WORKPLACE HYGIENE, SAFETY AND SECURITY (4 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: Identify knowledge and procedure of occupational hygiene, health, safety and security in the workplace; Describe HACCP principles and prerequisite programs for food safety, compliant with Indonesia as well as International regulation and certification; Explain security and safety management system in tourism and hospitality industry; Apply personal hygiene and International food safety standards.

Topics:

1. Occupational Hygiene;
2. Occupational Health;
3. Food Safety;
4. Foodborne Illnesses and Food Allergens;
5. Food Defense;
6. International Food Safety Icons (Icons 1- 6);
7. International Food Safety Icons (Icons 7-11);
8. Food Safety Certification and Organization;
9. HACCP: Introduction;
10. HACCP Principle 1;
11. HACCP Principle 2;
12. HACCP Principle 3;
13. HACCP Principle 4 & Principle 5;
14. HACCP Principle 6 & Principle 7;
15. Safety Management System;
16. Personal Protective Equipment;
17. Risk Management;
18. Crisis Management;
19. Security Management System I;
20. Security Management System II;
21. Ergonomics I;
22. Ergonomics II;
23. Workplace Health Hazards;
24. Pest Control and Waste Management;
25. Indonesia Regulation for Safety and Security (K3- (Kesehatan Keselamatan Kerja);
26. Indonesia Regulation for Safety and Security (Ketenagakerjaan).