitality
7.2.1 purchase food from reputable industry by grace
and reliable supplier who followa
GMP
perdigon
7.2.2 Purchase Food by
Specifications
7.2.3 Purchase Food in Safe
containers, packaging, and
wrappings
7.3 Receiving and Inspecting Food
8 Food Sanitation and Safety in Food  Discussion Safety, Sanitation
Preparation  Handouts and Hygiene by
8.1 Sources and control of  Visual Presentation
contamination in food
Helen Alvarez
 Film Showing
preparation
8.2 Raw materials, Potentially Food, water,
hazardous foods, Foods that environment
possess natural contaminants, sanitation and safety
food involving handling during
preparation
for the hospitality
8.3 Using suitable utensils when industry by grace
handling ready to eat foods perdigon
8.4 Methods of food preparation,
safe cooking temperatures,
cooling, reheating, setup,
assembly and packing
8.5 Assessing control risk factors
8.6 Food safety tips for leftovers
9 Cleaning and Sanitizing Operations  Discussion Safety, Sanitation
9.1 Fundamentals in cleaning  Handouts and Hygiene by
procedure  Visual Presentation
9.2 Factors affecting cleaning
Helen Alvarez
 Film Showing
9.3 Methods of cleaning’
9.4 Cleaning agents Food, water,
9.5 Principles of sanitizing environment
9.6 Pest control sanitation and safety
9.7 Environmental sanitation
for the hospitality
industry by grace
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 cleaning and sanitizing efficiency perdigon
11 5 LO10 Food Handlers, Personal hygiene, 10 Food Handlers, Personal hygiene,  Discussion Safety, Sanitation
grooming and safety grooming and safety  Handouts and Hygiene by
 Practice personal hygiene habits in  Visual Presentation
food handling 10.1 Recruitment and Selection of
Helen Alvarez
 Film Showing
 Understand the role of food service Employment
manager as part of the food industry health 10.2 Training and Development Food, water,
care system 10.3 Supervision environment
 Explain how poor personal hygiene 10.4 Performance Appraisal sanitation and safety
practices can cause contamination of food for the hospitality
State the legal obligations in relation to
personal health and hygiene. industry by grace
perdigon
12 5 LO11 Crisis Management in Emergencies 11. Crisis Management in Emergencies and  Discussion Safety, Sanitation
and Major Physical Injuries Major Physical Injuries  Handouts and Hygiene by
 Identifying the real nature of a 11.1 the significance of planning for  Visual Presentation
current crisis emergencies
Helen Alvarez
 Film Showing
 Intervening to minimize damage 11.2 stages of crisis management
 Recovering from crisis 11.3 handling complaints Food, water,
 Identify and correct possible cases 11.4 disaster preparedness plan environment
of physical injuries 11.5 water, food supply in sanitation and safety
emergencies
11.6 major physical injuries
for the hospitality
industry by grace
perdigon
13 5 LO12 Food Safety Program 12 Food Safety Program  Discussion Safety, Sanitation
 Know the usefulness of the 12.1 HACCP principles  Handouts and Hygiene by
HACCP system 12.2 Hazard  Visual Presentation
12.3 Hazard Analysis
Helen Alvarez
 Identify types of PHF that  Film Showing
commonly require a HACCP 12.4 Critical Control Point
system 12.5 Critical Limit Food, water,
 Identify principles involved in 12.6 Food Safety Plan environment
implementing HACCP system sanitation and safety
for the hospitality
industry by grace
perdigon
FINAL EXAM

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GRADING SYSTEM:
 Prelim Grade = (Class Standing x 2 + Major Exam)/3
 Midterm Grade = (Class Standing x 2 + Major Exam)/3
 Final Grade = (Class Standing + Major exam x 2)/2
 Semester Grade = (Prelim Grade + Midterm Grade + Final Grade)/3

 Class Standing:
o Attendance: 30%
o Learning Outcomes Continuous Assessment: 50%
o Independent/Off Classroom Activities: 20%

OBE ASSESSMENT METHODS:

1. Quizzes
2. Class Deliverables
3. Project Presentation
4. Portfolio Assessment

(Add rubrics here if there are: e.g. Grading a Project, Marking Essays, etc.)

COURSE REQUIREMENTS:
1. Active Class Participation.
2. Homework/Assignments per Term
3. Project per Term
4. Quizzes per Term
5. Attendance on the Class
6. Portfolio (Collation recipes and activities done in the class)
7. Laboratory Participation

CLASS POLICIES:
1. Tardiness. A student will be marked late if he/she enters the class 5 minutes after the indicated time. Any student who comes to class 15 minutes after the scheduled time
or always late for two consecutive meetings shall be marked “absent”.
2. Missed work or exam. Any student who missed to give class presentation, submit a work assignment, or to take a test should consult the concerned instructor for
immediate compliance
3. Cheating and plagiarism. Any student who committed any form of academic dishonesty shall be given disciplinary action provided in the CDS Student’s Handbook.
4. Use of technology. Cell phones should be turned off while the session is in progress. Using laptops, notebook PCs, smart phones, and tablets shall be prohibited unless
the instructor is aware of the purpose and permits student’s request.

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REFERENCES/READINGS:
Food Safety and Sanitation w/ HACCP Laboratory Manual by Mary Jean Ang; Hannah Balanon; Celia Carino; Eunice Guerero; Marilou Pascual;Ma. Cecilia
Pradez,2014
Food Safety, Sanitation and Hygiene by Helen Alvarez, Gina Marie Cabuhai, 2010

WEBSITES AND URL:

http://www.slideshare.net/anasomoray/food-sanitation-safety-hygiene-chapter-1
http://www.prenhall.com

Prepared by: Shayne Vel A. Cinco Noted by:Maria Anna D. Cruz,MSHRM Approved by: Prof. Carina D. Pagcu
Faculty Dean, STHM VPAA

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