1 ST.

VINCENT COLLEGE OF CABUYAO

Mamatid, City of Cabuyao, Laguna

OUTCOMES-BASED COURSE SYLLABUS

Course Name Risk Management as Applied to Safety, Security and Sanitation

Course Credits 3 units
Course Description 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. It provides
an orientation on the various categories of hazard such as garbage disposal procedures, pest management and accident prevention in the establishment and
factors involved in food safety and physical risk management.

Contact Hours/Week 3 hours

Prerequisites none
Course Outcomes EGA / PEO STUDENT OUTCOMES LEARNING OUTCOMES
Competent Professional SO- A. Understand HACCP and how LO1: Discuss the importance of
this is applied in food service sanitation in food service operation.
operations.
COURSE OUTLINE AND TIME FRAME
Creative Thinker SO- B. Apply knowledge on food LO2: Identify the common causes
Course Content/ Subject Matter
safety in the basic operating and prevention of food-borne
Week 1 Orientation: Class Introduction, Class Organization, Course Description
activities of food service operations. illnesses.
Week 2 Food Safety Management SO- C. Recognize the role of
Weeks 3 Hazards To Food Safety sanitation and safety in food service LO3: Follow proper ways of
Committed Life-long Learner practices. handling food safety and sanitation.
Weeks 4 Factors To Keep The Food Safe
Week 5 Preliminary Examination SO- D. Maintain vigilant attitude in LO4: Identify and discuss
Weeks 6-7 espousing
Hazard Analysis And Critical safety,(Haccp)
Control Point security and hazards and control risks.
sanitation in their daily lives.
Weeks 8-9 Food Flow Process
SO- E. Recommend ways of LO5: Describe the process of
Week 10 Midterm Examination improving existing sanitation conducting a risk assessment.
Weeks 11-12 practices of food service
Facilities, Equipment & Utensils
Weeks 13-14 Food Safety Regulation establishment under study. LO6: Describe government’s efforts
Week 15 Pre-Final Examination in ensuring safety food to general
public.
Weeks 16-17 Environment Sanitation & Pest Management
Week 18 Final Examination
2

COURSE REQUIREMENTS: Quizzes/Worksheets/Assignments

Oral Report/Collaborative Exercises
Major Examination
Multimedia Presentation
Establishment Review Report
GRADING SYSTEM:
Quizzes – 25%
Recitation/ Oral Presentation – 15%
Project (Reflection Papers) – 15%
Behavior – (10%)
Exams– (35%)

LEARNING PLAN

Week Methodologies & Assessment

Learning Outcomes Content/ Topics
Nos. Strategies Tools
Orientation Discussion of Course
 Class Introduction Description and
 Class Organization Objective
1  Course Description Discussion of Course
Requirements and
Rubrics
Class Groupings
FOOD SAFETY MANAGEMENT
a. Definition of Food Sanitation Discussion
b. Importance of Food Sanitation Assignment: Quiz
2 LO1, LO2
c. Classification of Food-borne Illness Newspaper clippings
(FBI)
d. Sources of food contamination
3-4 LO1, LO2 HAZARDS TO FOOD SAFETY
a. Biological Hazards Discussion Case Study
3

b. Chemical Hazards Recitation Analysis

c. Physical Hazards
FACTORS TO KEEP THE FOOD SAFE
a. Microbiological quality of food
5 LO1, LO2, LO3 b. Personal Hygiene Discussion Quiz

6 Preliminary Examination Summative Evaluation

HAZARD ANALYSIS AND CRITICAL Discussion

7 LO1, LO2, LO3, LO4 CONTROL POINT (HACCP) Library Research Assignment
a. 7 Principle of HACCP
FOOD FLOW PROCESS
8
a. Purchasing and Receiving
b. Storage Multimedia
9 c. Preparation Discussion Presentation
LO1, LO2, LO3, LO4 d. Cooking Oral Report with Group
10 e. Cooling Activity
f. Hot and Cold Holding
11 g. Reheating
h. Serving
12 Midterm Examination Summative Evaluation

FACILITIES, EQUIPMENT & UTENSILS

a. Selection of equipment Discussion Layout Design
13 LO4, LO5, LO6
b. Types of equipment
c. Cleaning and sanitizing operations
FOOD SAFETY REGULATION
a. Sanitation Code of the Philippines
provisions
b. Current trends and practices in food Discussion Assignment
sanitation and safety practices Research
14 LO3, LO4, LO6 Establishment
CREATING A SAFE ENVIRONMENT Field Visit Review
a. Health and safety policy
b. Employers and employees’
responsibility
4

ENVIRONMENT SANITATION & PEST

MANAGEMENT Establishment
a. Condition of the building premises Review
15 LO4, LO5, LO6 Discussion
b. Plumbing hazards
c. Garbage and refuse sanitation Activity
d. Pest control
ACCIDENT PREVENTION AND RISK Discussion Poster Activity
MANAGEMENT Poster Making
16-17 LO4, LO5, LO6 a. Fire hazards, legislations, prevention Practical
and equipment Demonstration Demo
b. Action for emergencies
Final Examination –
18 ESTABLISHMENT REVIEW Summative Evaluation
PRESENTATION with NEWSCAST VIDEO

References:

Ang, M. and Balanon H. (2010). Food Safety and Sanitation. Quezon City : C & E Pub.

Suggested Readings and References:

National Restaurant Association Educational Foundation Code on Sanitation of the Philippines.

ServSafe Coursebook 7th Edition, National Restaurant Association (2018)
Alvarez, H and Cabuhal, G (2010). Food Safety, Sanitation & Hygiene. Mindshapers Co., Inc.: Manila.
Knechtges, P. (2012). Food Safety : Theory and Practice. Sudbury, Mass. : Jones & Bartlett Learning
McSwane, David et al. Food Safety Sanitation Copyright 2008 Reasim Educ. South Asia

CLASS POLICIES:

1. Make-up quizzes will be given only with prior approval of the faculty and due to valid reasons. An excuse letter or medical certificate shall be provided together with the copy of the
identification card of the parent/guardian. For excused absences during the major examinations, the university policy will be followed.
5

2. Students are not allowed to leave the classroom once the class has started, unless extremely necessary. Students who leave the classroom without any valid reason will be marked absent.

3. Students are expected to comply strictly with the university rule on dress code, class tardiness and attendance.

4. Cell phones or any electronic gadgets must be switched off or put in a silent mode during class hours, except when allowed by the faculty for activities that require use of such gadgets.

5. Assignments or projects submitted later than the one-week allowance or more on exceptional cases will not be accepted anymore. Students are expected to maintain complete honesty and
integrity in their academic work. Acts of academic dishonesty, such as cheating, plagiarism, or inappropriately using the work of others to satisfy course requirements, will not be tolerated and
may result in failure of the affected assignments or projects and/or failure of this course.

6. Deportment and attendance are not part of the computation of the grade, but three consecutive absences without valid reasons will result to automatic withdrawal from the class.

Students with Special Needs:

Students with special medical needs are advised to inform the faculty as to how he/she can best assist him/her. All information related to such medical needs will be considered confidential.  

SLIP OF UNDERSTANDING (SOU)

I have read the course syllabus and I understand that I have to comply with the requirements of the course and the expectations
from me as a student of __________________________________________during the _____ semester of AY _____________. I am
fully aware of the consequences of non-compliance with the above mentioned requirements and expectations.

____________________________________
Printed Name and Signature of Student

____________________
Date
6

Prepared: Reviewed: Noted:

_____________________________ ________________________________ ______________________________