COLEGIO DE LA PURISIMA CONCEPCIONThe Catholic School of the Archdiocese of CapizRoxas CityCOLLEGE OF BUSINESS, MANAGEMENT AND ACCOUNTANCY

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT CPC VISION

A center of excellence for Catholic Education.CPC MISSION

To produce globally competitive Catholic professionals committed to evangelization, quality instruction and community service to promote love of God and country.CPC CORE VALUES

Faith, hope, charity, character, solidarity, integrity, and patriotism.

CBMA VMGOV I S I O NAs an academic community of Colegio de la Purisima Concepcion, The College of Business, Management and Accountancy shall be a dominant source of God – oriented, values – driven and interactive graduates in Western Visayas. M I S S I O NAs a Catholic Academic community, we commit:

1. To Exercise high level of instruction to make them professionally and globally competitive;2. To provide intense values education to our students and transform them to be Christ – centered, socially responsible and well – motivated individuals.

COLEGIO DE LA PURISIMA CONCEPCIONThe Catholic School of the Archdiocese of CapizRoxas CityNatSci. 101A – PRINCIPLES OF FOOD SAFETY, HYGIENE AND SANITATIONCOURSE SYLLABUS

I. COURSE DESCRIPTIONFood safety is an important component of public health. This course is based on presenting the basic principles and practice of food safety. This course will be presenting information about how foodborne illness is transmitted, how it impacts public health, and how it can be controlled. The course will have four major components: 1) foodborne pathogens, 2) foodborne chemical and physical hazards, 3) foodborne biological toxins and allergens, and 4) the management activities required to ensure food safety and public health. This will include a discussion of food safety management practices such as Hazard Analysis Critical Control Points (HACCP), public health policies, risk assessment, sanitation, pathogen and allergen controls in food.II. PROGRAM OUTCOMESThe Knowledge to Manage the Professional Preparation, Presentation, and Service of Quality Food

Demonstrate application of food safety principles in the food production environment; Design and analyze menus for foodservice operations; Produce a quality product in quantity; Prepare and present food in a professional manner; Operate basic foodservice equipment.

Measurement of Program Outcomes and Results Performance in specific classes and/or on specific assignments, projects, laboratory activities, or exams in specific classes; Successful completion of a professional internship or work experience; Evaluation of interns by employers; Evaluation of graduates by themselves and their employers; Successful acquisition of appropriate positions after graduation.

III. LEARNING OUTCOMESKnowledge: Upon completion of this course, students will know how to:

LO 1. Observe and Realize the VMGO of CPC – CBMA; LO 2. Identify the major foodborne hazards (biological, physical, and chemical). LO 3. Describe the impacts of foodborne hazards on food safety, environment, and human health. LO 4. Define and discuss the transmission, epidemiology, and pathogenesis of foodborne pathogens. LO 5. Explain the basic microbiological concepts. LO 6. Demonstrate the procedures to control foodborne illnesses. LO 7. Describe federal and state regulatory agencies, guidelines and authorities relevant to food safety.

SkillsUpon completion of this course, students will be able to demonstrate: LO 8. The basic practical skills and knowledge required to run a successful commercial kitchen on a daily basis; LO 9. How commercial cooking is carried out.

Autonomy and Responsibility Competence Upon completion of this course, students will be able to state the following reporting, regulating or ethical considerations: LO 10. Ability to carry out institutional procedures and policies; LO 11. Assess workload and delegate effectively.

Self-Development Competence Upon completion of this course, students will be able to demonstrate the need to continually research and up skill the following areas: LO 12. Develop practical skills; LO 13. Develop up to date knowledge and transfer those skills to colleagues;

Role in Context Competence Upon completion of this course, students will be able to effectively contribute to the following activities or endeavors: LO 14. Plan, organize and execute a service production operation; LO 15. Work competently under pressure within the work environment.

IV. NUMBER OF HOURSThree (3) hours – a week; A total of fifty – four (54) hours for the whole semester

COURSE TOPIC PERFORMANCE INDICATORLEARNING OUTCOMES(LO)

TEACHING STRATEGIES/ TEACHING ACTIVITIES (TA)EVALUATION ASSESSMENT METHOD

TIME ALLOTMENTPRELIM PERIOD

The CPC VMGOThe CPC – CBMA VMGOCourse OrientationHouse RulesGrading CriteriaFood Safety and Sanitation: The Basics

Occupational Safety Hazards Occupational Safety Hazards in the Food Industry Common Work – related Injuries in the Food Service Industry Reasons for Occupational Safety and Health Standards

Personal Habits of Food Service Worker

Recognize and practice the CPC VMGO; Outline and observe/obey house rules.

Discuss the basics of food safety and sanitation; Identify common work – related injuries in the food service industry; Demonstrate knowledge on prevention of work – related injuries in the food service industry.

Demonstrate knowledge on employee health and

LO1

LO’s 2 - 15 Lecture Web Research PowerPoint Presentation Video Presentation Case Studies Laboratory Activity Industry Exposure

Quizzes Examinations Research Works Oral Recitation Individual/Group Demonstration

1.5 Hours

16.5 Hours

Employee Health and Personal Hygiene Healthy Food Handler Proper Attire Personal Habits of Food Workers Steps in Proper Hand Washing Cuts and Abrasions Employee Illnesses Education and Training

Overview of Potential Hazards in Food Safety Operations Sources of Food Safety Hazards General Categories of Contamination Potentially Hazardous Food Symptoms of Foodborne Illnesses Risk Factors of Foodborne Illnesses Treatment for Foodborne Illnesses Socio – economic Effects of Foodborne Illnesses Points to Remember Regarding Potential Hazards in Food Service

personal hygiene; Observe proper attire working at the food service industry; Perform the steps in proper hand washing;

Identify and discuss sources of food safety hazards; Categorize contamination; Classify potentially hazardous food; Pinpoint symptoms of foodborne illnesses; Demonstrate knowledge of foodborne illnesses treatment.

PRELIMINARY EXAMINATIONCOURSE TOPIC PERFORMANCE INDICATOR

LEARNING OUTCOMES(LO)TEACHING STRATEGIES/ TEACHING ACTIVITIES (TA)

EVALUATION ASSESSMENT METHODTIME ALLOTMENT

MIDTERM PERIODBiological Hazards

Classification of Foodborne Illnesses Types of Microorganisms Microbial Forms Bacterial, Viral and Parasitic Foodborne Hazards Foodborne Illnesses Caused by Bacteria Foodborne Illnesses Caused

Classify foodborne illnesses; Categorize microorganisms; Identify and differentiate microbial forms; Compare and contrast foodborne illnesses

LO’s 2 - 15 Lecture Web Research PowerPoint Presentation Video Presentation Case Studies Laboratory

Quizzes Examinations Research Works Oral Recitation Individual/Group Demonstration

18 Hours

by Viruses Foodborne Illnesses Caused by Parasites Foodborne Illnesses Causes by Fungi Edible Mushrooms Poisonous Mushrooms Foodborne Illnesses Caused by Prions How to Control Microbial Growth Prevention of Foodborne Illnesses

Chemical Hazards Naturally Occurring Chemicals Added Chemicals Poisonous Substances Toxic Plant Material Food Additives Adverse Food Reactions Chemical Detection and Monitoring

Physical Hazards Main Types of Physical Hazards in Food Choking and Preventive Measures Prevention of Common Physical Hazards Detection and Elimination of Physical Hazards

according to causes; Distinguish edible mushrooms from poisonous mushrooms; Demonstrate knowledge on how to control microbial growth, and the prevention of foodborne illnesses.

Identify and differentiate naturally occurring chemicals; Distinguish poisonous substances Demonstrate knowledge on chemical detection and monitoring. Identify and differentiate main types of physical hazards in food; Demonstrate knowledge on choking and preventive measures, prevention of common physical hazards, and detection and

Activity Industry Exposure

The Food Product Flow Purchasing Receiving Storing Thawing Preparing Food Thermometers Cooking Holding Serving Cooling Reheating Transportation of Food

MIDTERM EXAMINATION

elimination of physical hazards. Illustrate the food product flow; Differentiate each process of product flow; Demonstrate knowledge on the food product flow.

COURSE TOPIC PERFORMANCE INDICATORLEARNING OUTCOMES(LO0

TEACHING STRATEGIES/TEACHING ACTIVITIES (TA)EVALUATION ASSESSMENT METHOD

TIME ALLOTMENTFINAL PERIOD

HACCP: A Food Protection System HACCP Highlights Benefits of an HACCP – Based Food Safety Management Prerequisite Programs

Discuss the nature and concept of HACCP; Outline the benefits of an HACCP – based food safety management;

LO’s 2 - 15 Lecture Web Research PowerPoint Presentation Video

Quizzes Examinations Research Works Oral Recitation

18 Hours

Education and Training Developing an HACCP Plan The Seven (7) Principles in an HACCP

Cleaning and Sanitation Cleaning and Sanitizing Program Fundamental Cleaning Procedures Removal of Food Particles Properties of Food Soils Classification of Soils Quantity of Soil Application of Cleaning Agents Factors Influencing Cleaning Methods of Cleaning Cleaning Compound Composition Rinsing Water Quality Sanitizing Principles Manual and Mechanical Ware Washing Pest Control Pests in Food Service Facility

The Laws and Agencies Relating to Food Safety and Sanitation International Laws Occupational Safety and Health Act

Develop a HACCP plan on a particular food; Demonstrate knowledge on the HACCP principles.

Discuss the nature and concept of cleaning and sanitation program; Perform fundamental cleaning procedure, removal of food particles; Classify soils; Apply proper cleaning agents; Demonstrate knowledge on cleaning and sanitation program.

Identify and discuss laws and agencies relating to food and safety and

Presentation Case Studies Laboratory Activity Industry Exposure

Individual/Group Demonstration

Employees’ Right – to – Know Act Sanitation Code of the Philippines Regulatory Agency

FINAL EXAMINATION

sanitation; Observe the laws and agencies relating to food safety and sanitation.

V. COURSE REQUIREMENTS Quizzes Unit Tests Oral Recitation Major Examinations Laboratory Exercises Industry Exposures

VI. CLASSROOM POLICIESPractical Evaluation

(Continuous Assessment) During each kitchen practical, students will be evaluated on their practical work and attitude. Additional marks will be awarded for displays of leadership. A copy of the daily assessment will be handed to your during orientation. There will be two practical assessments; these marks will form part of your overall mark for the kitchen practical along with an average of all other kitchen sessions.

Attendance Policy

Attendance for taught elements of the program is important in order for students to succeed in their studies, for this reason, attendance is mandatory at all theory and practical classes. Absences will be treated as a disciplinary offense; three warning letters and the student will be withdrawn/failed for the remainder of the semester regardless of medical certificates or authorized absences. Students are expected to be in class on time. Absence will be recorded when late. All practical sessions are mandatory. Non-attendance /completion will be treated as absent. Tardiness Classes will start on time, and attendance/absence will be registered at the start of the class. Tardiness is not tolerated in industry and students are being prepared to be managers in the industry. Dress code In all kitchen classes students are expected to wear the proper and complete kitchen uniform. Chef trousers, chef jacket, apron, hat, safety shoes and no jewelry. The uniform is to be cleaned and ironed at the start of each day. Shoes are to be cleaned and gentlemen have to be clean shaven.

VII. REFERENCESAng, Mary Jean. Food Safety and Sanitation. C and E Publication. 2010Maya Kitchen, Managing a Food – Safe Kitchen: A Guide on Sanitation for Food Service Professionals. The Maya Kitchen Culinary Arts Center. Anvil Publishing Inc.2014.www.slideshare.netwww.wikipedia.orgVII. CONSULTATION HOURS

Regarding consultation, students may get in touch with their NatSci 101A Instructor using the e-mail address or through this number: Students who wish to individually consult their NatSci 101A Instructor may arrange an appointment with them or through Ms. Jackielyn A. Arnido, the Department Secretary.

Prepared by: Reviewed by: Approved: Noted:MA. VICKY JOY J. CRISTOBAL DENNIS L. LUMABAO, MMHM RICA B. SAN ANTONIO, MMBM REV. FR. CYRIL B. VILLAREAL, S.T.L., M.A.

Faculty Program Head Dean Director for Academic Affairs