This course will develop students’ 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. This course is designed to introduce the students to the value of safety, security and sanitation principles and sound practices. Using the Hazard Analysis Critical Control Point (HACCP) as guidelines, the students are oriented towards the proper handling of food from preparation, production to service.
At the end of the course, the students should be able to: 1. Explain the concept of providing basic safety and sanitation in the foodservice industry. 2. Recognize the standard food safety and sanitation with emphasis on HACCP (Hazard Analysis Critical Control Point) principles. 3. Conform to the appropriate practices in food handling and basic safety in the foodservice industry 4. integrate latest industry’s methods and implementation. 5. Create an industry safety and sanitation infographic 6. Undergo online CPR and First Aid Training
