Portfolio

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Course Information Outline HH102

COURSE                                           : HH 102 FOOD SERVICE SANITATION

INSTRUCTIONAL DURATION    : 15 WEEKS

CREDIT                                             : 2

PREREQUISITE                              : NONE

NAME OF LECTURER                  : NURUL FARIHA BINTI KAMARUL RASHID 

SYNOPSIS

Foodservice sanitation provides information on food preparation sanitation, quality and safety practices. This course also emphasizes on hygiene and sanitation practices in food industry. In addition, this course also discusses the causes of food contamination, the prevention methods and the importance of Hazardous Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMP), and Good Hygienic Practice in foodservice industry.

LEARNING OUTCOMES

At the end of this course, students should be able to:

1.    State the importance of food sanitation in foodservice operation

2.    Describe basic knowledge in microbiology

3.    Explain methods of prevent food toxicity and food contamination.

4.    Discuss the importance of HACCP, GMP and GHP in the foodservice industry

5.    Identify rules and regulations related to safety and public health law

CHAPTER	SYLLABUS
1.0	Introduction
2.0	Microbiology
3.0	Food contamination and food poisoning
4.0	Methods to prevent food contamination
5.0	Hazard Analysis Critical Control Point (HACCP)
6.0	Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP)
7.0	Quality Control System and Food Safety
8.0	Public Health Law

Assessment 

1.    Quiz – minimum of 2                       10%               

2.    Test – minimum of 2                        30%                  

3.    Case Study                                       10%

4.    Portfolio                                             50%

5.    Final Examination               -           50%

Reference

1.    Sanitation Management. Michigan: The Educational Institute Of The American Hotel And Motel Association

2.    Joan K. Loken (2003). The HACCP Food Safety Manual. New York: John Wiley & Sons, Inc

3.    Kinton, R. & Caserani, V. (2004). The  Theory Of Catering. London: Hodder & Stoughton

4.    National Assessement Institute (2005). Safe Food Service Management. New Jersey: Prentice Hall

5.    Roday, S. (2001). Food Hygiene And Sanitation. New Delhi: Tata Mcgraw – Hill Pub. Company Ltd.

6.    Aishah Hamzah (2002). Teknologi Dan Perkhidmatan Catering. Kuala Lumpur: Dewan Bahasa Dan Pustaka

Created by: Puan Fariha