UNIT HANDBOOK 2021-2022

Food Safety and Sanitation

CONTENTS

UNIT DETAILS & SPECIFICATION............................................................................................................2

ETHICAL ISSUES.....................................................................................................................................2
LEARNING OUTCOMES..........................................................................................................................3
WEEK-BY-WEEK DELIVERY.....................................................................................................................3
SUMMATIVE ASSESSMENT ELEMENTS..................................................................................................4
ASSESSMENT 1 (with marking and assessment matrix).........................................................................5
ASSESSMENT 2....................................................................................................................................15
ACADEMIC MISCONDUCT....................................................................................................................16
LEARNING RESOURCES & REQUIREMENTS..........................................................................................17

2021– 2022: American Hotel Academy, Academics

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UNIT DETAILS & SPECIFICATION

Course Title Food Safety and Sanitation

Course Code 1103
Credits 10 Level 4
Name E-mail Office
Unit Leader &
Jon.jordache@americanhotelacademy.r
Contact Details Jon Jordache
o
Other Tutors & Name E-mail Office
Contact Details Ada Terea Ada.terea@americanhotelacademy.ro
Programme Title BA (Hons) International Hotel Business Management
Academic Year 2021-2022
Start Date 2021 (Teaching Week 1)
End Date 2022 (Teaching Week 10)
Number of 10 Weeks
Weeks

ETHICAL ISSUES

Within this unit, any issues relating to the American Hotel Academy/ TASTE Culinary Business Academy ethical
code of practice will be addressed by tutors. If a student has ethical concerns regarding teaching and learning,
it is their responsibility and right to bring it to the attention of the Unit Leader.

LEARNING OUTCOMES

1. To determine the place of food safety and sanitation versus gastronomy and kitchen practices.

2. To identify the agents responsible for contamination.

3. To investigate the outcomes of foodborne illnesses and their consequences.

4. To analyze the management issues related to food safety and sanitation

5. To implement and evaluate a food safety risk management system such as HCCP, to control quality, cost
control and food safety goals

WEEK-BY-WEEK DELIVERY

Session No. Activity Topic

Free conversation
Students will be asked to give some Food Safety Risk Management and the HCCP
1.
examples about food contamination they system
have experienced.

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2021– 2022: Taste Culinary Business Academy, Academics
 Free conversation
Students will be asked to give some
2. Food contamination and spoilage
examples about food contamination they
have experienced.
Free conversation and explanation

Explain the menu planning control points

and its effect to inventory, people,
equipment, and facilities
The menu Planning and purchasing control
3. Explain the factors influencing menu change
and the truth in menu regulation points

Explain the purchasing control points and its

effect to inventory, equipment, facilities,
change and food safety
Free conversation
Introduce students in the concept of the
4. receiving control points and its effect to The receiving, storing control points
inventory, people, equipment, facilities,
change and food safety
Free conversation
5. Explain what food service managers should The issuing control points
know about the issuing control point
6. Midterm Examination All five chapters studied
Free conversation
List on the whiteboard the special food
The Preparing, Cooking and Holding Control
7. safety concerns, the riskiest food products,
Points.
and measures for reducing risks at the
preparing control point.
Describe control measures for self-service
food bars and traditional table service.
8. Introduce and explain students’ procedures The Serving Control Points
for protecting food inventory at the serving
control point.
Explain cleaning and sanitizing.
The Cleaning and Maintenance Control
9. Describe special cleaning and maintenance
Points
considerations for lodging operations.
Free conversation
10. Explain interior and exterior cleaning and Facilities cleaning and maintenance
maintenance
December,
Final Examination All four chapters studied.
2021

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics
SUMMATIVE ASSESSMENT ELEMENTS

Weight
No. Assessment Name Submission Date
Factor (%)
1. Midterm examination 40% November, 2021
2. Final examination 60% December, 2021

In order to pass the unit, students must receive a passing grade (40% or above) in each element of assessment.

ATTENDANCE RULE

Except from Attendance Policy – American Hotel Academy / TASTE Culinary Business Academy Assessment
Rules and Regulations

4.2. Penalties for exceeding the number of allowed absences

4.2.1 If a student registers more than 51% absences for a theoretical class and more than 31% absences for a
practical class, it is deemed that the student cannot meet the course learning outcomes, will not be able to
take the final exam, nor participate in the resit exams.

4.2.2 The student will need to retake the entire course (both the theoretical and practical part), as if for the
first time the next time it is offered. Students will be charged a per credit fee.

ASSESSMENT 1 (with marking and assessment matrix)

Assessment 1 – Group Project

Unit Title Food Safety and sanitation
Unit Code 1103
Weight Factor
Assessment Name Group Project 40%
(%)

Learning Outcomes to 1. Determine the place of food safety and sanitation versus gastronomy and
be Assessed through kitchen practices
2. Identify the agents responsible for food contamination
this Work 3. Determine the outcomes of foodborne illnesses and the consequences

Programme Title BA (Hons) International Hotel Business Management

Tutors Jon Jordache
Submission Date 2021
Feedback Policy In class, face-to-face with students
Submission Location Assignment is a digital submission on the Online Campus
Penalties for Mark reduction: Apply a penalty using the system which follows here:
Exceeding Word Amount the submitted work is in excess
Effect on final mark
Count on Written of the provided guidance
Submissions 0% - 10% None
11% - 30% Mark reduced by 10%

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics
 >31% Mark capped at 40%
Support
In class
Arrangements
Confirmation of Moderation Panel scrutinised this Assessment and it is considered as appropriate
Moderation for the level of study and credit value of the unit.
Date of Panel Meeting September, 2021
Name of Approved
Ada Terea
Internal Moderator

Assessment Details

The students (in groups of 2) are required to complete a project of 2000 words.
Using the following headings, prepare the project using Calibri, 10, with 1.5 spacing and
covering the following topics:
1. Determine the importance of food safety and sanitation and its link to
gastronomy and kitchen practices
2. Identify the agents responsible for food contamination
3. Determine the outcomes of foodborne illnesses and the consequences
4. Procedures to be followed in a kitchen to minimise the contamination risk to
guests

Instruction to The following criteria will be used to assess the report. Total Mark possible 100%:

Students 1. Cover page completed correctly and professionally (must mention the project name,
students’ names, lecturer name, table of contents) – 5 points
2. Introduction – complete that explains the background to the project – 10 points
3. The importance of food safety and sanitation and its link to gastronomy and kitchen
practices - 15 points
4. Identified agents responsible for food contamination – 15 points
5. Determine the outcomes of foodborne illnesses and the consequences – 15 points
6. Procedures to be followed in a kitchen to minimise the contamination risk to guests –
15 points
7. References in list – at least 5 academic and relevant references – 5 points
8. Overall layout and power point presentation of the project – 20 points
Assessment
Objective / Type of expected answers: description, explanation, summary of data collection.
Rationale
In groups of 2, complete a 2,000-word coursework upon the requirements above.
One student part of the group project must upload the project on eCampus by 9 th of
Assessment Task November 2021, 9 0’clock. Must have the power point presentation on a memory
stick or uploaded on eCampus.

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics
 Grade
Descriptor 1 Descriptor 2 Descriptor 3 Descriptor 6 Descriptor 7
band

Apply skills of Demonstrate a high Express ideas Find, evaluate, Articulate an

critical analysis to degree of effectively and synthesise and use awareness of the social
real world professionalism* eg communicate information from and community
situations within initiative, creativity, information a variety of contexts within their
Level
a defined range motivation, appropriately and sources disciplinary field
4
of contexts professional practice accurately using a
and self-management. range of media
including ICT

The project The project Ideas have been The information Articulation of systems
indicates an demonstrates an expressed to an has been and procedures for
extremely high extremely high degree extremely high thoroughly operating and
standard of of ability to work standard information designed, planned controlling hospitality
relevant and competently with has been and carried out activities have been
original insight of reference to communicated to a using and addressed to an
the subject professional standards selected audience appropriate range extremely high
and values, ability to using a range of of primary and standard in
86%-
The project reflect on own work. An strategies and media. secondary conclusions and
100%
provides an extremely high level of sources. The recommendations
extremely high initiative, creativity, results are have been made.
standard of professional practice evaluated
reference to and self -management accurately to an
theory and is evident. extremely high
practice with standard
evidence to some
critical reflection.

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics
 Grade
Descriptor 1 Descriptor 2 Descriptor 3 Descriptor 6 Descriptor 7
band

The project The project Ideas have been The information Articulation of systems
indicates an very demonstrates a very expressed to a very has been and procedures for
high standard of high degree of ability to high standard thoroughly operating and
relevant and work competently with information has been designed, planned controlling hospitality
original insight of reference to communicated to a and carried out activities have been
the subject professional standards selected audience using and addressed to a very
and values, ability to using a range of appropriate range high standard in
70%-
The project reflect on own work. A strategies and media. of primary and conclusions and
85%
provides a very very high level of secondary recommendations
high standard of initiative, creativity, sources. The have been made.
reference to professional practice results are
theory and and self -management evaluated
practice with is evident. accurately to a
evidence to some very high
critical reflection. standard

The project The project Ideas have been The information Articulation of systems
indicates an very demonstrates a very expressed to a very has been and procedures for
good standard of good degree of ability good standard thoroughly operating and
relevant and to work competently information has been designed, planned controlling hospitality
original insight of with reference to communicated to a and carried out activities have been
the subject professional standards selected audience using and addressed to a very
and values, ability to using a range of appropriate range good standard in
60%-
The project reflect on own work. A strategies and media. of primary and conclusions and
69%
provides a very very good level of secondary recommendations
good standard of initiative, creativity, sources. The have been made.
reference to professional practice results are
theory and and self -management evaluated
practice with is evident. accurately to a
evidence to some very good
critical reflection. standard

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics
 Grade
Descriptor 1 Descriptor 2 Descriptor 3 Descriptor 6 Descriptor 7
band

The project The project Ideas have been The information Articulation of systems
indicates an good demonstrates a good expressed to a good has been and procedures for
standard of degree of ability to standard information thoroughly operating and
relevant and work competently with has been designed, planned controlling hospitality
original insight of reference to communicated to a and carried out activities have been
the subject professional standards selected audience using and addressed to a good
and values, ability to using a range of appropriate range standard in
50%-
The project reflect on own work. A strategies and media. of primary and conclusions and
59%
provides a good good level of initiative, secondary recommendations
standard of creativity, professional sources. The have been made.
reference to practice and self results are
theory and -management is evaluated
practice with evident. accurately to a
evidence to some good standard
critical reflection.

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics
 Grade
Descriptor 1 Descriptor 2 Descriptor 3 Descriptor 6 Descriptor 7
band

The project The project Ideas have been The information Articulation of systems
indicates a demonstrates a expressed to a has been and procedures for
satisfactory satisfactory degree of satisfactory standard thoroughly operating and
standard of ability to work information has been designed, planned controlling hospitality
relevant and competently with communicated to a and carried out activities have been
original insight of reference to selected audience using and addressed to a
the subject professional standards using a range of appropriate range satisfactory standard
and values, ability to strategies and media. of primary and in conclusions and
40%-
The project reflect on own work. A secondary recommendations
49%
provides a satisfactory level of sources. The have been made.
satisfactory initiative, creativity, results are
standard of professional practice evaluated
reference to and self -management accurately to a
theory and is evident. satisfactory
practice with standard
evidence to some
critical reflection.

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics
 Grade
Descriptor 1 Descriptor 2 Descriptor 3 Descriptor 6 Descriptor 7
band

The project The project Ideas have been The information Articulation of systems
indicates a poor demonstrates a poor expressed to a poor has been and procedures for
standard of degree of ability to standard information thoroughly operating and
relevant and work competently with has been designed, planned controlling hospitality
original insight of reference to communicated to a and carried out activities have been
the subject professional standards selected audience using and addressed to a poor
and values, ability to using a range of appropriate range standard in
35%-
The project reflect on own work. A strategies and media. of primary and conclusions and
39%
provides a poor poor level of initiative, secondary recommendations
standard of creativity, professional sources. The have been made.
reference to practice and self results are
theory and -management is evaluated
practice with evident. accurately to a
evidence to some poor standard
critical reflection.

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics
 Grade
Descriptor 1 Descriptor 2 Descriptor 3 Descriptor 6 Descriptor 7
band

The project The project Ideas have been The information Articulation of systems
indicates a very demonstrates a very expressed to a very has been and procedures for
poor standard of poor standard of poor standard thoroughly operating and
relevant detail professionalism, information has been evaluated, and controlling hospitality
and insight of the evidence is apparent in communicated synthesised and accommodation
subject the execution, layout, effectively, executed to a very activities have been
structure of the design appropriately and poor standard addressed to a very
20%- The project brief and the evaluative accurately. poor standard
34% provides a very essay.
poor standard
account of links An extremely poor
between theory standard of initiative,
and practice. creativity, professional
practice and self
-management is
evident.

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics
 Grade
Descriptor 1 Descriptor 2 Descriptor 3 Descriptor 6 Descriptor 7
band

The design brief The project Ideas have been The information Articulation of systems
indicates an demonstrates an expressed to an has been and procedures for
extremely poor extremely poor extremely poor thoroughly operating and
standard of standard of standard information evaluated, and controlling hospitality
relevant detail professionalism, has been synthesised and accommodation
and insight of the evidence is apparent in communicated executed to an activities have been
subject. the execution, layout, effectively, extremely poor addressed to a
structure of the design appropriately and standard extremely poor
0%-
The essay brief and the evaluative accurately. standard
19%
provides an essay.
extremely poor
standard account An extremely poor
of links between standard of initiative,
theory and creativity, professional
practice. practice and self
-management is
evident.

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics
ASSESSMENT 2

Assessment 2 – Written Examination

Unit Title Food Safety and Sanitation
Unit Code 1103
Weight Factor
Assessment Name Written Examination 60%
(%)
Learning Outcomes to
be Assessed through 1. Describe the management issues related to food safety and sanitation.
2. Implement a Food Safety Risk Management System such as HACCP to
this Work control quality, cost control and food safety goals
Programme Title BA (Hons) International Hotel Business Management
Tutors Jon Jordache
Sitting Date 2021
Feedback Policy Feedback in class
Confirmation of Moderation Panel scrutinised this Assessment and it is considered as appropriate
Moderation for the level of study and credit value of the unit.
Date of Panel
Meeting
Name of Approved
Ada Terea
Internal Moderator

Examination Rubric

Duration of Examination 1 hour

Number of questions to be answered 35
Any additional information requirements N/A
Materials allowed in examination Pen, Laptop if the exam takes place on eCampus.

Students are not allowed to leave the examination room in the first 45 minutes of the exam.

ACADEMIC MISCONDUCT

Academic misconduct is defined as any action or omission by a student that has the potential to give the
student an unfair advantage in any assessment.

All student created assignments, other than written examinations, may be checked against plagiarism using an
originality check software such as Unplag.

Tariff of penalties For the BA studies:

Plagiarism Penalty Consequence

The assignment will be marked and Type of engagement:
< 20%
no cap will be applied. Developmental Engagement

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2021– 2022: Taste Culinary Business Academy, Academics

> 20% First Offence
> 20% Second Offence (any
course within the same
programme of study)
Further offences at the same
academic level
LEARNING RESOURCES & REQUIREMENTS
Essential Texts
Core Texts
Supplementary Texts
Additional Resources
2021– 2022: American Hotel Academy, Academics
2021– 2022: Taste Culinary Business Academy, Academics
Type of engagement:
 Written warning Formal Meeting with Head of
AND Department
 a mark of 0 for the element given Student will have to re-sit the
failed element of assessment.
Type of engagement:
 Written warning Formal Meeting with Head of
AND Department
 a mark of 0 for the entire course Student will have to re-sit all
will be given elements of assessment for
the course.
 a mark of 0 for all the courses Type of engagement:
taken so far in that year Assessment Disciplinary
AND Committee
 marks capped at 40% for all Student will have to re take
subsequent marks for courses the entire year with marks
taken at that level capped at 40%.
Cichy,R ( ) 2nd edition. Food Safety Managing with the HACCP
system. American Hotel and Lodging Educational Institute.
Cichy,R ( ) 3 rd edition. Food Safety Managing with the HACCP
system. American Hotel and Lodging Educational Institute.
Dodd, C., Aldsworth, T., Stein, R., Foodborne Diseases. 3rd
Edition (Food Science and Technology) Elasevier Academic
Press
World health organization (2016) 10 Facts on Food
Safety.www.who.int/features/factfiles/food_safety/en/
SRAC FOOD SAFETY - ISO 22000 | www.srac.ro
www.srac.ro/en/siguranta-alimentelor-iso-22000
Ogbunugafor, H.,  Ugochukwu, C., Kyrian-Ogbonna, A.
(2017). The role of spices in nutrition and health: a review of
three popular spices used in Southern Nigeria. Food Quality
and Safety, Volume 1, Issue 3, 13 October 2017, Pages 171–
185,https://doi.org/10.1093/fqsafe/fyx020 Oxford Academic
Roberts, C. The Food Safety Information Handbook (2001)
https://books.google.ro/books?isbn=1573563056 
https://www.brcglobalstandards.com/brc-global.../food-
safety
 Food Safety and Food Security | Learn Science at Scitable -
Nature
www.nature.com/.../food-safety-and-food-security-6816834
Hanning I (2012) Another food Safety Scandal
At Chipotle, A Whiff Of Another Food Safety Scandal Is Enough
To ...
https://www.forbes.com/.../chipotle-norovirus-food-safety-
d...

Health and Food Safety (2017)

www.research.gov.ro/uploads/aa-see-
grants/apel/rezerva/sanatate.pdf
Health and  Food Safety. How the IoT Influences Restaurant
Food Safety & Management.
https://foodsafetytech.com/.../iot-influences-restaurant-food-

Pew Charitable Trusts. (2017)

Food Safety from Farm to Fork - The Pew Charitable Trusts
www.pewtrusts.org/.../food-safety-from-farm-to-fork-final.
Pew Charitable Trusts (2017)Food Safety Guidelines for Onsite
Feeding Locations, Food Shelves ...
www.health.state.mn.us/divs/eh/food/fs/foodbanksafety.pdf
Scott, E (2003) Food Safety  Guidelines for Onsite Feeding
Locations, Food Shelves and Food Banks. Produced By: State
and Local Public Health Agencies and Community.
Food safety and foodborne disease in 21st century homes -
NCBI - NIH
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2094945/
Journal of Food: Microbiology, Safety and Hygiene - OMICS
International
https://www.omicsonline.org/foodmicrobiology-safety-
hygiene.php
Journals:
Journal of  Food: Microbiology, Safety  &  Hygiene.

END OF DOCUMENT

2021– 2022: American Hotel Academy, Academics

2021– 2022: Taste Culinary Business Academy, Academics