Republic of the Philippines

Technical Education and Skills Development Authority

Region IV- B (MIMAROPA)
PUERTO PRINCESA SCHOOL OF ARTS AND TRADES
APACC Accredited: Cert. # APACC/1723
F. Rafols Road, Sta. Monica, Puerto Princesa City
Contact No.: 048-433-0545
E- Mail Address: ppsat.tesda@gmail.com

SYLLABUS

Course : Principles of Food Safety and Sanitation

No. of Hours : 54 hrs

Subject Description :
This course is the study of food sanitation and safety for hospitality learners as future practitioners.
It is a practical approach in food service sanitation that covers food safety concerns, food borne illnesses, proper ways of
receiving, storing, and handling of foods and proper cleaning and sanitizing. Hazard Analysis Critical Control Points
(HACCP) and rules and guidelines of the government regarding sanitation in food service establishments shall be
discussed to enable students to selectand correct/prevent sanitary hazards that may occur in the workplace.

Learning outcome : At the end of the session, the students should be able to:

1. Appraise food safety and sanitation

2. Dealwith basic safety and accident prevention techniques.
3. Design/verify current food safety issues and concerns in the foods service industry.
4. Facilitate/implement food handling and storage techniques necessary for the prevention of food-borneillnesses.
5. Appraise proper cleaning and sanitizing techniques for equipment and utensils.
6. Design food safety and sanitation practices
7. Appraise/employ the Laws and Agencies Relating to Food Safety and Sanitation
8. Evaluate the Food Product Flow
9. Design Hazard Analysis and Critical Control Point (HACCP)
Methodologies : Discussion / Interaction / Group Activity / Case Analysis

Topical Outline :
Session No. Topic Unit Outcome Teaching Strategies Learning Duration Assessment
Experience Methodology
Appraise, Assess, Discussion/Actual -Blended
Week 1 & 2 Principles of evaluate food Demonstration/Video -Group 6 hrs. -Demonstration
Food Safety and safety and presentation/Role -Individual with oral
sanitation sanitation Play questioning -
-Written Test
Safety and Deal with basic Discussion/Video -Blended 6 hrs. - oral questioning
Week 3 & 4 accident safety and presentation -Written Test
prevention accident
techniques prevention
techniques
Food safety Design/verify Discussion/Group -Blended 6 hrs. - oral questioning
issues and current food activity -Written Test
Week 5& 6 concerns safety issues and
concerns in the
foods service
industry.
Proper Food Facilitate Discussion/Actual -Blended 6 hrs. -Demonstration
handling and /implement food Demonstration/Video with oral
storage handling and presentation questioning -
Week 7&8 techniques storage -Written Test
techniques
necessary for the
prevention of
food-borne
illnesses.

Proper cleaning Appraise proper Discussion/Actual 6 hrs. -Demonstration

and sanitizing cleaning and Demonstration/Video -Group with oral
Week 9&10 techniques sanitizing presentation questioning -
 techniques for -Written Test
equipment and
utensils
Proper food Design food Discussion/Video -Blended 6 hrs. - oral questioning
safety and safety and presentation -Written Test
Week 11 & 12 sanitation sanitation
practices practices
Laws and Appraise/employ Discussion/Group -Blended 6 hrs. -oral questioning
Agencies the Laws and activity/Video -Written Test
Week 13& 14 Relating to Food Agencies Relating presentation
Safety and to Food Safety
Sanitation and Sanitation
Food Service Evaluate the Discussion/Video -Blended 6 hrs. - oral questioning
Week 15 & 16 Process steps in Food presentation -Written Test
Product flow
Hazard Analysis Design and Discussion/Actual -Blended 6 hrs. -Demonstration
and Critical evaluate Hazard Demonstration/Group with oral
Week 17& 18 Control Point Analysis and activity/Video questioning -
(HACCP) Critical Control presentation
Point (HACCP).

References:

• Food Safety, Sanitation and Hygiene

– By: Helen U. Alvarez and Gina Marie M. Cabuhal
– Mindshapers, Inc
• Code on Sanitation of the Philippines .
• www.wendellaguirre23.wordpress.com
• Food Safety and Sanitation By:Mary Jean C. AngAndHannah A. Balanon C & E Publishing, inc., 2010 edition
• Hospitality and Tourism Management.www.nwtech.k12.wa.us
• Food Product Flow-Pearsonwps.prenhall.com/chet_spears_foodservice_5/17/4408/..
• Principles of food sanitation, safety and hygiene fst.osu.edu/.../syllabuses/4536%20Food%20Safety%20%26%20Public%
• The Laws and Agencies Relating to Food Safety and Sanitationwww.slideshare.net/ayronegielpogi/presentation2-28329851
• Employees´ food safety knowledge and practices in foodservice operations serving high risk populations
http://www.who.int/phi/news/phi_15_paez_food_safety_knowledge_en.pdf
• Food Service Workers Safety Guide 5th Edition www.ehs.uconn.edu/forms/TTT/fwsg.pdf
• Current Food Safety IssuesExtension.psu.edu/food/preservation/issues