Hygiene and Sanitation Course

This lecture material studies microbiological concepts and procedures in food management, concepts of food sanitation and hygiene as well as occupational safety and security (K3) in relation to the food service industry. The material for this course includes: concepts of food service sanitation and hygiene, principles, properties and groups of microorganisms, growth, benefits and disadvantages of microorganisms, food contamination and foodborne diseases, personal hygiene, sanitation in food procurement, food storage, food processing, food service and serving (including food transportation), care and maintenance, environmental sanitation, food packaging, food additives, and Occupational Safety and Health (K3).