INTRODUCTION TO SANITATION
Importance of sanitation in foodservice industry
The role of the foodservice manager
Costs of foodborne illness


BASIC FOOD MICROBIOLOGY
Introduction of microorganism
Types of microorganism
Factors affecting bacterial growth
Potentially hazardous food


FOOD BORNE ILLNESS
Types of foodborne hazard
Types of foodborne illness
Causes of foodborne illness


SANITATION DURING FOOD FLOW
Purchasing
Receiving
Storing
Production
Service

SANITATION OF FACILITIES, EQUIPMENTS AND UTENSILS
Choosing equipment and utensils
Cleaning and sanitizing
Sanitation in design


GARBAGE AND PEST MANAGEMENT
Garbage and refuse
Pest Control
Integrated Pest Management (IPM)



FOOD SAFETY REGULATIONS AND STANDARDS APPLIED IN MALAYSIA
Role of federal, state and local jurisdiction
Overview of food related standard in Malaysia (HACCP, GMP, Halal code of practice)
Food safety related crisis management situation

Q1 : Who should enroll this course?
A1 : Anyone can join or enroll this course because its FREE and OPEN to any students or lecturers who are interested about the Food Hygiene and Sanitation. Students who are currently taking the course of Food Hygiene and Sanitation (HTF211) are encourage and mostly welcome to enroll this course. Join NOW!!

Q2 : Why this course is important to study?
A2 : This course provides useful information about food hygiene and sanitation practice in food industry. Students who join this course may understand the importance of sanitation during handling the food and how to prevent foodborne illness from occurring. Moreover, the students will be equipped with the knowledge of food safety regulations and standards applied in Malaysia such as HACCP, GMP and Halal code of Practice.