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.
