APPLICATION

Instructions:

This is a collaborative effort of five (5). Using the internet browser, research at least four (4) videos of unhealthy and unhygienic
practices in the food service facilities. Identify and determine hazards and its possible risk using the template given below. After
which, generate preventative measures and your recommendations. After the completion of the output, the leader will submit it
and the rest of the group will submit the names of their leaders in the classwork. Use font Arial narrow, size 11. 100 points

TITLE & HAZARDS RISKS PREVENTATIVE RECOMMENDATIONS

LINK MEASURES
ADDRES
S
Making dough Might pick up Make it a habit to Having a business has
1.Behind The with feet, tons of germs clean and sanitize the responsibility of
Scene Of Dirty exposure of and viruses your cookware, providing proper
Street Food foods with rats, from the wash your sanitation, clean
and washing the source of vegetables with environment, and
https://www.youtube.co vegetables in the contamination: po providing proper things
m/watch? gutter. feet, rats, and table water, and to use in preparing
v=KJPnKxmKAXs the gutter, use kitchenware food.
resulting in instead of your
colds, flu, and feet.
other
foodborne
illnesses.
The hazards The risks Food should be Maintenance of the
2.Chef Ramsay were lack of could be food at the right fridge is important to
Horrified By having proper poisoning, temperature. keep perishable
Hygiene in
Restaurant Kitchen storage, the leads to Apply TDZ and products fresh.
- Kitchen foods were sickness or put the right Separate the products
Nightmares USA stored in the worse death. product according accordingly and sanitize
wrong places to the 3 types of equipment.
https://www.youtube.co which caused storage. These
m/watch?v=E7i- color are refrigerated,
XSBaAUY discoloration and frozen and dry.
contamination.
Dirty Hands, The risk could To prevent the Be responsible for what
3.UNBELIEVABLE receiving money be, the food harmful events you cook. Always follow
INDIAN STREET with the same will be from happening, safety
FOOD - DIRTIEST
PASTA - hand they use in contaminated the vendors procedures/protocols
ROADSIDE cooking. They with should wear when it comes to
STREET FOOD have touched bacteria/virus. proper PPE and cooking. Learn how to
INDIA many equipment always make sure cook with safety
or surfaces that to clean and measures applied.
are not clean. sanitize their
https://www.youtube.co cooking section.
m/watch?
v=YCaxNlxXFyM

The street Can cause Use gloves and Utilizing plastic gloves
4. Unhealthy & vendors of waterborne clean using instead of bare hands
Unhygienic But Bangladesh use diseases like cooking utensils and using cooking
Most Popular
Street Food || their hands to cholera and to prevent utensils. Moreover, the
Bangladeshi Street make egg diarrhea if unhygienic. ingredients should be
Food burgers. produced in placed in a close and
an unhygienic airtight container.
https://www.youtu manner.
be.com/watch?
v=kObl-NkxnDA
 ST. M A R Y’ S C O L L E G E O F T A G U M, I N C.
National Highway, Tagum City, Davao del Norte, Philippines
HIGHEREDUCATIONDEPARTMENT
PROGRAMS OF HOSPITALITY & TOURISM MANAGEMENT

Course Code: THC 2 Course Name: Risk Management as Applied to Food Safety
and Sanitation

Name (s): Althea R. Adem, Yhuka Tozuka, Program & Year Level: BSTM/1st year
Mariel Gevero, Hanna Visoyan, Irish Supera

Date: August 26, 2021

EVALUATION RUBRIC

CRITERIA 30 20 10 0 Points
Excell Go Avera P
ent od ge oo
r
CONTENT

The selection of the video

conforms to the topic.
Hazards and risk are
correctly identified.

ORGANIZATION

Logical presentation and

organization of thoughts
and relevant support of
concepts in conformity to
the topic.

RECOMMENDATIONS

Provision of a clear and

appropriate
recommendations of the
issues base from the given
situation.

MECHANICS &
WRITING
CONVENTIONS

Strict observance of
proper writing mechanics
through correct usage of
vocabulary and grammar;
ORIGINALITY

Work exhibits
originality or
distinctiveness upon
verification (Through
Grammarly)

Score: /

Signature of Instructor