Course: Food Safety, Hygiene and Sanitation Lab (Fall - 2024), Section-A &B

Section outline

Select section General

General

Collapse all Expand all
- Select activity Introduction
  
  Introduction Forum
  
  Course Description:
  The lecture portions of this course introduce students to the food safety and sanitation issues facing professionals of the food and beverage industry. The course covers the principles of food microbiology; major foodborne illnesses, standards enforced by regulatory agencies, and applied measures for keeping food safe. Students also able to learn personal hygiene; sanitary practices in food preparation causes investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points), and workplace safety standards.
  
  The objectives of the course:
  1.    Understand the role of food safety in a foodservice operation.
  2.    Understand the knowledge to prevent food-borne illnesses in the workplace.
  3.    Understand the proper standards and procedures for keeping facilities and equipment sanitary.
  4.    Understand how to protect food through the purchasing, receiving, and storage process.
  5.    Understand the principles of safety and sanitizing, and pest control.
  6.    Understand the policies and procedures for safe food handling.
  Course Learning Outcomes:
  CO-1: Identify the major hazards, sources, and opportunities for contamination in a foodservice operation.
  CO-2: Demonstrate the ability to explore and apply proper food handling techniques that will eliminate possible foodborne illness.
  CO-3: Demonstrate correct procedures for receiving, preparing, serving and storing food products.
  CO-4: Demonstrate proper personal hygiene procedures with regard to food handling.
  CO-5: Detect and identify different types of insect pests that invade a foodservice operation and outline the best methods for safe, effective control of pests.
  CO-6: Demonstrate the ability to analyze the proper steps in processing food in preparation and servicing.
Select section Topic 1

Topic 1
Introduction to Food Safety
Overview of food safety importance
Common foodborne illnesses
Regulations and agencies
- Select activity Topic-1 : Introduction to Food Safety and Hygiene:
  
  Topic-1 : Introduction to Food Safety and Hygiene: File
  
  Students must
  
  Mark as done
  
  Introduction to Food Safety and Hygiene:
  Overview of food safety principles,
  Importance of proper hygiene in the culinary industry
  https://drive.google.com/file/d/1sc0_5CCGpVGEwEnt7pDHQv2-RszzNtdP/view?usp=drive_link
  https://drive.google.com/file/d/12mz1wb_ps637PFRtubht2zJmWTx_iicD/view?usp=drive_link
  https://drive.google.com/file/d/1AZiepbJjfEhdgK33Ua3jiOEBmz5q2xFb/view?usp=drive_link
  https://drive.google.com/file/d/1AkN0usKBhZiRRIzukTe_FUnLast2_Vf5/view?usp=drive_link
- Select activity Video- lec-1
  
  Video- lec-1 Page
  
  Students must
  
  Mark as done
- Select activity Lecture-1 - introduction To Food Safety
  
  Lecture-1 - introduction To Food Safety Page
  
  Students must
  
  Mark as done
- Select activity Forum
  
  Forum
  
  Students must
  
  Mark as done
  
  Describe the importance of Food Safety
Select section Topic 2

Topic 2
Safe Food Handling
Personal hygiene and handwashing
Proper storage and temperature control
Safe cooking and reheating practices
- Select activity Topic-2 Food Handling and Sanitation Protocols:
  
  Topic-2 Food Handling and Sanitation Protocols: File
  
  Students must
  
  Mark as done
  
  Food Handling and Sanitation Protocols:
  Hands-on training in proper food handling techniques,
  Implementing sanitation protocols in food preparation.
  https://drive.google.com/file/d/1AkN0usKBhZiRRIzukTe_FUnLast2_Vf5/view?usp=drive_link
  https://drive.google.com/file/d/1Al1bqKkm2cFDcWfWoBdNUgR-b4h0Jbp8/view?usp=drive_link
  https://drive.google.com/file/d/1Aqon-HakSur0DgIS2yculnUmPKYHYAHA/view?usp=drive_link
- Select activity Lecture-2- introduction To Cleaning and Sanitizing
  
  Lecture-2- introduction To Cleaning and Sanitizing Page
  
  Students must
  
  Mark as done
- Select activity Lecture-2- introduction To Cleaning and Sanitizing
  
  Lecture-2- introduction To Cleaning and Sanitizing Page
  
  Students must
  
  Mark as done
- Select activity Lecture-2- introduction To Cleaning and Sanitizing
  
  Lecture-2- introduction To Cleaning and Sanitizing Page
  
  Students must
  
  Mark as done
- Select activity Forum
  
  Forum
  
  Students must
  
  Mark as done
Select section Foodborne Pathogens

Foodborne Pathogens
Introduction to foodborne pathogens
Types of bacteria, viruses, and parasites
Sources and transmission
Food Contamination
Physical, chemical, and biological contaminants
Cross-contamination
Preventing contamination
- Select activity Topic- 3
  
  Topic- 3 File
  
  Students must
  
  Mark as done
  
  Identifying and Preventing Hazards:
  Understanding potential hazards in food preparation and storage,
  Mitigating risks associated with foodborne illnesses.
  https://drive.google.com/file/d/1IJZWDxbLBQ9ccddLc0d9wZjLjXCuCrjl/view?usp=drive_link
  https://drive.google.com/file/d/1ISochrDaR4IKLgF3vK-Ov61qMrspiO4X/view?usp=drive_link
- Select activity lecture 3- Hazard
  
  lecture 3- Hazard Page
  
  Students must
  
  Mark as done
- Select activity lecture 3- Hazard
  
  lecture 3- Hazard Page
  
  Students must
  
  Mark as done
- Select activity Discussion Forum
  
  Discussion Forum
  
  Students must
  
  Mark as done
Select section Topic 4

Topic 4
Food processing/preservation process for enhancing food shelf life and quality
Fermentation
Canning
Blenching
https://drive.google.com/file/d/130-YKX7gSMhXc2gqjn8-VY56yAuL6KYR/view?usp=drive_link
https://drive.google.com/file/d/136kzjz4BjXLT5wILE8ZAT0MaLDOadmSl/view?usp=drive_link
https://drive.google.com/file/d/13CkoF0VvDV7TcDy4q8L-RHJ67Eteb0_J/view?usp=drive_link
- Select activity Topic-4 Lab
  
  Topic-4 Lab File
  
  Students must
  
  Mark as done
- Select activity lecture -4 - fermentation
  
  lecture -4 - fermentation Page
  
  Students must
  
  Mark as done
- Select activity Lecture -4 - Blanching
  
  Lecture -4 - Blanching Page
  
  Students must
  
  Mark as done
  
  Blanching in Food service
Select section Topic 5

Topic 5
Hands-on experience of Hygiene and Sanitation from Green Garden Restaurant
https://drive.google.com/file/d/1L8KXx_9pRRDq72kRWgHZBvRWvRLetpfv/view?usp=drive_link
https://drive.google.com/file/d/1L6akulse7H1RG2pk4NjnCoRpHttVs9cr/view?usp=drive_link
https://drive.google.com/file/d/1LKDJM85nfiEtViskLCh_cLVm4UyVPJ0c/view?usp=drive_link
https://drive.google.com/file/d/1LV7k3oeL3xr0bXT5_GeloCnpRz1NuUsp/view?usp=drive_link
Select section Food Safety Equipment

Food Safety Equipment
Food Safety Equipment
Understanding food thermometers
Using cutting boards, knives, and kitchen tools safely
Cleaning and sanitizing equipment
- Select activity Topic-6 Food Safety Equipment
  
  Topic-6 Food Safety Equipment File
  
  Students must
  
  Mark as done
  
  Food Safety Equipment
  Understanding food thermometers
  Using cutting boards, knives, and kitchen tools safely
  Cleaning and sanitizing equipment
- Select activity lecture-5- Food Thermometer
  
  lecture-5- Food Thermometer Page
  
  Students must
  
  Mark as done
  
  How to use a thermometer to measure temperature of different food products.
- Select activity lecture-6- Cutting Boards , Knives
  
  lecture-6- Cutting Boards , Knives Page
  
  Students must
  
  Mark as done
  
  Different types of Cutting Boards and how to use them.
  Proper Usage of Knives.
  Some Hygiene Rules.
Select section Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP)
Hazard Analysis and Critical Control Points (HACCP)
Introduction to HACCP
Identifying hazards in the food process
Creating a HACCP plan
Select section Topic 8

Topic 8
Foodborne Illness Outbreaks
Case studies of foodborne illness outbreaks
Investigating and tracing sources
Reporting and response
Select section Topic 9

Topic 9
Food Safety and Sensory Evaluation
- Select activity Food Additives
  
  Food Additives Page
  
  Students must
  
  Mark as done
  
  Food Additives -
- Select activity Sensory test in Food service area
  
  Sensory test in Food service area File
  
  Students must
  
  Mark as done
Select section Food Safety Inspections

Food Safety Inspections
Food Safety Inspections
Conducting food safety inspections
Regulatory compliance and standards
Reporting and corrective actions
- Select activity Food service area Inspections
  
  Food service area Inspections File
  
  Students must
  
  Mark as done
  
  Food service area Inspections -
  Hygiene practices
  Food storage and handling
  Temperature control
  Sanitation of equipment and facilities
  Pest control
  Food safety training
  Allergen awareness
  Labeling and identification
  Waste management
  Documentation and record-keeping
- Select activity Video-1
  
  Video-1 Page
  
  Students must
  
  Mark as done
  
  Rules of Food Inspections -
Select section Topic 11

Topic 11
Food Safety Challenges and Flow of food
Emerging food safety challenges (e.g., food fraud, climate change)
Purchasing Receiving and Storage
Preparation
- Select activity Flow of food
  
  Flow of food Page
  
  Students must
  
  Mark as done
Select section Food Safety in Special Environments

Food Safety in Special Environments
Food Safety in Special Environments
Food safety in restaurants and catering
Food safety in the home kitchen
Food safety during emergencies
Select section Food Safety Lab Practical

Food Safety Lab Practical
Food Safety Lab Practical
Hands-on lab exercises:
Identifying foodborne pathogens
Testing food for contaminants
Simulated food safety inspections
Select section Allergen Management

Allergen Management
Allergen Management
Understanding food allergens
Cross-contact and allergen contamination
Labeling and disclosure regulations
Select section Food Safety in Food Processing

Food Safety in Food Processing
Food Safety in Food Processing
Introduction to food processing
Preservation methods (canning, freezing, drying)
Quality control and safety in processing plants
Select section Food Safety and Technology

Food Safety and Technology
Food Safety and Technology
Role of technology in food safety
Use of digital tools for tracking and monitoring
Emerging technologies in food safety
Select section Topic 17

Topic 17
Food Safety in Agriculture
Farm-to-table food safety
Pesticides and chemical residues
Organic farming and food safety
Select section International Food Safety Standards

International Food Safety Standards
International Food Safety Standards
Global food safety standards (e.g., ISO 22000)
Trade implications of food safety
Harmonization of food safety regulations
- Select activity Slide
  
  Slide File
  
  Students must
  
  Mark as done
  
  International Food Safety Standards
- Select activity Video
  
  Video Page
  
  Students must
  
  Mark as done
  
  Videos
- Select activity Exclusive
  
  Exclusive File
  
  Students must
  
  Mark as done
Select section Topic 19

Topic 19
Food Safety Communication
Effective communication with consumers
Handling food recalls and crisis communication
Public awareness campaigns
Select section Topic 20

Topic 20
Food Safety and Cultural Practices
Cultural differences in food handling
Traditional preservation and preparation methods
Adapting global food safety standards to local practices
Select section Topic 21

Topic 21
Food Safety Auditing and Certification
Introduction to food safety audits
Different certification programs (e.g., SQF, BRC)
Preparing for food safety audits
Select section Topic 22

Topic 22
Food Safety Research and Innovation
Current research trends in food safety
Innovations in food safety technology
Research ethics and responsible innovation
Select section ALL LAB WORKS

ALL LAB WORKS
- Select activity SUBMIT A SHORT VIDEO ON THE BASIC HANDWASHING TECHNIQUES
  
  SUBMIT A SHORT VIDEO ON THE BASIC HANDWASHING TECHNIQUES Assignment
  
  Opened: Wednesday, 1 November 2023, 12:00 AM
  
  Due: Saturday, 4 November 2023, 12:00 AM
  
  Students must
  
  View
  
  Make a submission
- Select activity Assignment on food contamination
  
  Assignment on food contamination
  
  Opened: Monday, 13 November 2023, 1:00 AM
  
  Due: Monday, 13 November 2023, 10:00 PM
  
  Students must
  
  View
  
  Make a submission
- Select activity Assignment on the regulatory organizations of food safety
  
  Assignment on the regulatory organizations of food safety
  
  Opened: Thursday, 16 November 2023, 1:00 PM
  
  Due: Friday, 17 November 2023, 12:00 AM
  
  Students must
  
  Mark as done
Select section Survey-1 : Radisson Blue water garden PPE and Sanitation Process Evaluation Survey

Survey-1 : Radisson Blue water garden PPE and Sanitation Process Evaluation Survey
This checklist covers the key things that will be checked during a food safety, Sanitation and PPE inspection. Determine areas in your operations requiring corrective action. Record corrective action is taken and keep completed records in a notebook for future reference.
Select section Survey -2: Food Safety Management by Local Food Outlet during Winter (Individual Project)

Survey -2: Food Safety Management by Local Food Outlet during Winter (Individual Project)

Highlighted
This checklist covers the key things that will be checked during a food safety inspection. Use this checklist daily. Determine areas in your operations requiring corrective action. Record corrective action is taken and keep completed records in a notebook for future reference.
Select section Survey -3: Food Safety Management and Sensory Evaluation from Food Outlet in the Dhaka (Team Project)

Survey -3: Food Safety Management and Sensory Evaluation from Food Outlet in the Dhaka (Team Project)
This checklist covers the key things that will be checked during a food safety inspection and sensory evaluation. Use this checklist daily. Determine areas in your operations requiring corrective action. Record corrective action is taken and keep completed records in a notebook for future reference.
Select section Workshop on "Basic Food Safety for Food Handler "Assignment

Workshop on "Basic Food Safety for Food Handler "Assignment
Conduct a training session for food handlers who work in a restaurant/ Street food vendor/Catering/ Home kitchen on Basic Food Safety.
Session Guideline:
This session has to be conducted before November 30, 2023.
Minimum participation should be two.
Prepare a PowerPoint presentation to conduct the session.
Record the session as a still picture as well as a video presentation.
Select section Topic 28

Topic 28
Select section Topic 29

Topic 29
Select section Topic 30

Topic 30

General

Introduction

Topic 1

Topic-1 : Introduction to Food Safety and Hygiene:

Video- lec-1

Lecture-1 - introduction To Food Safety

Forum

Topic 2

Topic-2 Food Handling and Sanitation Protocols:

Lecture-2- introduction To Cleaning and Sanitizing

Lecture-2- introduction To Cleaning and Sanitizing

Lecture-2- introduction To Cleaning and Sanitizing

Forum

Foodborne Pathogens

Topic- 3

lecture 3- Hazard

lecture 3- Hazard

Discussion Forum

Topic 4

Topic-4 Lab

lecture -4 - fermentation

Lecture -4 - Blanching

Food Safety Equipment

Topic-6 Food Safety Equipment

lecture-5- Food Thermometer

lecture-6- Cutting Boards , Knives

Topic 9

Food Additives

Sensory test in Food service area

Food Safety Inspections

Food service area Inspections

Video-1

Topic 11

Flow of food

International Food Safety Standards

Slide

Video

Exclusive

ALL LAB WORKS

SUBMIT A SHORT VIDEO ON THE BASIC HANDWASHING TECHNIQUES

Assignment on food contamination

Assignment on the regulatory organizations of food safety

Section outline

Course Description:

The objectives of the course:

Course Learning Outcomes:

Food Safety and Sensory Evaluation

Food Additives -

Food service area Inspections -

This checklist covers the key things that will be checked during a food safety, Sanitation and PPE inspection. Determine areas in your operations requiring corrective action. Record corrective action is taken and keep completed records in a notebook for future reference.

This checklist covers the key things that will be checked during a food safety inspection. Use this checklist daily. Determine areas in your operations requiring corrective action. Record corrective action is taken and keep completed records in a notebook for future reference.