Food Safety and Sanitation
Authors: Mary Jean C. Ang, Hannah A. Balanon, Celia E. Cariño, Eunice D. Guerero, Marilou P. Pascual, Ma. Cecilia P. Pradez
Laboratory Manual for Principles of Food Safety and Sanitation with HACCP is a set of exercises to facilitate and enhance learning of the fundamental concepts of food safety, sanitation and hygiene and HACCP standards.
This laboratory manual is specifically designed for students in the food service and hospitality management courses, allowing them to apply and correlate many of the food safety concepts with various activities.
Organization of this manual is of two parts: Part I contains exercises for food safety and sanitation such as procedures for the identification of biological, chemical and physical hazards of food and Part II contains exercises applying the principles of Hazard Analysis and Critical Control Points (HACCP).
Each exercise comes with a Title – an overview of the content; Principles – bases of the underlying concepts and procedures; Objectives — competencies that every student should gain after each exercise; Materials — list of instruments, equipment supplies and reagents that will be used for each exercise; and Assessment — questions to evaluate learning.
The sequence of exercises is arranged in a way that will demonstrate the progression of the student from learning and mastering simple to complex procedures of food safety and sanitation with HACCP.
Considering these parameters, the purpose of this laboratory manual is to guide students through a process of development of experimentation, interpretation of data, and discovery in a manner that will complement the lecture and make the study of food safety and sanitation with HACCP both exciting and challenging.