UNIVERSITY OF CALOOCAN CITY

COLLEGE: COLLEGE OF BUSINESS AND ACCOUNTANCY

PROGRAM: BACHELOR OF SCIENCE IN HOTEL and RESTAURANT MANAGEMENT
COURSE TITLE: RISK MANAGEMENT AS APPLIED TO SAFETY AND SECURITY AND SANITATION
COURSECODE: THC001
PREREQUISITE:

I. INSTITUTIONAL VISION:
University of Caloocan City Aims to have a quality higher educational institution with stakeholders imbued with relevant knowledge, skills, and values for the
attainment of community-driven, industry-sensitive, environmentally conscious, resilient, and globally competitive university in and for the love of God, country,
and people.

II. INSTITUTIONAL MISSION:

The University calls to develop God-loving, people-driven, patriotic, industry sensitive, environmentally conscious, Globally competitive and resilient graduates.

III. INSTITUTIONAL GOALS:

1. To be a sought-after educational institution integrating quality, competence, and servant-hood that will produce successful and well-rounded pool of
graduates in their chosen careers and endeavours.
2. To yield graduates that will continue to uplift the already strong ideals of the City of Caloocan through the promotion of desirable values as love (of God,
people, and self), environmental consciousness, and resiliency.
3. To prepare the graduates in becoming highly abreast and competitive in a fast-paced, globalized economy through awareness on national issues and trends
and the ASEAN Integration.
 IV. COLLEGE OF BUSINESS AND ACCOUNTANCY VISION
A strong College offering innovative, globally-competitive, and cross-functional graduates for the organizational and entrepreneurial pursuits of tomorrow.

V. COLLEGE OF BUSINESSAND ACCOUNTANCY MISSION

To develop proactive and globally-competitive graduates through an evidence-based education aligned with the principles and ideals of output-based education
(OBE) that meet the ever-changing needs, wants, demands, and expectations.

VI. PROGRAM VISION

To be a leader in providing tourism and hospitality education in the country known for its quality programs designed to produce globally competitive
professionals.

VII. PROGRAM MISSION

To provide excellent tourism and hospitality education that will prepare students to be globally competitive imbued with professionalism, positive attitude and
possessing diverse industry-relevant skills exhibiting love for God, nature and humanity.

VIII. PROGRAM EXPECTED OUTCOMES (PEO)

Graduates of BSHRM Program are professionals who:
1. Have a deep understanding of different management of risks in hospitality-related business.
2. Have the courage and creativity in applying different food safety procedures related to hospitality industry.
3. Can demonstrate moral and ethical practice determining and satisfying the needs and wants of the customers.
4. Can provide excellent leadership and innovative services for the society.
5. Can participate in continuous improvement and lifelong learning.

IX. COURSE DESCRIPTION

This course focuses on preparing the student to succeed in managing food safety risks, and to understand the odds of producing a safe product from the process of
food creation up to the distribution channels. This is the advantage that risk management approaches bring to food safety; to increase the amount of knowledge mobilized
to make better food safety decisions.
The subject provides a variety of skills and abilities, including creativity, analytical skills, interpersonal skills, and personal development in relation to food safety and
sanitation.

X. COURSE EXPECTED OUTCOMES (CEO)

After successful completion of the course, the students are able to:
1. The students will learn and understand the importance of food safety, and sanitation of food, proper handling, and discussion on Hazard Analysis Critical Control
(HACCP)
2. Acquiring basic knowledge, skills and attitudes needed in the field of food safety
3. The students will be able to analyse the situation of food service industry in an ethical viewpoint.
4. To give updates and approaches to many common food-related management issues.
5. To provide link between taking risk and managing risks in the hospitality industry.

1.
 XI. COURSE CONTENT MATRIX
Desired Learning Outcomes Course Content Subject Matter Number of Teaching and Learning Assessment Task Evidence of Textbooks/
(DLO) Hours Activities (ATs) Outcomes Reference
Levelling of Expectation and - Course Orientation 3 Class “Getting to know Self-readiness School Manual
overview of the course - Mission and Vision “Activity
- School and Classroom Policy Ice Breaker
- Signing of RF and Collection Lecture
of Class cards Discussion
- Distribution of Course
Syllabus
1. Characterization of food 5
safety and risks Self-assessment checklist RH SCHMIDT,
1. Students will be 1.1 Definition of Food Safety Lecture Asses thru GE, RODRICK
knowledgeable in the 1.2Characterization of Group Discussion observation of Food Safety
overview of food industry and food hazards Video Presentation student responses Handbook, John
updated with the things that on Q & A Wiley & Sons
1.3 Risk analysis
sell in the market and do not Publication
sell in the market. Learn to framework for chemical and
have excellent microbial hazards Food Safety,
communication and 1.4 Dose-Response Sanitation, and
organizational skills. modelling for microbial risk Personal Hygiene
1.5 exposure Assessment of
by BC Cook
microbial food hazards
1.6 Exposure and dose-response Articulation
modelling for food chemical risk Committee
assessment January 2012,
1.7 Economic Consequence of ©2015
Foodborne Hazards
 2.The Food Hazards: Biological RH SCHMIDT,
2.1To Identify and access key 2.1 Prevalence of foodborne 4 Lecture Recitation GE, RODRICK
Pathogens Group Discussion Quiz Food Safety
sources of information on the Asses thru
2.2 Physiology and survival of Homework
food and tourism industry observation of Handbook, John
food-borne pathogens in various
2.2Access, apply and share food systems student responses Wiley & Sons
industry information 2.3 Characteristics of Biological on Q & A Publication
2.3 Update continuously Hazards in foods
2.4 Contemporary Monitoring Food Safety,
relevant industry knowledge Methods Sanitation, and
Personal Hygiene

by BC Cook
Articulation
Committee
January 2012,
©2015

3.Students can analyze and 3. Food Hazards: Chemical and 5 Group Demonstration or Recitation RH SCHMIDT,
communicate in the Physical Think-pair -sharing Quiz GE, RODRICK
different hazards related to 3.1 Hazards from Natural Homework Food Safety
Asses thru
food and hospitality Origins observation of Handbook, John
industry 3.2 Chemical and Physical student responses Wiley & Sons
Hazards Produced During food on Q & A Publication
processing, storage and preparation
Food Safety,
3.3 Hazards associated with
Sanitation, and
nutrient fortification
Personal Hygiene
3.4 Monitoring Chemical
Hazards: Regulatory Information
by BC Cook
3.5 Hazards Resulting from
Articulation
Environmental, Industrial, and Committee
Agricultural Contaminants January 2012,
 ©2015

4.1Students understand the 4. Systems for food safety 6 Group Demonstration or Recitation RH SCHMIDT,
importance of regulatory surveillance and risk prevention Think-pair -sharing Quiz GE, RODRICK
programs in the food industry 4.1 Implementation of FSIS Homework Food Safety
Asses thru
4.2.Studens can appreciate the regulatory programs for pathogen Handbook, John
observation of
role of food safety in profitability reduction Wiley & Sons
of the business. 4.2 Advances in food sanitation:
student responses
on Q & A Publication
4.3Students can give the Use of Intervention Strategies
General overview of special 4.3 Use of Surveillance networks
Surveillance networks 4.4 Hazard Analysis Critical Control Food Safety,
4.4Students can analyse the Point (HACCP) Sanitation, and
critical part of the food Personal Hygiene
creation.
by BC Cook
Articulation
Committee
January 2012,
©2015

6 Group Demonstration or Recitation RH SCHMIDT,

5 1 .To provide a link between Think-pair -sharing Quiz GE, RODRICK
5.Food safety operations in
kitchen and service areas 5.2 Homework Food Safety
food processing, handling, and Asses thru
Students may be able to distribution observation of Handbook, John
monitor kitchen service points 5.1 Food plant Sanitation Wiley & Sons
student responses
to ensure prompt pick-up of 5.2 Food safety control systems in Publication
on Q & A
food items and check service food processing
wares for chip marks, spills and 5.3food safety and innovative food Food Safety,
drips. Students may be able packaging
Sanitation, and
draw the flow of kitchen 5.4 Safe handling of fresh cut
Personal Hygiene
5.3 Knowledge on glassware, produce and salads
Chinaware ,flatware,
by BC Cook
hollowware required for 5.5 Good manufacturing practices:
Articulation
different types of service prerequisites for food safety
 Committee
January 2012,
©2015

Conduct Midterm Examination Students can answer all the possible Written Test
questions given in the midterm test.

6.1 Students may develop and 6.Food Safety in Retail Foods 6 Lecture/ Demonstration/ Oral and written examination Level of Performance RH SCHMIDT,
maintain current knowledge on 6.1Commercial food service self paced learning Observation identified through GE, RODRICK
Establishments: Principles of checklist Food Safety
famous commercial food service Problem Solving/ Case Performance test
modern food Hygiene Handbook, John
establishments 6.2Institutional Food Service Study
Wiley & Sons
6.2Students may be able to Operations Group Dynamics Publication
Provide some insights in the 6.3Food Service at Temporary events
Video presentation
food service sector and casual public gathering
Food Safety,
Sanitation, and
Personal Hygiene
6.3Students may Check accuracy
by BC Cook
of orders promptly from service
Professionals in delivering foods Articulation
to the guest. Committee
January 2012,
 ©2015

7. Diet, Health, and Food Safety 6 Lecture/ self paced Oral and written examination Level of Performance RH SCHMIDT,
7.1 Medical Foods learning Observation identified through GE, RODRICK
7. Students can deals with the
insights and knowledge required to 7.2 Food Fortification Performance test checklist Food Safety
prosper in Hospitality and Tourism 7.3 Sports Nutrition Handbook, John
Industry 7.4 Dietary Supplements Wiley & Sons
7.5 Functional Foods and
Publication
NutraCeuticals
Food Safety,
Sanitation, and
Personal Hygiene

by BC Cook
Articulation
Committee
January 2012,
©2015
8.Students can use the sales 8. World Wide Food Safety Issues 6 Lecture Quiz Level of Performance RH SCHMIDT,
histories in forecasting and 8.1 International Organization for Research Work Recitation identified through GE, RODRICK
purchasing the cost of goods Standardization ISO 9000 and checklist Food Safety
and appreciate the importance Related Standards Handbook, John
of reliable source in buying food Wiley & Sons
8.2 Impact of food safety on world
and beverage. Publication
trade issues
8.3 United States Import/Export
Food Safety,
Regulation and Certification
Sanitation, and
8.4 European Union Regulations
Personal Hygiene
with an Emphasis on Genetically
Modified foods by BC Cook
8.5 FAO/WHO Food Standards Articulation
Program: Codex Alimentarius Committee
January 2012,
©2015

9.Students can analyze the 9. Safety Management 6 Lecture/ Demonstration/ Oral and written examination Level of Performance RH SCHMIDT,
importance of safety Fundamentals self paced learning Observation identified through GE, RODRICK
management fundamentals in checklist Food Safety
Problem Solving/ Case Performance test
the Hospitality Industry 9.1 the concept of safety Handbook, John
9.2 the evolution of safety Study
Wiley & Sons
9.3 Accident Causation Group Dynamics Publication
9.4 People, Context and safety
Video presentation
9.5 Errors and violations
9.6 Safety culture Food Safety,
Sanitation, and
Personal Hygiene

by BC Cook
Articulation
Committee
January 2012,
 ©2015

10.Students can discuss the 6 Lecture/ Demonstration/ Oral and written examination Level of Performance L.TAN,F.DE
hiring procedures in food 10. Issues Facing Food Service self paced learning Observation identified through GUZMAN
and beverage, Work values checklist Principles of
Problem Solving/ Case Performance test
and ethics (Code of 10.1 Consumer Concerns Food and
Conduct, Code of Ethics, 10.2 Food service and the Study
Beverage ,Anvil
etc.), Company policies Environment Group Dynamics Publishing ,Inc.
Company operations, 10.3 The Greening of the Restaurant
Video presentation
procedures and standards Industry
10.4 Technology Foodservice
Management
Fundamentals
by Dennis R.
Reynolds
January 2013,
©2014

12. Students can answer all the 12.Conduct Final Examination Written Examination
possible questions given in the
midterm test.
 XII. CURRICULUM MAP
A. ALLIGNMENT OF UEO AND CEO

UEO DESCRIPTION CEO 1 CEO 2 CEO 3 CEO 4 CEO 5

1 1. Characterization of food safety and
risks *
1.1 Definition of Food Safety *
1.2Characterization of food hazards *
1.3 Risk analysis framework for *
chemical and microbial hazards
1.4 Dose-Response modelling for
microbial risk
1.5 exposure Assessment of microbial food
hazards
1.6 Exposure and dose-response modelling for
food chemical risk assessment
1.7 Economic Consequence of Foodborne
Hazards

2 2.The Food Hazards: Biological 2.1 * * *

Prevalence of foodborne Pathogens
2.2 Physiology and survival of food-borne
pathogens in various food systems
2.3 Characteristics of Biological Hazards in
 foods 2.4
Contemporary Monitoring Methods

3 3. Food Hazards: Chemical and Physical * * *

3.1 Hazards from Natural Origins
3.2 Chemical and Physical Hazards Produced
During food processing, storage and preparation
3.3 Hazards associated with nutrient
fortification
3.4 Monitoring Chemical Hazards:
Regulatory Information
3.5 Hazards Resulting from
Environmental, Industrial, and Agricultural
Contaminants

4 4. Systems for food safety surveillance and risk * * *

prevention
4.1 Implementation of FSIS regulatory programs
for pathogen reduction
4.2 Advances in food sanitation: Use of
Intervention Strategies
4.3 Use of Surveillance networks
4.4 Hazard Analysis Critical Control Point (HACCP)
5 * * *
5.Food safety operations in food processing,
* *
handling, and distribution
 5.1 Food plant Sanitation
5.2 Food safety control systems in food
processing
5.3food safety and innovative food packaging
5.4 Safe handling of fresh cut produce and
salads

5.5 Good manufacturing practices: prerequisites

for food safety

6 6.Food Safety in Retail Foods * * *

6.1Commercial food service Establishments: * *
Principles of modern food Hygiene
6.2Institutional Food Service Operations
6.3Food Service at Temporary events and casual
public gathering

7 7. Diet, Health, and Food Safety * * *

7.1 Medical Foods * *
7.2 Food Fortification
7.3 Sports Nutrition
7.4 Dietary Supplements
7.5 Functional Foods and NutraCeuticals

8 8. World Wide Food Safety Issues

8.1 International Organization for Standardization * *
ISO 9000 and Related Standards
8.2 Impact of food safety on world trade issues
8.3 United States Import/Export Regulation and
Certification
8.4 European Union Regulations with an Emphasis
on Genetically Modified foods
 8.5 FAO/WHO Food Standards Program: Codex
Alimentarius

9 9. 9. Safety Management Fundamentals * * * *

9.1 the concept of safety

9.2 the evolution of safety
9.3 Accident Causation
9.4 People, Context and safety
9.5 Errors and violations
9.6 Safety culture

10 10. Issues Facing Food Service * * * *

10.1 Consumer Concerns

10.2 Food service and the Environment
10.3 The Greening of the Restaurant Industry
10.4 Technology

XIII. GRADING SYSTEM

A. Class Standing B. Major Examination

a.1Average Quizzes (10%)
a.2Class Participation (10%) MIDTERM EXAMINATION = Written Exam (50%)
a.3 Laboratory (30%) FINAL EXAMINATION = Written Exam (50%)
 XIV. COURSE REQUIREMENTS

1. Attendance
2. Tour Participation
3. Active Class Participation During Class Discussion
4. Group Presentation/Reports And Projects
5. Seat Works, Quizzes, Midterm And Final

XV. REFERENCES
Textbooks:

RH SCHMIDT, GE, RODRICK

Food Safety Handbook, John Wiley & Sons Publication

Food Safety, Sanitation, and Personal Hygiene

by BC Cook Articulation Committee

January 2012, ©2015

___________________________ ____Mr. Raymond John Gamalinda________

Signature over printed name Signature over printed name

Reviewed by:
___________________________ ___________________________
Signature over printed name Signature over printed name
Approved by:

___________________________ ___________________________
Signature over printed name Signature over printed name