Module 1: Risk Management and operation PDF

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Summary

Occupational Health, Safety And Welfare Within The Rooms Division
At the end of this lesson you will be able to:
1. Demonstrate the proper handling of chemicals and pathogens safety.
2. Analyze safety and security measures to insure the safety of house guest....

Description

Palawan State University El Nido Campus El Nido, Palawan nd 2 Semester, S.Y. 2020-2021

Module 1 in

THC 10 Risk Management as Applied to Safety, Security, and Sanitation

PSU Mission, Vision and Core Values Mission: “The Palawan State University is committed to upgrade the people’s quality of life by providing education opportunities through excellent instruction, research and innovation, extension, production services and transnational collaboration.”

Vision: “An Internationally recognized University that provides relevant and innovative education and research for lifelong learning and sustainable development.”

Core Values: E – Excellence in Service; Q – Quality Assurance; U – Unity in Diversity; A – Advocacy for Sustainable Development; L – Leadership; I – Innovation; T– Transparency; Y- Youth Development

Course Description

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The student will develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry. Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace. Implementation of occupational health and safety procedures and performing basic First Aid Procedures.

Course Number Course Title

: THC 10 : Risk Management as Applied to Safety, Security and Sanitation.

Units Google Classroom Code

: :

3 units

GRADING SYSTEM: The grading system for this subject will be: Written Output Performance Based Total

40 % 60 % 100%

Lesson 1 PRINCIPLES OF FOOD SAFETY AND SANITATION

OVERVIEW Food safety and sanitation is an indispensable part of the food service industry. Ensuring safe food is an important public health priority. Food sanitation is more than just cleanliness. It includes all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies. The word sanitation is derived from the latin word sanitas meaning “ health” applied to the food industry, sanitation is the “creation and maintenance of hygiene and healthful conditions.” It is the application of a science to provide wholesome food processed, prepared, merchandised, and sold in a clean environment by healthy workers to prevent contamination with microorganisms that cause foodborne illness, and to minimize the proliferation of food spoilage microorganisms. Effective sanitation refers to all the procedures that help accomplish these goals.

LEARNING OUTCOMES: At the end of this module, the student are expected to A. Proper sanitation practices B. Enumerate the basic principles of food hygiene C. To compare the food suitability from food safety D. Evaluate the food security and the availability of food supply in the society

Why sanitation is important?  

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Sanitation is a legal requirement. The simplest argument for maintaining a safe, sanitary commercial kitchen is because you are legally required to do so. Sanitation helps prevent food poisoning outbreaks. Most of the food related illnesses that are caused by restaurant are the result of unsanitary food handling practices. Sanitation helps maintain food quality. Even if a customers don’t get sick, storing, preparing or serving food in unsanitary conditions will adversely affect the food quality and taste.

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Sanitation protects your brand. Keeping things clean and sanitary will gain the trust of your patrons.

Sanitation: A foundation for Food Safety Assurance Proper sanitation practices provide the foundation that food safety assurance systems are built upon. Poor hygienic and sanitary practices can contribute to outbreaks of foodborne illnesses and cause injury. In the last several years, there have been some major food safety incidents that have made headlines and focused attention on poor sanitary practices in all sectors of the food system. Major food safety have common characteristics and include biological, chemical, or physical hazards. They occur throughout the food system and have occurred globally and often result from one or a combination of factors including: -

Contaminated raw materials Errors in transportation, processing, preparation, handling, or storage Packaging problems Food tampering/ malicious contamination Mishandling Changes in formulation or processing Inadequate maintenance of equipment or facilities Addition of incorrect ingredient(s) Activity 1

1.Every one of us was able to visit different establishments from the past, name at least three (3) tourism/ hospitality related establishments you went to and tell us a story about your experience during your stay. Put a picture in each place. 2. Think of an example of food contamination which is common at home and estate on how to lessen such practice.

LESSON 1. 2 What is Food Hygiene? Food Hygiene is the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing storage, distribution, transportation and preparation. Lack of adequate food hygiene can lead to foodborne diseases and death of the consumer. There are five (5) key principles of food hygiene, according to World Health Organization ( WHO). 1. 2. 3. 4. 5.

Prevent contaminating food with pathogens spreading from people, pets and pests. Separate raw and cooked foods to prevent contaminating the cooked foods. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. Store food at the proper temperature. Do use safe water and cooked materials.

Food hygiene comprises two (2) components: a. Food suitability- It is concerned with the intrinsic characteristics of the product namely taste, smell, texture and presentation, characteristics that can change with the presence of spoilage microbes ( bacteria, yeast and mould). Suitability is the assurance that the food is “acceptable” for human consumption. b. Food Safety- refers to limiting the presence of those hazards wheter chronic or acute, that may make food injurious to the health of the consumer. Food safety is about producing, handling, storing and preparing food such in a way as to prevent infection and contamination in the food production chain and to help ensure that food quality Food Safety: A global Problem Every day in every country people fall ill from the food they have eaten. These foodborne illnesses are caused by dangerous micro-organisms and/ or toxic chemicals. WHO has also recognized that food illnesses:

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Are a problem developing and developed countries alike; Place a burden on healthcare systems; Seriously affect infants, young children, the elderly and those who are already ill; Spawn a vicious circle of diarrhea and malnutrition; Undermine the economy and national development efforts, as well as international trade.

What is food security? Food security is a condition related to the availability of food supply to group of people as well as individuals’ access to it. Food security is often defined in terms of food availability, food access and food utilization. Famine and hunger are both rooted in food insecurity. Chronic food insecurity translates into a high degree of vulnerability to famine and hunger, ensuring food security presupposes elimination of that vulnerability. Causes of Food Insecurity A. Drought and other extreme weather events. The comparison of the severest food crises in the later history reveals that all were preceded by drought or other extreme weather events. They resulted in poor or failed harvests which in turn resulted to food scarcity and high prices of the available food. B. Pests, livestock diseases and other agricultural problems. In addition to extreme weather events, many failed harvests in countries were also caused by pests such as dessert locusts. Cattle diseases and other agricultural problems such as erosion, soil infertility, etc. Also play a role in food security. C. Climate Change. Some experts suggest that drought and extreme weather in regions affected by food crises in the recent decades could be a result of climate change like extreme droughts. D. Military Conflicts. Wars and military conflicts worsen food insecurity in African and other third world countries. They may not be directly responsible for food crises but they exacerbate scarcity of food and often prevent the aid workers from reaching the most affected people E. Corruption and Political Instability. In spite of criticism lately, the international community has always sent help in form of food supplies and other means which saved millions of lives in the affected regions. However, the international aid often did not reach the most vulnerable populations due to high level of corruption and political instability in many third world countries. F. Rapid Growth Population. Poor African and third world countries have the highest growth rate in the world which puts them at risk of food crises. Activity 2 

Imagine you are working in a restaurant; create a video portraying one hygienic practice as a worker. Minimum of 1 minute video. ( act like a practitioner)

LESSON 1. 3 LAW AND AGENCIES RELATING TO FOOD SAFETY AND SANITATION International Laws The law is a complex subject and most acts and regulations affecting the food industry are difficult to comprehend. However, ignorance of the law is no defence in the event of a prosecution, and all food handlers should make special efforts to understand the legislation that affects their business and themselves. Acts and regulations applicable to the food industry are concerned with. -

The production or sale of injurious, unsafe, unfit or substandard food. The contamination of food. The sanitation of food premises, equipment, and personnel. Food- safety practices, including temperature control and treatment The control of food poisoning and food- borne diseases The composition and labelling of food

Laws relating to Health and Safety Occupational Safety and Health Act (OSHA) This is the principal act concerned with protecting the health and safety of employees and members of the public. The Occupational Safety and Health Administration were formed in 1971 to ensure employees safety and health and create a better working environment. Since its inception, occupational related illness and injury have nearly 60 % while the number of U. S. workers has doubled/ OSHA utilizes a variety of proven intervention strategies like standards enforcement, guidance and training and cooperation programs in order to ensure a safe workplace. ISO 22000 This is a standard developed by the International Organization for standardization dealing with food safety. this is a general derivative of ISO 9000. This ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite program, HACCP principles. Employee Right-to-Know Act

The regulation in this act provides a legal framework for the control of substances hazardous to health. They apply to all types of business including food businesses. The essential measures that employers have to take to ensure people are protected from the hazardous substance they may encounter are stipulated. Hazardous substances include those that toxic, harmful, irritant, corrosive. Presidential Decree 856. Sanitation code of the Philippines issued by President Marcos. This code requires all food establishments to secure sanitary permits from the local health office. It specified that health certificate shall be issued only to persons who have passed physical and medical examinations and have been administered immunization. The code also specifies the structural requirements for food establishments; the vermin control measures to be undertaken and the proper disposal of the refuse. Regulatory Agency The bureau of Food and Drugs is the key regulatory agency of the Department of Health, Philippines with major responsibilities in ensuring safety, efficacy and quality of food products, drugs, vaccines and biological in vitro, diagnostic reagents, medical devices, cosmetics, household’s hazardous substance. The Philippine Food Processing Agency The food processing industry is an important sector of Philippine Economy. It is composed of establishments engaged in the processing/ manufacturing and distribution of food and food products. The major processed food sectors include the following: -

Fruits and vegetables Fish and marine products Meat and poultry products Flour and bakery products Beverage and confectionery Dairy foods Food condiments and seasonings Food supplements Bottled water Snack foods Fats and oils

The Bureau of Food and Drugs (BFAD) was created by Republic Act 3720 mandated to enforce and administer the law “ it is the policy of the state to ensure safe and good quality food, drug

and cosmetics and regulate the production, sale and traffic of the same to protect the health of the consumer” Republic Act 7394 (Consumer act of the Philippines) reiterated BFAD’s mandate to protect consumers from adulterated or unsafe product with false, deceptive and misleading information “the enforcement activities have been focused on four (4) strategies namely: 1) licensing and inspection of food establishments, 2) product registration 3) monitoring of trade outlets 4) monitoring of product advertisements and process. BFAD is carrying out its regulatory functions and has been in coordination with the food processors. Among the activities that BFAD undertake to assist the food processors are as follows: -

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Establish partnership with other government agencies to help food processor met international market requirements and develop/ update and develop in line with CODEX. Provide information relevant to regulatory requirements both local and international.

EVALUATION Directions: Please read and understand the following question. Answer comprehensively using the rubrics provided. 1. Describe a scenario as an industry practitioner who handles proper sanitation in the work station. (10) 2. Enumerate five (5) key principles of food hygiene, according to World Health

Organization ( WHO) and describe them one by one (10) 3. Perform proper hand washing procedure in a video presentation ( 1 minute video with

demonstration)

Below are the rubrics to be utilized in checking your answer and performances.

Score

5

Content

Organization

Development

Use of Language

Answer is appropriate to the question. Content may have one or two factual errors.

May lack a thesis sentence, but points are presented in a logical progression

Each point supported with some details and evidence. All important

Accurate word choice. No more than 2 major errors and a few minor errors

3

Content relates peripherally to the question; contains significant factual errors.

2

Content unrelated to question.

Logic of argument is minimally perceivable. Points presented in a seemingly random fashion, but all support argument. Lacks clear organizational plan. Reader is confused

Points included. Sparse details or evidence. Question only partially answered

Statements are unsupported by any detail or explanation. Repetitious, incoherent, illogical development

REFERENCE Mylene A. Yeung.,Risk Management with HACCP, 2019

Ordinary word choice; use of scientific terminology avoided. Some serious errors (but they don’t impair communication Limited vocabulary; errors impair communication...