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HCM342Agricultural Sciences2 Unitsintermediate

Current Issues In Food Safety & Sanitation

This course introduces students to current issues in food safety and sanitation within the hotel and catering management context. It covers various aspects of food service operations, including ownership types, menu development, and effective buying procedures. Students will learn about food hygiene regulations, temperature control, and contamination prevention. The course also addresses kitchen safety, equipment selection, and waste management, equipping students with practical knowledge and critical thinking skills for a successful food service business.

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45h

Study Time

13

Weeks

3h

Per Week

basic

Math Level

Course Keywords

Food SafetySanitationKitchen HygieneWaste ControlCatering Management

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level

Builds on foundational knowledge

65%

intermediate

➕

Math Level

Basic Math

🔬

Learning Type

Hands-on Practice

Course Topics

Key areas covered in this course

1

Food Safety

2

Food Sanitation

3

Food Hygiene

4

Kitchen Safety

5

Pest Control

6

Waste Management

7

Employee Selection

8

Catering Policies

Total Topics8 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Restaurant Manager

Apply your skills in this growing field

Catering Manager

Apply your skills in this growing field

Food Safety Inspector

Apply your skills in this growing field

Hygiene Manager

Apply your skills in this growing field

Food Production Manager

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

RestaurantsHotelsCatering CompaniesHospitalsSchools

Study Schedule Beta

A structured 13-week journey through the course content

Week

1

Module 1: Food Safety Operation

2h

Unit 1: Food Safety and Sanitation

2 study hours

•Define food safety and sanitation.
•Identify different types of food service operations.
•Discuss preventive measures against food borne diseases.

Week

2

Module 1: Food Safety Operation

2h

Unit 2: Safe Food Handling

2 study hours

•Discuss the functions of the menu and trends in menu content.
•Develop procedures for effective buying, receiving, storage, and preparation of food items.
•Outline safety precautions in food handling.

Week

3

Module 1: Food Safety Operation

2h

Unit 3: Food hygiene and Food hygiene (Amendment) Regulation 1990/1991

2 study hours

•Identify food hygiene problems and symptoms of allergic reactions.
•Describe sources of food contamination and food borne illnesses.
•Outline the Food Hygiene (Amendment) Regulation 1990/1991.

Week

4

Module 1: Food Safety Operation

2h

Unit 4: Food Temperature Control

2 study hours

•Identify foods that require temperature control.
•Understand the role of temperature in keeping food safe.
•Design a temperature management program.

Week

5

Module 1: Food Safety Operation

2h

Unit 5: Food Contamination and Poisoning

2 study hours

•Identify disease-causing microorganisms and their spread.
•Recognize poisonous vegetables and avoid them.
•Develop procedures for controlling food contamination and poisoning.

Week

6

Module 2: Operation Of The Kitchen Facility

2h

Unit 1: Kitchen Safety

2 study hours

•Outline the importance of kitchen safety.
•Identify factors in designing safe kitchens.
•Understand kitchen safety tips and issues in food safety.
•Develop a procedure for avoiding accidents.

Week

7

Module 2: Operation Of The Kitchen Facility

2h

Unit 2: Kitchen Equipments and Interiors

2 study hours

•Identify basic criteria for selecting kitchen equipment.
•Identify basic equipment found in the kitchen.
•Compare materials used in kitchen interiors and equipment.
•Identify concepts in cleaning and maintaining equipment.
•Design an energy management program.

Week

8

Module 2: Operation Of The Kitchen Facility

2h

Unit 3: Kitchen Hygiene

2 study hours

•Explain the meaning of hygiene.
•Understand the implications of food poisoning.
•Know how to keep a hygienic kitchen.
•Identify measures to prevent contamination.

Week

9

Module 2: Operation Of The Kitchen Facility

2h

Unit 4: Importance of Hygiene

2 study hours

•State why personal hygiene is essential.
•Describe how hygienic standards are achieved.
•Explain why catering premises must be kept clean.
•Understand why catering staff should acquire good hygienic habits.

Week

10

Module 2: Operation Of The Kitchen Facility

2h

Unit 5: Pest Control

2 study hours

•Identify common pests which are usually controlled.
•Identify the process of controlling pests in homes and factories.

Week

11

Module 3: Managerial Issues In Food Service Operation

2h

Unit 1: Health and Safety for New Catering Premises

2 study hours

•Understand preventive measures to keep good health.
•Learn safety precautions at home and in the workplace.
•Maintain cleanliness in the kitchen and toilets.

Week

12

Module 3: Managerial Issues In Food Service Operation

4h

Unit 2: The Physical Facility

2 study hours

•Identify different pieces of major equipment in use.
•Explain the function and cleaning process of the equipment.
•Be familiar with the careers that exist in the food industry.

Unit 3: Employee Selection

2 study hours

•Identify the steps involved in filling positions in food service.
•Develop guidelines on how to conduct a hiring interview.

Week

13

Module 3: Managerial Issues In Food Service Operation

4h

Unit 4: Implementing Healthy Catering Services

2 study hours

•Know how to develop and enforce effective sanitation policies.
•Identify constraints on policy implementation and how to avoid them.

Unit 5: Control of Waste and Recyclable Materials

2 study hours

•Illustrate the importance of food waste control as a system of cost control.
•Identify the environmental impacts of food wastages.
•Give specific guidelines on food waste recovery and recycling.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create detailed summaries of each unit, focusing on key definitions and procedures.

2

Practice applying food safety regulations to real-world scenarios, such as menu planning and kitchen design.

3

Develop flowcharts for food handling processes, highlighting critical control points for temperature and hygiene.

4

Review case studies of food borne illness outbreaks and identify the contributing factors and preventive measures.

5

Form study groups to discuss challenging concepts and share exam preparation strategies.

6

Prioritize understanding of food hygiene regulations and their practical application in catering settings.

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