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    Module Log Flexible Learning

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    Celso E. Felipe, Jr.
    The document summarizes a 3 credit unit course on risk management as applied to safety, security and sanitation. The module topic for the first week focuses on hazards to food safety. The intended learning outcomes are to identify dangerous forms of bacteria, list illness outbreaks from food, recognize potentially dangerous foods, and discuss health protocols and safety measures. The number of hours is 3 and study questions relate to identifying bacteria that affect human health and safety measures against COVID-19. Required learning resources include a workbook on food safety hazards while suggested resources are a computer, internet, smart phone, and USB drive.

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    Module Log Flexible Learning

    Uploaded by

    Celso E. Felipe, Jr.
    8 views3 pages
    The document summarizes a 3 credit unit course on risk management as applied to safety, security and sanitation. The module topic for the first week focuses on hazards to food safety. The intended learning outcomes are to identify dangerous forms of bacteria, list illness outbreaks from food, recognize potentially dangerous foods, and discuss health protocols and safety measures. The number of hours is 3 and study questions relate to identifying bacteria that affect human health and safety measures against COVID-19. Required learning resources include a workbook on food safety hazards while suggested resources are a computer, internet, smart phone, and USB drive.

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    Module Log flexible Learning

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    The document summarizes a 3 credit unit course on risk management as applied to safety, security and sanitation. The module topic for the first week focuses on hazards to food safety. The intended learning outcomes are to identify dangerous forms of bacteria, list illness outbreaks from food, recognize potentially dangerous foods, and discuss health protocols and safety measures. The number of hours is 3 and study questions relate to identifying bacteria that affect human health and safety measures against COVID-19. Required learning resources include a workbook on food safety hazards while suggested resources are a computer, internet, smart phone, and USB drive.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    8 views3 pages

    Module Log Flexible Learning

    Uploaded by

    Celso E. Felipe, Jr.
    The document summarizes a 3 credit unit course on risk management as applied to safety, security and sanitation. The module topic for the first week focuses on hazards to food safety. The intended learning outcomes are to identify dangerous forms of bacteria, list illness outbreaks from food, recognize potentially dangerous foods, and discuss health protocols and safety measures. The number of hours is 3 and study questions relate to identifying bacteria that affect human health and safety measures against COVID-19. Required learning resources include a workbook on food safety hazards while suggested resources are a computer, internet, smart phone, and USB drive.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    of 3

    Program: Bachelor of Science in Hospitality Management

    Course Code: THC 2


    Course Title: Risk Mgt as applied to Safety, Security and Sanitation
    Credit Unit: 3 units
    Lesson: Week 1
    Module Topic: Hazard to food Safety

    Intended Learning OutCcomes:


    Identify the Dangerous form of bacteria
    List of form illness outbreak
    Recognize the potential Dangerous food
    Discuss the health protocols and safety measures
    Number of Hours: 3 Hours
    Study Questions: Identify the different forms of bacteria and how it affects to human health
    What are the safety measures and protocols against covid 19

    Learning Resources: Required: Suggested


    Workbook Hazard to food Safety
    Computer with internet
    connectivity
    Smart phones
    USB
    o human health

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