1. Course Orientation Principles of Food Safety, Hygiene and Sanitation Course Code: HRM/T 103 – 3 Credit: 3 units (3 hours lecture per week) Mr. Wendell Brigino Aguirre CIHM Faculty

2. Course Description: This course is the study of food sanitation and safety for hospitality students as future practitioners. It is a practical approach in food service sanitation that covers personal hygiene, food borne illnesses, proper ways of receiving, storing, and handling of foods and proper cleaning and sanitizing. Hazard Analysis Critical Control Points (HACCP) shall be discussed to enable students to identify and correct/prevent sanitary hazards that may occur in the workplace. Rules and guidelines of the government regarding sanitation in food service establishments shall be included. The final out-put shall be an actual comparative study of the sanitation and safety practices of two equally categorized foodservice establishment applying the concepts and principles learned in the course.

3. Course Outline: Occupational Safety Hazards Personal Habits of Food Service Worker Food Safety Hazards Biological Hazards Chemical Hazards Physical Hazards The Food Product Flow Hazard Analysis and Critical Control Point Cleaning and Sanitizing Operations Laws and Agencies Relating to Food Safety and Sanitation

4. Textbook: Food Safety and Sanitation By: Mary Jean C. Ang And Hannah A. Balanon C & E Publishing, inc., 2010 edition

5. References: Food Safety, Sanitation and Hygiene –By: Helen U. Alvarez and Gina Marie M. Cabuhal –Mindshapers, Inc Food Service and Catering Management: A Practical Guide –The Maya Kitchen –Anvil Publishing, Inc Code on Sanitation of the Philippines www.wendellaguirre23.wordpress.com

6. Course Requirements: Student Profile with scanned 2” x 2” picture –You can get the copy from my website, print it in a short bond paper (8 ½” x 11”) Recent 1” x 1” picture Copy of registration form Test booklet