Document Code: CIHTM–F–CMT

MANUEL S. ENVERGA UNIVERSITY FOUNDATION

Document Title: Course Module Template
An Autonomous University Page No: 1 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM

NAME OF THE Bachelor of Science in Tourism Management

PROGRAM Bachelor of Science in Hospitality Management
Bachelor of Science in Hospitality Management
specialized in Cruise Management
Bachelor of Science in Hospitality Management
specialized in Culinary Arts
COURSE TITLE Risk Management COURSE CODE HTM102
as Applied to
Safety Hygiene
and Sanitation
PREREQUISITE/ None COURSE UNIT 3 units
CO-REQUISITE
COURSE CO1: Classify different types of foodborne illness, their
OUTCOME causes, symptoms and its negative impact in the society;
MODULE 3 Potentially Hazardous Foods and Foodborne illness
LESSON After successful completion of this module, you should be
LEARNING able to:
OUTCOME/S a. identify the characteristics of potentially hazardous
foods.
b. explore and apply proper food handling techniques
that will eliminate possible foodborne illness.
c. have an enhanced knowledge on how bacteria
multiply.
TOPICS a. Potentially hazardous foods
b. TCS FOODS
c. Bacterial growth
d. Fattom
e. Temperature danger zone
WEEK / 5-6
INCLUSIVE DATE September 11-22, 2023
MODALITY Asynchronous/Synchronous

LESSON PROPER
Potentially Hazardous Foods
ü Potentially hazardous food is defined as food that has to be kept at certain
temperatures to minimize the growth of any pathogenic microorganisms that may
be present in the food or to prevent the formation of toxins in the food.
 Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 2 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM
ü Potentially hazardous foods are also referred to as ‘temperature control for safety
(TCS) foods’.

TCS FOODS
 Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 3 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM
What food is potentially hazardous?
ü Potentially hazardous foods are generally
moist, nutrient-rich foods with a neutral
pH. Examples of foods that are normally
considered potentially hazardous include:
ü raw and cooked meat/poultry or foods
containing raw or cooked meat/poultry; for
example burgers, curries, kebabs, pâté
and meat pies.
ü foods containing eggs (cooked or raw),
beans, nuts or other protein-rich food, for
example batter, mousse, quiche and tofu
ü dairy products and foods containing dairy products, for example milk, dairy-based
desserts, bakery products filled with fresh cream or with fresh custard (yoghurt is
not included here as it is an acidified product)
ü seafood (excluding live seafood) and foods containing seafood, for example
sushi
ü sprouted seeds, for example of beans and alfalfa

ü prepared fruits and

vegetables, for example cut melons, salads and unpasteurized juices
ü cooked rice and both fresh and cooked pasta
ü foods that contain any of the above foods, for example sandwiches, pizzas and
rice rolls.
NOTE!
1. Some of the types of food listed will not be considered
potentially hazardous if they have been processed in
certain ways; for example, if a food contains certain
additives or has been commercially sterilized
2. Many of the products require refrigerated storage to
prevent food spoilage or achieve the stated shelf life.
 Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 4 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM

What food is not potentially hazardous?

If a food does not contain pathogens, or does not support the growth of a pathogen or
toxin production, then it is not potentially hazardous.

Examples of food types considered to be not potentially hazardous:

ü biscuits and crackers
ü bottled marinades bottled pasta sauces
ü bottled salsas confectionary
ü dried fruit
ü dry goods fermented dried meats
ü fruit cake
ü fruit juices
ü hard cheeses
ü honey and jam
ü nuts in the shell
ü peanut butter
ü pickles
ü plain breads and bread rolls
ü plain cakes
ü raw whole fruit and vegetables
ü salad dressings
ü sauces — asian/soy, ketchup style
ü salted dried meats
ü unopened canned foods
ü yoghurts
Note that the foods listed as not potentially
hazardous might become potentially hazardous
when the food is opened or altered in some way; for
 Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 5 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM
example, opening a can of soup, cutting up a whole melon, slicing cured meat, or
reconstituting dry foods.
What bacteria need in order to multiply?
Bacteria need 6 conditions in order to multiply

FOOD
A suitable food supply is the most important condition needed for bacterial growth. Most
bacteria prefer foods that are high in protein or carbohydrates like meats, poultry,
seafood, dairy products, and cooked rice, beans, and potatoes.
ACIDITY
Most bacteria wants a mildly acidic environment (pH of 4.6 - 7.0)
ü Most foods are acidic and have a pH less than 7.0. Very acid foods (pH below
4.6), like lemons, limes, and tomatoes, will not normally support the growth of
disease-causing bacteria. Pickling fruits and vegetables preserves the food by
adding acids such as vinegar. This lowers the pH of the food in order to slow
down the rate of bacterial growth.
ü A pH above 7.0 indicates the food is alkaline. Examples of alkaline foods are
olives, egg whites, or soda crackers. Most bacteria prefer a neutral environment
(pH of 7.0) but are capable of growing in foods that have a pH in the range of 4.6
to 9.0.
ü Since most foods have a pH of less than 7.0, we have identified the range where
harmful bacteria grow: from 4.6 to 7.0. Many foods offered for sale in food
establishments have a pH in this range.
ü Disease-causing bacteria grow best when the food it lives on has a pH of 4.6 to
7.0. Milk, meat, and fish are in this range.
 Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 6 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM

pH level of food

TEMPERATURE
Bacteria thrives in the temperature that ranges between
41°F (5°C) and 135°F (57°C)

ü Temperature in retail food establishments are commonly measured in degrees

Fahrenheit (denoted as °F), degrees Celsius (denoted as °C) or both. For
example, the temperature requirement for cold-hold of potentially hazardous
foods will be noted as 41°F (5°C). All bacteria do not have the same temperature
requirements for growth.
 Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 7 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM

Kinds Of Bacteria According To Temperature Requirement

• Psychrophilic bacteria grow within a temperature

range of 32°F (0°C) to 70°F (21°C),
• These microorganisms are especially troublesome
because they are capable of multiplying at both
refrigerated and room temperatures.
• Most psychrophilic bacteria are spoilage organisms,
but some can cause disease.

• Mesophilic bacteria grow at temperatures between 70°F (21°C) and 110°F

(43°C), with most rapid growth at human body temperature [98.6°F (37°C)].
• Bacteria that grow best at temperatures above 110°F (43°C) are called
thermophilic organisms. All thermophilic bacteria are spoilage organisms.

TIME
ü Under ideal conditions, bacterial cells can double in number every 15 to 30
minutes. Clostridium perfringens bacteria can double every 10 minutes. For most
bacteria, a single cell can generate over 1 million cells in just 5 hours.
ü lt is very important not to give bacteria an opportunity to multiply.
ü Proper storage and handling of food helps to prevent bacteria from multiplying.
ü Because bacteria have the ability to multiply rapidly. It does not take long before
many cells are produced.
 Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 8 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM
A rule of thumb in the food service industry is that bacteria need about 4 hours to grow
to high enough numbers to cause illness. This includes the total time that a food is
between 41°F (5°C) and 135°F (57°C)

OXYGEN
ü Bacteria also differ in their requirements for oxygen.
ü Aerobic bacteria must have oxygen in order to grow.
ü Anaerobic bactria cannot survive when oxygen is present because it is toxic to
them. Anaerobic bacteria grow well in vacuum packaged foods or canned foods
where oxygen is not available. Anaerobic conditions also exist in the middle of
cooked food masses such as in large stock pots, baked potatoes, or in the
middle of a roast or ham.
• Facultative anaerobic forms of bacteria can grow with or without free oxygen
but have a preference. Most foodborne disease-causing microorganisms are
facultative anaerobes.
• Microaerophilic organisms have a very specific oxygen requirement, usually in
the range of 3% to 6%. Controlling oxygen conditions may not be an effective
way to prevent foodborne illness. Regardless of available oxygen, some disease-
causing bacteria will find the conditions suitable for growth.
 Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 9 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM
Moisture
ü Like most other forms of life, moisture is an
important factor in bacterial growth. That is
why man has dried foods for thousands of
years as a way to preserve them.
ü Scientists have determined that it is not the
percentage of moisture or "water by volume"
in a food that most affects bacterial growth.
Rather it is the amount of "available water" or
water available for bacterial activity. This is
expressed as water activity and is designated
with the symbol Aw.
ü Water activity is a measure of the amount of water that is not bound to the food
and is, therefore, available for bacterial growth
ü For example, a fresh chicken has 60% water by volume, and its Aw is
approximately .98. The same chicken, when frozen, still has 60% water by
volume but its Aw is now "0." Water activity is measured on a scale from 0-1.0.

ü Disease-causing bacteria can only grow in foods that have a water

activity higher than .85.
ü Many foods are preserved by lowering their water activity to .85 or
below.
ü Drying foods or adding salt or sugar reduces the amount of available water.

Food Temperature Danger Zone

ü Time and temperature are the most critical factors affecting the growth of
bacteria in foods.
ü Most disease-causing bacteria can grow within a temperature range of 41°F
(5°C) to 135°F (57°C).
 Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 10 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM

A saying related to temperature control in the food industry is:

"Keep it hot, keep it cold, or don't keep”
This means all cold foods must be stored at 41°F (5°C) or below and all hot foods held
at 135°F (57°C) or above.
§ ACTIVITY/EXERCISE/ASSIGNMENT
Answer the 20-point quiz posted in NEO-LMS

For Face-to-face activity (Oral Recitation)

Answer the questions based on your own understanding in the lesson.

1. Which microorganism most likely to cause foodborne illness if large

quantities of food have been stored in slowly cooling containers?
2. Explain the saying related to temperature control in the food industry:
"Keep it hot, keep it cold, or don't keep it!"

▪ EQUIPMENT OR MATERIALS TO BE USED (for face-to-face)

White board
Marker
Pen and paper
Laptop, PPT, Module

▪ PRACTICAL EXERCISES (for face-to-face)

N/A
§ SUPPLEMENTARY LEARNING MATERIALS:
N/A

REFERENCES:

Marriot, N, Schilling, M, Gravani,R (2018). Principles of Food Sanitation. Springer

International Publishing AG, Switzerland.
Centers for disease Control and Prevention (2020). Foodborne Germs and Illnesses.
Retrieved from
https://www.health.state.mn.us/diseases/foodborne/basics.html
 Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 11 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM

Prepared by: Reviewed by: Approved by:

CARELL E. CERILLO, MMHM JENNIFER B. REYES, DM MARICEL D. HERRERA, PhD

Faculty Department Chair Dean
Date; August 9, 2023 Date; August 10, 2023 Date; August 11, 2023