Teaching Outline Hbp 102 Sanitation and Safety

Learning Outline Draft, Vocational College, MoE

MINISTRY OF EDUCATION, MALAYSIA

TEACHING OUTLINE

CONFIDENTIAL

PROGRAMME : BAKING & PASTRY

COURSE NAME : SANITATION AND SAFETY

CODE NAME : HBP 1022

LEVEL : 1 SEMESTER 1

CREDIT UNIT : 2.0

CONTACT HOUR : FACE TO FACE : 3.0 HOURS/WEEK

NON FACE TO FACE

:

COURSE TYPE : VOCATIONAL

PREREQUISITE : -

CORE REQUISITE : -

NO. OF CONTENT STANDARD : 5

COURSE OUTCOMES

At the end of the course, the students should be able to:-

1.Understand and apply personal hygiene practice, personal health and personal grooming requirements in workplace.

2.Carry out cleanliness and maintain kitchen sanitation3.Identify symptoms of food poisoning4.Perform fire fighting drill 5.Administer first aid

COURSE DESCRIPTION

This course required student practice personal hygiene by understanding and complying to the establishment dress code and health requirements. It also need to apply sanitation practice in maintenance of kitchen sanitation by performing systematic series of steps by using the appropriate knowledge, equipment and skills so that the prescribed sanitation standard is maintained. Student will be exposed to re act to fire emergency situation so that the fire can be extinguished in accordance to proper emergency procedure.

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CONTENT STANDARD 1 : IDENTIFY SAFETY, HEALTH AND HYGIENE PRACTICES REQUIREMENTS

LEARNING STANDARD

1.1 Determine standard practice of safety in work place1.2 Dress according to establishments requirements1.3 Practice personal grooming1.4 Comply to establishments rules and regulation1.5 Practice safety precautions and ethical principles in the workplace

PERFORMANCE CRITERIA

1.1.1 Explain standard practice of safety in work place1.1.2 Outline kitchen safety and hygiene procedures and guidelines1.2.1 Describe personal hygiene according to establishments dress code and regulations1.2.2 Apply personal hygiene according to establishments dress code and regulations1.2.3 Identify appropriate types, standards and purpose of protective clothing1.2.4 Maintain and wear appropriate protective clothing for all food related operations1.3.1 Explain personal grooming1.3.2 Apply presentable appearance according to establishments dress code and

regulations1.4.1 Identify establishments rules and regulation order1.4.2 Practice establishments rules and regulation order1.5.1 Identify safety precautions according to SOP in food operations / work place1.5.2 Carry out safety precautions in food operations / work place1.5.3 Identify ethical principles in food operations1.5.4 Carry out ethical principles in food operations / work place

TEACHING STRATEGIES

1.1.1 Set induksi1.1.2 Terangkan objektif pengajaran dan pembelajaran1.1.3 Terangkan panduan dan prosedur keselamatan dan kebersihan tempat kerja.1.2.1 Terangkan kepentingan memakai pakaian yang sesuai di tempat kerja.1.3.1 Terangkan penampilan diri yang bersesuaian sebagai pekerja di tempat kerja.1.5.1 Terangkan prinsip kebersihan dan keselamatan semasa penyediaan, penyimpanan

dan penghidangan makanan di tempat kerja1.6.1 Menunjukkan gambarajah/audio-visual yang berkaitan.17.1 Refleksi

SUGGESTED LEARNING ACTIVITIES

1. Perbincangan dalam kumpulan2. Pembentangan hasil perbincangan

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SUGGESTED ASSESSMENT

1. Kuiz2. Pembentangan3. Ujian pendek teori4. Ujian lisan

REFERENCES

1. Text Books Aishah Hamzah . ( ). Asas Perkhidmatan Katering. Dewan Bahasa Dan

Pustaka. Kuala Lumpur Oh Phaik Leng, Rahmah bt Abdul Rahman. 2005. “Roti dan Masakan Yis”

Tingkatan 4 & 5, Dewan Bahasa Dan Pustaka, Kuala Lumpur.

2. Website http://busycooks.about.com/od/organizingandbasics/tp/Kitchen-Safety.--PU.htm

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http://busycooks.about.com/od/organizingandbasics/tp/Kitchen-Safety.--PU.htm


CONTENT STANDARD 2 : CARRY OUT CLEANLINESS AND MAINTAIN KITCHEN SANITATION

LEARNING STANDARD

2.1 Select cleaning equipment and cleaning agents 2.2 Methods of cleaning working area and equipment2.3Dispose waste properly2.4Identify and report pest infestation2.5Practice safety precautions and ethical principles in the work place


2.1.1 Identify cleaning equipment and cleaning agents2.1.2 Select and handle correct cleaning equipment and cleaning agents according to

types of cleaning2.2.1 Identify method of cleaning2.2.2 Carry out cleaning working area and storage area according to proper procedures2.2.3 Identify and apply cleaning agents in different types of utensils and equipment2.2.4 Carry out cleaning process properly on the utensils and equipment2.2.5 Apply proper storage of cleaning equipment and material according to proper

procedures2.3.1 Name classification of waste material2.3.2 List purpose to dispose waste2.3.3 Determine environmental rule and regulation on waste disposal2.3.4 Identify waste disposal procedures2.3.5 Design / plan waste disposal schedule2.3.6 Carry out waste disposal according to proper procedures2.4.1 Name types of pest and vermin in workplace2.4.2 Describe the methods for prevention and elimination of pests & Vermin2.4.3 Carry out methods of preventing pest infestation in work place2.4.4 Report pest infestation to superior2.5.1 Carry out safety precaution and SOP in work place2.5.2 Care and maintain hygiene in work place TEACHING STRATEGIES

2.1.1 Set induksi.2.1.2 Terangkan objektif pengajaran dan pembelajaran.2.1.3 Terangkan jenis-jenis bahan pencuci. 2.2.1 Tunjukkan cara pengunaan bahan dan alat pencuci 2.2.2 Tunjukkan cara mencuci menggunakan audio-visual.2.2.3 Buat demonstrasi mencuci dapur memasak.2.3.1 Terangkan jenis-jenis sampah sarap 2.3.2 Terangkan cara pembuangan sampah yang betul mengikut jenis sampah.2.4.1 Terangkan jenis-jenis serangga dan haiwan perosak.2.4.2 Terangkan kaedah pencegahan dan menghapus serangga perosak di tempat kerja.2.4.3 Tunjukkan contoh laporan pengawalan serangga perosak.2.5.1 Terangkan kepentingan amalan keselamatan dan kebersihan di tempat kerja.2.6.1 Refleksi.

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1. Membuat amali membersih persekitaran tempat kerja.2. Membuat buku skrap/folio.3. Perbincangan dalam kumpulan.


1. Kuiz2. Pembentangan dalam kumpulan3. Ujian bertulis4. Ujian lisan

REFERENCES




2. Website www.ehow.com/how_8269652_use-sanitation-baking.html

3. Specification and manuals

CONTENT STANDARD 3 : IDENTIFY TYPES OF BACTERIA AND CAUSE OF

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http://www.ehow.com/how_8269652_use-sanitation-baking.html


FOOD POISONING

LEARNING STANDARD

3.1 Identify types of bacteria3.2 Identify symptoms and causes of food poisoning 3.3 Identify prevention cross contamination in food preparation3.4 Apply food safety


3.1.1 List types of bacteria usually found in food operations3.1.2 Describe characteristics of bacteria

3.2.1 List symptoms of food poisoning3.2.2 Explain the causes of food poisoning3.2.3 Describe the consequences of bacteria commonly causing food poisoning

3.3.1 Define cross contamination in food preparation3.3.2 Explain risks in cross contamination3.3.3 List ways of prevention cross contamination in food preparation

3.4.1 Identify food safety3.4.2 Identify working methods to ensure food safety3.4.3 Describe management of preliminary preparations3.4.4 Describe temperature of food which effects on bacteria3.4.5 Describe cooling procedures

Small batches Techniques for rapid cooling

3.4.6 Describe cooking methods which effects upon safe foods Temperature Degrees of cooking

3.4.7 Carry out procedures that are necessary to ensure the safety of food

TEACHING STRATEGIES

3.1.1 Set induksi.3.1.2 Terangkan objektif pengajaran dan pembelajaran.3.1.3 Terangkan jenis-jenis bakteria yang menyebabkan keracunan makanan. 3.1.4 Terangkan ciri-ciri bakteria.3.1.5 Tunjukkan gambarajah/tayangan audio-visual jenis-jenis bakteria.3.2.1 Terangkan ciri-ciri seseorang yang mengalami keracunan makanan.3.2.2 Terangkan keadaan bagaimana seseorang boleh terkena keracunan makanan.3.3.1 Terangkan maksud pencemaran silang. 3.3.2 Terangkan kesan pencemaran silang.3.4.1 Terangkan maksud keselamatan makanan.3.4.2 Terangkan cara kerja yang betul bagi memastikan keselamatan makanan.3.4.3 Terangkan menggunakan carta/rajah suhu yang sesuai bagi pembiakan bakteria.

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3.4.4 Terangkan prosedur penyejukan makanan.3.4.5 Terangkan cara memasak yang selamat.3.5.1 Refleksi.


1. Perbincangan dalam kumpulan2. Membuat pembentangan hasil perbincangan3. Membuat buku skrap/folio berkaitan bakteria penyebab pencemaran makanan.


1. Kuiz2. Pembentangan3. Ujian bertulis 4. Ujian lisan

REFERENCES




2. Website http://en.wikipedia.org/wiki/Bacteria

CONTENT STANDARD 4 : REACT TO FIRE EMERGENCY SITUATION

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http://en.wikipedia.org/wiki/Bacteria


LEARNING STANDARD

4.1 Determine the classes and cause of fire4.2 Outline the preventative measures that minimize fire risks4.3 Select correct fire fighting equipment4.4 Perform operation and handling of fire fighting equipment4.5 Perform the fire fighting drill4.6 Call for further assistance


4.1.1 Identify correct fire exists in food operation4.1.2 Draw fire escape plan for food operation4.1.3 Identify classes and cause of fire4.1.4 List types of fire4.2.1 List prevention to fire in food preparation4.2.2 State risk of fire related to stores / storage4.2.3 Describe risk of fire related to cleaning :

Build up of grease and fats Ventilation systems schedules

4.2.4 Identify risk of fire related to establishment procedures Rubbish disposal Cleaning Induction/ training

4.2.5 Describe risk of fire related to legal aspects Legal requirements

4.2.6 Name types of signs commonly use4.2.7 Describe information sources regarding fire

Local National

4.3.1 Identify types of fire fighting equipment4.3.2 List function of fire extinguishers related to classes of fire4.3.3 State methods of using fire fighting equipment4.3.4 Identify proper location of fire fighting equipment4.3.5 Check fire fighting equipment for location and operation4.3.6 Maintenance of fire fighting equipment

Routine checks4.4.1 Handle and use the fire fighting equipment according to proper procedure4.5.1 Carry out fire fighting drill according to proper procedure

Sign Locations

4.6.1 Identify emergency contact telephone numbers4.6.2 Call for further assistance according to proper procedure

TEACHING STRATEGIES

4.1.1 Set induksi.

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4.1.2 Terangkan objektif pengajaran dan pembelajaran.4.1.3 Terangkan jenis-jenis penyebab kebakaran.4.1.4 Terangkan punca-punca berlakunya kebakaran.4.2.1 Terangkan langkah pencegahan kebakaran.4.2.2 Terangkan risiko kebakaran berkaitan kaedah pembersihan, pembuangan sampah

dan latihan kepada pekerja.1.3.1 Terangkan jenis-jenis pemadam api.1.4.1 Buat demonstrasi memadam kebakaran dengan menggunakan alat pemadam api

(guru atau bomba).


1. Latihan kebakaran2. Perbincangan dalam kumpulan


1. Kuiz2. Ujian amali 3. Ujian bertulis4. Ujian lisan

REFERENCES




2. Website http://en.wikipedia.org/wiki/Fire_extinguisher

3. Specification and manuals

CONTENT STANDARD 5 : APPLY FIRST AID ACTIVITIES

LEARNING STANDARD

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http://en.wikipedia.org/wiki/Fire_extinguisher


5.1 Identify emergency situation5.2 Identify First Aid Kit checklist5.3 Administer first aid5.4 Documentation5.5 Report Irregularities and Incidents


5.1.1 State emergency situation5.1.2 Identify and respond to emergency situation5.1.3 Describe prevention of accidents5.1.4 Take appropriate initial action to care for persons in the event of injury

5.2.1 List types of First Aid Kit items5.2.2 Differentiate the function of First Aid Kit items5.2.3 Determine element of checking First Aid Kit items such as :

Condition Expiry date Change of colour Appearance

5.3.1 Determine types of potential injuries in work place5.3.2 Describe proper first aid treatment for :

Cuts Shock Electric shock Burns Fainting Poisoning

5.3.3 Determine causes and implication of various types of injuries5.3.4 Reacting correctly to emergency situation 5.3.5 State the appropriate actions necessary in the event of accidents5.3.6 Carry out administer first aid treatment according to proper procedure5.3.7 Notify first aid assistance in the event of an accident and reassure the injured

person

5.4.1 Identify emergency telephone contact numbers correctly 5.4.2 Locate and complete appropriate documentation for accidents

Reports forms / books Any legal requirements Organisation procedure

5.5.1 Identity irregularities, incidents and emergency situation5.5.2 Check irregularities, incidents and emergency situation5.5.3 Report irregularities, incidents and emergency situation to immediate superior

TEACHING STRATEGIES

5.1.1 Set induksi.5.1.2 Terangkan objektif pengajaran dan pembelajaran.

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5.1.3 Tunjukkan contoh situasi kecemasan - Paparan power point / video- Keratan akhbar/majalah

5.2.1 Menerangkan First Aid Kit dan isi kandungannya.5.3.1 Demontrasi prosedur rawatan awal5.4.1 Menerangkan cara merekod dan laporan kemalangan


1. Perbincangan kumpulan


1. Kuiz2. Pembentangan3. Ujian teori4. Ujian lisan

REFERENCES




2. Website www.pharmacy.gov.my/self_care_guide/Emergency/First%20Aid%20in%20the

%20Home.pdf

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http://www.pharmacy.gov.my/self_care_guide/Emergency/First%20Aid%20in%20the%20Home.pdf

http://www.pharmacy.gov.my/self_care_guide/Emergency/First%20Aid%20in%20the%20Home.pdf

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Teaching Outline Hbp 102 Sanitation and Safety