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FOOD HYGIENE AND SANITATION (THEORY)
Paper Code:
FSQ 302
Credits:
03
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
This course will enable the student to understand-
• Proper sanitation methods
• How to clean and sanitize food-contact surface
• The requirements for proper storage and disposal of chemicals
• How to design a safe operation
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Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to –
CO26: Identify the principles of food hygiene and sanitation CO27: Develop the understanding of the cleaning and sanitization methods for the food contact surfaces
CO28: Proper storage and disposal of foods CO29: Identify the importance of personal hygiene and safety at work
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Approach in teaching: Interactive Lectures, Discussion, assignments
Learning activities for the students: Self learning assignments, Seminar presentation |
Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects |
9.00
Unit I:
UNIT I
Hygienic Food Handling- I
• Processing and receiving, food storage (dry, refrigerated, freezer etc.)
• Sanitary procedures while preparing, cooking and holding food
9.00
Unit II:
UNIT II
Hygienic Food Handling- II
● Serving and displaying of food
● Special food operations (Temporary food service establishments, vending machines, outdoor catering, street foods and diseases)
9.00
Unit III:
UNIT III
Environmental Sanitation
● Layout of premises, construction details, equipment, furniture and fixtures
● Cleaning agents and procedures
9.00
Unit IV:
UNIT IV
• Pest control and storage
• Disposal of waste
• Water supply
9.00
Unit V:
UNIT V
• Personal Hygiene
• safety at work place
Essential Readings:
1. Roday S. Food Hygiene and sanitation, McGraw Hill Education, 2017
2. Singh K., Hygiene and sanitation in Hotel Industry, Naman Publisher & Distributors, 2011
3. Bruce, A.H. Kitchen sanitation and food hygiene, ITT Educational Pub, 2016
4. Frazier, W.C. (2017) Food Microbiology, Mc Graw Hill Inc. 5th Edition,
References:
Academic Year:
