CO DHA 1113 FOOD HYGIENE AND SAFETY

KOLEJ VOKASIONAL SUNGAI PETANI 2
JABATAN HOSPITALITI

PERANCANGAN KURSUS
COURSE OUTLINE

MAKLUMAT KURSUS
(COURSE INFORMATION)

SEMESTER/SESI (SEMESTER/SESSION) : SEMESTER I
KOD KURSUS (COURSE CODE) : DHA 1113
NAMA KURSUS (NAME OF COURSE) : FOOD HYGIENE AND SAFETY
BEBAN AKADEMIK PELAJAR (STUDENT ACADEMIC LOAD) :

Kategori Aktiviti Aktiviti Pembelajaran Jumlah Jam/Semester
(Category of Activities) (Learning Activity) (Total Hours/Semester)
Pembelajaran Berbantu
(Guided Learning) Kuliah 39
(Lecture) 0
Pembelajaran Kendiri 3
(Self Learning) Tutorial/Amali 23.5
(Tutorial/Practical) 39
Penilaian Rasmi 7.75
(Formal Assessments) Aktiviti Pembelajaran Bertumpukan Pelajar 4.75
(Student Centered Learning Activity) 3
120
Persediaan Untuk Tugasan/Projek 3
(Preparation For Assignments/Projects)

Pembelajaran Kendiri/Ulangkaji
(Independent Study/Revision)

Persediaan Bagi Penilaian
(Preparation For Assessment)

Penilaian Berterusan
(Continuous Assessment)

Menduduki Peperiksaan Akhir (Teori)
(Final Examination Sitting for Theory] )

JUMLAH JAM BELAJAR
[TOTAL STUDENT LEARNING TIME]

NILAI KREDIT
(CREDIT VALUE)

Kursus Pra-syarat (Pre-Requisite Course) : None
Nama Pensyarah (Name of Lecturer) : AMIZA BINTI ISMAIL

Disediakan oleh : Ketua Program Disahkan oleh : Ketua Jabatan
(Prepared by) : (Approved by) :

Tandatangan Tandatangan
(Signature) (Signature)

Nama (Name) : IKHWANI MAIZURA BINTI Nama (Name) : KHAIRANI BINTI MOHD
Tarikh (Date) MD DESA Tarikh (Date) AKHIR

: 13 JULAI 2022 : 13 JULAI 2022

DHA 1113 | 1

KOLEJ VOKASIONAL SUNGAI PETANI 2
JABATAN HOSPITALITI

MATLAMAT (GOALS) :

This course introduces the students to the concept of food safety and hygiene as well as personal hygiene.
Students should be able to explain the type of foodborne hazards, foodborne illnesses and relate food safety and
sanitation system in food production area.

SINOPSIS (SYNOPSIS):

This course introduces the students to the factors that influence the hygiene and safety of food prepared and
served to customers. The course content includes safe practices for food handling, personal hygiene, Malaysian
Food Regulation and Food Act, HACCP, microbial agents, symptoms and transmission of food-borne diseases. The
materials offered in this course will be able to help in preventing the foodborne illness outbreak from occurring.
In addition to that, this course emphasizes on awareness of food safety issues in the foodservice environment as
students will administer food production hygiene, safety and health activities.

HASIL PEMBELAJARAN (LEARNING OUTCOMES):

Upon completion of the course, students will be able to:

1. Identify the concept of safety and hygiene in foodservice operation (C1,PLO1)
2. Describe food safety and sanitation system during food flow by referring to safety standard and

regulations in Malaysia (C2,PLO3)
3. Discuss the type of food borne hazards, food borne illness, sanitation and safety action(A2,PLO8)

ISI KANDUNGAN (CONTENT):

MINGGU KANDUNGAN PENTAKSIRAN
(WEEK) (ASSESSMENT)
(CONTENT)
1 (3 HOURS)
2 1.0 INTRODUCTION TO FOOD HYGIENE
1.0 Explain food hygiene in general Quiz 1
3-4 1.1 Importance of Sanitation in foodservice industry
1.2 The role of the foodservice manager (3 HOURS)
1.3 Cause of foodborne illness
Test 1
2.0 BASIC FOOD MICROBIOLOGY
2.0 Introduction of microorganism (6 HOURS)
2.1 Types of microorganism
2.2 Factors affecting bacterial growth (FATTOM) Assignment &
2.3 Potentially hazardous foods (PHF) Presentation

3.0 FOODBORNE ILLNESS
3.0 Types of foodborne hazards
- Biological
- Chemical
- Physical
3.1 Types of foodborne illness
- Food Infection
- Food Intoxication
- Food Toxin-mediated Infection
3.2 Causes of foodborne illness
- Personal hygiene
- Cross contamination
- Temperature abuse

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KOLEJ VOKASIONAL SUNGAI PETANI 2
JABATAN HOSPITALITI

5-6 4.0 SANITATION DURING FOOD FLOW (6 HOURS)
4.0 Purchasing
7-8 4.1 Receiving Test 2
9 4.2 Storing Foods & Supplies Assignment &
10 4.3 Production Presentation
11-12 4.4 Thawing
4.5 Cooling Assignment &
13 4.6 Hot-holding Presentation
4.7 Cold-holding
14 4.8 Reheating Assignment &
15 4.9 Service Presentation
16
17 5.0 SANITATION ON EQUIPMENT, UTENSILS AND FACILITY (6 HOURS) Assignment &
5.0 Choosing equipment and utensils Presentation
5.1 Sanitation in design
5.2 Selection of material Assignment &
5.3 Cleaning & sanitizing Presentation
5.4 Garbage and waste
Assignment &
6.0 PEST CONTROL (3 HOURS) Presentation
6.0 Insect: Roaches, Flies and others
6.1 Rodents (3 HOURS) Quiz 2
6.2 Pest control (6 HOURS)
- Traditional pest control
- Integrated pest management (IPM)

7.0 SAFETY AND ACCIDENT PREVENTION
7.0 Preventing acciddents
7.1 First Aids
7.2 Emergency procedures

8.0 FOOD SAFETY REGULATIONS AND
STANDARDS APPLIED IN MALAYSIA
8.0 Role of federal, state and jurisdiction
8.1 Overview of food related standard in Malaysia
- HACCP
- GMP
- Halal

9.0 FOOD PRODUCTION, HYGIENE, SAFETY AND HEALTH
ADMINISTRATION (3 HOURS)

9.1 Identify food production hygiene, safety and health standard.
9.2 Plan to perform hygiene, safety and health activities.

9.3 Administer hygiene, safety and health activities.

9.4 Evaluate, hygiene, safety and health activities performance.
9.5 Record hygiene, safety and health activities performance

10.0 PERSONAL HYGIENE (3 HOURS)
10.1 Employee health
10.2 Personal hygiene
10.3 Health and working sanitation
10.3 Proper attire and clothing

STUDY WEEK

FINAL EXAM

FINAL EXAM

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KOLEJ VOKASIONAL SUNGAI PETANI 2
JABATAN HOSPITALITI

PRESENTATION:
3.0 Food borne Illnesses
4.0 Sanitation During Food Flow

5.0 Sanitation On Equipment, Utensils And Facility
6.0 Pest Control
7.0 Safety And Accident Prevention
8.0 Food Safety Regulations And Standards Applied In Malaysia
9.0 Food Production, Hygiene, Safety And Health Administration

PENILAIAN (ASSESSMENT): 10% : 60 %
1. Penilaian Berterusan 20%
(Continuous Assessment) 15% : 40 %
Quiz 15% : 100 %
Test
Presentation
Assignment

2. Penilaian Akhir Teori
(Final Examination)
Jumlah (Total)

ASSESSMENT SPECIFICATIONS TABLE (AST):

COURSE LEARNING OUTCOMES CLO 1 CLO 2 CLO 3

QUIZ TEST **INDIVIDUAL PRESENTATION
*(2) ASSIGNMENT
10% *(2) *(1)
20% *(1) 15%
√ 15%

1.0 Introduction To Food Hygiene √ √
2.0 Basic Food Microbiology
3.0 Food borne Illness √

4.0 Sanitation During Food Flow √√
5.0 Sanitation On Equipment, Utensils And

Facility
6.0 Pest Control

7.0 Safety And Accident Prevention

8.0 Food Safety Regulations And
Standards Applied In Malaysia

9.0 Food Production, Hygiene, Safety And Health
Administration

10.0 Personal Hygiene

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KOLEJ VOKASIONAL SUNGAI PETANI 2
JABATAN HOSPITALITI

Remark:

1. Suggested time for

⮚ Quiz : 10 – 15 minutes

⮚ Test (Theory) : 30 – 50 minutes

⮚ Test (Practical) : 60 – 90 minutes

⮚ Assignment : Min 500 words

Max 2000 words

⮚ Presentation (Practical) : 20- 30 minutes

2. 40 Notional hours is equivalent to 1 credit.

3. *number of assessments
4. ** Individual Assignment (Observation, Checklist, & Report)
5. *** Group Assignment ( Folio & Presentation )

RUJUKAN (REFERENCES):

Main References :
1. Sprenger R. (2017) Food Safety Handbook. Highfeld International Limited, United Kingdom

Additional References :
2. BC Cook Articulation Committee (2015). Food Safety, Sanitation and Personal Hygiene, CA
3. Wayne Gisslen, (2014), Professional Cooking (8th Edition). John Wiley & Sons, Inc, NJ.
4. McSwane,D.,Rue.R.N.,&Linton, R. (2006). Essential of Food Safety and Sanitation, 4th Edition. Upper Saddle
River, NJ.

KEHADIRAN/PERATURAN SEMASA KULIAH (LECTURE ATTENDANCE/REGULATION):

1. Pelajar mesti hadir tidak kurang dari 80% masa pertemuan yang ditentukan bagi sesuatu kursus.
Students must attend lectures not less than 80% of the contact hours for every course.

2. Pelajar yang tidak memenuhi perkara (1) di atas tidak dibenarkan menghadiri kuliah dan menduduki
sebarang bentuk penilaian selanjutnya. Markah sifar (0) akan diberikan kepada pelajar yang gagal memenuhi
perkara (1).
Students who do not fulfill (1) will not be allowed to attend further lectures and sit for any further examination.
Zero mark (0) will be given to students who fail to comply with (1).

3. Pelajar perlu mengikut dan patuh kepada peraturan berpakaian yang berkuatkuasa dan menjaga disiplin diri
masing-masing untuk mengelakkan dari tindakan tatatertib diambil terhadap pelajar.
Students must obey all rules and regulations of the college and must discipline themselves in order to avoid any
disciplinary actions against them.

4. Pelajar perlu mematuhi peraturan keselamatan semasa proses pembelajaran dan pengajaran.
Student must obey safety regulations during learning and teaching process

MATRIK HASIL PEMBELAJARAN KURSUS DAN HASIL PEMBELAJARAN PROGRAM
(MATRIX OF COURSE LEARNING OUTCOMES AND PROGRAMME LEARNING OUTCOMES)

Dilampirkan (As attached).

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KOLEJ VOKASIONAL SUNGAI PETANI 2
JABATAN HOSPITALITI

Nama Hasil Pembelajaran, Penyamp
PPT:
Program: Kolej Vokasional Sungai Petani 2, Kementerian Pendidikan Malaysia
Diploma Seni Kulinari
Kursus: Food Hygiene and Safety
Kod: DHA 1113

Hasil Pembelajaran Kursus PLO PLO PLO Pemetaan kepada PLO
(CLO) 1 2 3
PLO PLO PLO PLO
4567

Identify the concept of safety C1
1 and hygiene in foodservice

operation (C1,PLO1)

Describe food safety and C2
sanitation system during food
2 flow by referring to safety
standard and regulations in
Malaysia (C2,PLO3)

Discuss the type of food borne
hazards, food borne illnesses,
3 sanitation and safety
(A2,PLO8)

Total 1 1

paian dan Pentaksiran Kursus

O

PLO PLO PLO PLO Kaedah Kaedah KPI

8 9 10 11 Penyampaian Pentaksiran

Lectures & Student Quiz 100% students
Centered Learning obtained minimum
Activities of 40% marks and
above

100% students

Lectures, obtained minimum
Student Centered Test of 40% marks and
Learning Activities
above

A2 Lectures & Assignment 100% students
Student Centered & obtained minimum
Learning Activities of 40% marks and
Presentation above

1

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KOLEJ VOKASIONAL SUNGAI PETANI 2
JABATAN HOSPITALITI

Level of Learni

Cognitive Psych

C1 Knowledge P1 Perce
C2 Comprehension
C3 Application P2 Set
C4 Analysis
C5 Synthesis P3 Guide

C6 Evaluation P4 Mech

P5 Comp
Respo

P6 Adapt

P7 Origin

ing Taxonomy Affective

homotor A1 Receiving
A2 Responding
eption A3 Valuing
A4 Organising
ed Response A5 Internalising
hanism
plex Overt
onse
tation
nation

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