Safe Course Syllabus

Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan

Tel. No. 0926-529-7518; 0927-678-6918
email address: utac2019@yahoo.com
SAFE
COURSE SYLLABUS
PRINCIPLES OF SAFETY AND HYGIENE
INSTRUCTOR:
OFFICE LOCATION:
OFFICE HOURS: PHONE NO.:
CLASS TIME: EMAIL ADDRESS:
I. COURSE DESCRIPTION:
An introduction to the basic principles of sanitation, safety, work simplification, and use and care of institutional food service equipment.
Emphasis is on the importance of proper employee training practices as related to food safety. Serve Safe Food Manager Certification
will be obtained upon successfully passing exam.
II. LEARNING OUTCOME:

By the end of the course, students should be able to:
 Define the terms sanitation, hazard, risk, flow of food and critical control point.
 Explain the dangers of food-borne illness.
 Identify what is meant by high risk populations for food-borne illness and explain why these populations are at high risk.
 Identify the characteristics of potentially dangerous/hazardous food.
 Identify three classifications of contamination associated with food
Tel. No. 0926-529-7518; 0927-678-6918
III. COUSE OUTLINE

PRELIM
Course Design Specific Learning Outcome Teaching and Learning Assessment
Experience Criteria
Chapter 1: Keeping Food Safe At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
Foodborne Illnesses able to: the week’s topics Written
 How Foodborne Illnesses  To identify foodborne illnesses 2. Ask trainees to brainstorm examination
Occur  To explain how foodborne illnesses with a group and about Assignment
 The Food Safety occur their ideas about the topic Oral questioning
Responsibilities of a Manager  To discuss the food safety 3. Give assignments about Answer key
responsibilities of a manager the topic
4. Give quiz on the subject
matter
Chapter 2: Understanding the At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
Micro world able to: the week’s topics Written
 Pathogens; Bacteria; Viruses;  To identify the micro world 2. Ask trainees to brainstorm examination
Parasites; Fungi and with a group and about Assignment
Biological Toxins their ideas about the topic Oral questioning
3. Give assignments about Answer key
the topic
matter
Chapter 3: Contamination, Food At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
Allergens, and Foodborne Illness able to: the week’s topics Written
 Physical and Chemical  To identify food contamination, food 2. Ask trainees to brainstorm examination
Contaminants allergens and foodborne illness with a group and about Assignment
 The Deliberate Contamination their ideas about the topic Oral questioning
of Food 3. Give assignments about Answer key
 Food Allergens the topic
matter
PRELIM EXAMINATION
Tel. No. 0926-529-7518; 0927-678-6918
MIDTERM
Experience Criteria
Chapter 4: The Safe Food Handler At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
 Personal Hygiene and able to: the week’s topics Written
Contamination  To identify Personal Hygiene and 2. Ask trainees to brainstorm examination
 A Good Personal Hygiene Contamination with a group and about Assignment
Program  To discuss Good Personal Hygiene their ideas about the topic Oral questioning
Program 3. Give assignments about Answer key
the topic
matter
Chapter 5: The Flow of Food: An At the end of the session, the trainee will be 1. Interactive Discussion of Group activity
Introduction able to: the week’s topics Written
 Cross-Contamination  To identify Cross-Contamination 2. Ask trainees to brainstorm examination
 Time-Temperature Control  To explain Time-Temperature Control with a group and about Assignment
their ideas about the topic Oral questioning
the topic
matter
Chapter 6: The Flow of Food: At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
Purchasing and Receiving able to: the week’s topics Oral questioning
 Purchasing Consideration  To discuss the flow of food: 2. Ask trainees to brainstorm Written
 Receiving Considerations Purchasing Consideration with a group and about examination
 General Inspection Guidelines Receiving Considerations their ideas about the topic Demonstration
General Inspection Guidelines 3. Give assignments about Answer key
the topic
matter
Tel. No. 0926-529-7518; 0927-678-6918

Experience Criteria
Storage able to: the week’s topics Oral questioning
 To discuss general storage guidelines 2. Ask trainees to brainstorm Written
 General Storage Guidelines  To identify storing specific food with a group and about examination
 Storing Specific Food their ideas about the topic Demonstration
the topic
matter
Preparation able to: the week’s topics Oral questioning
 Preparation; Cooking Food  To explain food preparation 2. Ask trainees to brainstorm Written
 Cooling and Reheating Food  To discuss cooling and reheating food with a group and about examination
their ideas about the topic Demonstration
the topic
matter
Service able to: the week’s topics Oral questioning
 Holding Food for Service  To discuss the holding food service 2. Ask trainees to brainstorm Written
 Serving Food Safely Off-Site  To explain food safety off-site service with a group and about examination
Service their ideas about the topic Demonstration
the topic
matter
MIDTERM EXAMINATION
Tel. No. 0926-529-7518; 0927-678-6918
FINALS
Experience Criteria
Chapter 10: Food Safety At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
 Management Systems Food able to: the week’s topics Oral questioning
 Safety Management Systems  To explain food management food 2. Ask trainees to brainstorm Written
 Active Managerial Control systems with a group and about examination
Crisis Management  To discuss safety management systems their ideas about the topic Demonstration
 To identify active managerial control 3. Give assignments about Answer key
crisis management the topic
matter
Chapter 11: Safe Facilities and At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
Management able to: the week’s topics Oral questioning
 Designing a Safe Operation  To discuss safe operation designing 2. Ask trainees to brainstorm Written
 Considerations for Other  To explain considerations for other areas with a group and about examination
Areas of the Facility of the facility their ideas about the topic Demonstration
 Equipment Selection  To identify equipment for installation and 3. Give assignments about Answer key
Installing and Maintaining maintenance the topic
 Kitchen Equipment Utilities  To identify kitchen equipment utilities 4. Give quiz on the subject
matter
Chapter 12: Cleaning and At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
Sanitizing able to: the week’s topics Oral questioning
 Cleaning; Sanitizing;  To explain Cleaning; Sanitizing; 2. Ask trainees to brainstorm Written
Dishwashing Dishwashing with a group and about examination
 Cleaning the Premises;  To identify Cleaning the Premises; their ideas about the topic Demonstration
Developing a Cleaning Developing a Cleaning Program 3. Give assignments about Answer key
Program the topic
matter
Chapter 13: Integrated Pest At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
Management able to: the week’s topics Oral questioning
 To explain IPM systems Written
Tel. No. 0926-529-7518; 0927-678-6918
 Integrated Pest Management  To identify pests working with a PCO 2. Ask trainees to brainstorm examination
(IPM) Systems  To identify treatment using and storing with a group and about Demonstration
 Identifying Pests Working pesticides their ideas about the topic Answer key
with a Pest Control Operator 3. Give assignments about
(PCO) the topic
 Treatment Using and Storing 4. Give quiz on the subject
Pesticides matter
Chapter 14: Food Safety At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
Regulation and Standards able to: the week’s topics Oral questioning
 To identify Government Agencies 2. Ask trainees to brainstorm Written
 Government Agencies Responsible for Preventing Foodborne with a group and about examination
Responsible for Preventing Illness their ideas about the topic Demonstration
Foodborne Illness  To explain Inspection Process Self- 3. Give assignments about Answer key
 The Inspection Process Self- Inspections the topic
Inspections  To discuss voluntary controls within the 4. Give quiz on the subject
 Voluntary Controls within the industry matter
Industry
Chapter 15: Staff Food Safety At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
Training able to: the week’s topics Oral questioning
 Training Staff  To identify training staffs 2. Ask trainees to brainstorm Written
 Ways of Training  To discuss ways of training with a group and about examination
their ideas about the topic Demonstration
the topic
matter
FINAL EXAMINATION
Tel. No. 0926-529-7518; 0927-678-6918
References
 ServSafe Course book, 6th Edition with examination sheet (www.servsafe.com) ISBN: 978-0133883503
IV. GARDING SCALE:
GRADE EQUIVALENT DESCRIPTION PROGRESS OUPUT

1.0 98 -100 EXCELLENT COMPETENT/PASSED
1.25 95 – 97 VERY GOOD COMPETENT/PASSED
1.5 92 – 94 GOOD COMPETENT/PASSED
1.75 89 – 91 VERY COMPETENT/PASSED
SATISFACTORY
2.0 86 – 88 SATISFACTORY COMPETENT/PASSED
2.25 83 – 85 SATISFACTORY COMPETENT/PASSED
2.5 80 – 82 FAIR COMPETENT/PASSED
2.75 77 – 80 FAIR COMPETENT/PASSED
3.0 75 – 76 PASSED COMPETENT/PASSED
5.0 BELOW 75 FAILED NOT COMPETENT
DRP DROPPED DROPPED DROPPED
INC INCOMPLETE INCOMPLETE INCOMPLETE – FOR
COMPLETION
NC NOT COMPETENT NOT COMPETENT NOT COMPETENT
FOR COMPLETION FOR COMPLETION
OR RETAKE OR RETAKE

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Una Skills Training and Assessment Center (UTAC) Inc.

#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan

II. LEARNING OUTCOME:

III. COUSE OUTLINE

Course Design Specific Learning Outcome Teaching and Learning Assessment

IV. GARDING SCALE:

GRADE EQUIVALENT DESCRIPTION PROGRESS OUPUT

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