Risk MGT Module 2

ALYSSA MAE H.
ATUN
Instructor
Sorsogon State University
RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION
ALYSSA MAE H. ATUN

Instructor
Sorsogon State University
MODULE 2: FOOD SAFETY AND SANITATION MANAGEMENT
CONTENT SUMMARY LEARNING OUTCOMES
At the end of this module, the

student should be able to:
This module is designed to help the
students understand the importance
 Define the word terminologies that
of food safety and sanitation to the
are related to food safety and
tourism and hospitality industry. It
sanitation.
will also tackle about the different
terminologies, food safety and  Discuss the importance of food
hygiene practices and the dangers safety and sanitation to the tourism
of foodborne illness. and hospitality industry.
 Summarize the food safety and
hygiene practices.
INTRODUCTION
Food sanitation is more than just cleanliness. It include all practices
involved in protecting food from risk of contamination, harmful bacteria,
poisons and foreign bodies, preventing any bacteria from multiplying to
an extent which would result in an illness of consumers; and destroying
any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness. It

begins with personal hygiene, the safe handling of foods during
preparation, clean utensils, equipment, appliances, storage facilities,
kitchen and dining room.
Control of the microbial quality of food must focus on the preparation
of food itself, food handlers, facilities and equipment. The quality of
food depends on the condition when purchased and the time
temperature control during storage, preparation and service. Personal
hygiene and cleanliness of the facilities and equipment also contribute
to food safety.
DEFINITION OF TERMS
 Food – Any substance whether simple, mixed or compound that is used as
food, drink, confectionery or condiments.
 Safety – overall quality of food fit for consumption.
 Sanitation – is a state of being clean and conducive to health.
 Cleanliness – is the absence of visible soil or dirt but is not necessarily
sanitized.
 Microbiology - the branch of biology that deals with microorganisms and
their effect on other microorganisms.
 Microorganisms - microscopic or submicroscopic size organisms.
 Food Infection - microbial infection resulting from ingestion of
contaminated foods.
 Food Intoxication - type of illness caused by toxins. Under favorable
condition certain bacteria produce chemical compounds called toxins.
 Food Spoilage – the original nutritional value, texture, flavor of the food
are damaged, the food become harmful to people and unsuitable to eat.
 Foodborne Illness – A disease carried or transmitted to people by food.
 Foodborne Outbreak – An incident in which two or more people experience
the same illness after eating the same food.
 Contamination – The presence of harmful substances in the food
 Time-Temperature Abuse – Food that has been exposed to temperature
favorable to the growth of foodborne microorganisms.
 Potentially Hazardous Foods – Food in which microorganisms can grow
rapidly. It is often moist, high protein, slightly acidic.
.
 Cross Contamination – Occurs when microorganisms are transferred
from one surface or food to another.
 Personal Hygiene – Sanitary health habits that include washing hands
regularly and keeping the body, hair, teeth and clothes clean.
 Temperature Danger Zone – temperature range (41⁰F -140⁰F)where
foodborne bacteria grow and reproduce.
WHY IS FOOD SAFETY AND HYGIENE IMPORTANT?
 Food safety and food hygiene are important as they ensure that the
food you handle and produce is safe for consumption. If food safety
and hygiene are not maintained, consumers could become seriously
ill with food poisoning and foodborne illnesses. Therefore, food
safety and food hygiene are of the utmost importance to protect the
health of consumers.
FOOD SAFETY AND HYGIENE PRACTICES
A safe and hygienic workplace helps to create a productive workforce,
therefore creating a food safety and hygiene policy will ensure all
employees know how to contribute to appropriate work practices. Your
workplace food safety and hygiene policy should include the following
important principles:
 Thorough Cleaning
 Personal Hygiene of Food Handlers
 Storage of Foods
 Correct Preparation and Cooking of Foods
THOROUGH CLEANING
 Ensure the area which you are working in is clean and hygienic. This
involves thoroughly cleaning and sanitizing the workspace, utensils and
equipment prior to cooking, in-between cooking tasks and after cooking.
 Cooking utensils and equipment, such as chopping boards, knives and

mixers, must be thoroughly cleaned between dealing with foods. For
example, either a separate chopping board must be used or it must be
thoroughly cleaned between chopping raw chicken and vegetables. If this is
not done, the bacteria from the raw chicken will transfer onto the vegetables
and cross contamination of foods will occur.
THOROUGH CLEANING
 Ensure there are no ways that pests or insects could enter the workplace,
through keeping the area clean, using pest control sprays, and covering
food appropriately.
PERSONAL HYGIENE OF FOOD HANDLERS
Ensure the individuals handling food have a high standard of personal

hygiene. This includes:
• Tying hair back to ensure no hairs fall into the food.
• Thoroughly wash hands with soap and hot water, before, during and after
handling food, to ensure no germs from your hands are transferred to the food.
• Wear clean clothes to work, to ensure no germs from your clothes transfer to the
food.
• Wear gloves if you are handling food with bare hands.
STORAGE OF FOODS
 Store food properly. Identify which foods must be kept at room temperature,
which must be refrigerated, and which must be frozen.
 If food needs to be refrigerated, it must be kept between the temperature of

0°C and 5°C. Therefore, refrigerators should be set at 3°C or 4°C.
 Domestic freezers must be set at -18°C, which will stop chemical reactions
occurring within foods. This will stop bacteria growing and producing toxins.
CORRECT PREPARATION AND COOKING OF FOODS
Foodborne illnesses don't just come from restaurants. In fact, they
usually come from bad food preparation, serving, and storage at home.
Follow the guidelines below to keep your food as safe as possible:
 Wash your hands before and after you handle food or utensils, especially raw
meat, poultry, fish, or eggs.
 Wash all fruits and vegetables before eating.
 Separate raw, cooked, and ready-to-eat foods. Keep raw meat, poultry, fish,
or eggs away from other foods to prevent cross-contamination. If possible,
use separate cutting boards for these foods. If not, be sure to wash cutting
boards carefully with soap between uses.
CORRECT PREPARATION AND COOKING OF FOODS
 Cook foods to a safe temperature using a food thermometer. Uncooked

or undercooked animal products can be unsafe.
 Keep hot foods hot (above 140 degrees) and cold foods cold (below 40
degrees) to prevent bacteria growth. Refrigerate foods within two hours
of purchase or preparation (one hour if the temperature is higher than 90
degrees).
 When in doubt, throw it out. If you are not sure that food has been
prepared, served, or stored properly, throw it out. If food has been left out
for more than two hours, throw it out. Eat cooked leftovers within four
days.
DANGERS OF FOODBORNE ILLNESS
 a. Individual – Food borne illness is 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

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 and in some cases, it may lead to business closure.
Loss of customers and sales

Loss of prestige and reputation
Lawsuits
Lowered employee morale
Embarrassment
ASSESSMENT
 An activity will be posted on the LMS.

REFERENCES
 Osorno, Rene D. (2019) Risk Management as Applied to Safety Security &
Sanitation. Wiseman's Books Trading, Inc.
 Somoray, Ana Marie M. (2020) Risk Management as Applied to Safety,
Security, & Sanitation. Unlimited Books Library Services & Publishing, Inc.
 Maranan, Jovid Maricar D. et. al. (2018). Risk Management for Tourism and
Hospitality Management. Mindshapers Co., Inc.
 https://pecb.com/whitepaper/iso-31000-risk-management--principles-and-
guidelines

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ALYSSA MAE H.

RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION

ALYSSA MAE H. ATUN

At the end of this module, the

The primary tenet of food-service sanitation is absolute cleanliness. It

 Cooking utensils and equipment, such as chopping boards, knives and

Ensure the individuals handling food have a high standard of personal

 If food needs to be refrigerated, it must be kept between the temperature of

 Cook foods to a safe temperature using a food thermometer. Uncooked

Loss of family income

Loss of customers and sales

 An activity will be posted on the LMS.

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