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).

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