IT 111 – OCCUPATIONAL

HEALTH AND SAFETY

(Food Service Management)
 UNIVERSITY GOAL
To produce graduates with excellence
and dignity in arts, science and
technology.
Course Description:
This course aims to reduce industrial accidents,
prevents occupational hazards/ diseases, as well as to
achieve maximum human efficiency and machine
efficiency and to reduce sick absenteeism.
Furthermore, to maintain and promote the physical,
mental and social well being of the workers. To prevent
occupational diseases and injuries. To adapt the work
place and work environment to the needs of the
workers as well as application of ergonomics principle –
it should be preventive rather than curative.
1 unit subject…… BSIT 1 FGH – 3:00 – 4:00 Wednesday
BSIT 1 CDE – 3:00 – 4:00 Monday
Course Requirement:
• Attendance
• Written exam – quizzes, midterm and final
• Class participation
• Manual on safety precautions (computerized with
illustrations) in food technology laboratory /
workplace.