Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: TUESDAY 2:00 – 5:00 PM

. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________7__________

Date & Time Topic(s) Objective(s) Specific Description of the Activity Number of Remarks (Indicate
Attendees here the
students/learners
who were absent)

.
Discussion
HAZARD ANALYSIS AND 5 None
CRITICAL CONTROL Recitation
POINT (HACCP) Identify the common causes
and prevention of food-
MARCH 09, Assignment
borne illnesses.
2021
7 Principle of HACCP And

Follow proper ways of Review

handling food safety and
sanitation.

I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor
Date: MARCH 09, 2021
 Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: TUESDAY 2:00 – 5:00 PM
. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________8__________

Date & Time Topic(s) Objective(s) Specific Description of the Activity Number of Remarks (Indicate
Attendees here the
students/learners
who were absent)

FOOD FLOW PROCESS Discuss the importance of Discussion 5 None

sanitation in food service
a. Purchasing and Receiving operation.
Recitation
MARCH 16, b. Storage Identify the common causes
2021 and prevention of food- Online Oral Report
c. Preparation borne illnesses.
Multimedia Presentation
d. Cooking Follow proper ways of with
handling food safety and Worksheet Activity
e. Cooling sanitation.
f. Hot and Cold Holding
Identify and discuss
g. Reheating hazards and control
risks.
h. Serving

I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor
Date: MARCH 16, 2021
 Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: TUESDAY 2:00 – 5:00 PM
. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________9__________

Date & Time Topic(s) Objective(s) Specific Description of the Activity Number of Remarks (Indicate
Attendees here the
students/learners
who were absent)

FACILITIES, EQUIPMENT Identify and discuss Discussion 5 None

& UTENSILS hazards and control
risks.
a. Selection of equipment
MARCH 23, Layout Design
2021 b. Types of equipment
Describe the process of
c. Cleaning and sanitizing
conducting a risk
operations
assessment.

Describe government’s
efforts in ensuring safety
food to general public.

I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor
 Date: MARCH 23, 2021

Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: TUESDAY 2:00 – 5:00 PM

. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________10__________

Date & Time Topic(s) Objective(s) Specific Description of the Activity Number of Remarks (Indicate
Attendees here the
students/learners
who were absent)

Follow proper ways of

handling food safety and Asynchronous
FOOD SAFETY sanitation. 5 None
REGULATION Recorded Video Lecture
Identify and discuss
a. Sanitation Code of the hazards and control
MARCH 30, Philippines provisions Research
risks.
2021
b. Current trends and practices Describe the process of
in food sanitation and safety conducting a risk
Online Virtual Tour (YOUTUBE)
practices assessment.

Describe government’s
efforts in ensuring safety
CREATING A SAFE food to general public.
ENVIRONMENT

a. Health and safety policy

b. Employers and employees’

responsibility
 I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor
Date: MARCH 30, 2021

Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: TUESDAY 2:00 – 5:00 PM

. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________11__________

Date & Time Topic(s) Objective(s) Specific Description of the Activity Number of Remarks (Indicate
Attendees here the
students/learners
who were absent)

Identify and discuss

ENVIRONMENT hazards and control risks. Discussion
SANITATION & PEST 5 None
MANAGEMENT Review
a. Condition of the building
premises Describe the process of
APRIL 06, b. Plumbing hazards Establishment Review
conducting a risk
2021 c. Garbage and refuse assessment.
sanitation
d. Pest control Activity

Describe government’s
efforts in ensuring safety
food to general public.
 I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor
Date: APRIL 06, 2021

Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: TUESDAY 2:00 – 5:00 PM

. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________12__________

Date & Time Topic(s) Objective(s) Specific Description of the Activity Number of Remarks (Indicate
Attendees here the
students/learners
who were absent)

Identify and discuss

hazards and control risks.
ACCIDENT PREVENTION Long Examination (E-SACCESS) 5 None
AND RISK MANAGEMENT

a. Fire hazards, legislations, Describe the process of

APRIL 13, prevention and equipment conducting a risk Discussion
2021 assessment.
b. Action for emergencies
Demonstration

Describe government’s
efforts in ensuring safety
food to general public.
I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor
Date: APRIL 13, 2021