Syllabus

St. James Vocational –  Technical School Parochial Compound, Poblacion, Plaridel, Bulacan

SYLLABUS Course Title : Food Safety and Sanitation Course Description : This course is designed to introduce the students to the value of safety, sanitation and hygiene principles and sound practices. 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 illnesses and intoxication. Using Hazard Analysis Critical Control Point (HACCP) as guidelines, the students are oriented towards the proper handling of food from preparation, production to service. General Objectives : At the end of this course, the students should be able to: 1. discuss the effect of food hazard such as biological, physical and chemical hazards on food production and service; 2. gain knowledge on the importance of Hazard Analysis Critical Control Point (HACCP) and appreciate it’s principles; principles; and 3. appreciate the importance of food safety and sanitation in hospitality industry and apply its principle in the day-to-day preparation of food.

Course Content:

1. Food Safety and Sanitation Management 1.1 Overview of the course 1.2 Definition of terms 1.3 Role of Government in food safety 1.4 Role of food industry in food safety 2. Hazards to Food Safety 2.1 Foodborne Illness 2.2 Foodborne Hazard 2.3 Requirements of bacteria to multiply 2.4 Potentially Hazardous Foods (PHF) 2.5 Ready-to-eat Foods 2.6 Foodborne Illness caused by Bacteria, viruses, parasites and chemicals 2.7 Added man-made Chemicals 2.8 Foodborne Illness caused by Physical Hazards 3. Factors that Affect Foodborne Illness 3.1 Factors that contribute to foodborne illness 3.2 Time and Temperature abuse 3.3 Preventing Temperature abuse 3.4 Keep Cold Foods cold and Hot Foods hot! 3.5 The Importance of Hand washing and Good Personal Hygiene 3.6 Cross Contamination 3.7 Other Sources of Contamination 4. Following the Food Product Flow 4.1 A Sound Food Supply 4.2 Measuring Temperature at Receiving and Storage 4.3 Following the Flow of Food 4.4 Home Meal Replacement 5. The Hazard Analysis Critical Control Point (HACCP) System: A Safety Assurance Process 5.1 The HACCP System 5.2 The Principle in a HACCP System 5.3 Education and Training 5.4 Roles and Responsibilities Responsibilit ies under HACCP 6. Food Safety and Sanitation in Relation to Facilities, Equipment and Utensils 6.1 Design, Layout and Facility 6.2 Regulating considerations consideration s

6.3 6.4 6.5 6.6 6.7 6.8 6.9

Work center planning Equipment selection Types of Equipment Installation Maintenance and replacement Lightning Heating, Ventilation and air conditioning (HVAC

7. Cleansing and Sanitizing Operations 7.1 Principles of Cleaning and Sanitizing 7.2 Sanitizing Principles 7.3 Types of cleaning agent available in the industry and their application to different equipment and utensils. 8. Environmental Sanitation and Maintenance 8.1 Condition of Premises 8.2 Condition of Buildings 8.3 Plumbing Hazards in Food Establishments 8.4 Garbage and Refuse Sanitation 8.5 Pest Control 9. Accident Prevention and Crisis Management 9.1 Safety in Food Establishments 9.2 Crisis Management 9.3 Foodborne Illness Incident or Outbreak  10. Education and Training 10.1 Training 10.2 Benefits of training 10.3 Barriers of training 10.4 The Training plan 10.5 Conduct the Training on the standards 10.6 Measures performance against the standards 10.7 Training moments 11. Food Safety Regulation 11.1 State and Local Regulations 11.2 Federal Agencies 11.3 Food Law 11.4 Recent Initiatives in Food Safety 11.5 P.D. on Food Safety and Sanitation Suggested Curricular Activities: 1. Plant Tour/Industry 2. In-campus activity with Resource Speaker 3. DOH Resource Speaker on Outbreak  4. Educational Tour/ Seminar in Food Hygiene and Sanitation/ HACCP Seminar in Foodservice Institutions Accredited by HACCP  Reference :

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 David Mc Swane, H.S.D. et. Al.,  Essentials of Food Safety and Sanitation , 4 ed., 2006 

Prepared by:

Approved by: ______________________ Mr. Bernan E. Bumatay

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