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Bethlehem University Vocational Training Curriculum for the Tourism Industry

Food Safety & Sanitation  Cluster

FSS-110 Module:  Intermediate Food Safety

Module Description & Objectives:

Students will identify methods of food preservation, the importance of temperature control and the causes of food-borne illnesses while recognizing proper food safety practices. The skills gained through this course will allow all food service professionals in both the front and back of the house to effectively and safely provide food and beverages to guests.

Module Learning Outcomes:

Upon satisfactory completion of this module, a participant should have the ability to:

1. Discuss methods of food preservation used throughout history and technologies that have been developed for safer food production.

2. Identify 4 of the most virulent microbiological causes of foodborne illness according to the World Health Organization (WHO), their symptoms, mode of         transmission and associated foods.

a.Explain the importance of source to the prevention of foodborne illness

3. Describe the importance of food temperature and demonstrate how to take food temperatures and calibrate a food thermometer

a. Explain the time temperature requirements for cooking, cooling and reheating.

4. Identify safe materials and equipment for foodservice facilities and appropriate pest management

5. Identify food allergens and their impact on a food service operation.

Prior Learning/Prerequisites:


Program Duration & Capacity: 

One 5-hour session. Capacity of a maximum of 25 participants

Target Group:

Kitchen Staff (Chefs, Line Cooks): Restaurants, Hotels, Catering

Hassan Costantini
Manager of Planning & Business
Phone: (+970) 2 2741241 ext 2430



Bethlehem University in the Holy Land
Phone: +972-2-274-1241
Fax: +972-2-274-4440
Bethlehem, Palestine
Bethlehem University Foundation
Phone: +1-240-241-4381
Fax: +1-240-553-7691
Beltsville, MD USA