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FOOD HYGIENE AND SANITATION (THEORY) [1]

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

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

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

 

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: 
eRESOURCES
 
 
Academic Year: 
2022-2023 [6]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-hygiene-and-sanitation-theory

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-hygiene-and-sanitation-theory
[2] https://hmhub.in/hygiene-and-sanitation-in-food-sector/
[3] https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/
[4] https://www.egyankosh.ac.in/bitstream/123456789/73124/1/Unit-10.pdf
[5] https://ubblab.weebly.com/uploads/4/7/4/6/47469791/principles_of_food_sanitation,_5th_ed.pdf
[6] https://homescience.iisuniv.ac.in/academic-year/2022-2023