Numar de credite : 10
Durata curs: 24 ore de contact
Metoda de examinare: proiect, examen
Cursul poate fi urmat de studentii: BA
Cursul este predat de catre: Elmer Salandanan
Unit description
This unit presents a systematic approach to food safety that answers public health concerns, reduces sanitation risks, and ensures satisfaction for food establishment guests, staff members and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a food service operation.
Unit Learning Outcomes
On successful completion of this unit students will be able to:
1.Understand the essential role of the Food Safety Risk Management Program which help in each operation to reach its quality, cost control and food safety goals.
2.Understand the use of HACCP system that allows managers, owners and staff members to integrate the property safety, quality and cost control system.
3.Determine the outcome of food-borne illness outbreak and their consequences.