HTF110 (DEC 2013 APR 2014)

FACULTY OF HOTEL AND TOURISM MANAGEMENT COURSE OUTLINE

PROGRAMME

: HM110 - DIPLOMA IN HOTEL MANAGEMENT HM112 - DIPLOMA IN FOODSERVICE MANAGEMENT : FOOD HYGIENE : HTF 110 : 1 : 3.0 : NIL : 3 HOURS/WEEK

COURSE CODE SEMESTER CREDIT HOURS PREREQUISITE HOURS/WEEK

1.0

COURSE DESCRIPTION This course introduces the students to the factors that influence the hygiene and safety of food prepared and served to customers. The course content includes safe practices for food handling, personal hygiene, Malaysian Food Regulation and Food Act, HACCP, microbial agents, symptoms and transmission of food-borne diseases. The materials offered in this course will be able to help in preventing the foodborne illness outbreak from occurring. In addition to that, this course emphasizes on awareness of food safety issues in the foodservice environment.

2.0

COURSE OUTCOMES At the end of the course the students should be able to: 1. 2. 3. Discuss the concept of food safety in foodservice operation. Identify the type of foodborne hazards, foodborne illnesses and concept of food hygiene. Interrelate food safety and sanitation system to flow of food.

Lecturer: Najua Binti Mohd Ali (Madam Najua) Contact No.: 012-2700160 (hp)/04-3823647 Email Add.: najuama@ppinang.uitm.edu.my Office: Tingkat 6, Bilik Pensyarah 10

HTF110 (DEC 2013 APR 2014)

3.0

TEACHING METHODOLOGY 1. 2. 3. Lectures Video discussion Guest speaker

4.0 Week 1

CONTENTS Topics 1.0 1.1 1.2 1.3 1.4 1.5 1.6 INTRODUCTION TO FOOD HYGIENE Introduction to course outline Ice breaking session Class rules and regulations Importance of Sanitation in Foodservice Industry The role of the Foodservice manager Costs of foodborne illness BASIC FOOD MICROBIOLOGY Introduction of microorganism Types of microorganism Factors affecting bacterial growth (FATTOM) Potentially Hazardous Foods (PHF) FOOD BORNE ILLNESS Types of Foodborne Hazards 3.1.1 Biological 3.1.2 Chemical 3.1.3 Physical Types of Foodborne Illness 3.2.1 Food Infection 3.2.2 Food Intoxication 3.2.3 Food Toxin-mediated Infection QUIZ 1 3 hours 3 hours 3 hours Contact Hours Remarks

3 hours

Briefing & Group Formation

2&3

2.0 2.1 2.2 2.3 2.4

3.0 3.1

3.2

MID-TERM SEMESTER BREAK (23 December 2013 5 January 2014*) ~ Happy holiday!! 5 Continue: 3.3 Causes of Foodborne Illness 3.3.1 Personal Hygiene 3.3.2 Cross contamination 3.3.3 Temperature Abuse 3 hours

Lecturer: Najua Binti Mohd Ali (Madam Najua) Contact No.: 012-2700160 (hp)/04-3823647 Email Add.: najuama@ppinang.uitm.edu.my Office: Tingkat 6, Bilik Pensyarah 10

HTF110 (DEC 2013 APR 2014)

6,7&8

4.0 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 4.10

SANITATION DURING FOOD FLOW Purchasing Receiving Storing Food & Supplies Production Thawing Cooling Hot-holding Cold-holding Reheating Service SANITATION ON EQUIPMENT, UTENSILS AND FACILITY Choosing equipment and utensils Sanitation in design Selection of material Cleaning & sanitizing Garbage and refuse PEST CONTROL QUIZ 2 Insect: Roaches, Flies and others Rodents Pest control 6.3.1 Traditional pest control 6.3.2 Integrated Pest Management (IPM) SAFETY AND ACCIDENT PREVENTION Preventing accidents First Aids Emergency procedures FOOD SAFETY REGULATIONS AND STANDARDS APPLIED IN MALAYSIA Role of federal, state and local jurisdiction Overview of food related standard in Malaysia 8.2.1 HACCP 8.2.2 GMP 8.2.3 Halal 3 hours 3 hours Discussion on Test 2 3 hours 3 hours 3 hours TEST 1

3 hours Discussion on Test 1 3 hours

9 & 10

5.0

5.1 5.2 5.3 5.4 5.5 11 6.0 6.1 6.2 6.3

3 hours

3 hours

12

7.0 7.1 7.2 7.3

13 & 14

8.0

TEST 2

8.1. 8.2.

STUDY WEEK (17 23 March 2014*) FINAL EXAMINATION (24 March 11 April 2014*) ~ All the best & good luck SEMESTER BREAK (12 April 8 June 2014*) ~ Happy holiday!!
*retrieved from Academic Activity Calendar UiTM Pulau Pinang
Lecturer: Najua Binti Mohd Ali (Madam Najua) Contact No.: 012-2700160 (hp)/04-3823647 Email Add.: najuama@ppinang.uitm.edu.my Office: Tingkat 6, Bilik Pensyarah 10

HTF110 (DEC 2013 APR 2014)

5.0

EVALUATION ASSESSMENT a. Test Test 1 (Chapter 2: Basic Food Microbiology) Test 2 (Chapter 6: Pest Control) Quizzes b. Group presentation c. Assignment d. Final Examination Total : : : : : : : 10% 10% 5% 10% 15% 50% 100%

6.0 1. 2. 3. 4.

REFERENCES McSwane, D., Rue.R.N., & Linton, R. (2004). Essential of Food Safety and Sanitation, 4th Edition. Upper Saddle River, NJ. National Restaurant Association Educational Foundation. (2006). ServSafe Course Book (4th ed.) John Wiley & Sons, Inc. NJ. Longree, Karla & Armbruster, G. (1996). Quantity Food Sanitation. John Wiley and Sons,Inc. New York, NY. Paster, T. (2006). The HACCP Food Safety Training Manual. John Wiley & Sons, Inc.NJ.

Lecturer: Najua Binti Mohd Ali (Madam Najua) Contact No.: 012-2700160 (hp)/04-3823647 Email Add.: najuama@ppinang.uitm.edu.my Office: Tingkat 6, Bilik Pensyarah 10

HTF110 (DEC 2013 APR 2014)

COURSE OUTCOMES PROGRAM OUTCOMES MATRIX (CO-PO MATRIX)

COURSE CODE COURSE NAME CREDIT HOURS HTF 110 FOOD HYGIENE 03 CENTRE OF STUDY UPDATED BY DATE Department of Foodservice Management Munirah Hamid July 2013

PROGRAM OUTCOMES COURSE OUTCOMES PO1 1. Describe the type of food borne hazards, food borne illnesses and concept of food hygiene. PO3 PO4

TEACHING METHODOLOGY

ASSESSMENT

Lecture

Quiz / Test Final exam

2. Comply the flow of food and environmental sanitation to ensure safe food production. 3. Recognize the concept of food safety in foodservice operation.

Lecture

Quiz / Test Final exam

Lecture Video discussion Guest speaker

Test Final exam Test Assignment Presentation

Lecturer: Najua Binti Mohd Ali (Madam Najua) Contact No.: 012-2700160 (hp)/04-3823647 Email Add.: najuama@ppinang.uitm.edu.my Office: Tingkat 6, Bilik Pensyarah 10

HTF110 (DEC 2013 APR 2014)

STUDENTS LEARNING TIME (SLT) BASED ON OBE PLAN

Lecturer: Najua Binti Mohd Ali (Madam Najua) Contact No.: 012-2700160 (hp)/04-3823647 Email Add.: najuama@ppinang.uitm.edu.my Office: Tingkat 6, Bilik Pensyarah 10