Course Title Risk Management as Applied to Safety, Security and Sanitation
Course Credits 3 units
Course Description The student 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 include the following: compliance with workplace hygiene procedures, establishment and maintenance of a safe and secure workplace.
Implementation of occupational health and safety procedures and performing basic first aid procedures.
Contact Hours/week 3 hours per week
Prerequisite none
General Objectives At the end of the course, the students/trainees must be able to:
Demonstrate an understanding of the fundamental principles underlying safety and risk management.
Manifest expertise relevant to the practice of safety and risk management.
Demonstrate management skills related to planning, developing and report writing activities as to risks and safety.
Demonstrate an understanding of the professional obligations related to the discipline of safety and risk management.
Discuss the relationship between safety and security in the workplace.
Demonstrate awareness of company approach to Safety, Security, and Risk Management within the Tourism and Hospitality industry.
II. COURSE CONTENT
WEEK (1-18) Learning Outcomes Topic Student Learning Activities
WEEK 1 (Sept. 20-24) Overview of the Course
Understand the A. Classroom Policies, Rules and Interactive Discussion and
overview of the course Regulations Sharing of Real-Life Experience
and it’s requirements; 1. Attendance, Grading
System and Course Lecture forum
Identify and state Requirements
examples of each of the 2. Grooming Policies Use brochure about Guidelines
four main types of and Decorum for Food Safety. Students will
foodborne hazards. explain, site causes of food-
Review to Basic Microbiology borne illness.
B. Definition of Terms
Identify potential C. Disease-Causing
problems related to Microorganisms and the
temperature abuse of Conditions they Need to
food and explain how it Grow
can cause bacterial
growth. Ways to prevent the spread of
microorganism
Page 1 of 5
WEEK 2 (Sept 27-Oct. Enumerate what are the Major Foodborne Illnesses Recorded Discussion
1) factors that promote caused by Bacteria, Viruses, Fungi Hand-out
bacterial growth and and Parasites
Synchronous Meeting
site ways to prevent A. Symptoms
the occurrence of B. Sources
bacteria. C. Food Involved
State and explain D. Prevention
possible ways/reasons
that can cause
foodborne illness.
WEEK 3 (Oct. 4-8) Foodborne Illness
State the effects of Recorded Discussion
foodborne illness. Hand-out
Synchronous Meeting
Identify potentially
hazardous foods
Explain the role of food
establishment in food
safety
WEEK 4 (Oct. 11-15) Identify the hazards to Hazards to Food Safety Recorded Discussion
food safety Biological Hazards Hand-out
Chemical Hazards Synchronous Meeting
Physical Hazards
WEEK 5 (Oct. 18-22) Identify factors to keep Factors to Keep the Food Safe Recorded Discussion
the food safe Microbiological quality of Hand-out
Food Synchronous Meeting
Personal Hygiene
WEEK 6 (Oct. 25-29)
WEEK 7 (Nov. 3-5) Identify the principles involved Seven Principles of a HACCP System Recorded Discussion
in implementing HACCP Hand-out
system. Synchronous Meeting
WEEK 8 (Nov. 8-12) Identify possible problems The Food Handler Power point
related to food worker’s poor Cross contamination Presentation and
personal hygiene. Good personal hygiene Video
Page 2 of 5
Explain how to improve The proper hand washing Regular check on
personal hygiene to reduce procedures student’s personal
the risk of foodborne illness. Handling illness and injury. hygiene.
Discuss procedures and methods Time and Temperature Abuse
to prevent cross contamination Types of Food Measuring
Devices
Calibrating Thermometer
WEEK 9 (Nov. 15-19) To describe the flow of the The Food Product Flow
food through operation. Purchasing and Receiving Safe Recorded Discussion
Food Hand-out
Apply purchasing & receiving List ways to choose a Synchronous Meeting
procedures that enhance the reliable supplier
protection of food products. General Receiving Guides
Receiving fresh meat
Know how to used Receiving fresh poultry
devices to measure
Receiving fresh fish and
food temperatures
seafood
safely & accurately.
Receiving fresh eggs and dairy
Discuss the proper methods Products.
used to thaw or cool foods. Receiving fresh fruits and
vegetables
Receiving canned goods and
packaged foods.
Receiving dry foods
Checking and calibrating thermometers
WEEK 10 (Nov. 22-26) Understand the Storage Guidelines
principles in keeping FIFO Principles Recorded Discussion
food safe. Prevent cross Hand-out
contamination Synchronous Meeting
Apply the effective Check food and storage
storage procedure to temperatures.
avoid food spoilage.
Wrap and label foods
Employ measures to
Proper storage of chemicals and cleaning
prevent contamination and
supplies
cross contamination of
foods.
WEEK 11 No.29-Dec.3) Identify safety Protecting Food during Recorded Discussion
Page 3 of 5
measures in Preparation Hand-out
handling food Synchronous Meeting
safely in the How to handle food safely during
kitchen. Preparation
Cooking
Classify different ways Cooling
of protecting food Reheating
against contamination.
WEEK 12 (Dec. 6-10)
WEEK 13 (Dec.13-17) Understand that food should Protecting Food during Service
be served properly to the Recorded Discussion
guests. Holding foods for service Hand-out
Synchronous Meeting
Identify what are the do’s and Proper/Improper service
dont’s in food service.
WEEK 14 (January 3-7) Apply important Sanitary Facilities and Equipment
considerations for sanitary Kitchen layout Recorded Discussion
facilities. Material selection Hand-out
Equipment arrangement. Synchronous Meeting
Develop safe work habits to Utilities
avoid injuries and other
Waste management
common hazards in the
kitchen.
Equipment and supplies in a hand washing
station.
WEEK 15 (January 10- Discuss how a clean and Cleaning vs. Sanitizing Recorded Discussion
14) sanitary facility can help Cleaning Fixed Equipment Hand-out
prevent a pest infestation. Cleaning Environmental Synchronous Meeting
Areas
Recognize the need for proper Pest Management and
garbage disposal to have a safe Control
and clean environment
Proper storage and disposal of garbage
WEEK 16 (January 17- Eliminate hazards in the Accident Prevention And Recorded Discussion
21) environment Management Hand-out
Synchronous Meeting
Train workers about hazards Safety in Food Establishments .
and train how to
First aid plan on the common types of
injuries
WEEK 17 (January 24- Identify and eliminate all Five S of Good Housekeeping Recorded Discussion
28) unnecessary items in the A. Definition of Terms Hand-out
Page 4 of 5
workplace; Seiri (Sort) Synchronous Meeting
Seitan (Systematize)
Apply into action the proper Seiso (Sweep)
implementation of the 5 S of Seiketsu (Sanitize)
good housekeeping; and, Shitsuke (Self
–
Practice the benefits that good
Discipline)
housekeeping can give.
B. How to Practice 5 S
C. Benefits and Importance of
5S
How to Motivate People to Practice 5 S
WEEK 18 (January 31-
Feb 4)
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