{"id":15285,"date":"2025-04-28T10:33:57","date_gmt":"2025-04-28T10:33:57","guid":{"rendered":"https:\/\/ocw-mirror.telkomuniversity.ac.id\/course\/food-safety-and-preservation-protecting-against-food-spoilage-and-bacteria-induced-damage\/"},"modified":"2025-04-28T07:15:24","modified_gmt":"2025-04-28T07:15:24","slug":"food-safety-and-preservation-protecting-against-food-spoilage-and-bacteria-induced-damage","status":"publish","type":"courses","link":"https:\/\/ocw-mirror.telkomuniversity.ac.id\/en\/course\/food-safety-and-preservation-protecting-against-food-spoilage-and-bacteria-induced-damage\/","title":{"rendered":"Food Safety and Preservation: Protecting Against Food Spoilage and Bacteria-Induced Damage"},"content":{"rendered":"
\u00a0<\/div>\n
\n
Source : onlinelearning.telkomuniversity.ac.id<\/a><\/span><\/div>\n<\/blockquote>\n
\u00a0<\/div>\n
HYGIENE AND SANITATION SAFETY COURSE PROFILE<\/a><\/div>\n
\n
\n

1. COURSE IDENTITY<\/b><\/p>\n

Safety, Hygiene and Sanitation (DHH1I3) is a course of hospitality study program, Faculty of Applied Sciences, Telkom University. This course has 2 credits and is given in semester 2. Core courses that are mandatory in the Hospitality study <\/span>program. Hospitality study program courses<\/span> that study <\/span>safety, hygiene and sanitation procedures for food processing, individuals and the work environment with excellent service in accordance with <\/span> five-star<\/span> hotel standards.<\/span><\/p>\n

2. COURSE PROFILE AND HISTORY<\/strong><\/p>\n

This Safety, Hygiene and Sanitation course provides knowledge about Food Hygiene, Food Preservative, Food Safety, Food Damage, Bacteria that cause Food damage, Food Adittive, Personal Hygiene, Sanitation, Food Safety Systems, Hazard and Risk, First Aid, Safety, and Fire Prevention in general. This course also provides <\/span>an understanding of the definition and purpose of the application of hygiene, sanitation and occupational safety in hotels, an <\/span>understanding of the microorganisms associated with the food processing industry in the hospitality world, both beneficial and harmful,an understanding of the things that are the object of the sanitation and hygiene process in the hospitality industry,<\/span>understanding of the steps of implementing sanitation in the hospitality industry and the factors that play a role in it, understanding of ways of processing food to prevent damage due to microorganism contamination and can extend its shelf life, understanding of Safety and Healthy Environment, SSOP, Food Hygiene Standard, GMP and HACCP, understanding of matters relating to occupational safety and health in the hospitality industry<\/span>.<\/p>\n

3. OF THE COURSE (URGENCY)<\/b><\/p>\n

The urgency of the Safety, Hygiene and Sanitation course is the core course of the Hospitality study program. Where this course is fundamental or basic to be able to understand the whole of the Food and Beverages Product, where the Food and Bavarages product is the core department in the world of hospitality. Security, Hygiene and Sanitation is a Mandatory and Fundamental Course that animates the hospitality study program. According to ACCSTP (Asean Common Competency Standart For Tourism Professionals).<\/p>\n

4. COURSE LINKS WITH OTHER COURSES<\/b><\/p>\n

Safety, Hygiene and Sanitation courses are closely related to Catering, Housekeeping, Bread and Cake Processing Techniques and Sugar and Chocolate Processing Techniques, where this course supports these courses, besides that this course is closely related to Restaurant Operations and Catering courses because during practicum all elements merge into Food and Beverages Management.<\/p>\n

5. LEARNING OUTCOMES MAP OF THE COURSE<\/strong><\/p>\n

LEARNING OUTCOMES OF THE HOSPITALITY STUDY PROGRAM<\/strong><\/p>\n

1. <\/span>Have an <\/span>understanding of the definition and application objectives of hygiene, sanitation and safety in hotels.<\/span><\/p>\n

2. <\/span>Have an understanding of microorganisms associated with the food processing industry in the world of hospitality, both beneficial and harmful.<\/span><\/p>\n

3. <\/span>Have an understanding of the things that become the object of the sanitation and hygiene process in the hospitality industry<\/span><\/p>\n

4. <\/span>Have an understanding of the steps of implementing sanitation in the hospitality industry and the factors that play a role in it.<\/span><\/p>\n

5. <\/span>Have an understanding of food processing methods to prevent damage due to microorganism contamination and to extend its shelf life.<\/span><\/p>\n

6. <\/span>Have an understanding of Safety and Healthy Environment, SSOP, Food Hygiene Standard, GMP and HACCP<\/span>.\u00a0<\/span><\/p>\n

7. Have an understanding of matters related to occupational safety and health in the hospitality industry<\/p>\n

\u00a0<\/p>\n

COURSE LEARNING OUTCOMES
<\/b>CLO 1. <\/b><\/span>Have an <\/span>understanding of the definition and purpose of the application of hygiene, sanitation and safety in hotels.<\/span><\/p>\n

CLO 2. <\/b><\/span>Have an understanding of microorganisms related to the food processing industry in the world of hospitality, both beneficial and harmful<\/span>.\u00a0<\/b><\/span><\/p>\n

CLO 3. <\/b><\/span>Have an understanding of the objects of the sanitation and hygiene process in the hospitality industry<\/span>.<\/b><\/span><\/p>\n

CLO 4. <\/b><\/span>Have an understanding of the steps for implementing sanitation in the hospitality industry and the factors that play a role in it.<\/span><\/p>\n

CLO 5. <\/b><\/span>Have an understanding of the ways of processing food to prevent damage due to microorganism contamination and can extend its shelf life.<\/span><\/p>\n

CLO 6. <\/b><\/span>Have an understanding of Safety and Healthy Environment, SSOP, Food Hygiene Standard, GMP and HACCP<\/span>. <\/b><\/span><\/p>\n

CLO 7. <\/b><\/span>Have an understanding of matters related to occupational safety and health in the hospitality industry.\u00a0<\/b><\/span><\/p>\n<\/div>\n

\n


<\/span>\"\"
6.MAP OF LEARNING STUDY MATERIALS<\/strong><\/b><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Subject 1<\/td>\nIntroduction Hygiene and sanitation<\/td>\n<\/tr>\n
Subject 2<\/td>\nFood Hygiene<\/td>\n<\/tr>\n
Subject 3<\/td>\nFood Preservative<\/td>\n<\/tr>\n
Subject 4<\/td>\nFood Safety<\/a><\/td>\n<\/tr>\n
Subject 5<\/td>\nFood Spoilage<\/td>\n<\/tr>\n
Subject 6<\/td>\nBacteria that cause food spoilage<\/td>\n<\/tr>\n
Subject 7<\/td>\nFood Adittive<\/td>\n<\/tr>\n
Subject 8<\/td>\nPersonal Hygiene<\/td>\n<\/tr>\n
Subject 9<\/td>\nSanitation<\/td>\n<\/tr>\n
Subject 10<\/td>\nFood Safety Assurance System<\/td>\n<\/tr>\n
Subject 11<\/td>\nHazard and Risk<\/td>\n<\/tr>\n
Subject 12<\/td>\nFirst Aid<\/td>\n<\/tr>\n
Subject 13<\/td>\nSafety<\/td>\n<\/tr>\n
Subject 14<\/td>\nFire Prevention<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/p>\n

7. BEST PRACTICE (TIPS AND TRICKS)<\/b><\/p>\n

To master the Safety, Hygiene and Sanitation material easily, including:<\/p>\n

    \n
  1. Understand the basic concepts well and correctly<\/li>\n
  2. Follow well the conventions that have been agreed upon<\/li>\n
  3. Increase question exercises and independent practicum<\/li>\n
  4. read a lot or see references both books and videos<\/li>\n<\/ol>\n

    8. CERTIFICATIONS THAT CAN BE FOLLOWED<\/b><\/p>\n

    Certifications that correlate with Hygiene and Sanitation Safety courses:<\/p>\n

      \n
    1. LSP Food Beverages and Housekeeping<\/li>\n
    2. OHS Expert<\/li>\n<\/ol>\n


      9. REFERENCES<\/b><\/p>\n

      1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Buckle, et al., Ilmu Pangan, UI Press, Jakarta, 1987.<\/span><\/p>\n

      2.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>Direktorat Surveilan dan Penyuluhan Keamanan Pangan, Deputi III Badan POM RI, Higiene dan Sanitasi Pengolahan Pangan, Jakarta, 2003<\/span><\/p>\n

      3.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>F.G. Winarno, Kimia Pangan dan Gizi, Gramedia, Jakarta, 1997<\/span><\/p>\n

      4.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>F.G. Winarno, Keamanan Pangan jilid 1, M-BRIO press, Bogor, 2004<\/span><\/p>\n

      5.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>Dr. Ir. Hermawan Thaheer, Sistem Manajemen HACCP, Bumi Aksara, Jakarta, 2005.<\/span><\/p>\n

      6.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>Ign. Suharto, APU.,Prof.,DR., Industri Pangan dalam Sistem Rantai Pangan, Jilid 1. Sanitasi, Keamanan & Ketahanan Pangan dan Alat Industri Makanan, Bandung, 1998.<\/span><\/p>\n

      7.\u00a0 \u00a0 \u00a0 \u00a0D.S.Cecep, Keamanan Pangan Untuk Kesehatan Manusia, Gosyen Publishing, Tanggerang, 2016.<\/p>\n

      Announcements<\/a><\/p>\n<\/div>\n<\/div>\n

      Source : onlinelearning.telkomuniversity.ac.id<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

      \u00a0 Source : onlinelearning.telkomuniversity.ac.id \u00a0 HYGIENE AND SANITATION SAFETY COURSE PROFILE 1. COURSE IDENTITY Safety, Hygiene and Sanitation (DHH1I3) is a course of hospitality study program, Faculty of Applied Sciences, Telkom University. This course has 2 credits and is given in semester 2. Core courses that are mandatory in the Hospitality study program. Hospitality study […]<\/p>\n","protected":false},"author":1,"featured_media":14529,"template":"","course-category":[178,178,177,177],"course-tag":[],"class_list":{"0":"post-15285","1":"courses","2":"type-courses","3":"status-publish","4":"has-post-thumbnail","5":"hentry","6":"course-category-ocw-en","8":"course-category-fakultas-ilmu-terapan-fit-en"},"acf":[],"_links":{"self":[{"href":"https:\/\/ocw-mirror.telkomuniversity.ac.id\/en\/wp-json\/wp\/v2\/courses\/15285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ocw-mirror.telkomuniversity.ac.id\/en\/wp-json\/wp\/v2\/courses"}],"about":[{"href":"https:\/\/ocw-mirror.telkomuniversity.ac.id\/en\/wp-json\/wp\/v2\/types\/courses"}],"author":[{"embeddable":true,"href":"https:\/\/ocw-mirror.telkomuniversity.ac.id\/en\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ocw-mirror.telkomuniversity.ac.id\/en\/wp-json\/wp\/v2\/media\/14529"}],"wp:attachment":[{"href":"https:\/\/ocw-mirror.telkomuniversity.ac.id\/en\/wp-json\/wp\/v2\/media?parent=15285"}],"wp:term":[{"taxonomy":"course-category","embeddable":true,"href":"https:\/\/ocw-mirror.telkomuniversity.ac.id\/en\/wp-json\/wp\/v2\/course-category?post=15285"},{"taxonomy":"course-tag","embeddable":true,"href":"https:\/\/ocw-mirror.telkomuniversity.ac.id\/en\/wp-json\/wp\/v2\/course-tag?post=15285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}