SYLLABUS: SUMMARY OF INFORMATION ON EACH COURSE

1. Name of Course: FOOD HYGIENE AND SAFETY

2. Course Code: DHA 1113
3. a) Names of subject matter expert: Siti Rukhina Binti Sapuan
Nurul Akmal Ainie Binti Abdul Razak
b) Names of academic staff: (senarai nama pensyarah di KV masing-masing)
4. Rationale for the inclusion of the course in the programme:
This course introduces the students to the concept of food safety and hygiene as well as
personal hygiene. Students should be able to explain the type of foodborne hazards, foodborne
illnesses and relate food safety and sanitation system in food production area.
5. Semester and Year offered: Semester 1 (year 1, semester 1)
6. Total Student Learning Time (SLT):

Category of Activities Learning Activity Total Hours/ Semester

Lecture
39
Practical 0
Guided learning
Student centered learning activities 3

Preparation for assignments/projects 23.5

Independent study/revision 39

Self learning Preparation for assessment 7.75

Continuous assessments 4.75

Formal assessments Final examination sitting for theory 3

Total SLT 120

7. Credit Value: 3 credits

8. Prerequisite (if any): None
9. Course Learning Outcomes (CLO):

CLO1 Identify the concept of safety and hygiene in foodservice operation (C1,PLO1)

CLO2 Describe food safety and sanitation system during food flow by referring to the safety
standard and regulations in Malaysia (C2,PLO4)

CLO3 Discuss the type of food borne hazards, food borne illnesses, sanitation and safety.
(A2,PLO7)

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10. Transferable Skills (Skills and how they are developed and assessed, project and practical
experience and internship):
Transferable Skills Delivery Assessment
1 Relate knowledge and √ Lectures Quiz
skills Student Centered
Learning Activities
2 Practical skills
3 Solving problems skills
4 Communication skills √ Lectures Test
Student Centered Assignment
Learning Activities
5 Teamwork and
responsibility skills
6 Value, ethic, moral and
professionalism skills
7 Lifelong learning skills √ Lectures Assignment
Student Centered presentation
Learning Activities
8 Managerial and
entrepreneurial skills
9 Leadership skills

11. Teaching-learning and assessment strategies:

CLO Method of delivery Method of KPI

assessment
Identify the concept of 100%
safety and hygiene in Lectures & students
CLO Quiz,
foodservice operation Student Centered obtained
1 Test
(C1,PLO1) Learning 50% marks
and above
Describe food safety and
sanitation system during Lectures, 100%
Assignment
food flow by referring to Practical & students
CLO Student Centered obtained
safety standard and
2 Learning Activities 50% marks
regulations in Malaysia
(C2,PLO4) and above

Lectures & 100%

CLO Discuss the type of food Assignment
Student Centered students
3 borne hazards, food borne Presentation
Learning Activities obtained
illnesses, sanitation and
50% marks
safety. (A2,PLO7)
and above

*Assessment consist of Assignment, presentation, quiz and test

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12. Course Synopsis:
This course introduces the students to the factors that influence the hygiene and safety of food
prepared and served to customers. The course content includes safe practices for food
handling, personal hygiene, Malaysian Food Regulation and Food Act, HACCP, microbial
agents, symptoms and transmission of food-borne diseases. The materials offered in this
course will be able to help in preventing the foodborne illness outbreak from occurring. In
addition to that, this course emphasizes on awareness of food safety issues in the foodservice
environment as students will administer food production hygiene, safety and health activities.

13. Mode of Delivery (e.g. Lecture, Tutorial, Workshop, Seminar etc):

Lecture and Student Centred Learning

14. Assessment Methods and Types:

Quiz, Test, Assignment, Presentation
No Type of Assessment CLO 1 CLO 2 CLO 3
(C2) (P1) (A4)
Continuous Assessment
Quiz (2) 10%
Test (2) 20%
1
Assignment 15%
Presentation 15%
Final Examination
2 Theory 5% 25% 10%
Sub Total 10% 60% 30%
Total 100%

15. Mapping of the course to the Programme Educational Objectives (PEO):

PEO1 PEO2 PEO3 PEO4

X X

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16. Mapping of the course to the Programme Learning Outcomes (PLO):

PLO1 Relate knowledge and principal in art of culinary discipline

PLO2 Apply the practical skills in culinary arts
PLO3 Solve problems relating to culinary arts creatively, innovatively and effectively
PLO4 Communicate effectively with peers , community and other professionals
PLO5 Function effectively and responsibly as an individual and as a member of a team in executing various tasks
PLO6 Commit professionally, ethically and responsibly in line with profession’s code of conduct
PLO7 Identify the needs of continuous professional development and to engage in long life learning
PLO8 Enhance entrepreneurship skills for career development
PLO9 Demonstrate effective and quality leadership skills

Course PLOs / Program PLOs PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9

CLO 1 Identify the concept of safety and hygiene in X

foodservice operation (C1,PLO1)
CLO 2 Describe food safety and sanitation system during X
food flow by referring to safety standard and regulations in
Malaysia (C2,PLO4)
CLO 3 Discuss the type of food borne hazards, food borne X
illnesses, sanitation and safety (A2,PLO7)

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17. Content outline of the course and the SLT (lecture hours) per topic

COURSE DHA 1113 FOOD HYGIENE AND SAFETY

SLT (Hours)
Face-To-Face Non Face-To-Face Formal Assessment

Assignments/
Theory + SCL

Examination
Independent

Assessment

Assessment
Preparation

Preparation

Continuous
Total

Practical

Revision
Projects
Week Topics

Tutorial

Study/
SLT

Final
For

For
7.75 4.75 3 120
Introduction to Food
Hygiene
1.1 Explain food
hygiene in general
1.2 Importance of
1 Sanitation in food 3 2
service industry
1.3 The role of the food
service manager
1.4 Cause of foodborne
illness

2 3 5 4
2.0 Basic Food
Microbiology
2.1 Introduction of
microorganism
2.2 Types of
Microorganism

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 2.3 Factors affecting
bacterial growth
(FATTOM)

2.4 Potentially hazardous

foods (PHF)

3-4 6 5 4
3.0 Food borne Illness
3.1 Types of food
borne hazards
- Biological
- Chemical
- Physical

3.2 Types of
foodborne illness
- Food Infection
- Food
Intoxication
- Food Toxin-
mediated
Infection

3.3 Causes of
foodborne
illness
- Personal
hygiene
- Cross
contamination
- Temperature
abuse

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 4.0 Sanitation During
Food Flow
4.1 Purchasing
4.2 Receiving
4.3 Storing Foods &
Supplies
4.4 Production
5-6 6 4.5 5
4.5 Thawing
4.6 Cooling
4.7 Hot-holding
4.8 Cold-holding
4.9 Reheating
4.10.Service

5.0 Sanitation,
Equipment, Utensils
and Facility
5.1 Choosing equipment
7-8 and utensils 6 3 4
5.2 Sanitation in design
5.3 Selection of material
5.4 Cleaning & sanitizing
5.5 Garbage and waste

9 3 3 4
6.0 Pest Control
6.1 Insect: Roaches,
Flies and others
6.2 Rodents
6.3 Pest control
- Traditional pest
control
- Integrated pest
management
(IPM)
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 7.0 Safety and Accident
Prevention

7.1 Preventing
10 3 3 4
Acciddents
7.2 First Aids
7.3 Emergency
procedures

8.0 Food Safety

Regulations and
Standards Applied in
Malaysia

8.1 Role of federal, state

11-12 and jurisdiction 3 4
8.2 Overview of food
related standard in
Malaysia
- HACCP
- GMP
- Halal

9.0 Food Production

Hygiene, Safety And
13 Health Administration 6 4

9.1 Identify food

production hygiene,
safety and health
standard.

9.2 Plan to perform

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 hygiene, safety and
healthy activities.

9.3 Administer hygiene,

safety and health
activities.

9.4 Evaluate, hygiene,

safety and health
activities
performance.

9.5 Record hygiene,

safety and health
activities
performance

Personal hygiene
10.1 Employee health
10.2 Personal hygiene
14 10.3 Health and 3 4
working sanitation
10.3 Proper attire and
and clothing
42 0 0 23.5 39 7.75 4.75 3 120
Total SLT 120
Notional Hours 40
Credit Value 3

Main reference supporting the course:

1. Sprenger R. (2017) Food Safety Handbook. Highfeld International Limited, United Kingdom

Additional references supporting the course:

1. BC Cook Articulation Committee (2015). Food Safety, Sanitation and Personal Hygiene, CA
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 2. Wayne Gisslen, (2014), Professional Cooking (8th Edition). John Wiley & Sons, Inc, NJ.
3. McSwane,D.,Rue.R.N.,&Linton, R. (2006). Essential of Food Safety and Sanitation, 4th Edition. Upper Saddle River, NJ.

19 Other additional information: -

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