By the end of the course the student will be able to:
•Explain how quality in foodservice, customer service and concern for the well being of the general public are impacted by food safety;
•Identify and explain the role of microorganisms and emerging pathogens in food safety;
•Understand the application of food safety principles in a foodservice operation;
•Develop a basic HACCP plan for a foodservice operation using the seven principles of HACCP and effective use of resources;
•Develop a employee training module;
•Identify safety laws and regulations that impact the hospitality industry;
•Use effective communication skills (oral, written, electronic).By the end of the course the student will be able to:
•Explain how quality in foodservice, customer service and concern for the well being of the general public are impacted by food safety;
•Identify and explain the role of microorganisms and emerging pathogens in food safety;
•Understand the application of food safety principles in a foodservice operation;
•Develop a basic HACCP plan for a foodservice operation using the seven principles of HACCP and effective use of resources;
•Develop an employee training module;
•Identify safety laws and regulations that impact the hospitality industry;
•Use effective communication skills (oral, written, electronic).
Food safety has become an issue of special importance
for the retail food industry including restaurants,
hotels, institutional facilities, vending companies,
supermarkets, and convenience stores, etc. However,
there are many opportunities for food to be contaminated
between production and consumption in retail food
establishments, and then, these contaminations might
cause foodborne diseases outbreak. This curriculum
for food safety and applying the HACCP system to the
food process is versatile enough to handle all segments
in restaurants and hotels.
Food safety has become an issue of special importance
for the retail food industry including restaurants,
hotels, institutional facilities, vending companies,
supermarkets, and convenience stores, etc. However,
there are many opportunities for food to be contaminated
between production and consumption in retail food
establishments, and then, these contaminations might
cause foodborne diseases outbreak. This curriculum
for food safety and applying the HACCP system to the
food process is versatile enough to handle all segments
in restaurants and hotels.
Essentials of food safety and sanitation.
David McSwane, Nancy R. Rue, Richard Linton
Person Prentice Hall
ISBN: 0-13-119659-6
食品安全與衛生管理.
作者:David McSwane, Nancy R. Rue, Richard Linton
譯者:李學愚、沈玉振
品度圖書
ISBN:957-8248-60-1
Essentials of food safety and sanitation.
David McSwane, Nancy R. Rue, Richard Linton
Person Prentice Hall
ISBN: 0-13-119659-6
Food safety and hygiene management.
Author: David McSwane, Nancy R. Rue, Richard Linton
Translators: Li Xueyu, Shen Yuzhen
Pindu Books
ISBN:957-8248-60-1
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| Class participationClass participation class participation |
5 | |
| AssignmentsAssignments assignments |
25 | |
| Mid term examMid term exam midterm exam |
30 | |
| Final examFinal exam final exam |
30 | |
| QuizQuiz quiz |
10 |
