THC 123

THC 123
RISK MANAGEMENT AS APPLIED TO SAFETY,

SECURITY, AND SANITATION
MARCEL S. GAWAYEN, MBA, LPT
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Disclaimer Statement:
This Course Study Guide is not to be presented as the original work of the module
compiler. It is meant to be the primary reference material for the course composed
of the flexible learning syllabus, learning plans, course content, and assessments
compiled from various sources. Accordingly, the sale and distribution of such outside
the University of the Visayas is strictly prohibited.
Week Module Topic

No.
1 MODULE 1: Introduction to Risk Management in Tourism and Hospitality
Risk Management in Tourism and Hospitality Industry
Hygiene and Sanitation
Food Hygiene and Flow of Food
2 MODULE 2: Factors to Consider in Ensuring Safety and Security
Food Borne Illness
Sanitary Facilities and Pest Management
Quality Assurance, Food Safety Standards and Regulations
3 MODULE 3: Occupational Health and Safety & Hazard Analysis Critical Control Point
Concepts
Occupational Health and Safety
Hazard Analysis Critical Control Point
Principles of Heating, Ventilation and Air conditioning
4 MODULE 4: Basic First Aid, Crisis and Emergency Planning
Introduction to Basic First Aid
Basic First Aid in Tourism and Hospitality Industry
Designing Emergency Plan for a Tourism and Hospitality Enterprise

UNIVERSITY OF THE VISAYAS
College of Business Administration
Department: Tourism and Hospitality
FLEXIBLE COURSE SYLLABUS ON THC 123
Faculty Information:
Name of Faculty Krysley Cionrina Dico
Email Address kryzvd@gmail.com Mobile No.
Consultation Schedule
Module Code THC 123
Risk Management as Applied to Safety, Security and

Module Name
Sanitation
Units/Hours 3 units/ 54 hours
Duration 4 weeks
The student will develop knowledge, skills, and values on

the basic principles of personal hygiene, food safety, and
Course Description sanitation as applied in tourism and hospitality industry.
Produce a risk management program in the workplace to

Course Goal
provide a safe and secure environment
LO1. Identify sources of risk and their possible impact on
tourism and hospitality sectors.
LO2. Apply safety practices applied in the industry which

Course Learning Objectives/ includes personal hygiene, sanitation, and safety.
Outcomes
LO3. Evaluate safety and health measures based upon the
concepts of Occupational Health and Safety (OHS)
and Hazard Analysis Critical Point (HACCP).
LO4. Create a risk management plan for tourism and

hospitality industry.
This module is divided into four (4) modules with a two (2)
to a maximum of three (3) topics per module.
Course Content
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Module 1- Introduction to Risk Management in Tourism and
Hospitality
Module 2- Factors to Consider to Ensure Safety and

Security
Module 3- OHS and HACCP
Module 4- Basic First Aid
Category of Learners Description
Category 1 No gadget; no internet connection : Asynchronous offline
Category 2 With gadget; unstable internet connection: Asynchronous /Synchronous
Category 3 With gadget; stable internet connection : Synchronous
Synchronous :
 Real time/virtual class
Teaching & Learning Methods  L2L audio chat/texting
Asynchronous online :
 group forum discussion using Open LMS
Asynchronous offline :
 Modular approach
Synchronous: 16 contact hours
Asynchronous online and offline: 38 hours
Contact Hours and Indicative Independent Study. Preparation for the course, reading of
Student Workload modules and completion of the end of topic self-check
activities, output to be compiled in e-portfolio. reviewing of
lecture and other instructional materials accessed through
the Open LMS and websites.
Preparation and completion of periodical assessments.
Provision of feedback and assistance through one-on-one

consultation with the learner via audio chat, messenger,
text, email and other available social media platform.
Assessment LO Week
Major Assessments Points
Component addressed Due
Completion of Module
1 coverage
Case Study Analysis End of
LO1 40
(2 hrs.) Answer case study Week
with the given guide 1
questions and
template
2 coverage End of
Case Study Analysis LO2 40 Week
(2 hrs.) Answer case study 2
with the given guide
questions and
template
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Assessment
Case Study Analysis 3 coverage
(2 hrs)
Answer case study LO3 40 3
with the given guide
questions and
template
Preparation of Risk 4 coverage
Management
Plan/Program Create a risk
(2 hrs) management plan
specific for any LO4 100 4
existing
tourism/hospitality
enterprise.
End of
LO1 week 4
Completion of end of
E-Portfolio LO2 or
the topic/module 60
LO3 By the
activities
LO4 end of the
Semester
TOTAL POINTS 220
Points Earned Grade Points Earned Grade

211-220 1.0 141-150 2.1
201-210 1.1 131-140 2.2
196-200 1.2 121-130 2.3
191-195 1.3 111-120 2.4
Grading System 186-190 1.4 101-110 2.5
181-185 1.5 96-100 2.6
171-180 1.6 91-95 2.7
166-170 1.7 86-90 2.8
161-165 1.8 81-85 2.9
156-160 1.9 75-80 3.0
151-155 2.0 74 and below INC
An INC is given if the final grade is 2.5 or better but missing any two of the course requirements
listed above. INC should be complied within 365 days immediately after the close of the Semester.
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To pass this module, the student must obtain at least 75
points. Students who would fail to submit any of the
periodical assessment and the required e-portfolio will have
until the end of the Semester within which to comply. Those
who cannot fully comply with the requirements will be given
Reassessment Requirements an INC grade. The INC grade has to be complied within one
year from the close of the semester. The INC grade will
automatically become 5.0 or failed immediately if not
complied.
Gawayen, (2020). Module on Risk Management as Applied to
Prescribed Learning Safety, Security and Sanitation
Resources (in print copy or in digital form)
Print
Pritchard, C. (2015). Risk Management: concept and guidance.

Supplemental Readings
CRC Press
Digital
None
Prepared by : Date Approved: Approved by:

(Sgd.)
Marcel S. Gawayen, MBA, LPT Dr. Rosemarie Cruz-Español, CPA

Faculty Dean
Reviewed by :
Maricar D. Morqueda, MBA Merla Y. Quiñones, CTP Marcel S. Gawayen, MBA, LPT
Program Coordinator Language Expert Media Specialist
rce/3rdrevision/7-27-20
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MODULE 1
Introduction to Risk Management in Tourism and Hospitality
Module Learning Objective/Outcome:
At the end of the module, the learners should be able to:
LO1. Identify sources of risk and their possible impact on tourism and hospitality sectors
Topic Intended Learning Outcomes

ILO1. Determine the significant importance of risk
1. Risk Management in Tourism and
management in tourism and hospitality
Hospitality Industry industry
ILO2. Illustrate the different practices of a personal
2. Hygiene and Sanitation hygiene and environmental hygiene
ILO3. Interpret the food process, meaning and

3. Food Hygiene and Flow of Food significance of food hygiene
Learning Activities/ Resources

ILO Category 1 Category 2 Category 3
ILO1 Read module 1, topic 1, Access digital module 1, Access digital module 1,
4.5 hours pages 7-10 of the printed topic 1. Read pages 7-10 topic 1. Read pages 7-10
module of the module. of the module.
(4.5 hours
asynchronous for Answer self-check short
category 1) answer type quiz on page Answer the self-check Answer the self-check
10. Rate output using the essay type quiz on page essay type quiz on page
2 hours rubric provided. Compile 10 or log-in to the open 10 or log-in to the open
(synchronous/ to ePortfolio LMS and access the quiz. LMS and access the quiz.
2.5 hours
asynchronous for
category 2&3)
ILO2 Read module 1, topic 2, Read the digital module Read the digital module
pages 11-15 of the 1, topic 2. pages 11-15. 1, topic 2. pages 11-15.
(4.5 hours printed module
asynchronous for
category 1) Answer self-check Answer the self-check Log in to the open LMS
discussion type quiz on essay type quiz on page and answer the quiz 2.
2 hours page 16. Rate output 16 or log-in to the open
(synchronous/ using the rubric provided. LMS and access quiz 2.
2.5 hours Compile to ePortfolio
asynchronous for
category 2&3)
asynchronous for
activity: Food Safety Plan essay type quiz on page and answer the quiz 3.
2 hours on page 24. Rate output 24 or log-in to the open
(synchronous/ using the rubric provided. LMS and access quiz 3.
2.5 hours Compile to ePortfolio
asynchronous for
category 2&3)
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Introduction:
To be prepared for a crisis, every tourism company should think about risk management. Risk
Management is an ongoing process in which a plan should be kept updated as the time passes.
Tourism and hospitality companies are increasingly facing incidents that involve risks for both
travelers and the tourism industry e.g. are extreme weather, political unrest, terrorist attacks,
earthquakes, tsunamis and health-related incidents. It is important to learn to address risk
management issues and reduce the impact of crises and disasters. Crises can also create
opportunities; they can shake up the market by making tourists look for new destinations.
Risks can come from a variety of sources, such as food safety or cyber security. A
comprehensive risk management strategy is essential for identifying these risks and working to
eliminate or reduce them. Businesses should work to build a risk-aware culture among their
employees. The intermediary should conduct a thorough needs analysis of the business before
recommending a customized plan.
Discussions:
There are steps on how to manage risk management in tourism and hospitality industry:
1. Identify the risks - Make an inventory of the potential hazards and risks that could threaten
your destination
2. Determine your risk management strategy - There are several strategies for risk
management; avoiding the risk, reducing the likelihood of the consequences, transferring
the risk, retaining the risk.
3. Develop a risk management plan for your tourism business - contributing trained
liaison personnel to the disaster management agencies during response and recovery
operations, as required.
4. Team up with stakeholders - national governments must be involved in the risk

management strategy for tourism.
5. Train your staff - Organize training programs for your staff on how to handle crises,
including introduction programs for new staff such as the aforementioned. raining is an
ongoing process, so you should keep monitoring and evaluating plans and procedures.
6. Test your plan - After you implement it in your tourism business, you should test your plan,
for instance with scenario testing, where you simulate a crisis situation with your staff.
7. Provide clear and honest crisis communication - Keep your information neutral and
factual. Most importantly: be honest! If you are too positive, people might not believe you.
8. Stay informed about possible negative travel advice - Regularly check your country‘s
safety status on the Ministry of Foreign Affairs websites of your target countries.
9. Retrieve your business after a crisis - There are always travelers interested in
destinations that have recently suffered from some form of crisis. These are often dedicated
travelers, backpackers or high-end surfers attracted to specific surfing spots.
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10. Reposition your business after a crisis - Some crises have such an impact on a tourism
destination that you need to think about repositioning your business. For example, in
2000 Rwanda identified tourism as a priority sector in its Vision 2020 programed.
Lists of Major Risk facing Hospitality Industry:

a. Property Risk- Risk events such as fires, adverse weather conditions, and terrorist attacks
all fall into the category of property risk. In addition to damaging and destroying
physical property, property risk events also have the potential to create stoppages in
business operations and material financial losses.
b. Premises Risk- General examples include any substance, material, process, practice, etc.
that has the ability to cause harm or adverse health effect to a person or property.
c. Liquor Liability- If you operate a restaurant, bar, club, conference center, hotel or other
business where alcohol is sold or served, you need to manage and mitigate your liability
risks. In addition to complying with municipal, provincial and federal liquor regulations,
there are many steps you can take to manage risk.
Tips for Managing Liquor Liability Risks

Create policies and procedures with meaningful consequences and strictly enforce them. Do
not implement a written policy for your employees and/or volunteers unless it will be
strictly followed and enforced. Some useful elements of a policy – that may be required by
law – include:
 Limiting alcohol consumption
 Ensuring that bartenders are experienced and do not serve obviously intoxicated
persons
 Offering food service
 Encouraging taxi use
 Providing reduced/subsidized taxi and hotel rates
 Encouraging car pools and designated-driver programs
 Reminding guests before and during the event not to drink and drive and of the other
options available
 Having several trained doormen/bouncers/spotters who remain sober and watch
people leaving and encourage or insist on taxi use
 Informing guests that intoxicated persons will be put into taxis
 Displaying posters from Mothers Against Drunk Driving (MADD), Students Against
Destructive Decisions (SADD) or similar organizations, outside and around alcohol
consumption areas.
 Comply with all legislation regarding alcohol.
 Ensure proper permits – to sell or serve alcohol – are obtained.
 Train servers.
 Do not serve or sell alcohol to those under the legal drinking age. The age will vary
depending on the province or territory.
 Do not serve patrons past the point of intoxication.
 Ensure that servers understand government legislation pertaining to alcohol. Ensure
that servers follow the organization‘s policies and procedures. Make sure training is
documented.
 Implement a mandatory identification policy.
 Establish the forms of identification that will be accepted.
 Establish when identification needs to be shown. For example, require identification
from anyone who is not obviously over the age of 30.
 Display informational material on government policies and legislation related to alcohol
 Inform customers that the business will abide by the rules set out by the government.
 Implement inventory controls over alcohol.
 Implement measures to prevent theft (e.g., install security cameras, hire additional
personnel, etc.).
 Regulate hours to sell or serve alcohol. Check with your local authority to determine
minimum standards.
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 Use a facility-use agreement if you have rented out a location that you own and where
renters may consume alcohol.
 Include a hold-harmless and indemnifying agreement that holds the owner of the
premises harmless and indemnifies the owner for losses or damages resulting from the
negligent use of the facilities or the serving of alcohol. These clauses may help limit
your liabilities. Consult a lawyer for advice on contracts and agreements.
 Obtain insurance coverage, possibly with higher coverage limits (i.e., higher limits than
organizations that do not serve/sell alcohol). Consult your insurance representative.
 Consider implementing a zero tolerance alcohol and drug policy. Do not allow
employees and/or volunteers to:
 Consume alcohol or drugs while working
 Drink and drive
 Work if they appear intoxicated.
d. Automotive Liability- Service vehicles of the company used in providing service to the guest
and customers. Make sure that insurances are up to date.
e. Data Privacy- Data privacy or information privacy is a branch of data security

concerned with the proper handling of data – consent, notice, and regulatory obligations.
More specifically, practical data privacy concerns often revolve around: Whether or
how data is shared with third parties. How data is legally collected or stored.
f. Infectious Diseases- taking measures specially in the prevention of getting infected on any
communicable diseases e.g. covid19 virus, Hepatitis, etc.
The Importance of Tourism:

Tourism is one of the driving forces of economic development in industrialized, less-developed
and developing countries. The travel and tourism industry contributes substantially to:
 strong economic growth,
 the creation of skilled and semi-skilled jobs,
 greater export returns,
 foreign investments and currencies, and
 economic well-being and social stability.
(as cited by Jeff Wilks, Stewart Moore)
Balancing Service and Security:
1. Control access. Keeping guests safe begins with controlling building access. Control room
key distribution, station security personnel at key access points, and keep your surveillance
system working properly to monitor all public areas.
2. Make cyber security a priority. Make sure your business computers and guest WIFI
networks are secure, and consider setting up a virtual network to add another layer of
security between your servers and potential hackers. Train your staff to be cyber aware and
cyber safe.
3. Review key card access systems. In this age of evolving cybercrime, a criminal can gain
undetected access to millions of keycard-protected hotel rooms with a few pieces of hardware
and some minor programming. Have your key card access system checked out for
vulnerabilities to hacking or unlawful access.
4. Train staff. Hotels are held to high standards when it comes to safety and security, so it‘s
crucial to train all staff on appropriate security procedures for all high-traffic areas including
the lobby, front desk, baggage storage area, guest entry points, valet, and parking lot.
5. Educate guests. Ensure your guests understand their safety and security responsibilities,
but do so in a way that doesn‘t negatively impact their experience. Have front desk clerks
provide helpful reminders and consider leaving security information as part of the welcome
packet in the hotel rooms.
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6. Patrol public areas. Security cameras are a good deterrent, but when possible, have
security personnel or a staff member occasionally patrol public areas and offer to escort
guests to and from the parking lot.
7. Give security personnel a friendly face. You don‘t want your security personnel walking
around in fatigues and riot gear and carrying assault rifles. Give them a customer service
role and dress them in business clothing to blend in and be more approachable.
Introduction:
All over in the world‘s environment, sanitation and hygiene plays an important role to the society.
Proper education on the matter is very imperative up to these days. These 2 terms are somewhat
interrelated to each other, yet they have set of standards to begin with. The process and the
methods of keeping sanitation and its practices.
It is very important to understand the importance of sanitation and hygiene, to know the ways
on how to maintain and keep those practices on proper hygiene and sanitation and be able to
identify the effects of poor hygiene and sanitation.
The following are terms frequently used in emphasizing different topics to properly understand
the different terms to be used in the succeeding pages.
Definition of terms:
1. Food – Any substance whether simple, mixed or compounded that is used as food, drink,
confectionery or condiments.
2. Safety – is overall quality of food fit for consumption.
3. Sanitation – is a health of being clean and conducive to health.
4. Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
5. Microbiology - the branch of biology that deals with microorganisms and their effect on other
microorganisms.
6. Microorganisms - organism of microscopic or submicroscopic size. (bacterium, protozoan).
7. Food Infection - microbial infection resulting from ingestion of contaminated foods.
8. Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria
produce chemical compounds called toxins
9. Food Spoilage - means the original nutritional value, texture, flavor of the food is damaged,
the food become harmful to people and unsuitable to eat.
10. Foodborne Illness – A disease carried or transmitted to people by food.
11. Foodborne Outbreak – An incident in which two or more people experience the same illness
after eating the same food.
12. Contamination – The presence of harmful substances in the food
13. Time-Temperature Abuse – Food that has been exposed to temperature favorable to the
growth of foodborne microorganisms.
14. Potentially Hazardous Foods – Food in which microorganisms can grow rapidly. It is often
moist, high protein, slightly acidic.
15. Cross Contamination – Occurs when microorganisms are transferred from one surface or
food to another
16. Personal Hygiene – Sanitary health habits that include keeping the body, hair, teeth, clothes
and washing hands regularly.
17. Temperature Danger Zone – temperature range (41⁰F -140⁰F) food borne bacteria grow and
reproduce
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Discussions:
What is hygiene? Theoretically speaking, according to the Meriam dictionary, hygiene is the
degree to which people keep themselves of their environment clean, specially to prevent
diseases, comes from the Greek word ―hygies‖ and Hygia the goddess of health and means
health and sound.
There are different elements that hygiene may take place: Personal hygiene and environmental
hygiene.
Personal hygiene may be described as the principle of maintaining cleanliness and grooming of
the external body. Failure to keep up a standard of hygiene can have many implications. Not
only in the increased risk of getting and infection or illness, but there are many social and
psychological aspects that can be affected.
Personal hygiene is a routine or a daily regimen keeping your body clean and away from any
forms of bacteria. It is practice before up until now to maintain the cleanliness of our appearance
to be presentable. Having said that, it helps in keeping our immune system strong vital from
sickness - vulnerability. There are a lot of ways in practicing personal hygiene. Personal Hygiene
is an effective way of protecting ourselves from getting sick. Expert says 80% of infectious
respiratory diseases like colds and flu are due to dirty hands. By means, a simple wash eradicates
bacteria and promotes potent immunity. Bacterial infection can be obtained via simple contact
with mobile phone, clothes, door knobs, money and into your body.
Personal Hygiene Practices:
 Free from Body Odor- A lot of factors are causing body odor including: Chemicals in
sweat, bacteria that live on the skin and feed on dead skin cells and sweat, and unwashed
clothes. To prevent this, using a deodorant may help in eliminating the bacteria causing
body odor. Excessive sweating of armpits on the other hand is advised to use anti-
perspirant as it prevents armpits from sweating.
 Proper Hand Washing- Infections are caught when we put our dirty and unwashed hands,
that has a germ, to our mouth. It could also be when someone is handling food with a
pair of dirty hands. Practice proper hand washing. Use mild cleanser that keeps germs
away or use alcohol when water is not available.
 Personal Hygiene for men and women- Men and women are for one goal which is to be
clean. Men and women vary in a lot of aspects including when it comes to hygiene. There
are things men need which woman do not need and vice versa.
Menstruation- Wash your body, including your genital area. Change tampons and pads
regularly, at least four to five times a day. Make sure to practice washing your hands
before and after handling a tampon or pad.
A build-up of secretion called smegma can form under the foreskin of uncircumcised men.
If uncircumcised, gently pull back the foreskin and clean it with a mild soap and wash it
with water gently.
 Good dental hygiene- can be maintain by brushing teeth regularly and flossing
 Daily Bath
 Trimming of nails
 Proper handwashing
 Shaving and haircut for males
 Covering of wounds
 Wearing of nail polish is not allowed
 Wearing of jewelry is not allowed
 Smoking and eating is prohibited
 Tasting of food must use a separate spoon for once use only
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 Other personal habits (like scratching of any body parts)
 Storage of personal belongings (must kept away from food production area)
Healthy food handler:

A clean and hygienic environment starts with a healthy food handler, he/ she must be free
from diseases that may contaminate food such as:
a. Intestinal disorders such as typhoid fever and hepatitis
b. Respiratory tract diseases such as tuberculosis, sore throat, and colds
c. Skin diseases/disorders such as boils, lesions and skin infections
Hygiene Practice of employees:

• Washing hands after using the toilet
• Wearing a clean uniform at work
• Not reporting to work if having a cough
• Avoid touching noes, mouth, eyes, ears and hairs while handling food at works
• Using handkerchief to catch sneeze or cough when working to avoid microorganisms
contaminating food items.
• Must not wear nail polish, perfumes, watches and other jewelries, and long nails.
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Environmental Hygiene
Includes theories and practices of assessing, correcting, controlling and preventing the factors
present in the environment that can potentially affect the health of present and future
generations. It could be defined as all those aspects of public health that are determined by
physical, chemical, biological, social and psychological factors in the environment.
Importance of Hygiene:
 Preventing faeco-orally transmitted diseases
-The fingers may get contaminated with one‘s own feces, either directly or indirectly.
Activities during defecation and child bottom-washing are additional opportunities for the
contamination of the fingers that facilitate the transmission of infections.
 Aesthetic values of personal hygiene

-A person with clean hands is proud while eating because they feel confident of preventing
diseases. Generally, cleaning oneself produces pride, comfort and dignity at home and in
public places. Caring about the way you look is important to your self-esteem.
 Social Impact
- A person with poor personal hygiene might be isolated from friendship because telling
the person about the situation might be sensitive and culturally difficult. The success of
a job application or the chance of promotion could be affected by poor personal hygiene;
no company wants to be represented by someone who does not appear to be able to look
after themselves.
Sanitation is the process of keeping places free from dirt, infection, disease, etc., by removing
waste, trash and garbage, by cleaning streets, Washing yours self, safe drinking water, etc.
Sanitation is important vis a vis:
 Health- good sanitation can prevent you from getting diarrhea and can also help prevent
other serious diseases.
 economic investment- When you practice good sanitation, your family saves money on
healthcare and treatment
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 social development- When you keep yourself & your surroundings clean, you fall sick less
often & are more likely to attend school/work regularly. If you are Healthy you can help
build a strong society.
 Helps environment- When you get rid of waste properly, you can help to protect water
sources. It also means that you don‘t have to smell the disgusting mess all around you.
and all of these are achievable if we just maintain those practices that employ sanitation,
shall we say hygienic practices that help sanitize the environment and oneself.
Poor sanitation gives many infections the ideal opportunity to spread causing disease and illness
in the community. Human excreta have been implicated in the transmission of many infectious
diseases including cholera, typhoid, infectious hepatitis, polio.
How to prevent Diseases from spreading?

 Use a clean toilet which have covers as this prevent flies from landing on the poop.
 Wash your hands after using the toilet with safe water and soap.
 Use safe and clean bottles or buckets to carry or store water in.
 Clean your environment to avoid bad smells and breeding places for flies.
 Cover food to keep flies from sitting on it.
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Introduction:
In this topic, explains how each step of the foodservice process affects safety and provides
guidelines for ensuring food safety in each step. The steps in food service process are
purchasing, receiving, storing, preparing, cooking, holding and serving, cooling, and reheating.
Food safety is a top priority for all and a responsibility in every person who is
involve in food service. Serving safe food is the top priority for every food service employee.
Discussions:
Step 1: Purchasing
a. Guidelines for Purchasing
As a vendor, one should observe the following:
 Meet Public Health standards.
 Train employees for sanitation.
 Have a clean delivery trucks with adequate refrigeration and freezer.
 Deliver foods in protective, leak proof, durable packaging.
 Organize deliveries to separate raw products from processed foods and produced
As a purchaser, one should observe the following during purchasing:
 Work with vendor
 Food delivery schedule
 Vendor standardized procedures in print
 Purchase specification
 Vendor sanitation report
 Visit warehouse periodically
 Reject all products that does not meet requirement
Step 2: Receiving
In receiving goods and other materials for food preparation one must be properly trained and
oriented on:
 their receiving duties before and during
 organize space, equipment and lighting for receiving efficiency
 inspect delivery trucks to ensure food materials quality and safety
 inspect food immediately prior fully accepted it
There are certain criteria or checklists on receiving food items:
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One must know how to check the temperature on food products using/on:
Different types of thermometer:
 Bi Metallic Stemmed Thermometer- most commonly used in the food service operations
 Reads in 1-2 minutes
 Place 2-2½" deep in thickest part of food
 Can be used in roasts, casseroles, and soups
 Not appropriate for thin foods
 Can remain in food while it's cooking
 Heat conduction of metal stem can cause false high reading
 Digital Thermometer
 Reads in 1-2 minutes
 Place 2-2½" deep in thickest part of food
 Can be used in roasts, casseroles, and soups
 Not appropriate for thin foods
 Can remain in food while it's cooking
 Heat conduction of metal stem can cause false high reading
Calibrating thermometer:
 Ice point method- this method is used most often unless a thermometer cannot register
temperature of 32 D‘F (OD‘C).
Thermo Check:
 Fill a glass with crushed ice.
 Add water until glass is full.
 Place thermometer in the center of the glass of ice water, not touching the
bottom or sides of the glass.
 Agitate the glass of ice water to ensure even temperature
 Temperature should register at 32⁰F
 Adjust the calibration nut by holding it with pliers. If using digital thermometer,
push the reset button to 32⁰F
 Boiling point method-this method may be less reliable than ice point method because of
variation due to high altitude.
Thermo Check:
 Using a deep pan, bring the water into boil
 Place thermometer in the center of the pan boiling water, not touching the
bottom or sides of the pan. Wait until indicator stops.
 The temperature should hold the temperature of 212⁰F. Adjust the calibration
nut by holding it with pliers and set to read at 212⁰F. If using digital
thermometer, push the reset button to 212⁰F while the water is still boiling.
 For high altitude, for each 550 feet above sea level, the boiling point of water is
1⁰F lower than the standard of 202⁰F.
Using the Temperature, one should:

 Clean and sanitize after every use.
 Wait till rests; 15 seconds
 Take three measurements
 Calibrate Routinely
 Insert thermometer stem or probe into thickest part of product
 Never use mercury or spirit-filled glass thermometers to check food temperature
Checking Temperature of Various Food:
 Packaged – insert between two packages
 Milk – open a carton and insert two inches in
 Frozen – insert between two packages
16 | P a g e
Step 3: Storing
Food Safety Guidelines for Storing
a. Dry Storage- long holding for less perishable items. Foods typically store in dry storage.
Like:
 Canned goods, baking supplies (salt, sugar), grains (rice, cereals).
 Some fruits (banana, avocado, pears)
 Some vegetables (onion, potatoes)
Guidelines for dry storage:
 Maintain storage temperature (50⁰F-70⁰F)
 Keep store room clean and dry
 Have a regular cleaning schedule for all surface and floors
 Store all foods and office supplies 6 inches above the floor and 6 inches away from
the wall.
 Keep food in labeled, tight fitting containers with name and delivery date
 Use the First In First Out method of inventory. Store new products behind the old
products
 Protect food from contamination with regular pest control
 Store chemicals away from food
 Look for damaged, spoiled foods, bulging cans, infested packages, and foods
immediately and clean the area thoroughly
 Discard or destroy all contaminated foods
Guidelines for cold storage:
 Arrange food in refrigerators to allow maximum air circulation
 All food should be labeled with the following (name of the food item, dater, time,
temperature)
 Store food in a clean, non-absorbent, covered container. Be sure All containers are
properly sealed
 Cool hot foods using an ice water bath, and stirring with cold paddles Before storing
inside the refrigerator. Never place hot foods in the refrigerator. This allow other
foods under Temp. Danger Zone
 Store dairy products separately with foods in strong odor (onion, Cabbage and sea
foods)
 Store fruits in a separate section in a refrigerator from vegetables. The ethylene gas
released by some fruits during ripening causes some vegetables to deteriorate
rapidly.
 To avoid cross contamination, store raw foods, uncooked foods away or Below from
prepared or ready to eat food.
 Never allow fluids from raw poultry, fish or meat to come into contact with other
foods
 Don‘t overload the refrigerator
17 | P a g e
** Fruits that need ripening should not be refrigerated. Leave at room temperature until ripe,
then refrigerate as above. The peels of ripened bananas and avocados get dark in
refrigeration, but the flesh or pulp is not affected, as long as they are not bruised or skin in
intact.
Step 4: Preparing
4 Safe Methods to Thaw Foods:
 Inside the refrigerator at the temp. of 41⁰F or below.
 Under cold running water
 In a microwave oven
 As a part of cooking process
Guidelines for Pre-preparation: Pre-preparation usually takes place at room temp.; this stage
is one of the most common points of contamination and cross contamination .
1.Wash hands correctly before preparing foods.
2. Don‘t prepare in advance if it‘s not necessary.
3. Prepare food in small batches and place them immediately inside the refrigerator
4. Wash fruits and vegetables prior to peeling and cooking
18 | P a g e
5. Keep raw products from ready to eat foods
6. Wash hands, sanitize cutting boards, knives after every food preparation
7. Use batter, marinade in single use only and discard if there are some left.
8. Use single use gloves properly
Step 5: Cooking
Guidelines for Cooking foods

1. Stir foods cooked in deep pots frequently to ensure even heat distribution
2. Avoid overloading fryers
3. Regulate uniform size and thickness of meat and vegetable to ensure even cooking.
4. Never interrupt cooking process. Partially cooked meat may encourage bacterial growth.
5. Use clean and accurate thermometer to monitor internal temperature.
6. Always cook food to the required internal temperature and appropriate time
7. Use a serving utensil or single use glove to avoid cross contamination
8. Taste food correctly to avoid cross contamination. Place a small portion of food in a bowl
and step away from the food. Taste it with a teaspoon. Wash hands before and after tasting
the food.
19 | P a g e
Step 6: Holding and Serving
Holding Hot Foods:
(Do‘s) (Don‘ts)
 Only use hot-holding equipment that can  Never use hot-hold equipment to reheat
keep food hot all the time equipment to reheat food
 Stir food at regular intervals to distribute  Never mix freshly prepared food with food
heat evenly being held for service.
 Keep food covered.
 Check internal food temperatures at least
every two hours using food thermometer
 Discard potentially hazardous food after
four hours if it has not been held at or
above 140⁰F.
 Never mix freshly prepared food with food
being held for service
Holding Cold Foods:

(Do‘s) (Don‘ts)
 Only use cold-holding equipment that can  Do not store food directly on ice. Place food
keep food at 41⁰F or lower. in pans or plates first
 Check internal food temperatures at least
every two hours.
 Protect food from contaminants with
covers
Serving Food
(Do‘s) (Don‘ts)
 Store serving utensils properly  Never stack glassware or dishes when
 Use serving utensils with long handles serving.
 Use clean and sanitized utensils for serving  If possible, do not assign employees to
 Practice good personal hygiene more than one job during a shift
 Minimize bare-hand contact with cooked
and ready to eat food
 Handle glassware and dishes properly.
 Hold flatware and utensils by handles.
 Use plastic or metal scoops or tongs to get
ice.
 Never use cloth meant for cleaning food
spills for any other purpose.
Step 7 & 8: Cooling and Reheating

 Food being cooled in the refrigerator should be loosely covered.
 Use shallow, pre-chilled pans (not more than 4 inches deep)
 Stainless steel container cool faster than plastic
 Use quick chill unit rather than refrigerator
 Pre-chill foods in a freezer for about 30 minutes before refrigerating.
 Never cool food at room temperature
 Reheat food only one time at a temp of 165⁰F for 15 seconds
 Never mix left over food with freshly cooked food
20 | P a g e
Required Output: Video Presentation
Direction: In your own home, how are you going to apply the learning you have in the module
1? Through Video Presentation shows me the application of the following:
 Hygiene
 Sanitation
 Proper Flow of Food from purchasing to cooling and reheating
Guideline:
The video Presentation should be:
 Video is minimum of 15 minutes and maximum of 25 minutes over all.

 You can take the video in your own home.
 Be creative and resourceful in making the video presentation. It should be audio and
visually appealing.
 Make sure to apply proper demonstration of each category.
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Rubric:
Criteria Exemplary Proficient Developing Beginning (1) Score

(8-10) (5-7) (2-4)
Organizational
Organizational pattern Organizational pattern
pattern (specific Organizational pattern
(specific introduction and (specific introduction
introduction and (specific introduction
conclusion, sequenced and conclusion,
conclusion, and conclusion,
material within the body, sequenced material
ORGANIZATION sequenced material sequenced material
transitions) is clearly and within the body, and
within the body, and within the body, and
consistently observable, is transitions) is
transitions) is clearly transitions) is not
skillful, and makes the intermittently
and consistently observable within the
content of the presentation observable within the
observable within presentation
cohesive presentation
the presentation
Claims are
reasonable, stated Claims are generally
Claims are typically
with relative clarity, reasonable and clearly
unsupported assertions
and supported with stated, while
Claims are reasonable, clearly that lack sufficient
a variety of supporting materials
stated, and thoroughly supporting materials
supporting materials (explanations,
explained with a combination (explanations,
(explanations, examples,
of evidence and the speaker‘s examples, illustrations,
examples, illustrations, statistics,
own analysis. A variety of statistics, analogies,
illustrations, analogies, quotations
types supporting materials quotations from relevant
REASONING statistics, analogies, from relevant
(explanations, examples, authorities). The
quotations from authorities) make
AND SUPPORT illustrations, statistics, presenter fails to
relevant authorities) periodic reference to
analogies, quotations from develop arguments
the presenter information or analysis
relevant authorities) are used because of a lack of
periodically that partially supports
to develop ideas. The his/her own analysis and
integrates his/her the presentation.
presenter establishes his/her evidence beyond claims.
own analysis into Many claims lack
credibility through use of The presenter‘s
the speech. The support and the
reasoning and support. credibility is a very weak
presenter is presenter credibility
because of a lack of
generally seen as on the topic is
reasoning.
credible as result of questionable.
their reasoning.
Language choices
Language choices are
are thoughtful and
mundane and
generally support
commonplace, and Language choices are
Language choices are the effectiveness of
partially support the unclear and minimally
imaginative, memorable, and the presentation.
effectiveness of the support the
compelling, and enhance the Language includes
presentation. effectiveness of the
effectiveness of the choices that reflect
LANGUAGE Language helps presentation. Language
presentation. Language an orally
minimally in does not reflect the
facilitates retention and communicated
promoting retention uniqueness of the oral
attention by being unique to message as opposed
and attention of the channel. Language in
the oral channel. Language in to a written
audience. Language in presentation is not
presentation is appropriate to message. Language
presentation is appropriate to audience
audience. in presentation is
appropriate to
appropriate to
audience. audience.
Central message is
basically Central message can be
Central message is understandable but is deduced, but is not
Central message is
clear and consistent not often repeated and explicitly stated in the
compelling (precisely stated,
with the supporting is not memorable. presentation. Message is
CENTRAL appropriately repeated,
material. Message is Message may fall short not clearly in line with
memorable, and strongly
MESSAGE generally of adhering to purpose and lacks a
supported. Message is
appropriate for purpose, and lacks a consistent
appropriate for purpose,
purpose, context, consistent appropriateness
context, and audience
and audience appropriateness for audience and context.
context and/or
audience.
TOTAL
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MODULE 2
Factors to Consider in Ensuring Safety and Security
LO2. Apply safety practices and standards to prevent the growth of microbial organisms to ensure
food safety and sanitation

ILO1. Identify sources of contaminants including
1. Food Borne Illness biological, physical, chemical
ILO2. Recognize the importance of lay-out and

2. Sanitary Facilities and Pest Management
design towards safety and sanitation
3. Quality Assurance, Food Safety Standards ILO3. Apply practices based on safety standards
and Regulations
ILO Learning Activities/ Resources

Category 1 Category 2 Category 3
4.5 hours pages 28-39 of the topic 4. Read pages 28- topic 4. Read pages 28-
printed module 39 of the module. 39 of the module.
(4.5 hours
asynchronous for Answer self-check quiz on
category 1) page 39. Rate output Answer the self-check Answer the self-check on
using the rubric provided. quiz on page 39 or log-in page 39 or log-in to the
2 hours Compile to ePortfolio to the open LMS and open LMS and access the
(synchronous/ access the quiz. quiz 4.
2.5 hours
asynchronous for
category 2&3)
pages 40-43 of the 2, topic 5, pages 40-43. 2, topic 5, pages 40-43.
asynchronous for
category 1) Answer self-check short Answer self-check short Log in to the open LMS
answer type quiz on page answer type quiz on page and answer the quiz 5.
2 hours 43. Rate output using the 43 or log-in to the open
(synchronous/ rubric provided. Compile LMS and access quiz 2.
2.5 hours to ePortfolio
asynchronous for
category 2&3)
pages 45-50 of the 2, topic 6, pages 45-50. 2, topic 6, pages 45-50.
asynchronous for
category 1) Answer self-check essay Answer self-check essay Log in to the open LMS
type quiz on page 50. type quiz on page 50 or and answer the quiz 6.
2 hours Rate output using the log-in to the open LMS
(synchronous/ rubric provided. Compile and access quiz 3.
2.5 hours to ePortfolio
asynchronous for
category 2&3)
23 | P a g e
Introduction:
Food borne illness is an illness that is caused by the consumption of food and drinks that are
contaminated by the dangerous microorganism also known as germs or microbes.
Microorganisms that contaminate food are molds, yeast and bacteria. When an individual
experienced this kind of illness, they might have manifested these symptoms; fever; nausea;
vomiting; dehydration; stomach aches and muscle cramps. Some might experience food borne
illness but it did not last long enough to be diagnosed, it is better to be treated by a doctor than
getting alternatives at home. It is better to be safe than sorry.
Discussions:
Dangers of food borne illness:
a. Individual – Food borne illness are the greatest danger to food safety. It could result to
illness or diseases to an individual that would affect their overall health, work and personal
lives.
 Loss of family income
 Increased insurance
 Medical expenses
 Cost of special dietary needs
 Loss of productivity, leisure and travel opportunities
 Death or funeral expense.
b. Establishment – Food borne illness outbreak can cost an establishment thousands of pesos,
it can even be the reason an establishment is forced to closed.
 Loss of customers and sales
 Loss of prestige and reputation
 Lawsuits
 Increase insurance premiums
 Lowered employee morale
 Employee absenteeism
 Increase employee turn over
 Embarrassment
Types of Food Contaminants:

1. Biological Contaminant – A microbial contaminant that may cause a food borne illness
(bacteria, viruses, fungi, parasites, biological toxins) Examples: Sea food toxins Mushroom
toxins Clostridium Botulinum Salmonella bacteria. ** COOKING DOES NOT DETROY
TOXINS
Preventing Biological contaminant:

 Purchase foods only on reputable supplier
 Do not use wild mushrooms
 Maintain good personal hygiene
 Observe proper hand washing
 Clean and sanitize equipment
 Maintain clean and sanitize facilities
 Control pests
24 | P a g e
2. Physical Contaminant – any foreign object that accidentally find its way into food
Examples: Hair Staple wire Dust
Preventing Physical Contaminants:
 Wear hair restraint
 Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings)
 Do not carry pencil or pen
 Do not wear nail polish or artificial nails when working with foods
 Clean can openers regularly
 Remove staple wire in the receiving area
 Place shields on lights
3. Chemical Contaminant-– a chemical substance that can cause food borne illness.
Substances normally found in restaurant Examples: Toxic metals Pesticides Cleaning
product Sanitizers Preservatives
Preventing Chemical Contaminants:

 Teach employees how to use chemicals
 Store chemicals in original containers to prevent accidental misuse, as well as
leakage into food
 Make sure labels are clearly identify chemical contents of chemical containers
 Always chemical according to chemical recommendation
 Always test sanitizing solution
 Wash hands thoroughly after working with chemicals
 Wash foods in cold running water
 Monitor pest control operator and make sure chemicals do not contaminate foods
**Utensils and equipment containing potentially toxic metals:

1. Lead 2. Copper 3. Brass 4. Zinc 5. Antimony 6. Cadium
**Highly acidic foods such as tomatoes or lemons can react with metals
Main Causes of Food Borne Illness:
1. Cross-contamination- occurs when microorganisms are transferred from one surface or

food to another. The bacteria can transfer from the following:
 Hand to food contamination- occurs when contaminated hands handle cooked or

ready to eat foods and this can be prevented by washing hands properly, cover
cuts, sores and wounds; keep fingernails short unpolished and clean; non-wearing
of jewelries, except for plain ring.
Washing of Hands:
------before
 Before food preparation
 Before putting disposable gloves
 Before serving customers
after
 After arriving at work and after break
 Using the restroom, washing sinks
 Eating, drinking, smoking, chewing tobacco and gums
 Using the telephone
 Using handkerchief or tissue
 Handling inventory
 Handling raw foods
25 | P a g e
 Touching or scratching a part of the body
 Coughing, sneezing
 Handling garbage
 Touching dirty surfaces
How to Wash Hands?

 Use the hand washing sink with running at approximately 100°F and liquid
soap.
 Lather hands and exposed arms
 Rub hands for at least 20 seconds
 Wash hands thoroughly, paying attention to fingernails
 Rinse in clean running water. Turn off the faucet with paper towel in your hands
 Dry hands using paper towel or air dryer. Not cloth or apron
 Food to Food Contamination - When harmful organisms from one food contaminate
other foods. (raw meats, thawing meat on top of the shelf where it can drip on the
other foods)
How to prevent Food-Food Contamination

 Store cooked foods that will not be cooked in the refrigerator on a higher shelf
than raw foods.
 Best to practice mix left over foods with fresh foods
 Wash fruits & veg, in a cold running water
 Do not let raw meat and raw vegetables be prepared on the same surface at
the same time
 Equipment to Food Contamination

How to prevent
 Use separate cutting boards for different foods (meat- veg)
 Prepare raw foods in separate area from fresh and ready to eat foods
 Clean & sanitize equipment, work surfaces & utensils after preparing each
food
 Use specific containers for various food products.
 Make sure cloth and paper towel use for wiping spills are not used for any
other purposes
2. Time Temperature Abuse- – happens when the food is exposed to Temperature Danger
Zone (41⁰F - 140⁰F) for more than 4 hrs.
Time Temperature Abuse occur when:

 Food is not stored, prepared or held at a required temperature
 Food is not cooked or reheated to temperature high enough to kill harmful
microorganisms
 Food is not cooled low enough fast
 Food is prepared in advance and not set to a safe required internal temperature while
the food is on hold
Preventing Time Temp. Abuse:
 Never expose the food to Temperature danger zone: 41°F - 140°F Not to exceed
4 hours, except cool-down
 Document temperatures & time
 Includes receiving, storage, preparation, holding, serving, cooling, and reheating
 Pass food through danger zone quickly
** Keep hot foods hot. Keep cold foods cold Don’t keep the food at all Internal temperature should
be 140°F to prevent harmful microbes from growing
26 | P a g e
3. Poor Personal Hygiene- Food handlers are carriers of disease-causing bacteria. Food service
personnel can contaminate food.
Basics of Good Personal Hygiene:
 Stay home if someone is suffering from these illnesses:
 Hepatitis A
 Shigella
 E-Coli Infection
 Salmonella
 Medicines should be kept inside the locker and away from foods
 Clean and cover cuts and wounds
 Never use bare hands when handling ready to eat foods
 Disposable gloves should be used once
 Take a bath everyday
 Wear appropriate attire
 Refrain from wearing jewelry, make ups, and nail polish
 Observe proper hand washing procedures at all times
Potentially Hazardous Foods- Food most likely to become unsafe typically has the following
characteristics: Water activity level of .85  Ph level 4.6 to 7.5  High protein content.
e.g. 1. Fish
2. Meat (beef, pork, lamb)
3. Milk & milk products
4. Cooked rice, beans
5. Textured Soy Protein
6. And meat alternatives
7. Poultry
8. Sea foods
9. Sprouts & raw seeds
10. Sliced melons
11. Eggs
12. Baked/boiled potatoes
13. Garlic in Oil Mixture
Microorganisms:
Terms:
 Pathogens - are disease causing microorganisms (bacteria, viruses, parasite and
fungi)
 Bacteria - single celled living microorganisms responsible for the decay of many
plant and animal diseases.
 Virus - The smallest of the microbial food contaminants, viruses rely on a living
host to reproduce.
 Parasite - An organism that needs a living host to survive.
 Fungi - can be single celled or multi cellular microorganisms can that can cause
food spoilage and lives by absorbing nutrients from organic matter 6.
 pH - – potential of Hydrogen. A measure of the acidity or alkalinity of a solution,
numerically equal to 7 for neutral solutions, with increasing alkalinity and
decreasing with increasing acidity. The pH scale commonly in use ranges from 0
to 14.
 Spore - The spore is formed by some bacteria, thickens walls to protect from
adverse condition such as extreme acidity and temperature.
 Vegetative Stage - is a condition favorable for bacteria to grow and multiply
rapidly.
 Budding Reproduction - a form of asexual reproduction where in new bud or bump
is formed from the mother cell.
 Water Activity – The amount of moisture available in food for microorganisms to
grow.
27 | P a g e
1. Bacteria- -Bacteria consist of only a single cell (unicellular) -Bacteria reproduce through
―binary fission‖ when one cell divides to form two new cells -All bacteria exist in a
vegetative stage -Some bacteria has the ability to form a spore where they can survive
in an adverse or extreme conditions ―spore forming bacteria‖ -Bacteria are
―photosynthetic‖, they have the ability to make their own food through the use of the
sunlight, thus bacteria also gives off oxygen. - An average bacterium measures 1
micrometer.
Illnesses caused by bacteria:
A. Botulism-
Bacteria: Clostridium Botulinum- Anaerobic bacteria
- Organism produce a neurotoxin, deadly biological toxin to man
Type of illness : Bacterial intoxication
Symptoms : Dizziness, double vision, difficulty in breathing and swallowing
Onset time : 12-36 hrs.
Food Sources : Improperly canned foods, vacuum packed, Refrigerated foods
Prevention : Discard bulging cans, do not use home canned foods Do not mix
and store oil and garlic, sauté‘ onion as needed Don‘t store left over
potatoes in a foil
B. Campylobacteriosis –
Bacteria: Campylobacter Jejuni
- It requires a very strict amount of air for growth (microaerophilic)
Type of Illness : bacterial infection
Symptoms : watery, bloody diarrhea, fever, nausea, vomiting, abdominal pain,
Headache, muscle pain
Onset time : 7-10 days
Food Sources : Unpasteurized milk, raw poultry, beef, fecal contaminated water
Prevention : • Personal hygiene
• Follow hand washing guidelines
• Avoid cross contamination
• Cook all meat
• Maintain good pest control
• Use pasteurized dairy products
• Use safe water
C. E- Coli Infection-
Bacteria: Escherichia coli
- Produce Shiga Toxin, a poisonous substance
- Facultative anaerobic bacteria
Type of Illness : Bacterial Infection
Onset time : 3-8 days
Symptoms : Bloody diarrhea followed by kidney failure
Food Sources : undercooked ground beef, unpasteurized apple juice, undercooked
fruits and vegetables, raw milk, dairy products
Prevention : • Good personal hygiene
• Cook all poultry, meat carefully
• Use pasteurized milk and dairy products
• Wash all fresh fruits & vegetables in a clean running water
D. Listeriosis-
Bacteria: Listeria Monocytogenes
- Facultative anaerobic bacteria, ability to survive in high salt foods, and
can grow at refrigerated temperature
Type of Illness : Bacterial Infection
Onset time : 3- 70 days
Symptoms : headache, stiff neck, confusion, loss of balance, convulsion,
28 | P a g e
dangerous for pregnant women (result to premature delivery, fetal
death)
Food Sources : • raw milk, meat
• refrigerated ready to eat foods
• processed foods (hotdogs, deli meats, luncheon meats)
• soft cheeses
• cook all meat, poultry carefully
• Use pasteurized milk, milk products
• Wash all fruits & vegetables in a clean running water
• Clean & sanitized utensils & equipment
E. Perfringens foodborne illness:

Bacteria: Clostridium perfringens- Microaerophilic bacteria
Type of Illness : Bacterial toxin mediated infection
Onset time : (8- 22 hrs.)
Symptoms : Severe abdominal cramps severe diarrhea
Food Sources : • cafeteria germs
• spices, gravy
• improperly cooled foods
• foods not cooked to the right temperature
• Cook all meat carefully
F. Salmonellosis:
Bacteria: Salmonella bacteria
- Fecal contamination
Type of Illness : Bacterial infection
Symptoms : stomach cramps, diarrhea, head ache, nausea, fever, vomiting
Symptoms : stomach cramps, diarrhea, head ache, nausea, fever, vomiting
Food Sources : •contaminated by soil, insects, intestinal waste of animals
• raw meat, fish, eggs,
• raw salad dressing, cake mixes, sliced fruits & vegetables
• dried gelatin, peanut butter
• Cook all meat carefully
G. Shigellosis
Bacteria: Shigella bacteria
- Comes from human intestines, polluted water, spread by flies and
food handlers
Symptoms : Diarrhea, fever, abdominal cramps, dehydration
Food Sources : foods that are prepared by human contacts, salads, ready to eat
meats pasta salads, lettuce, moist foods
• Use clean water
• control flies
• cook foods properly
H. Staphylococcal illness
Bacteria: Staphylococcus aureus
- Facultative anaerobic bacteria.
29 | P a g e
- Can grow in cooked or safe foods that are recontaminated
- Commonly found in human skin, hands, hair, nose and throat.
- Carrier are healthy and unhealthy people  Can grow in high salt or
high sugar, and lower water activity
Type of Illness : Bacterial intoxication
Symptoms : nausea, vomiting, abdominal cramps, headaches
Food Sources : Foods that are prepared by human contacts,
Left over, meat,
eggs, egg products,
potato salad, salad dressings
Prevention : • Good hygiene
• Cover a burn or cut wounds
• wear a disposable glove when preparing foods
• cook foods thoroughly
6 Conditions Bacteria Needs to Grow and Multiply:

A. Food
- Bacteria feed on Protein and Carbohydrates. Foods that contain these items can
support the growth of microorganisms 
- Potentially Hazardous Foods have the potential for contamination, they have the
characteristics to allow microorganisms to grow and multiply.
How to Control the Growth of Bacteria in Food

1. Purchase from reputable suppliers
2. Avoid cross-contamination of food
3. Cook food to safe internal temperature and test with food thermometer
B. Acidity-
- Bacteria grows best at a slightly acidic and slightly neutral environment (pH
4.6 to 7.5)
- Some bacteria can develop a ―spore‖ such as acidophilic bacteria, where it
could grow and multiply in an acidic environment
- Bacteria such as E-Coli can grow in unpasteurized apple that has a pH value
of 4.0
How to Control Acidity to Control the Growth of Bacteria:

1. Highly acidic foods such as vinegar and lemon inhibit the growth of
microorganism. 2. Salad dressing made with vinegar, oil and garlic can make
as a marinade for meat
30 | P a g e
C. Temperature-
 Temperature Danger Zone - temp. range 41F-140F (5C-60C). Food borne
bacteria grow and reproduce.
 Temperature Abuse –foods that have not been to a safe temperature or kept
at the proper temperature
 Psychrophilic bacteria – grow within the temperature range of 32⁰F(0⁰C) –
70⁰F (21⁰C) (spoilage organisms) • Mesophilic bacteria – grow at temp.
70⁰F(21⁰C) – 110⁰F(43⁰C)
 Thermophilic bacteria – grows best above 110⁰F (43⁰ C) How to Control
Temperature
To Control the Growth of Bacteria

1. Cold foods, must be stored 41⁰F or below
2. Hot foods, must be held at 140⁰F (60⁰C) and above
3. Control the temperature of food during storing, preparing, cooking,
holding, re-heating, serving.
4. Check internal temperature regularly
5. Cook foods at a required internal temperature with a food thermometer
6. Keep foods out of Temperature Danger Zone
D. Time-
 Under ideal conditions, bacterial cells can double in number every 25
minutes to 30 minutes.
 Pathogens starts to multiply in four hours at the Temp. Danger Zone
How to Control Time to Control the Growth of Bacteria

1. Store received foods as quickly as possible to limit the time in Temp. Danger
Zone
2. If the foods will not be cooked or served right away, store it inside the
refrigerator or freezer
3. Check temperature on holding cabinets, make sure that it maintains the
internal of 135⁰F and above
4. Document food inside the storage room, practice First In First Out
5. Reheat foods at the internal temperature of 165⁰F for 15 seconds
E. Oxygen- Bacteria differ in their oxygen requirement.

 Anaerobic bacteria – cannot survive when oxygen is present bec. it is toxic
to them.
 Anaerobic bacteria grow well in vacuum packaged foods or canned foods
where oxygen is not available. Aerobic bacteria – need oxygen to grow
 Facultative anaerobic bacteria – can grow with or without free oxygen but
have a preference
 Microaerophilic organisms – can survive in a very little amount oxygen
How to Control Oxygen to Control the Growth of Microorganism
1. Bacteria grow in different oxygen requirement; it is difficult to control this
condition.
2. Bacteria such as Clostridium Botulinum and Clostridium Perfringens live
without.
The presence of oxygen, it is important to cool foods in a shallow pan
F. Moisture- Moisture is important factor in bacterial growth. The amount of water

available for bacterial activity.
• Water Activity level – is the measure of the amount of water that is not available
for bacterial to grow. ( 0- 10)
• Potentially hazardous foods (PHF) – foods that have a water activity level of .85
or higher
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How to Control Moisture to Control the Growth of Microorganism
1. Lower the amount of moisture in food through freezing, dehydrating, adding
sugar or salt.
**Bacteria remain alive and become potentially hazardous when moisture is added**
2. Viruses- Microbes are single-celled organisms that can perform the basic functions of life
— metabolism, reproduction, and adaptation except viruses.
Characteristics of Virus:
• Viruses can‘t metabolize nutrients, produce and excrete wastes, move around on their
own, or even reproduce unless they are inside another organism‘s cells.
• They aren‘t even cells.
 Viruses are the simplest and tiniest of microbes; they can be as much as 10,000 times
smaller than bacteria.
• Viruses comes in many sizes and shapes
• Viruses consist of a small collection of genetic material (DNA or RNA) encased in a
protective protein coat called a capsid.
• Some may survive in freezing and cooking
• They can only multiply inside the living host
• Viruses do not multiply in foods.
• Viruses are usually transferred from one food to another.
• From a food handler to food and water
• A potentially hazardous food is not needed to support survival of virus
Illnesses caused by Virus:

A. Hepatitis A
Virus: Hepto Virus or a Hepatitis A virus
 Found in human intestinal and urinary tract and contaminated water
Symptoms : fever, fatigue, headache, nausea, loss of appetite, stomach pain,
vomiting, ―jaundice‖
Onset time : Incubation time: 2-10 months after contaminated food and water is
consumed
Food sources : 1. Raw and lightly cooked oyster and clams harvested from polluted
water
2) Raw vegetables irrigated and washed in polluted water
3) Potentially hazardous food handled by a person infected with hepa
A that needed no further cooking
Prevention : 1. Handle foods properly
2. Cook the at recommended temperature
3. Avoid eating raw seafoods
4. Food handlers must practice good personal hygiene
5. Wash hands and fingernails properly
B. Norwalk Virus
Virus: Norwalk virus
Symptoms : nausea, vomiting, diarrhea, abdominal pain, headache, low grade
fever
Food Sources : contaminated water, shellfish from contaminated water, contaminated
fruits and vegetables
Prevention : Cook foods to a proper temperature, practice good personal hygiene,
wash hands and fingernails
C. Rota Virus
Virus: Cause diseases like rota virus gastroenteritis
 It is the leading cause of severe diarrhea among infants and children
Symptoms : vomiting, low grade fever, watery diarrhea
Transmission : person to person spread through contaminated hands
Prevention : Cook foods properly, practice good personal hygiene
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3. Parasite- A parasite is an organism that lives by feeding upon another organism. Parasites
living in the human body feed on our cells, our energy, our blood, the food we eat and
even the supplements we take. There are several types of parasites: protozoa are single
celled organisms that are only visible under a microscope, while worms come in all sizes
from threadworms, that measure less than one centimeter, to tapeworms that grow up to
12 meters in length. They grow naturally in many animals such as pigs, cats and rodents.
They can be killed by proper cooking or freezing.
Parasite is a biological hazard. They need a living host to survive. Parasites can enter a
food system and can cause food borne illnesses
How can we get a Parasite?
• Contaminated or unfiltered water
• Contaminated soil
• Contaminated fruits and vegetables
• Raw or rare meat
• Pets Mosquitoes Contact with feces
• Contact with someone with parasites
Illnesses caused by parasites:

A. Anisakis
Parasite : Anisakis spp. Are nematodes (roundworm)
• Associated with food borne infection from fish.
• Anisakis is about 1- 1 ½ inches long and a diameter of human hair.
• They are beige, ivory, white, gray, brown or pink.
Symptoms : • Vomiting, abdominal pain if the worm is attached to the stomach
• Coughing if the worm is attached to the throat
• Sharp pain, fever if the worm is attached to the large intestines
Food Sources: 1. Raw undercooked seafoods
2. Bottom feeding fish (cod, salmon, herring, flounder)
3. Human are accidental host upon eating fish infested with parasite
B. Cyclosporiasis
Parasite : Cyclospora cayetanisis
Symptoms : infections that infect the small intestines
1. Watery diarrhea
2. Loss of appetite
3. Bloating
4. Stomach cramps
5. Nausea
6. Vomiting
7. Low grade fever
Food Sources : Berries, lettuce, fresh herbs
C. Giardiasis
Parasite: Giardia doudenalis
 A single cell microorganism called ―protozoa‖
Symptoms : diarrhea, stomach cramps, nausea
Food Sources: undercooked pork
D. Trichinosis
Parasite: Trichinella spiralis
 This parasite looks like a small, hairy round worm
Symptoms : nausea, vomiting, abdominal pain, later stage are fever, swelling of
tissues around the eyes, muscle stiffness, death
Food Sources : • Undercooked pork and sausages
• Ground meats contaminated through meat grinders
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4. Fungi- Fungi are a group of organisms and micro-organisms that are classified within their
own kingdom, the fungal kingdom, as they are neither plant nor animal. Fungi draw their
nutrition from decaying organic matter, living plants and even animals. Many play an
important role in the natural cycle as decomposers and return nutrients to the soil, they
are not all destructive. Fungi usually reproduce without sex. Single-celled yeasts reproduce
asexually by budding.
Examples of Fungi are:
1) Mold- molds cause spoilage in food and could cause illnesses. They grow under almost
any conditions, but grow well in sweet, acidic food with low water activity. Freezing
temperatures prevent or reduce the growth of molds, but not destroyed. Some molds
produce called ―aflatoxins‖.
• Molds grow in any conditions (moist, dry, acidic, salty, sweet, cold, warm)
• Mold produce toxins, some of which relate to cancer and cause allergies
• Aflatoxin can cause liver disease • Molds can be used to make cheese such as Brie,
Camembert, Gorgonzola, Bleu cheese
• Although the cells and spores can be killed by heating to 140°F for 10 minutes, the
toxins are heat stable and are not destroyed
2) Yeasts- Yeast also cause food spoilage. Yeast spoilage produce a smell or taste of alcohol.
They appear in pink color discoloration. They also grown well in sweet, acidic foods with
low water activity level Such as jellies, honey and fruit juices.
Like molds, yeast can cause food spoilage
• Foods such as jellies, honey, syrup, fruit juices are most likely loved by yeast
• Evidence of bubbles, and alcoholic smell or taste are the sign where foods have the
presence of yeast
• Discard any foods that has the evidence of yeast
Foodborne Illnesses Caused by Naturally Occurring Chemicals

 Naturally occurring chemicals include toxins that are produced by a biological organism.
1. Food Allergens- Cause the immune system to overreact

Symptoms : Hives, swelling of the lips, tongue and mouth, difficulty in breathing,
Vomiting, diarrhea and cramps.
Food Allergens: Milk, Soy, Egg, Fish, Wheat proteins, Shell fish, Peanuts, Chicken
2. Ciguatoxins – intoxication caused by eating contaminated tropical reef fish. The toxin is
found in algae and then eaten by reef fish, which is eaten by big fish such as barracuda,
mahi, bonito, jack fish, snapper, in which the toxin is accumulated in the flesh of these
fishes.
Symptoms : nausea, vomiting, diarrhea, dizziness, shortness of breath
Common Foods : Barracuda, mackerel, snapper, triggerfish
Prevention : Toxin is not destroyed by cooking. Purchase sea foods from Reputable
Supplier
3. Scombrotoxin – called ‗histamine‖ poisoning, caused by eating food high in a chemical

compound called ―histamine‖ which produced by certain bacteria. Leaving fish at room
temperature usually result in histamine production.
Symptoms : dizziness, burning sensation, facial rash, shortness of Breath, peppery
taste in the mouth.
Common Foods : tuna, anchovies, blue fish, mackerel, amberjack, Dark meat fishes.
Prevention : Purchase food from reputable supplier, Store ―fresh‖ sea food at
Temperature between 32⁰F (0⁰C)-39⁰F (4⁰C). Do not accept seafood
that is suspected being thawed and Refrozen or temperature abused
4. Shellfish Toxin – toxins are produced by certain algae called ―dinoflagellates‖ when eaten
by certain shellfish such as mussels, clams, oysters Scallop accumulate in their internal
organs and become Toxic to humans.
Common Foods : Mussel, clams, oysters, scallop
Prevention : Purchase shellfish from reputable supplier
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5. Mycotoxins – Fungi are molds, yeast and mushrooms, some of which are Causing food
borne illnesses. Molds and yeast can withstand more extreme condition than
bacteria
 Many mycotoxins have been shown to cause cancer.
 ―aflatoxin‖ is produced by certain mold
Common Foods : More dry and acidic food such as corn, corn products, peanuts,
Pecans, walnuts and milk
Prevention : Purchase food from reputable supplier. Store grains and nuts in a Dry
and protected from humidity area
** Toxin is not destroyed by cooking**
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Introduction:
A food safe food service begins with a facility that is clean and good repair. Kitchen lay-out and
design plays an important role to have a safe and sanitary kitchen facility. It is very important
to eliminate hard to clean areas and faulty equipment. Getting rid of dirty surroundings that
will attract bugs and other pests through pest‘s management.
Well planned kitchen will make the "heart of the home" flow well and create an efficient, happy
space that can save you lots of time and frustration. More than any other room in the home
practicality is of utmost important when it comes to designing your kitchen. Many of our home
activities cooking, cleaning, eating, drinking, socializing, take place in the kitchen. Which is
why a beautiful and functional kitchen is so important regardless of your style, a good kitchen
design and layout is essential.
Discussions:
Characteristics of Food Safe Facilities:
1. Ceiling, Walls & Floors
 Clean walls with cleaning solution daily
 Sweep and vacuum floors daily. Spills should be clean immediately
 Swab ceilings instead of spraying them, to avoid soaking lights and ceiling fans
 Clean light fixtures with sponge or cloth
 Establish a routine cleaning schedule
2. Ventilation
 Use exhaust fan to remove odors and smoke
 Use hood over cooking areas and dishwashing equipment
 Check exhaust fan and hood regularly, make sure it is working and cleaned properly
 Clean hood filters regularly as instructed by the manufacturer
3. Rest rooms
 Warm water at 100⁰F for hand washing
 Liquid soap, toilet paper, paper towels or hand dryer should have adequate supply
 Garbage can should have a foot pedal cover
 Door should be self-closing
 Remove trash daily
4. Garbage & Garbage Collections

 Garbage must be kept away from food preparation areas.
 Garbage containers must be leak proof, water proof, pest proof and durable,
 Garbage should be cleaned and sanitized regularly inside and out
5. Pests
a. Cockroaches
 Any place that is dark, warm, moist and hard to clean
 Holes, boxes, seams of bags folds of paper
 Seeing one in day is sign of serious infestation
 Strong oily odor
 Feces like pepper grains
 Dark capsule-shaped egg cases
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b. Flies: Signs
 Enter through tiny holes size of pinhead
 Contaminate with mouth, hair, feces, feet
 Lay eggs in warm decaying material, away from sun
c. Rodents: Signs
 Droppings
 Gnawing
 Tracks in dust
 Nesting materials
 Holes in baseboards and walls
Pest Control Program:

- Cleanliness and maintenance are keys in preventing pest infestation
- By nature, food service environment is prone to problems with pests. Pest may be brought
in when other foods and other supplies are delivered. They may also enter the building
through gaps in floors or walls.
Do the following:
 Have ongoing pest prevention program and regular pest control by a licensed pest control
operator
 Fill in opening or cracks in walls and floors
 Fill opening on pipes or equipment fittings
 Screen all windows, doors, and other outer. Keep them in good repair
 Use self-open door that open outward
 Inspect food supplies before storing or using them
 Keep foods in a tight-fitting lid container
 Don‘t store foods directly on the floor
 Remove and destroy food that is infested
 Maintain proper temperature in storage areas
 Clean grease traps regularly to prevent drain blockage which causes Unpleasant odor that
may attract pests.
Sanitizing Small & Large Equipment

 In cleaning small wares include dishes, flatware, preparation and serving utensils,
measuring devices, cooking pots and pans.
 The difference between cleaning and sanitizing is that, cleaning is to remove visible dirt,
while sanitizing is to remove or free from any microorganisms through washing using
chemicals, heating and radiation.
 Cleaning agents refers to any chemical compounds that removes food, soil, rust stains, etc.
Types of Cleaning Agents:

1. Detergents- all detergents contain surfactants that reduce surface tension between the
soil and the surface.
2. Solvent cleaners – called ―degreasers‖, solvent cleaners‘ alkaline detergent that contain
a grease-dissolving agent. Work well in areas where grease has been burned on
3. Acid Cleaners – Used on mineral deposits and other soils alkaline cleaners can‘t
remove, these cleaners are often used to remove scale in ware washing machine
4. Abrasive Cleaners – it contains a scouring agent that helps scrub off hard to remove
soil.
Ways in Sanitizing:
1. Chemical – accomplished by immersing or wiping with sanitizing solution and Allowing the
solution to remain in contact in a solution for a specified amount of time.
2. Heat – exposing the equipment to high heat for an adequate length of time. This is done
manually by immersing equipment into water at 171⁰F-191⁰F For at least 30 seconds.
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Most Common Chemical Sanitizers:
1. Chlorine – most commonly used and the least expensive.  It is effective in hard
water, but it is inactivated in hot water Above 120⁰F.
2. Iodine – Effective at low concentrations.
-Not as quickly inactivated by soil as chlorine.
-Less effective than chlorine
- Becomes corrosive to some metals at temp. above 120⁰F
- More expensive than chlorine
- May stain surfaces
3. Quaternary Ammonium Compounds (Quats) - Not as quickly inactivated by soil as
chlorine
- Remain active for a short period of time after it has been dried
- Noncorrosive - Non irritating to skin
- Works in most temperature and pH ranges
- Leaves a film on surface
- Does not kill certain types of microorganisms
- Hard water reduces effectiveness
Sanitizing Large Equipment:

Step 1: Unplug electrically powered equipment
Step 2: Remove loose food particles and scraps
Step 3: Wash, rinse, and sanitize any removable parts using the manual immersion method
Step 4: Wash the remaining food-contact surfaces and rinse with clean water. Wipe down with
a chemical sanitizing solution.
Step 5: Clean surfaces that do not come in contact with food using a clean wiping cloth. Allow
all parts to air dry before re-assembling. Clean the wiping cloth before and during use by
rinsing in a sanitizing solution.
Step 6: Re-sanitize the external food-contact surfaces of the parts that were touched when the
equipment was re-assembled.
 Kitchen Design is the process of combining layout, surfaces, appliances and design details to
form a cooking space that's easy to use and fun to cook and socialise in.
 kitchen Layout is the shape that is made by the arrangement of the countertop, major
appliances and storage areas.
 Getting your kitchen layout right is the most important factor in ensuring a functional and
practical kitchen area.
 Whether your kitchen is small and cramped or large and expansive, a clever layout will make
all the difference in helping you to get the most out of the space.
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Basic Kitchen Essentials:
1. Sink:
2. Countertop
3. Ranges
4. Refrigerator
5. Cabinets
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Introduction:
The terms food safety and food quality can sometimes be confusing. Food safety refers to all
those hazards, whether chronic or acute, that may make food injurious to the health of the
consumer. It is not negotiable. Quality includes all other attributes that influence a product‘s
value to the consumer. This includes negative attributes such as spoilage, contamination with
filth, discoloration, off-odors and positive attributes such as the origin, color, flavor, texture and
processing method of the food. This distinction between safety and quality has implications for
public policy and influences the nature and content of the food control system most suited to
meet predetermined national objectives.
Food control is defined as a mandatory regulatory activity of enforcement by national or local
authorities to provide consumer protection and ensure that all foods during production, handling,
storage, processing, and distribution are safe, wholesome and fit for human consumption;
conform to safety and quality requirements; and are honestly and accurately labelled as
prescribed by law.
Effective national food control systems are essential to protect the health and safety of domestic
consumers. They are also critical in enabling countries to assure the safety and quality of their
foods entering international trade and to ensure that imported foods conform to national
requirements. The new global environment for food trade places considerable obligations on
both importing and exporting countries to strengthen their food control systems and to
implement and enforce risk-based food control strategies.
Discussions:
Importance of Quality Assurance:

• Establish Software Quality Assurance facilitation
• Implement a quality management process
• Conduct a process view
• Create a report on the project status
• Perform a process compliance review
• Identify process improvement areas
• Locate process trainings
The need for quality food is one of the major challenges for food industry the reason being that
customers are well aware of. Hence, the food industry has to adopt certain techniques in order
to meet the growing need of maintaining food quality; this is known as food quality control. The
main reason which is considered while quality control process is to deteriorate the level of
microbes and other contaminants in food.
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Quality control and quality assurance are often used interchangeably to refer to the actions
performed to ensure the quality of a product.
Quality control and quality assurance are fundamentally different in their focus.
Quality assurance is process oriented and focuses on defect prevention. Quality control
is product oriented and focuses on defect identification
Quality Assurance in the Food Industry– Defect Prevention:

• Quality assurance (QA) is a set of activities for ensuring quality in the processes by which
products are developed. It‘s a proactive process and aims to prevent defects by
concentrating on the process used to make the product. The goal of QA is to improve
development and test processes so that defects don‘t arise when the product‘s being
developed.
• QA can be achieved by establishing a good quality management system and assessing its
adequacy. What‘s more, everyone on the team involved in developing a product is
responsible for quality assurance.
Quality Control in the Food Industry– Defect Identification:

• Quality control (QC) is a set of activities for ensuring quality in products by identifying
defects in the actual products produced. It‘s a reactive process and aims to identify (and
correct) defects in finished products.
• QC can be achieved by identifying and eliminating sources of quality problems to ensure
customer‘s requirements are continually met. It involves the inspection aspect of quality
management and is typically the responsibility of a specific team tasked with testing
products for defects.
Food X-ray Inspection Equipment Provides Quality Assurance and Quality Control in the Food
Industry:
• The ability of x-ray inspection systems to provide unsurpassed detection of a wide range
of physical contaminants, including metal, glass, mineral stone, calcified bone and high-
density plastics, means they can be used to keep contaminants out of the production
process, as well as catch contaminants before products leave the factory. It simply depends
on where they‘re located in the production process – the critical control points (CCPs). To
learn how to determine where to best place these critical control points on your production
line
• X-ray systems that are most commonly found at the end of the production line are used to
identify defects before products are dispatched and sent to the retailer or distributor. In
addition to inspecting for physical contaminants, systems are widely used to perform
additional quality control checks such as measuring mass, counting
components, identifying missing or broken products, monitoring fill levels and inspecting
seals for food entrapment.
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Establish and Maintain Quality Control in Food Production:
 By establishing quality control in food production, implement and monitor quality
control procedures in food production and reviewing quality control procedures in
food production.
Food Law and Regulations:

 The development of relevant and enforceable food laws and regulations is an essential
component of a modern food control system. Many countries have inadequate food
legislation and this will impact on the effectiveness of all food control activities carried out
in the country.
 Food law has traditionally consisted of legal definitions of unsafe food, and the prescription
of enforcement tools for removing unsafe food from commerce and punishing responsible
parties after the fact. It has generally not provided food control agencies with a clear
mandate and authority to prevent food safety problems.
 The result has been food safety programs that are reactive and enforcement-oriented rather
than preventive and holistic in their approach to reducing the risk of foodborne illness.
 To the extent possible, modern food laws not only contain the necessary legal powers and
prescriptions to ensure food safety, but also allow the competent food authority or
authorities to build preventive approaches into the system. In addition to legislation,
governments need updated food standards.
 In recent years, many highly prescriptive standards have been replaced by horizontal
standards that address the broad issues involved in achieving food safety objectives. While
horizontal standards are a viable approach to delivering food safety goals, they require a
food chain that is highly controlled and supplied with good data on food safety risks and
risk management strategies and as such may not be feasible for many developing countries.
Similarly, many standards on food quality issues have been cancelled and replaced by
labelling requirements.
 In preparing food regulations and standards, countries should take full advantage of Codex
standards and food safety lessons learned in other countries. Taking into account the
experiences in other countries while tailoring the information, concepts and requirements
to the national context is the only sure way to develop a modern regulatory framework that
will both satisfy national needs and meet the demands of the SPS Agreement and trading
partners.
 Food legislation should include the following aspects:

▪ it must provide a high level of health protection;
▪ it should include clear definitions to increase consistency and legal security;
▪ it should be based on high quality, transparent, and independent scientific advice
following risk assessment, risk management and risk communication;
▪ it should include provision for the use of precaution and the adoption of provisional
measures where an unacceptable level of risk to health has been identified and
where full risk assessment could not be performed;
▪ it should include provisions for the right of consumers to have access to accurate
and sufficient information;
▪ it should provide for tracing of food products and for their recall in case of problems;
▪ it should include clear provisions indicating that primary responsibility for food safety
and quality rests with producers and processors;
▪ it should include obligation to ensure that only safe and fairly presented food is
placed on the market;
▪ it should also recognize the country's international obligations particularly in relation
to trade; and it should ensure transparency in the development of food law and
access to information.
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Principles of Food Control: Issues for Consideration
 When seeking to establish, update, strengthen or otherwise revise food control systems,
national authorities must take into consideration a number of principles and values that
underpin food control activities, including the following:
▪ Maximizing risk reduction by applying the principle of prevention as fully as possible
throughout the food chain;
▪ Addressing the farm-to-table continuum;
▪ Establishing emergency procedures for dealing with particular hazards (e.g. recall of
products);
▪ Developing science-based food control strategies;
▪ Establishing priorities based on risk analysis and efficacy in risk management;
▪ Establishing holistic, integrated initiatives which target risks and impact on economic
wellbeing; and
▪ Recognizing that food control is a widely shared responsibility that requires positive
interaction between all stakeholders.
▪ Certain key principles and related issues are discussed below
(a) Integrated farm-to-table concept

-The objective of reduced risk can be achieved most effectively by the principle of
prevention throughout the production, processing and marketing chain. To achieve
maximum consumer protection, it is essential that safety and quality be built into
food products from production through to consumption. This calls for a comprehensive
and integrated farm-to-table approach in which the producer, processor, transporter,
vendor, and consumer all play a vital role in ensuring food safety and quality.
It is impossible to provide adequate protection to the consumer by merely sampling

and analyzing the final product. The introduction of preventive measures at all stages
of the food production and distribution chain, rather than only inspection and rejection
at the final stage, makes better economic sense, because unsuitable products can be
identified earlier along the chain. The more economic and effective strategy is to
entrust food producers and operators with primary responsibility for food safety and
quality. Government regulators are then responsible for auditing performance of the
food system through monitoring and surveillance activities and for enforcing legal and
regulatory requirements.
Food hazards and quality loss may occur at a variety of points in the food chain, and
it is difficult and expensive to test for their presence. A well-structured, preventive
approach that controls processes is the preferred method for improving food safety
and quality. Many but not all potential food hazards can be controlled along the food
chain through the application of good practices i.e. good agricultural practices (GAP),
good manufacturing practices (GMP), and good hygienic practices (GHP).
An important preventative approach that may be applied at all stages in the

production, processing and handling of food products involves the Hazard Analysis
Critical Control Point system (HACCP). The principles of HACCP have been formalized
by the Codex Committee on Food Hygiene1, and provide a systematic structure to
the identification and control of foodborne hazards. Governments should recognize
the application of a HACCP approach by the food industry as a fundamental tool for
improving the safety of food.
The Codex Alimentarius (Latin for 'Book of Food') is a collection of internationally

recognized guidelines, standards, and codes of practice and other recommendations
relating to foods, food production, and food safety. The texts are developed and
regularly updated by the Codex Alimentarius Commission.
(b) Risk Analysis

 Risk assessment - a scientifically based process consisting of the following steps:
(i) hazard identification; (ii) hazard characterization; (iii) exposure assessment;
and (iv) risk characterization.
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 Risk management - the process, distinct from risk assessment, of weighing policy
alternatives, in consultation with all interested parties, considering risk
assessment and other factors relevant for the health protection of consumers and
for the promotion of fair-trade practices, and, if needed selecting appropriate
prevention and control options.
 Risk communication - the interactive exchange of information and opinions

throughout the risk analysis process concerning hazards and risks, risk related
factors and risk perceptions, among risk assessors, risk managers, consumers,
industry, the academic community and other interested parties, including the
explanation of risk assessment findings and the basis of risk management
decisions.
Risk analysis is well established for chemical hazards, and FAO and WHO are now
extending the experience and expertise developed from risk analysis of chemical
hazards to that of microbiological hazards.
Risk analysis must be the foundation on which food control policy and consumer
protection measures are based. While not all countries may have sufficient scientific
resources, capabilities, or data to carry out risk assessments, it may not even be
necessary in all cases to generate local data for this purpose. Instead countries should
make full use of the international data and expertise as well as data from other
countries that are consistent with internationally accepted approaches.
Risk management should take into account the economic consequences and feasibility
of risk management options, and recognize the need for flexibility consistent with
consumer protection requirements
(c) Transparency
A food control system must be developed and implemented in a transparent manner.
The confidence of consumers in the safety and quality of the food supply depends on
their perception of the integrity and effectiveness of food control operations and
activities. Accordingly, it is important that all decision-making processes are
transparent, allow all stakeholders in the food chain to make effective contributions,
and explain the basis for all decisions. This will encourage cooperation from all
concerned parties and improve the efficiency and rate of compliance.
Food control authorities should also examine the manner in which they communicate
food safety information to the public. This may take the form of scientific opinion on
food safety matters, overviews of inspection activity, and findings on foods implicated
in foodborne illnesses, food poisoning episodes, or gross adulteration. All this could
be considered as a part of risk communication to enable consumers to better
understand the risks and their responsibilities for minimizing the impact of foodborne
hazards.
(d) Regulatory Impact Assessment

When planning and implementing food control measures, consideration must be given
to the costs of compliance (resources, personnel, and financial implications) to the
food industry, as these costs are ultimately passed onto consumers. The important
questions are: Do the benefits of regulation justify the costs? What is the most
efficient management option? Export inspection systems designed to assure the
safety and quality of exported foods, will protect international markets, generate
business and secure returns. Animal and plant health measures improve agricultural
productivity. In contrast, food safety is an essential public health goal and may
impose costs on producers, yet investments in food safety may not be immediately
rewarded in the market place.
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State and Local Control: Responsibilities
• Regulatory authorities write or adopt food codes that regulate retail and foodservice
operations
• Food codes differ widely by state or locality
• In large cities the local regulatory authority will probably be responsible for enforcing
requirements
• In smaller cities or rural areas, a county or state regulatory authority may be responsible
for enforcement
• State and local health inspectors conduct foodservice inspections in most states
Inspection Guidelines:
• Ask for Identification
• Cooperate with the inspector
• Take notes
• Keep the relationship professional
• Be prepared to provide requested records
• Discuss violations and time frames for correction act on all deficiencies noted in the report
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Case Study:
A Bread Factory alarmed by a random test in their product on the presence of certain bacteria
that can cause food borne illness. The factory manager checked their process and is
convinced that the bacteria did not come from the food or by the process.
Further plant observation showed the presence of many rats and cockroaches in the
storage area. The rats and cockroaches enter the factory through pipe line and sewage of
the factory.
Guide Questions:
1. Where do you think the bacteria came from?
2. What do you think the plant manager should do to correct the problem?
3. What could be the effect if had the contamination not detected?
4. What are the causes of the infestation?
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Rubric:

(8-10) (5-7) (2-4)
Organizational
Organizational pattern Organizational pattern
pattern (specific Organizational pattern
(specific introduction and (specific introduction
introduction and (specific introduction
conclusion, sequenced and conclusion,
conclusion, and conclusion,
material within the body, sequenced material
ORGANIZATION sequenced material sequenced material
transitions) is clearly and within the body, and
within the body, and within the body, and
consistently observable, is transitions) is
transitions) is clearly transitions) is not
skillful, and makes the intermittently
and consistently observable within the
content of the presentation observable within the
observable within presentation
cohesive presentation
the presentation
Claims are
reasonable, stated Claims are generally
Claims are typically
with relative clarity, reasonable and clearly
unsupported assertions
and supported with stated, while
Claims are reasonable, clearly that lack sufficient
a variety of supporting materials
stated, and thoroughly supporting materials
supporting materials (explanations,
explained with a combination (explanations,
(explanations, examples,
of evidence and the speaker‘s examples, illustrations,
examples, illustrations, statistics,
own analysis. A variety of statistics, analogies,
illustrations, analogies, quotations
types supporting materials quotations from relevant
REASONING statistics, analogies, from relevant
(explanations, examples, authorities). The
quotations from authorities) make
AND SUPPORT illustrations, statistics, presenter fails to
relevant authorities) periodic reference to
analogies, quotations from develop arguments
the presenter information or analysis
relevant authorities) are used because of a lack of
periodically that partially supports
to develop ideas. The his/her own analysis and
integrates his/her the presentation.
presenter establishes his/her evidence beyond claims.
own analysis into Many claims lack
credibility through use of The presenter‘s
the speech. The support and the
reasoning and support. credibility is a very weak
presenter is presenter credibility
because of a lack of
generally seen as on the topic is
reasoning.
credible as result of questionable.
their reasoning.
Language choices
Language choices are
are thoughtful and
mundane and
generally support
commonplace, and Language choices are
Language choices are the effectiveness of
partially support the unclear and minimally
imaginative, memorable, and the presentation.
effectiveness of the support the
compelling, and enhance the Language includes
presentation. effectiveness of the
effectiveness of the choices that reflect
LANGUAGE Language helps presentation. Language
presentation. Language an orally
minimally in does not reflect the
facilitates retention and communicated
promoting retention uniqueness of the oral
attention by being unique to message as opposed
and attention of the channel. Language in
the oral channel. Language in to a written
audience. Language in presentation is not
presentation is appropriate to message. Language
presentation is appropriate to audience
audience. in presentation is
appropriate to
appropriate to
audience. audience.
Central message is
basically Central message can be
Central message is understandable but is deduced, but is not
Central message is
clear and consistent not often repeated and explicitly stated in the
compelling (precisely stated,
with the supporting is not memorable. presentation. Message is
CENTRAL appropriately repeated,
material. Message is Message may fall short not clearly in line with
memorable, and strongly
MESSAGE generally of adhering to purpose and lacks a
supported. Message is
appropriate for purpose, and lacks a consistent
appropriate for purpose,
purpose, context, consistent appropriateness
context, and audience
and audience appropriateness for audience and context.
context and/or
audience.
TOTAL
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MODULE 3
Occupational Health and Safety & Hazard Analysis Critical Control Point
Concepts
LO3. Evaluate safety and health measures based on concepts of Occupational Health and Safety (OHS)
and Hazard Analysis Critical Point (HACCP)

ILO1. Identify workplace hazards and who is at risk,
1. Occupational Health and Safety
and how exposure can be prevented or limited.
ILO2. Support operations through HACCP Concepts
2. Hazard Analysis Critical Control Point
3. Principles of Heating, Ventilation and Air ILO3. Justify the importance of HVAC in the
conditioning workplace

(4.5 hours
asynchronous for Answer self-check
category 1) problem solving type quiz Answer the self-check Answer the self-check
on page 60. Rate output problem solving type quiz problem solving type quiz
2 hours using the rubric provided. on page 60 or log-in to on page 60 or log-in to
(synchronous/ 2.5 Compile to ePortfolio the open LMS and access the open LMS and access
hours asynchronous the quiz. the quiz.
for category 2&3)
asynchronous for
assignment on page 65. assignment on page 65 or and answer the quiz 8.
2 hours Rate output using the log-in to the open LMS
(synchronous/ 2.5 rubric provided. Compile and access quiz 8.
hours asynchronous to ePortfolio
for category 2&3)
pages 66-71 of the 3, topic 9. Read pages 3, topic 9. Read pages
(4.5 hours printed module 66-71. 66-71.
asynchronous for
category 1) Answer self-check short
answer activity on page Answer the self-check Log in to the open LMS
2 hours 72. Rate output using the short answer type quiz on and answer the quiz 9.
(synchronous/ 2.5 rubric provided. Compile page 72 or log-in to the
hours asynchronous to ePortfolio open LMS and access quiz
for category 2&3) 9.
48 | P a g e
Introduction:
Health and safety is about preventing people from being harmed at work, by taking the right
precautions and by providing a satisfactory work environment. According to the Bureau of Labor,
a worker is injured every five seconds and every ten seconds a worker is temporarily or
permanently disabled. Occupational safety and health (OSH), also commonly referred to as
occupational health and safety (OHS), occupational health, or workplace health and safety
(WHS), is a multidisciplinary field concerned with the safety, health, and welfare of people at
work.
Occupational Health and Safety regulations require employers to identify hazards, assess the
risk and then control that risk. Hazard Identification involves recognizing the things that may
cause injury or harm to the health of person and there are a number of ways that you can
identify potential sources of injury or disease.
Discussions:
Methods of identifying workplace hazards:
 Develop a workplace hazard checklist
 Conduct a walk-through survey of the workplace
 Analyzing unsafe incidents and accidents data
 Consult with employees
 Seeking advice from workplace OH&S Specialist
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The first global standard for occupational health and safety, ISO 45001, provides a single,
clear framework for improving OHS performance in a proportionate and proactive way.
The standard focuses on:
 The context of the organization
 Responsibility and accountability of management
 Health and safety of employees as well as external persons
 The importance of a company-wide safety culture
 A defined hierarchy of control
 Continual improvement
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Examples of Physical Hazards and Health Hazards:
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Process of OHS Planning, Assessment and Implementation:
For safe working environment everyone should think these principles as their guide to have a
healthy body and mind:
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Work Health and Safety (WHS) Risk Management:
- The objectives of this are to understand the parties concerned; occupier, employer,
employee. Knowing the risk assessment process to the injury and illness and reduce
accident by knowing the hazards at your workplace and taking appropriate safety
precautions.
As an employee we have also the responsibility to make ourselves safe and unharmed at
work; one should practice the following suggestions:
 Use suitable appliance, protective clothing, convenience, equipment or other means

or thing provided for securing safety, health and welfare at work.
 Cooperate with the employer or principal and any other person to such extent as will
enable his employer to comply with the provisions of the Act.
 Do not willfully or recklessly misuse the equipment, PPE‘s, or other means or thing
provided in the workplace to secure your welfare, safety and health.
Accidents or Incidents are the common problems at work. Accident refers to any unplanned
event resulting in injury or ill health of people. Damage or loss to property, materials or the
environment. Incident may refer to misses. Ill health in the work means ay illness, disability
or other physical problem that is caused or made worse by one‘s work.
Example how to reduce risk physically while working at the office:
ASSESS AND EVALUATE THE HAZARDS ―consider its severity(consequences) probability and
exposure‖ Once identified, determine how harmful the hazard can be;
• The likelihood to cause harm
• Under what conditions it can occur?
• What type of harm can occur?
• Who or how many workers can be harmed?
• What may be the extent of the harm or injury?
• Is there a history of problem, accidents or dangerous occurrence from the hazard?
• What monitoring is needed to evaluate the risk?
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WORKPLACE HAZARDS
- Anything or condition with the potential to cause harm. The potential of a substance,
person, activity or process to cause harm (injury or illness). Anything (material/substance,
machine, methods or matters) in the workplace that has the potential to cause harm.
CATEGORIES OF HAZARD
• Safety – anything or condition that can cause physical injury
• Health – any infective agent, substance situation or condition that directly attacks the
body tissues causing occupational illness
• Environment – any pollution, waste including noise in any form or quantity that impairs
the quality of the working environment, such as dust, smoke, gases, radioactivity and odors
CLASSES of HAZARDS
• Natural – (geological) a threat of a naturally occurring event that will have a negative
effect on people or the environment. (flood, lightening, wildfires, earthquake, soil erosion,
high winds, hurricanes, volcanic eruption, sink holes, tsunami, drought, famine, heat waves,
climate change.
• Manmade - (sociological) threats having an element of human intent, negligence, or

error; or involving a failure of a human-made system. It results in huge loss of life and
property. It further affects a person's mental, physical and social well-being. (fire, flood,
crime, arson, civil disorder, terrorism, war).
• Technology- A hazard originating from technological or industrial conditions, including

accidents, dangerous procedures, infrastructure failures or specific human activities, that
may cause loss of life, injury, illness or other health impacts, property damage, loss of
livelihoods and services, social and economic disruption, or environmental damage.
Structural collapse - Communication fallouts - Transportation Electrical fallouts (explosions
and outages) - Nuclear fallouts CBRN warfare (chemical, biological, radiation and nuclear),
are threat of terror against a nation (mass destruction) - Industrial Pollution - Fires
• Behavioral –This is a reaction by a person subjected to specific conditions of work and

materials which result in physical harm (health and injury). How people behave at work can
create hazardous conditions.
 Irresponsible behavior (horseplay, pranks, etc.,)
 Leaving objects in pathways that causes obstruction and tripping
 Running and rushing to different points about the workplace
 Using hazardous substances dangerously and carelessly
SPECIFCICS OF HAZARDS:
• Physical – doors, stairs, platforms, ladders, fire, falling objects, manual handling, noise,
vibration, temperature, radiation, lighting, air quality.
• Mechanical – electricity, machinery, equipment, pressure vessels, dangerous goods,
forklifts, cranes
• Chemical – chemical substances, liquids, cleaning agents, dust and fumes from processes,
acids, poisons, dangerous substances
• Biological – bacteria, viruses, pathogens, mold, mildew, insects, vermin, fungi, animals
• Psychological – workplace stressors, ergonomics, strain, overexertion
All aspects of the workplace should be covered by a general risk assessment process that
will reveal the significant hazards present and the control measures in place Risk is: ―The
likelihood of a substance, person, activity or process to cause harm (injury or illness)‖ Risk
can be reduced, hazards are controlled by good management.
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Organizational Health and Safety Risk Management Solution:
Workplace Tips not to be missed:
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Introduction:
The HACCP system is based on the idea that if significant biological, chemical, or physical
hazard are identified at specific points within the flow of food, they can be prevented,
eliminated, or reduced to safe level. A HACCP plan for a product prepared in one facility will
be different from the HACCP plan for the same product prepared in another facility.
Concepts:
HACCP (Hazard Analysis Critical Control Point) – A food safety system designed to
keep food safe throughout its flow in an establishment.
Hazard Analysis – The process of identifying and evaluating potential hazards associated
with food in order to determine what must be done.
Control Point (CP)- Any step in a food‘s flow where physical, chemical or biological hazard
can be controlled.
Critical Control Point (CCP) – The last step where you can intervene to prevent,
eliminate, or reduce the growth of microorganism before food is served
Critical Limit – A set range (minimum and maximum) limit a CCP must meet in order to
prevent, eliminate, or reduce the hazard to an acceptable limit.
Monitoring – The process of analyzing whether your critical limit is being met
Corrective Action – a pre-determined step taken when food doesn‘t meet a critical limit.
Verification – The last step where you verify or double check that the CCP and CL you
selected are appropriate.
Discussions:
Pre-requisite Programs - Pre-requisite programs, also called Standard Operating Procedures
(SOP)
1. Proper personal hygiene practices.
2. Proper facility design practices
3. Supplier selection
4. Cleaning & Sanitation program
5. Equipment maintenance program
HACCP Principles:
o Principles one, two, three help you design your system
o Principles four, five help you implement it.
o Principles six, seven help you maintain your system and help you very its effectiveness.
7 HACCP PRINCIPLES
Principle 1: Conduct a Hazard Analysis
Things to consider in conducting a hazard analysis
- The ingredients used in the menu
- Equipment and processes
- Employees
- Customers Identify any food that may become contaminated if handled incorrectly at
any steps in food service flow
Grouping of Food by Process:

 Prepare & Serve – example: Juices, sandwiches, green salad
 Prepare, cook, serve – example: French fries, pizza Prepare, cool, hold, serve –
example: fruit salad
 Prepare, cook, cool, hold, serve – example: gelatin, potato salad
 Prepare, cook, hold, cool, reheat, serve – example: sauces, stew
Types of Hazard Could Occur in any point in a Food Service Process
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1) Physical Hazard – foreign object (hair, nails)
2) Chemical Hazard – cleaning substances
3) Biological Hazard – any means microorganism grows and reproduce
a. Time Temp. Abuse b. Poor Personal Hygiene c. Faulty Facility
Hazard could occur in any step like in preparation, hazard may include the following:
 Cross contamination, time temperature abuse, in cooking may include the following
hazard: Inadequate cooking, faulty facility and more.
Principle 2: Determine the Critical Control Points

After identifying potential food hazards, the next step is to determine to intervene to control
them. Consider the following guidelines:
 Any step in a food‘s flow where physical, chemical, biological hazard can be controlled
is a control point (CP).
 To assess whether a control point is critical, you need to determine if it is the last step
of controlling the hazard before the food is served to customers is called a critical
control point (CCP).
 Cooking, cooling or holding are typically CCP.
CCP During Kitchen Operations

1. Cooking- internal temperature to be 74 degree Celsius.
2. Cooling- internal temperature to be below 4 degree Celsius.
3. Re heating- internal temperature to be above 74 degree Celsius.
4. Serving- Proper service temperature-hot/cold
5. Cleaning and sanitizing procedure- 100ppm for the sanitizing solution
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Principle 3: Establish Critical Limits
When establishing critical limits keep in mind that they must be:
 Measurable (time, temperature)
 Based on scientific data such (FDA Food Code)
 Clear and easy to follow
Principle 4: Establish Monitoring Procedures

Monitoring lets you know that critical limits are being met, and that you are doing things
right.
To develop a successful monitoring program, you need to focus on each CCP and establish
clear directions that specify the following:
1. How to monitoring the CCP.
This depends on the critical limits you have established and might include measuring
time, temperature, pH, oxygen, water activity
2. When and how often to monitor the CCP.
Continuous monitor is preferable but not always possible. Regular monitoring
intervals should be determined based on the normal working condition you establish,
and depend on volume.
3. Who will monitor the CCP.
Assign responsibility to a specific employee or position and make sure that person
is trained properly.
4. Equipment, materials or tools.
e.g. Food thermometer
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Principle 5: Establish Corrective Actions
Corrective actions are predetermined steps taken when food doesn‘t meet a critical limit.
Remember this is the last opportunity you have to ensure the safety of the food served.
Corrective actions might include the following:
 Continuing to cook the food the required minimum internal temperature
 Throwing food away after a specified amount of time
 Rejecting a shipment that is not received at the temperature you specified
Principle 6: Establish Verification Procedures

After you have developed your HACCP system, you need to confirm that it works according
to the plan. This is called verification.
 CCP or critical limits you have selected are appropriate
 Monitoring alerts you to hazards
 Corrective actions are adequate to prevent food borne illness from occurring
 Employees are following established procedures.
 Critical limits are frequently not being met
 Receive a food borne-illness complaint
 Your menu, equipment, processes, suppliers or products change
Principle 7: Establish Procedures for Record Keeping and Documentation

Recording how food is handled as it flows through the establishment is important to the
success of a HACCP system.
Proper records allow you to:
 Document that you are continuously preparing and serving safe food
 Identify when your procedures should be modified due to food safety problems that have
been noted.
HACCP is a food safety system designed to keep food safe through its flow in an
establishment. HACCP is based on the idea if the physical, biological, chemical hazards are
identified at a specific point, hazards can be controlled and prevented.
EXAMPLE:
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Introduction:
HVAC stands for heating, ventilation, and air conditioning. It is a combination of your
furnace, central air conditioner, and the ducts throughout your home or business working
together to keep the inside air comfortable in every season. An HVAC system also maintains
the indoor air quality. As the air conditioner or heater is running, the ventilation system is
pulling the air from the interior and recirculating it with the outside air, while filtering it to
make the inside air free of pollutants that can cause health issues for some people.
HVAC is a basic requirement for your indoor air quality, what you breathe, temperature,
humidity in your house. The term "HVAC" it means the entire air system of your home or
at work. It is integral component of facility functionality. The system is needed for
maintenance of a suitable temperature, continuous flow of air, which ultimately prevents
cross-contamination and accumulation of air and to ensure the cooling of air in the
premises.
Discussions:
HISTORY OF HVAC
• IN 1851 Dr John Gorrie was granted U.S. Patent for refrigeration machine.
• In 1880 refrigeration became available for industrial purpose. Initially two major uses –
freezing meat for transport and making ice.
• Early 1990-new initiative to keep building cool for comfort.
• 1902 cooling the New York stock exchange-one of the first comfort cooling system.
NEED OF HVAC SYSTEM:

• Improvement of the air quality
• Moisture regulation
• Depression
• Maintenance of the constant
temperature throughout the year
• Energy conservation
60 | P a g e
HVAC COMPONENTS
• Furnace - As part of the HVAC, the furnace
heats the air that circulates in the home. The
quality of air in the home can be influenced
by how often you change the air filter on your
unit. Usually the Air Conditioner is outside,
and the furnace is inside the house. The
HVAC uses the same venting system for both.
• Heat exchanger
• Ducts
• Vents
• Air Conditioning Unit
• Evaporator Coils
• Condensing Unit
Different Types of HVAC Systems:

 Heating systems- A furnace will generally operate on natural gas or propane, while a
boiler will use gas or oil to heat the water another is radiant floor.
 Cooling systems-
Air conditioners come in many forms, from the massive boxes designed to cool an
entire house to a portable window-mounted box that can be pulled out and used in
cooler climates to handle short summers.
For dryer climates, evaporative coolers are a popular choice. They draw outside air
into the system, passing it through water-saturated pads, which cool and moisten
the air before pushing it into the living space and displacing the hot air.
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BTU or British Thermal Units, are the amount of heat required to raise the temp. of one
pound of water, 1-degree Fahrenheit. 1 ton= 12,000BTU.
EER is Energy Efficiency Rating and tells you the BTU rating over the wattage. The higher
the EER, the better the energy efficiency, but it will probably cost more.
HEATING CONVECTION- Collective movement of groups of molecules within fluids, through

diffusion.
CONDUCTION -Transfer of internal energy by microscopic diffusion and collisions of particles

within a body due to a temperature gradient.
RADIATION- Electromagnetic waves (EMR) travel through a vacuum or through matter-

containing media.
GENERATION OF HEAT
• Heaters exist for various types of fuel, including solid fuels, liquids, and gases.
• Another type of heat source is electricity, typically heating ribbons made of high resistance
wire.
• This principle is also used for baseboard heaters and portable heaters.
• Electrical heaters are often used as backup or supplemental heat for heat pump systems.
DISTRIBUTION OF HEAT • WATER/STEAM –

• Piping is used to transport the heat to the rooms.
• Modern hot water boiler heating systems have a circulator, which is a pump, to move hot
water through the distribution system.
• AIR-
• Warm air systems distribute heated air through duct work systems of supply and
return air through metal or fiberglass ducts.
• Many systems use the same ducts to distribute air cooled by an evaporator coil for
air conditioning.
VENTILATION MECHANICAL OR FORCED-Provided by an air handler and used to control

indoor air quality.
• Excess humidity, odors, and contaminants can often be controlled via dilution or
replacement with outside air.
• Kitchens and bathrooms
NATURAL-ventilation of a building with outside air without using fans or other mechanical
systems. -reduces spread of diseases- tuberculosis, common cold.
APPLICATIONS OF HVAC
• ―Free cooling‖ during moderate temperatures (chiller bypass).
• Thermal storage—isolation of storage tank
• Water source heat pump pre cooler with isolation
• Heating potable hot water (instantaneous heater)
• Waste heat recovery from condenser water
ADVANTAGES OF HVAC
1. Conserves Energy
2. Regulates Moisture
3. Air Quality Improvement.
DISADVANTAGES OF HVAC
• Initial installation cost is high.
• Primary disadvantage of ductless air conditioners is their cost.
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BASIC PRINCIPLES OF HVAC
The following factors determine the capacity of HVAC system required:
 Heating : The amount of thermal energy that needs to be added to the
space.
 Cooling : Thermal energy will sometimes need to be removed from a
particular
space in order to bring the temperature down.
 Humidifying : This refers to the process of increasing the relative humidity
through
the addition of water vapor into the system.
 Dehumidifying : Process of removing water vapor from the given space.
 Cleaning : Purifying the air by the removal of dust, smoke, pollen and other
pollutants.
 Air Movement : Ensuring that there is ample movement of air to keep the
inhabitants comfortable.
THE DIFFERENT TYPES OF HVAC OPERATION

 Heat pumps transfer heat by circulating a substance called a refrigerant through a
cycle of evaporation and condensation. A compressor pumps the refrigerant between
two heat exchanger coils. In one coil, the refrigerant is evaporated at low pressure
and absorbs heat from its surroundings.
 Rooftop units are also often known as air handlers, and as their name suggests, they‘re
a large HVAC system that is placed on a rooftop in order to moderate the
temperature of a large space. These boxes typically connect with a ductwork
ventilation system, that will then distribute the air through the building before
returning it to the box to either discharge or return air back into the system.
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 Water source heat pump is a device that can extract a large amount of low-grade heat
that cannot be directly used, and then convert it into heat energy that can be directly
used. The working principle of water source heat pump unit is to transfer heat from
the building to the water source during the summer.
 PACKAGED HVAC- Packaged air conditioners look a little like the rooftop units, but are
designed for smaller domestic use. Where window and mini split air conditioners are
good for small room cooling of up to around five tonnes, central air conditioning
systems are designed for loads in excess of 20 tonnes. For that reason, the packaged
air conditioner has been designed to accommodate the needs of anyone who fits
between those two frames.
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 Split air conditioner- consists of an outdoor unit and an indoor unit. The outdoor unit
is installed on or near the exterior wall of the room that you wish to cool. This unit
houses the compressor, condenser coil and the expansion coil or capillary tubing.
 DUCTLESS SYSTEM- The smallest of all systems, the ductless or mini split air
conditioner is designed for small deployments such as a single large room, or
multiple small rooms. They require minimal wall space, and the compressor and heat
exchanger unit can be located further away from the main building, allowing greater
flexibility in use.
Proper system design accounts for building type and size, layout, surrounding area, the
nature of activities taking place, the number of occupants, climate and other factors, making
each situation distinct.
• Optimizing system operation.
• Making and analyzing certain key measurements is essential for optimizing the HVAC
system performance.
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Case Study:
Sinulog in Cebu City is months away. This is also the busiest time of the year for many
hotels in Cebu. These times, many function rooms and restaurants in hotels are booked in
advance for the celebration that various companies want to celebrate with their employees.
One of the LGU who would join the celebration consisting of 300 participants booked a
hotel. Part of the menu is to serve chicken. The hotel ordered enough chicken in advance
for about a week and placed them in a freezer. Three days after the chicken arrived, a
typhoon hit the area and cut down the electricity in the area. The hotel did not have a
built-in generator. It took another 3 days after the typhoon hit the area that electricity was
restored. On the next day the chef opened the freezer and immediately, the decaying
smell of the chicken kills the air.
Guide Questions:
What do you think is the mistake of the hotel in this situation? Evaluate the situation
and interrelate measures to be taken on OHS, HACCP and HVAC Principles and concepts.
Principles and Concepts Gap/Problem Precautionary Solutions

Measures
OHS
HACCP
HVAC
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Rubric:

(8-10) (5-7) (2-4)
CONTENT
Substantial,
Sufficiently
The presence of ideas specific, and/or
developed Limited content with
developed through illustrative content
content with inadequate Superficial/minimal
facts, examples, demonstrating
adequate elaboration or content
anecdotes, details, strong development
elaboration or explanation
opinions, statistics, and sophisticated
explanation
reasons, and/or ideas.
explanations
ORGANIZATION
Functional
Confused or
The order developed Sophisticated arrangement of
inconsistent
and sustained within arrangement of content that Minimal control of
arrangement of
and across paragraphs content with sustains a logical content
content with or
using transitional evident and or order with some arrangement
without attempts of
devices and including subtle transitions evidence of
transition
introduction and transitions
conclusion
Evident control of Sufficient control
CONVENTIONS Limited control of Minimal control of
grammar, of grammar,
grammar, grammar,
mechanics, mechanics,
Grammar, mechanics, mechanics, spelling, mechanics,
spelling, usage and spelling, usage
spelling, usage and usage and sentence spelling, usage and
sentence formation and sentence
sentence formation formation sentence formation
formation
FOCUS Sharp, distinct Apparent point

NO apparent point
controlling point made about a
made about a single Minimal evidence of
The single controlling made about a single topic with
topic with sufficient a topic
point made with an single topic with sufficient
awareness of the
awareness of task evident awareness awareness of the
task
about a specific topic of task task
TOTAL
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MODULE 4
Basic First Aid, Crisis and Emergency Planning
LO4. Create a risk management plan for tourism and hospitality industry

ILO1. Integrate basic first aid in our daily life
1. Introduction to Basic First Aid
ILO2. Develop first aid tips in the emerging incidents
2. Basic First Aid in Tourism and Hospitality
applied in tourism and hospitality industry
Industry
3. Designing Emergency Plan for a Tourism and ILO3. Create an crisis/emergency plan specific for
Hospitality Enterprise the chosen tourism and hospitality enterprise

(4.5 hours
asynchronous for Answer self-check
category 1) problem solving type quiz Answer the self-check Answer the self-check
on page 81. Rate output problem solving type quiz problem solving type quiz
2 hours using the rubric provided. on page 81 or log-in to on page 81 or log-in to
(synchronous/ 2.5 Compile to ePortfolio the open LMS and access the open LMS and access
hours asynchronous the quiz. the quiz.
for category 2&3)
pages 82-91 of the 4, topic 11. Read pages 4, topic 11. Read pages
(4.5 hours printed module 82-91. 82-91.
asynchronous for
category 1) Answer self-check
reflection paper on page Answer self-check
2 hours 92. Rate output using the reflection paper on page Log in to the open LMS
(synchronous/ 2.5 rubric provided. Compile 92 or log-in to the open and answer the quiz 8.
hours asynchronous to ePortfolio LMS and access quiz 8.
for category 2&3)
ILO3 Read module 4, topic 12, Read the digital 4, topic Read the digital 4, topic
pages 93-97 of the 12. Read pages 93-97. 12. Read pages 93-97
asynchronous for Log in to the open LMS
category 1) Integrated Assessment at Integrated Assessment at for the Integrated
4th Major Assessment 4th Major Assessment Assessment at 4th Major
2 hours Pages: 98-117 Pages: 98-117 Assessment
(synchronous/ 2.5 Creation of management Creation of management Pages: 98-117
hours asynchronous plan, Group Task plan, Group Task Creation of management
for category 2&3) plan, Group Task
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Introduction:
In this unit, discussions for basic first aid is based on Philippine Standards
FIRST AID is an immediate care given to a person who has been injured or suddenly taken
ill. It includes self-help and home care if medical assistance is not available or delayed.
The goals for first aid are to alleviate suffering or prevent further injury or danger prolong
life. One of the objectives in giving first aid is to be able to help to reduce or totally alleviate
suffering also sometimes called prevent the condition from worsening, or danger of further
injury first aid measures aim to preserve and sustain life. Also, to save the victim from
imminent danger. Being a first aider is a very risky act for anyone. Impulsiveness on
attending patients might be a blessing for those who really need an immediate action on
emergency situations. One must know how to be a reliable first aider.
Discussions:
Characteristics of a Good First Aider
 GENTLE - First aider should not cause, inflict pain as much as possible
 RESOURCEFUL - Makes the best use of things at hand.
 OBSERVANT - Should notice all signs. Aware of what is happening and what may
happen.
 TACTFUL - Handling the victim with utmost care and in a calm manner.
 EMPHATIC - Should be comforting
 RESPECTABLE - Maintains a professional and caring attitude
GENERAL GUIDELINES IN ADMINISTERING FIRST AID:

1. Planning of Action – Established based on anticipated needs and available resources. •
Example: Getting to know where the First Aid Kits are located as well as other
emergency equipment such as fire extinguishers, fire alarm switches and fire exits. Also
by being aware of the emergency numbers such as Ambulance providers, Hospital
emergency room, Fire department and police stations.
2. Gathering of needed materials – Preparation of equipment and personnel,

 like 70% Isopropyl Alcohol Povidone Iodine Cotton Balls Sterile Gauze Pads
Tongue Depressors Penlight Band Aid Gloves Set of Scissors and Forceps
Triangular Bandage Elastic Bandage Adhesive Plasters
 Initial Response (Sequence of actions) Getting Started A I D Ask for HELP
Intervene. Give appropriate interventions Do no further harm
3. CARDIO – PULMONARY RESUSCITATION (CPR)- Cardiopulmonary resuscitation (CPR) is

a lifesaving technique useful in many emergencies, including heart attack or near
drowning, in which someone's breathing or heartbeat has stopped. This is a combination
of chest compressions and rescue breaths.
STEP BY STEP PROCEDURE ON ADMINISTERING CPR

Survey the Scene
• Is the scene safe for you and the victim?
• Is there someone who can help? If the scene is secure for you to perform first aid,
kindly proceed by introducing yourself and asking if you can help. - this enables you
to gain the trust of the victim as well as the people around the scene.
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Primary Survey
CAB- consciousness airways
breathing circulation
ABC- consciousness airways
breathing circulation tap both
shoulders and ask the victim for what
happened. Take note of the
appropriateness of verbal response.
CHECK FOR THE PATENCY OF

NOSTRILS AND MOUTH. USING HEAD
TILT CHIN LIFT
BCC- CONSCIOUSNESS AAIRWAYS
BREATHING CIRCULATION
Check for breath sounds as well as the

rise and fall of the chest. Note for
difficulty of breathing.
CHECK FOR PULSE. CAROTID OR
RADIAL CCONSCIOUSNESS AAIRWAYS
BBREATHING CCIRCULATION
Conditions When CPR is Needed:

• The victim is UNCONSCIOUS.
• PULSE is WEAK or NO PULSE.
• NO BREATHING / DIFFICULTY IN
BREATHING
Cardiac Arrest caused by Coronary
Heart Disease, Dysrhythmias,
Respiratory arrest, Electrocution,
Drowning, Choking, and Trauma.
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1. CONSCIOUSNESS AIRWAYS BREATHING CIRCULATION
TAP BOTH SHOULDERS AND ASK THE VICTIM FOR WHAT HAPPENED. TAKE NOTE OF THE
APPROPRIATENESS OF VERBAL RESPONSE.
2. CHECK FOR THE PATENCY OF NOSTRILS AND MOUTH.

USING HEAD TILT CHIN LIFT B CCCONSCIOUSNESS AAIRWAYS BREATHING CIRCULATION
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3. CHECK FOR BREATH SOUNDS AS WELL AS THE RISE AND FALL OF THE CHEST. NOTE
FOR DIFFICULTY OF BREATHING. CONSCIOUSNESS AIRWAYS BREATHING CIRCULATION
4. CHECK FOR PULSE. CAROTID OR RADIAL CCONSCIOUSNESS AAIRWAYS BBREATHING

CCIRCULATION
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CHEST COMPRESSIONS:
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When administering a patient, first aider should do the following:
 Do not allow crowd to form around the casualty
 Do not do too much, remember that doctor will be coming
 Do not put any unclean dressing or cloth over the casualty
 Do not touch a wound with your fingers
 Do not move a patient unnecessarily
 Do not risk a burning patient by unwrapped hot water on the heated object.
 Do not remove his clothing unnecessarily
 Do not attempt precise diagnosis
 Do not forget to send for a physician
FIRST AID Contents:
Remember that the first few minutes after an injury or sudden illness are critical, any delay in
starting treatment can cost a life. Accurate identification of an injury or illness helps to
determine proper method of FIRST AID treatment.
As have always told ―Prevention is better than Cure‖.
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Introduction:
This unit is a continuation of the TOPIC 10: Introduction on basic first aid. Discussions will
focus on basic first aid for the specific injuries/accidents or on any situation that needs
immediate medical attention
Discussions:
SOFT TISSUE INJURIES
1. Wounds - is a break in the continuity of a tissue of the body either internal or external
a. Closed Wound-
First Aid Management Closed Wound:
Rest the affected area. Movement may aggravate the closed wound condition. Ice
Compress. Apply ice compress to the affected areas. It promotes vasoconstriction and
it has an anesthetic effect Compression. Application of firm pressure. To avoid further
hematoma. Elevate the affected area. (For extremities) To promote venous return of
blood and avoid pooling in the area Splinting. For immobilizing the affected area. This
helps in avoiding unnecessary movements.
Perform further assessment and put the injured person under observation. SEEK FOR
MEDICAL ADVISE IF: – The pain is unbearable – Hematoma is spreading – The affected
area is the head (including face and neck) – Involves the spine area. – Bleeding is
noted in mouth, ears and nose. – Coughing and vomiting of blood
b. Open Wound - is an injury involving an external or internal break in body tissue, usually
involving the skin.
Classifications:
1. Puncture – wound caused by sharp & pointed object Penetrating the skin.
2. Abrasion – caused by rubbing/scrapping of the skin against rough surfaces.
3. Laceration – the skin is torn by sharp objects with irregular edges.
4. Avulsion – tissues are forcefully separated from the body.
5. Incision – skin and tissues are cut by a sharp bladed instrument. Open Wound
Dangers of an Open Wound

• Hemorrhage – severe bleeding.
• Infection – introduction of bacteria/parasites.
• Shock – decreased in circulatory (blood) volume. (a fatal condition)
First Aid Management for Open Wounds

 For wounds with severe bleeding.
- INSPECT for foreign object lodged in the wound area. It can be removed
manually by hand or using a pick up forceps. Flushing with normal saline
solution or just clean water is also applicable.
- CONTROL BLEEDING Done by applying a sterile absorbent gauze pad over
the bleeding site while applying a firm pressure. Dressing can be secured
with a bandage and splints.
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- REFER TO A PHYSICIAN It is essential in severe bleeding wounds. Further
medical/surgical management may be needed like suturing or
administration of medications that control bleeding.
- CONTINOUS ASSESSMENT AND OBSERVATION FOR SHOCK Signs and
Symptoms: Pale/Cyanotic. Cold and Clammy Skin. Irregular Breathing.
Weak/Rapid Pulse. Weakness. Thirsty sensation.
 For wounds with mild to moderate bleeding.

- Clean with mild soap and water
- DISINFECT Apply topical antiseptics. Povidone Iodine or Topical
Antibacterial (Mupirocin, Fusaric Acid)
- DRESS Apply sterile gauze pad with dressing. Secure with adhesive tapes.
-
Burns - Is an injury involving the skin, including muscles, bones, nerves and blood
vessels. This results from exposure to direct heat (fire), chemicals, electricity, solar or
other forms of radiation.
Classifications:
1. Thermal Burns : caused by direct or indirect contact to flames and other hot
objects, steams or liquids.
First Aid Care for Thermal Burns

• For First- and Second-Degree Burn.
 RELIEVE PAIN Relieve pain by immersing burned area into clean tap water/iced
water for maximum of 5mins for iced water and 10mins for tap water. Prolonged
exposure to extremely cold temperature may cause total numbness due to
extreme vasoconstriction.
 COVER the burned area with clean cloth or dressing (if available) and make sure
that it is non sticking. If blisters are forming, do not attempt to pop it out to
prevent infection. Always maintain cleanliness on the burned area. Apply Burn
Ointment if available.
 For Third Degree Burns. COVER the burned area with a dry and non-sticking
dressing. Do not apply anything unto the skin. Immersing into water is not
advisable.
 PREPARE FOR EMERGENCY TRANSFER Continuously monitor for signs of
dehydration and shock. Keep the victim warm by covering with blankets during
the transfer. Extend the flexed burned extremities to avoid contractures.
2. Chemical Burns : Burns caused by direct contact of chemical into skin. – Car
battery Solutions – Hydrochloric Acid (Muriatic) – Bleach – Ammonia
First Aid Care for Chemical Burns

 Immediately remove the chemical by flushing with water. Remove the
victim‘s contaminated clothing. Use mild soap for the final rinse.
 Pat dry the area using clean cloth and apply dressing into affected area.
 If the chemical is in the eye, flush for at least 20minutes using low pressure.
 Seek medical attention immediately for chemical burns
3. Electrical Burns : Seek medical attention immediately for electrical burns
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Handling Guests with Special Needs
Special needs is defined as an individual with a mental, emotional, or physical

disability. An individual with special needs may need help with:
 Communication
 Movement
 Self-care
 Decision-making
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Attending emergencies like the following:
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Handling Other Types of Emergency Situations in Hotels, Restaurants, Resorts,
Tourism related areas
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The following precautionary measures can be taken to be protected from theft:
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Introduction:
For programmatic purposes, WHO designates by ―Emergency Preparedness and Risk
Reduction‖ those activities that aim at preventing, mitigating and preparing for
emergencies, disasters and other crises.
Risk Reduction involves measures designed either to prevent hazards from creating risks
or to lessen the distribution, intensity or severity of hazards. These measures include flood
mitigation works and appropriate land-use planning. They also include vulnerability
reduction measures such as awareness raising, improving community health security, and
relocation or protection of vulnerable populations or structures.
Emergency preparedness is a program of long-term activities whose goals are to strengthen
the overall capacity and capability of a country or a community to manage efficiently all
types of emergencies and bring about an orderly transition from relief through recovery,
and back to sustained development. It requires that emergency plans be developed,
personnel at all levels and in all sectors be trained, and communities at risk be educated,
and that these measures be monitored and evaluated regularly.
Discussions:
Definition of Terms:
1. Crisis - Is an event or series of events
representing a critical threat to the health,
safety, security or wellbeing of a
community, usually over a wide area.
Armed conflicts, epidemics, famine,
natural disasters, environmental
emergencies and other major harmful
events may involve or lead to a
humanitarian crisis.
2. Disaster - A serious disruption of the

functioning of a community or a society
causing widespread human, material,
economic or environmental losses that
exceed the ability of the affected
community or society to cope using its
own resources. A disaster is a function of
the risk process. It results from the
combination of hazards, conditions of
vulnerability and insufficient capacity or
measures to reduce the potential negative
consequences of risk. Any occurrence that
causes damage, ecological disruption, loss
of human life or deterioration of health
and health services on a scale sufficient to
warrant an extraordinary response from
outside the affected community or area
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3. Emergency- A sudden occurrence demanding immediate action that may be due to
epidemics, to natural, to technological catastrophes, to strife or to other man-made
causes
4. Hazard • Any phenomenon that has the potential to cause disruption or damage to
people and their environment
5. Risk • The probability of harmful consequences, or expected losses (deaths, injuries,

property, livelihood, economic activity disrupted or environment damaged) resulting
from interactions between natural or human-induced hazards and vulnerabilities
6. Vulnerability • The conditions determined by physical, social, economic and

environmental factors or processes, which increase the susceptibility of a community to
the impact of hazards (1). • The degree to which a population or an individual is unable
to anticipate, cope with, resist and recover from the impact of a disaster.
Emergencies and crises risk management Along the widely technically accepted approach
both at international and at country levels, the WHO strategy in risk reduction and
emergency preparedness is based on an ―AllHazard / Whole-Health‖ concept:
1. All-Hazard entails developing and implementing emergency management strategies
for the full range of likely risks and emergencies (natural, biological, technological
and societal). Different hazards and emergencies can cause similar problems in a
community; and such measures as planning, early warning, intersectoral and intersectoral
coordination, evacuation, health services and community recovery are usually implemented
along the same model adopted by the community regardless of
cause.
2. A Whole-Health approach has to be adopted. Countries and communities at risk cannot

afford to have parallel planning and coordination systems for each category of health
risks. Technical leadership may vary but emergency planning processes, overall
coordination procedures, surge and operational platforms should be unified under one
emergency preparedness and response unit. Plans of the health sector can then be
effectively coordinated with other sectors as well as with the designated national
multisectoral emergency management agency.
WHO policy on emergency preparedness:

The policy of WHO is determined by its governing bodies and, in particular, by the World
Health Assembly. Prevention and mitigation of and preparedness for disasters are
longstanding concerns of the governing bodies.
WHO STRATEGY ON HEALTH SECTOR RISK REDUCTION AND EMERGENCY PREPAREDNESS

Overriding principle: risk reduction and emergency preparedness are the responsibility of all
sectors at all levels
 Risk reduction and emergency preparedness are part of the development process.
Unlike the response to acute humanitarian crises, where the international
humanitarian community may play a significant role, building the capacity of health
sectors in order to reduce the risks from and respond to emergencies requires strong
and long-term commitment and sound managerial and technical programmes from
the Member States. The developmental nature of capacity-building highlights the
critical role of WHO‘s support at the country, regional and global levels.
 An all-hazard approach is essential. As indicated before, planning processes and other

tools necessary for emergency preparedness, mitigation and response are similar
regardless of the nature of the hazard. Countries and especially communities at risk
cannot afford to develop a separate system for each type of hazard they are
vulnerable to. The capacity of the health sector must be enhanced to face all types
86 | P a g e
of major risks, from epidemics to conflicts, natural disasters to technological
accidents, well known risks to new or emerging threats such as an influenza
pandemic or terrorism. This means that the WHO strategy should build on existing
WHO expertise and capacity in all relevant departments and programmes as well as
in different parts of the world.
 Risk reduction and emergency preparedness are the responsibility of all national
actors. At the national level the ministry of health is the lead agency of the health
sector, which includes among others the armed forces medical services, the
International Red Cross and Red Crescent Societies, health-related
nongovernmental organizations, private health facilities and professional
associations.
 Emergency preparedness requires a multisectoral approach. At the national and local

levels, reducing the public health impact of emergencies, disasters and other crises
requires a multisectoral outlook. Proper land use management and design of housing
or new health facilities may, for instance, contribute most to decreasing mortality
and morbidity. The provision of public health services and medical care is utterly
dependent on the preparedness of other sectors such as: law and order, transport
and communications, lifeline services (water/electricity) and public works, search
and rescue and fire services, social services and housing, and others.
The goal of the WHO strategy is to support countries in building national capacity in risk
reduction and emergency preparedness, and to assist the health sector in Member States
in reducing the adverse public health consequences for communities in terms of mortality,
morbidity, disability and damage to health care delivery services resulting from
emergencies, disasters and other crises.
The objectives of the WHO strategy are:

1. to advocate the need for capacity-building in risk reduction and emergency
preparedness in the health sector
2. to support the capacity of the health sector in Member States and local communities
to prepare for and respond promptly and efficiently to the health consequences of
emergencies caused by natural, technological, environmental and societal hazards
and epidemics.
3. to develop baseline data, norms, standards, training resources and information on

health sector risk reduction and emergency preparedness.
4. to monitor progress in strengthening emergency preparedness programmes in

Member States.
Emergency Procedures:
1. Lockdown- when everything is not yet clear and risk is at hand.

2. Lock out, secure the perimeter
3. Evacuate to the announced location
4. Shelter, Hazard and Safety Strategy
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Signs and Signals:
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Elements of an Emergency Plan:
1. All possible emergencies, consequences, required actions, written procedures, and the
resources available.
2. Detailed lists of emergency response including their cellphone numbers, alternate
contact details, and their duties and responsibilities.
3. Floor Plans
4. Large scale maps showing evacuation routes and service conduits (such as gas and
water lines).
To create a plan that's tailored for your business, start with these steps:
1. Identify risks- What are your risks and how likely are they to occur? Some will
cause major disruption while others will be a minor irritation. You must make an
educated assessment of both the likelihood and potential severity of each risk to
prioritize your planning efforts.
2. Minimize or eliminate risks- Once risks have been identified you need to either
eliminate or minimize those risks. You should provide specific strategies for
minimizing risk for each of the six subgroups.
3. Identify who has to do what should a disaster occur- One of the simplest and
most powerful tools for a speedy recovery from a disaster is a clear picture of, and
clear directions about, who has to do what should your disaster plan have to be
enacted.
4. Determine and plan your recovery contingencies- Recovery contingencies

should be determined by the type, style and size of your business and by the extent
of the damage.
5. Communicate the plan to all the people it refers to- This stage of planning is
all about ensuring that all people within your business sphere (staff, suppliers,
contractors, service providers) are made aware of the strategies you have put in
place to either mitigate or recover from a disaster situation. Make decisions about
whether the physical communication will be done by phone, email, text or other
means. Once these decisions are made, procedural statements can be created and
relevant people can be informed. The next part is to train staff and ensure everyone
practices what has been done so if a disaster occurs the process can take over and
guide the staff.
During day to day operations, any number of risks can pop up in a business so it is
important to know how to identify any potential risks before they escalate. This will
help you develop realistic and effective strategies for dealing with risks if they occur.
6. Prepare a risk management plan.

A risk management plan can help minimize the impact of cash flow issues, damage
to brand and other risks. It will also help create a culture of sensible risk awareness
and management in your business. Our Crisis planning for business template below
includes a risk management plan.
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Required Output: Video Presentation
Direction: Create a Video presentation about Proper First Aid Application of a 10 common
Emergency Cases in Restaurants or Hotels. Please see guidelines.
Guideline:
The video Presentation should be:
 Video is minimum of 15 minutes and maximum of 25 minutes over all.
 You can take the video in your own home.
 Be creative and resourceful in making the video presentation. It should be audio and
visually appealing.
 Make sure to apply proper demonstration of emergency cases.
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A Risk Assessment Tool for the Health Sector in Africa: Filling the gaps in Public Health
Emergency Preparedness and Risk Management. (2019). Journal of Community
Medicine & Public Health, 3(2). doi:10.29011/2577-2228.100063
https://www.who.int/hac/techguidance/preparedness/emergency_preparedness_eng.pdf?
ua=1
Adiga, R. (2012, August 03). HACCP Presentation. Retrieved August 07, 2020, from
https://www.slideshare.net/chefraghu/haccp-presentation-
13864276?qid=f360d890-d1bd-4fe2-9f18-50e1ea055ed9
Assuring Food Safety and Quality (n.d). Guidelines for National Food Control Systems.
FAO/WHO Publication. Retrieved from: http://www.fao.org/3/a-y8705e.pdf
Bantog, C. et.al, (2020). Kitchen Design and Lay-out Presentation
Castillo, M. (2017, April 09). BASIC FIRST AID (PHILIPPINE STANDARD). Retrieved August
07, 2020, from https://www.slideshare.net/mavee100690/basic-first-aid-philippine-
standard?qid=f47693ea-95be-4b79-8d34-fd3895f5b905
Codex Alimentarius (1997). Hazard Analysis and Critical Control Point (HACCP) System and
Guidelines for its Application. Annex to CAC/RCP 1-1969, Rev. 3 (1997)
Coleman, P., & Griffith, C. (1998). Risk assessment. International Journal of Hospitality
Management, 17(3), 289-301. doi:10.1016/s0278-4319(98)00020-6
College of nursing in bangalore Follow. (2012, May 31). Personal hygiene. Retrieved from
https://www.slideshare.net/10041976/personal-hygiene-
13156885?from_action=save
How to manage risks in tourism? (n.d.). Retrieved August 06, 2020, from
https://www.cbi.eu/market-information/tourism/how-manage-risks-tourism
Kitchen First Aid. (2019). Health, 33(10), 12. Retrieved from

http://search.ebscohost.com/login.aspx?direct=true&db=ulh&AN=139516561&site=
ehost-live
Kumar, K. (2014, November 06). Complete hvac ppt by kk 354647.pptx 1234. Retrieved
from https://www.slideshare.net/KrishanKumar67/complete-hvac-ppt-by-kk-
354647pptx-1234?qid=b078f169-6e18-4f14-b354-1eb301461f07
Liquor Liability - Risk Management. (n.d.). Retrieved from

http://www.ibc.ca/on/business/risk-management/liquor-liability/risk-management
Muhammad, A. (2014, December 06). Advances in environmental hygiene. Retrieved from

https://www.slideshare.net/abduldvm/advances-in-environmental-hygiene
91 | P a g e
Mili, M. (2019, May 17). Occupational Health & Safety (OHS ). Retrieved from
https://www.slideshare.net/mmr07/occupational-health-safety-ohs
Okpala, C. O. R., & Ezeonu, I. M. (2019). Food Hygiene/Microbiological Safety in the Typical
Household Kitchen: Some Basic ―Must Knows‖ for the General Public. Journal of Pure
& Applied Microbiology, 13(2), 697–713. https://doi.org/10.22207/JPAM.13.2.06
Ronel Merlize Talliaard Follow. (2015, May 12). SANITATION. Retrieved from
https://www.slideshare.net/RonelMerlizeTalliaar/sanitation-48049612
Somoray, Ana Marie, (2020). Principles of Food Sanitation, Safety and Hygiene Lecture
Compilation
Singh, U., & Thakur, A. (2018). A study on sanitation, hygiene practices and food safety
knowledge among food vendors in different sectors of Chandigarh, India. Journal of
Applied & Natural Science, 10(3), 931–934.
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THC 123 - Risk Management As Applied To Safety, Security, and Sanitation

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RISK MANAGEMENT AS APPLIED TO SAFETY,

MARCEL S. GAWAYEN, MBA, LPT

Week Module Topic

1 MODULE 1: Introduction to Risk Management in Tourism and Hospitality

Risk Management in Tourism and Hospitality Industry

Hygiene and Sanitation

Food Hygiene and Flow of Food

2 MODULE 2: Factors to Consider in Ensuring Safety and Security

Food Borne Illness

Sanitary Facilities and Pest Management

Quality Assurance, Food Safety Standards and Regulations

Hazard Analysis Critical Control Point

Principles of Heating, Ventilation and Air conditioning

4 MODULE 4: Basic First Aid, Crisis and Emergency Planning

Introduction to Basic First Aid

Basic First Aid in Tourism and Hospitality Industry

Designing Emergency Plan for a Tourism and Hospitality Enterprise

FLEXIBLE COURSE SYLLABUS ON THC 123

Module Code THC 123

Risk Management as Applied to Safety, Security and

Units/Hours 3 units/ 54 hours

The student will develop knowledge, skills, and values on

Produce a risk management program in the workplace to

LO2. Apply safety practices applied in the industry which

LO4. Create a risk management plan for tourism and

Module 2- Factors to Consider to Ensure Safety and

Module 3- OHS and HACCP

Module 4- Basic First Aid

Category of Learners Description

Category 1 No gadget; no internet connection : Asynchronous offline

Category 2 With gadget; unstable internet connection: Asynchronous /Synchronous

Category 3 With gadget; stable internet connection : Synchronous

Synchronous: 16 contact hours

Asynchronous online and offline: 38 hours

Preparation and completion of periodical assessments.

Provision of feedback and assistance through one-on-one

TOTAL POINTS 220

Points Earned Grade Points Earned Grade

Pritchard, C. (2015). Risk Management: concept and guidance.

Prepared by : Date Approved: Approved by:

Marcel S. Gawayen, MBA, LPT Dr. Rosemarie Cruz-Español, CPA

Module Learning Objective/Outcome:

At the end of the module, the learners should be able to:

Topic Intended Learning Outcomes

ILO3. Interpret the food process, meaning and

Learning Activities/ Resources

4. Team up with stakeholders - national governments must be involved in the risk

Lists of Major Risk facing Hospitality Industry:

Tips for Managing Liquor Liability Risks

e. Data Privacy- Data privacy or information privacy is a branch of data security

The Importance of Tourism:

Healthy food handler:

Hygiene Practice of employees:

 Aesthetic values of personal hygiene

How to prevent Diseases from spreading?

Using the Temperature, one should:

Guidelines for Cooking foods

Holding Cold Foods:

Step 7 & 8: Cooling and Reheating

 Video is minimum of 15 minutes and maximum of 25 minutes over all.

Criteria Exemplary Proficient Developing Beginning (1) Score

Toxin is not destroyed by cooking