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

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 sanitation
3.Identify symptoms of food poisoning
4.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.

Learning Outline Draft, Vocational College, MoE

CONTENT STANDARD 1

IDENTIFY SAFETY, HEALTH AND HYGIENE

PRACTICES REQUIREMENTS

LEARNING STANDARD
1.1 Determine standard practice of safety in work place
1.2 Dress according to establishments requirements
1.3 Practice personal grooming
1.4 Comply to establishments rules and regulation
1.5 Practice safety precautions and ethical principles in the workplace
PERFORMANCE CRITERIA
1.1.1
1.1.2
1.2.1
1.2.2
1.2.3
1.2.4
1.3.1
1.3.2
1.4.1
1.4.2
1.5.1
1.5.2
1.5.3
1.5.4

Explain standard practice of safety in work place

Outline kitchen safety and hygiene procedures and guidelines
Describe personal hygiene according to establishments dress code and regulations
Apply personal hygiene according to establishments dress code and regulations
Identify appropriate types, standards and purpose of protective clothing
Maintain and wear appropriate protective clothing for all food related operations
Explain personal grooming
Apply presentable appearance according to establishments dress code and
regulations
Identify establishments rules and regulation order
Practice establishments rules and regulation order
Identify safety precautions according to SOP in food operations / work place
Carry out safety precautions in food operations / work place
Identify ethical principles in food operations
Carry out ethical principles in food operations / work place

TEACHING STRATEGIES
1.1.1
1.1.2
1.1.3
1.2.1
1.3.1
1.5.1
1.6.1
17.1

Set induksi
Terangkan objektif pengajaran dan pembelajaran
Terangkan panduan dan prosedur keselamatan dan kebersihan tempat kerja.
Terangkan kepentingan memakai pakaian yang sesuai di tempat kerja.
Terangkan penampilan diri yang bersesuaian sebagai pekerja di tempat kerja.
Terangkan prinsip kebersihan dan keselamatan semasa penyediaan, penyimpanan
dan penghidangan makanan di tempat kerja
Menunjukkan gambarajah/audio-visual yang berkaitan.
Refleksi

SUGGESTED LEARNING ACTIVITIES

1.
2.

Perbincangan dalam kumpulan

Pembentangan hasil perbincangan

SUGGESTED ASSESSMENT
1. Kuiz

Learning Outline Draft, Vocational College, MoE

2. Pembentangan
3. Ujian pendek teori
4. Ujian lisan
REFERENCES
1.

2.

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

CONTENT STANDARD 2

CARRY OUT CLEANLINESS AND MAINTAIN

KITCHEN SANITATION

Learning Outline Draft, Vocational College, MoE

LEARNING STANDARD
2.1 Select cleaning equipment and cleaning agents
2.2 Methods of cleaning working area and equipment
2.3Dispose waste properly
2.4Identify and report pest infestation
2.5Practice safety precautions and ethical principles in the work place
PERFORMANCE CRITERIA
2.1.1
2.1.2

Identify cleaning equipment and cleaning agents

Select and handle correct cleaning equipment and cleaning agents according to
types of cleaning
2.2.1 Identify method of cleaning
2.2.2 Carry out cleaning working area and storage area according to proper procedures
2.2.3 Identify and apply cleaning agents in different types of utensils and equipment
2.2.4 Carry out cleaning process properly on the utensils and equipment
2.2.5 Apply proper storage of cleaning equipment and material according to proper
procedures
2.3.1 Name classification of waste material
2.3.2 List purpose to dispose waste
2.3.3 Determine environmental rule and regulation on waste disposal
2.3.4 Identify waste disposal procedures
2.3.5 Design / plan waste disposal schedule
2.3.6 Carry out waste disposal according to proper procedures
2.4.1 Name types of pest and vermin in workplace
2.4.2 Describe the methods for prevention and elimination of pests & Vermin
2.4.3 Carry out methods of preventing pest infestation in work place
2.4.4 Report pest infestation to superior
2.5.1 Carry out safety precaution and SOP in work place
2.5.2 Care and maintain hygiene in work place
TEACHING STRATEGIES
2.1.1
2.1.2
2.1.3
2.2.1
2.2.2
2.2.3
2.3.1
2.3.2
2.4.1
2.4.2
2.4.3
2.5.1
2.6.1

Set induksi.
Terangkan objektif pengajaran dan pembelajaran.
Terangkan jenis-jenis bahan pencuci.
Tunjukkan cara pengunaan bahan dan alat pencuci
Tunjukkan cara mencuci menggunakan audio-visual.
Buat demonstrasi mencuci dapur memasak.
Terangkan jenis-jenis sampah sarap
Terangkan cara pembuangan sampah yang betul mengikut jenis sampah.
Terangkan jenis-jenis serangga dan haiwan perosak.
Terangkan kaedah pencegahan dan menghapus serangga perosak di tempat kerja.
Tunjukkan contoh laporan pengawalan serangga perosak.
Terangkan kepentingan amalan keselamatan dan kebersihan di tempat kerja.
Refleksi.

SUGGESTED LEARNING ACTIVITIES

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

Learning Outline Draft, Vocational College, MoE

SUGGESTED ASSESSMENT
1.
2.
3.
4.

Kuiz
Pembentangan dalam kumpulan
Ujian bertulis
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
www.ehow.com/how_8269652_use-sanitation-baking.html

3.

Specification and manuals

CONTENT STANDARD 3

IDENTIFY TYPES OF BACTERIA AND CAUSE OF

FOOD POISONING

LEARNING STANDARD
3.1 Identify types of bacteria
3.2 Identify symptoms and causes of food poisoning
3.3 Identify prevention cross contamination in food preparation

Learning Outline Draft, Vocational College, MoE

3.4 Apply food safety

PERFORMANCE CRITERIA
3.1.1
3.1.2

List types of bacteria usually found in food operations

Describe characteristics of bacteria

3.2.1
3.2.2
3.2.3

List symptoms of food poisoning

Explain the causes of food poisoning
Describe the consequences of bacteria commonly causing food poisoning

3.3.1
3.3.2
3.3.3

Define cross contamination in food preparation

Explain risks in cross contamination
List ways of prevention cross contamination in food preparation

3.4.1
3.4.2
3.4.3
3.4.4
3.4.5

Identify food safety

Identify working methods to ensure food safety
Describe management of preliminary preparations
Describe temperature of food which effects on bacteria
Describe cooling procedures
Small batches
Techniques for rapid cooling
Describe cooking methods which effects upon safe foods
Temperature
Degrees of cooking
Carry out procedures that are necessary to ensure the safety of food

3.4.6

3.4.7

TEACHING STRATEGIES
3.1.1
3.1.2
3.1.3
3.1.4
3.1.5
3.2.1
3.2.2
3.3.1
3.3.2
3.4.1
3.4.2
3.4.3
3.4.4
3.4.5
3.5.1

Set induksi.
Terangkan objektif pengajaran dan pembelajaran.
Terangkan jenis-jenis bakteria yang menyebabkan keracunan makanan.
Terangkan ciri-ciri bakteria.
Tunjukkan gambarajah/tayangan audio-visual jenis-jenis bakteria.
Terangkan ciri-ciri seseorang yang mengalami keracunan makanan.
Terangkan keadaan bagaimana seseorang boleh terkena keracunan makanan.
Terangkan maksud pencemaran silang.
Terangkan kesan pencemaran silang.
Terangkan maksud keselamatan makanan.
Terangkan cara kerja yang betul bagi memastikan keselamatan makanan.
Terangkan menggunakan carta/rajah suhu yang sesuai bagi pembiakan bakteria.
Terangkan prosedur penyejukan makanan.
Terangkan cara memasak yang selamat.
Refleksi.

SUGGESTED LEARNING ACTIVITIES

1. Perbincangan dalam kumpulan
2. Membuat pembentangan hasil perbincangan
3. Membuat buku skrap/folio berkaitan bakteria penyebab pencemaran makanan.

Learning Outline Draft, Vocational College, MoE

SUGGESTED ASSESSMENT
1.
2.
3.
4.

Kuiz
Pembentangan
Ujian bertulis
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://en.wikipedia.org/wiki/Bacteria

CONTENT STANDARD 4

REACT TO FIRE EMERGENCY SITUATION

LEARNING STANDARD
4.1
4.2
4.3
4.4
4.5
4.6

Determine the classes and cause of fire

Outline the preventative measures that minimize fire risks
Select correct fire fighting equipment
Perform operation and handling of fire fighting equipment
Perform the fire fighting drill
Call for further assistance

PERFORMANCE CRITERIA

Learning Outline Draft, Vocational College, MoE

4.1.1
4.1.2
4.1.3
4.1.4
4.2.1
4.2.2
4.2.3

4.2.4

4.2.5
4.2.6
4.2.7

4.3.1
4.3.2
4.3.3
4.3.4
4.3.5
4.3.6
4.4.1
4.5.1

4.6.1
4.6.2

Identify correct fire exists in food operation

Draw fire escape plan for food operation
Identify classes and cause of fire
List types of fire
List prevention to fire in food preparation
State risk of fire related to stores / storage
Describe risk of fire related to cleaning :
Build up of grease and fats
Ventilation systems
schedules
Identify risk of fire related to establishment procedures
Rubbish disposal
Cleaning
Induction/ training
Describe risk of fire related to legal aspects
Legal requirements
Name types of signs commonly use
Describe information sources regarding fire
Local
National
Identify types of fire fighting equipment
List function of fire extinguishers related to classes of fire
State methods of using fire fighting equipment
Identify proper location of fire fighting equipment
Check fire fighting equipment for location and operation
Maintenance of fire fighting equipment
Routine checks
Handle and use the fire fighting equipment according to proper procedure
Carry out fire fighting drill according to proper procedure
Sign
Locations
Identify emergency contact telephone numbers
Call for further assistance according to proper procedure

TEACHING STRATEGIES
4.1.1
4.1.2
4.1.3
4.1.4
4.2.1
4.2.2
1.3.1
1.4.1

Set induksi.
Terangkan objektif pengajaran dan pembelajaran.
Terangkan jenis-jenis penyebab kebakaran.
Terangkan punca-punca berlakunya kebakaran.
Terangkan langkah pencegahan kebakaran.
Terangkan risiko kebakaran berkaitan kaedah pembersihan, pembuangan sampah
dan latihan kepada pekerja.
Terangkan jenis-jenis pemadam api.
Buat demonstrasi memadam kebakaran dengan menggunakan alat pemadam api
(guru atau bomba).

SUGGESTED LEARNING ACTIVITIES

Learning Outline Draft, Vocational College, MoE

1.
2.

Latihan kebakaran
Perbincangan dalam kumpulan

SUGGESTED ASSESSMENT
1.
2.
3.
4.

Kuiz
Ujian amali
Ujian bertulis
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://en.wikipedia.org/wiki/Fire_extinguisher

3.

Specification and manuals

CONTENT STANDARD 5

APPLY FIRST AID ACTIVITIES

LEARNING STANDARD
5.1
5.2
5.3
5.4
5.5

Identify emergency situation

Identify First Aid Kit checklist
Administer first aid
Documentation
Report Irregularities and Incidents

PERFORMANCE CRITERIA
5.1.1
5.1.2
5.1.3
5.1.4

State emergency situation

Identify and respond to emergency situation
Describe prevention of accidents
Take appropriate initial action to care for persons in the event of injury

Learning Outline Draft, Vocational College, MoE

5.2.1
5.2.2
5.2.3

List types of First Aid Kit items

Differentiate the function of First Aid Kit items
Determine element of checking First Aid Kit items such as :
Condition
Expiry date
Change of colour
Appearance

5.3.1
5.3.2

Determine types of potential injuries in work place

Describe proper first aid treatment for :
Cuts
Shock
Electric shock
Burns
Fainting
Poisoning
Determine causes and implication of various types of injuries
Reacting correctly to emergency situation
State the appropriate actions necessary in the event of accidents
Carry out administer first aid treatment according to proper procedure
Notify first aid assistance in the event of an accident and reassure the injured
person

5.3.3
5.3.4
5.3.5
5.3.6
5.3.7
5.4.1
5.4.2

Identify emergency telephone contact numbers correctly

Locate and complete appropriate documentation for accidents
Reports forms / books
Any legal requirements
Organisation procedure

5.5.1
5.5.2
5.5.3

Identity irregularities, incidents and emergency situation

Check irregularities, incidents and emergency situation
Report irregularities, incidents and emergency situation to immediate superior

TEACHING STRATEGIES
5.1.1
5.1.2
5.1.3
5.2.1
5.3.1
5.4.1

Set induksi.
Terangkan objektif pengajaran dan pembelajaran.
Tunjukkan contoh situasi kecemasan
- Paparan power point / video
- Keratan akhbar/majalah
Menerangkan First Aid Kit dan isi kandungannya.
Demontrasi prosedur rawatan awal
Menerangkan cara merekod dan laporan kemalangan

SUGGESTED LEARNING ACTIVITIES

1.

Perbincangan kumpulan

SUGGESTED ASSESSMENT
1.
2.

Kuiz
Pembentangan

10

Learning Outline Draft, Vocational College, MoE

3.
4.

Ujian teori
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

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

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