RISKS MANAGEMENT AS APPLIED TO
SAFETY, SECURITY AND SANITATION
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
Page 1 | 19
PREFACE
Dear student,
This module contains training materials and activities for you to complete for the subject: RISKS
MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION (PRELIM)
You are required to go through a series of learning activities in order to complete each learning outcome
of the module.
This course will develop knowledge, skills and values on the basic principles of personal hygiene, food
safety and sanitation as applied in hospitality and tourism industry. Topics include the following, compliance with
work hygiene procedures, establishment and maintenance of a safe and secure workplace, implementation of
occupational health and safety procedures and performing basic first aid procedure.
This will be the source of information for you to acquire knowledge and skills in this particular competency
independently and at your own pace, with minimum supervision or help from your facilitator.
Remember to:
•
•
•
•
Work through all the information and complete the activities in each section within the time frame stated
in the table of content.
Read each lessons and complete the activities. Answering the activities will help you acquire the
knowledge content of this competency.
Perform the activities that require performance until you are confident that your output conforms to the
performance criteria that help you develop your skills.
Submit outputs following instructions given for evaluation and recording in the Accomplishment Chart.
Outputs shall serve as your portfolio during the institutional competency evaluation.
As you work on the modules, please be guided by the Time Frame as indicated in the Table of Contents. If
you have questions about the lessons as you go along, feel free to reach me through:
my Mobile number: 09129289145;
my e-mail address: bcu.angelo.bayacsan@gmail.com
Facebook / messenger account: Jlo Ganda; and,
our group chat account in FB messenger: BCU _ Risk Mgmt. (SY 21 -22)
Your Instructor,
ANGELO A. BAYACSAN
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
Page 2 | 19
TABLE OF CONTENTS
MODULE 1. PRELIMINARY TERM
TOPICS
LESSON
TIME FRAME
PAGES
NOS.
CHAPTER 1: AN OVERVIEW RO RISK MANAGEMENT
1
TERMS FOR FOOD, SAFETY, HYGIENE AND
4
SANITATION
2
3

Activity # 1
10

Activity # 2
10
RISK MANAGEMENT
11

Activity # 3
14

Activity # 4
14
HAZARD COMMUNICATION STANDARD
15
CHAPTER 2: FOOD CONTAMINANTS
4
Dangers of food borne illness
17
5
Definition of terms
17
6
Types of food contaminants:
18

Quiz # 1
PRELIMINARY EXAMINATION
19
September 14 - 18,
2O21
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
Page 3 | 19
CHAPTER 1: AN OVERVIEW RO RISK MANAGEMENT
TERMS FOR FOOD, SAFETY, HYGIENE AND SANITATION
Introduction: This lesson contains the different terminologies alongside with its
definition for you to have a clearer understanding whenever encountering such terms in
the succeeding lessons.
Term
Explanation
 A food or food ingredient that has a pH value less than 4.6. Most pathogenic bacteria do
Acid food
Acid sanitizers
not grow in acid foods or low-acid foods that are acidified to a equilibrium pH value of 4.6
or below.
 Low-acid foods to which acid(s) or acid food(s) are added. FDA requires that acidified foods
have a water activity greater than 0.85 and have a finished equilibrium pH of 4.6 or below.
 A type of low pH chemical sanitizer. Regular use of acid sanitizers also helps to prevent
mineral deposits from accumulating on equipment surfaces.
Aerobes
 Microorganisms that require atmospheric oxygen to grow. Because many spoilage
Acidified food
Aerosols

Adulterated
food

Air dry

Air gap

Anaerobes

Backflow

Bacteria

microorganisms are aerobes, packaging food in sealed containers containing little or no
oxygen is used to delay spoilage and thus extend shelf life.
Tiny airborne droplets of water or other liquid. Aerosols are generated by misuse of high
pressure hoses used to clean and sanitize equipment, floors, and drains. Microorganisms or
harmful chemicals within aerosol droplets can rapidly spread through a plant. Workers
should therefore protect exposed food and food contact surfaces when cleaning and
sanitizing and use care when using high pressure hoses.
A term defined under the federal and state laws to describe a food that is “unfit for human
consumption”. A food can be declared adulterated if is 1) contaminated with
microorganisms, toxic chemicals, or foreign objects that cause disease or injury to the
consumer or 2) prepared, stored, or processed in an unsanitary environment.
The exposure of wet equipment or utensils to air for the purpose of drying through
evaporation. Air drying is preferred for removing surface moisture from cleaned and
sanitized equipment surfaces because it is less likely to re-contaminate surfaces compared
to other methods.
An unobstructed vertical air space that separates the end of a supply line and the flood
level rim of a sink, tank, floor drain, etc. Maintaining air gaps is the best method for
preventing backflow because it is simple, economical, and fail safe.
Microorganisms that grow in the absence of atmospheric oxygen. Clostridium botulinum,
the cause of botulism food poisoning, is an example of a strict anaerobe because it will
grow only in the absence of oxygen. E. coli is a facultative anaerobe because it will grow
with or without oxygen present.
An undesirable reverse in water flow where a cross-connection exists. Backflow occurs
when the pressure of the non-potable line suddenly and unexpectedly becomes higher than
the pressure of the potable water line.
Small single-celled microorganisms that must be magnified over 1000 times to be seen.
Under the microscope, they appear as individual rod-like, spherical, or spiral-shaped cells or
they may join together to form clusters resembling bunches of grapes, chains, pairs, or
groups of four cells.
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
Page 4 | 19
Beneficial
microorganisms
Binary fission
Biofilm
Calibration
Case
Caustic
Chemical
hazards
Chlorine dioxide
Clean
Clean-in
place (CIP)
Coliforms
Commercial
sterilization
Condensate
Contagious
Contaminants,
Contamination
CrossContamination
Control
Control measure
Control point
(CP)
Corrective action
Coved
Critical control
point (CCP)
Critical limit
Critical security
areas
Crossconnection
Death phase
 Bacteria, molds, and yeasts that are intentionally added or encouraged to grow in foods to
create desirable flavors, alter texture, or extend product shelf life.
 The process by which single celled vegetative bacteria grow. Individual cells divide into two
identical offspring cells; each of which then repeatedly divides.
 A slimy or slippery layer consisting of a mixture of microorganisms and soils deposited on a
surface. Biofilms occur on continuously wet, soiled surfaces in floors, drains, and on
equipment.
 The process of adjusting a measuring instrument to ensure its accuracy.
 A single incidence of foodborne illness. An outbreak occurs when more than one case of
foodborne illness is reported
 Strongly alkaline. Caustic cleaners break down large molecules of protein and fat into
smaller, more soluble chemicals that can be rinsed away.
 Potentially toxic chemicals that are capable of causing illness. Chemical hazards include
natural occurring compounds in food such as allergens or plant or animal toxins;
preservatives, flavors, or chemicals accidentally added at excessive levels; or cleaners,
sanitizers, fuels, and other hazardous chemicals that contaminate food through careless
practices.
 A chlorine-based chemical sanitizer. In contrast to sodium or calcium hypochlorite, the
activity of chlorine dioxide is less affected by changes in pH or the presence of organic
matter.
 Free from soils. Cleaning is a necessary part of the sanitization process because residual
surface soils can physically block sanitizers from reaching microorganisms or chemically
neutralize them.
 A type of cleaning system that does not require disassembly of the equipment that is being
cleaned.
 A category of bacteria that contains many harmless soil bacteria but also include human
pathogens that originate in the intestinal tract of warm-blooded animals and humans.
 A process in which all pathogenic and spoilage microorganisms that could grow inside the
processed food package under normal conditions of distribution and room-temperature
storage are destroyed. Because this milder heat treatment results in only partial
sterilization of the product, some non-growing living microorganisms remain in the product.
 Water droplets that form or condense when warm humid air comes in contact with a cool
surface on ceilings, walls, overhead fixtures, pipes, and refrigeration units. Condensate
often occurs near blanching, steaming, retorting, or steam-cleaning activities.
 The type of infectious disease that can spread from person to person through contact with
feces, saliva, or mucus secretions.
 The presence of harmful substances or disease causing microorganisms in food.
 The transfer of contaminants from one food to another through direct contact, or contact
with utensils, equipment, work surfaces, or employee hands or clothing.
 The state in which correct procedures are followed and safety criteria are met. In HACCP, a
process is in control when methods are in place that prevent, eliminate, or reduce hazards
to acceptable levels.
 Any action or activity to prevent, reduce to acceptable levels, or eliminate a biological,
chemical, or physical hazard.
 Any step at which biological, chemical, or physical hazards can be controlled.
 An action taken when results of monitoring at a CCP indicates a loss of control.
 A type of junction between two perpendicular surfaces that is curved or sloped. Coved
junctions are easier to clean because they do not trap soils and are more accessible to
cleaning tools.
 A point, step, or procedure in a food process at which a control measure can be applied
and at which control is essential to reduce an identified food hazard to an acceptable level.
An example of a CCP is pasteurization.
 The maximum or minimum value to which a physical, biological, or chemical parameter
must be controlled at a criticalFood control point to prevent, eliminate, or reduce to an
acceptable level the occurrence of the identified food hazard. The specific temperature and
time required for an effective pasteurization treatment is an example of a critical limit.
 Areas where security weaknesses are most likely to lead to deliberate product
contamination and where the most amount of damage can occur. These areas require
more attention than less critical areas
 A link between the potable water supply and contaminated water (e.g. sewage, chemicals,
recycled water). Cross connections are caused by problems in the design or repair of the
plumbing system or by workers who unknowingly create temporary, hazardous situations.
 Fourth of 4 microbial growth phases in which the number of dying cells exceeds the
number of growing cells.
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
Page 5 | 19
Detergent
Direct crossconnection
Dry cleaning
Environmental
Protection
Agency (EPA)
Expiration date
Facultative
anaerobes
First in, first out
(FIFO) storage
practices
Flow diagram
Flow of food
Foam cleaning
Food additives
Food allergens
Food and Drug
Administration
(FDA)
Food contact
surface
Food
intolerances
Food Safety and
Inspection
Service (FSIS
Food security
Foodborne
illness
Foodborne
infection
Foodborne injury
Foodborne
intoxication
Four-hour rule
Fungus
HACCP (Hazard
Analysis Critical
Control Point)
 A surface active compound made from petroleum-based hydrocarbons.
 A situation in which a direct plumbing connection exists between a potable and nonpotable water source. Direct connections that lead to unsanitary sources should have a
physical break in the drain line so that back pressure cannot build up.
 The first step in the process of cleaning surfaces. Large pieces of debris and smaller food
particles are removed with a broom, brush, squeegee, or vacuum. Dry cleaning also refers
to general cleaning of areas in the plant where the presence of water cannot be tolerated.
 The U.S. government agency that determines the safety of pesticide products used on food
crops and sets tolerance levels for pesticide residues in foods. It also evaluates and
approves sanitizers used in food processing facilities and issues and enforces water quality
and safety standards.
 The date at which a product is no longer of adequate quality or is unsafe to eat. Other
dating terms are also used to indicate maximum shelf life for quality or safety.
 Pathogens that grow with or without oxygen. Most human pathogens are facultative
anaerobes.
 A storage system in which raw materials, ingredients, and food products with the earliest
expiration dates are used or shipped before those with later dates so that the oldest ones
are used first. Items that have exceeded the expiration date should be discarded.
 A detailed chart that illustrates all steps in the flow of food; i.e. the sequence of steps
needed to transform raw materials and ingredients into a manufactured food product.
 The sequence of steps needed to transform raw materials and ingredients into
manufactured food products. Steps in the flow of food include: receiving and storing raw
materials and ingredients, preparation and processing of raw materials and ingredients,
post-process handling, packaging, and storing food products, and shipping and distribution
of products.
 A method of cleaning where the cleaner is mixed with air to form a foam. Foam cleaners
uniformly cling to surfaces thereby allowing longer contact times.
 Chemicals added to food to delay spoilage, enhance flavor and color, or increase the
nutrient content. Although considered safe when used at government approved levels,
additives can become chemical hazards if they are used at higher than specified levels.
 Chemicals that can trigger the body’s immune system to produce a sudden and sometimes
potentially life threatening allergic response.
 is a national government agency responsible for regulating the manufacture and sale of
most foods sold in the United States.
 Any surface that comes into direct contact with food or ingredients during normal
operations. Because of their close association with food, food contact surfaces are at
greatest risk for causing food contamination.
 Often confused with food allergies, intolerances do not involve an immune system reaction
and are less likely to have severe symptoms. Intolerance symptoms are usually caused by
an inability to digest or metabolize a food resulting in gas production, cramping, or
diarrhea. Lactose intolerance (inability to digest milk sugar) is the most common type of
food intolerance.
 The agency within the USDA that issues and enforces food safety regulations that pertain
to the safety of meat, poultry, and shell eggs.
 Issues related to intentional contamination of food by criminals, disgruntled workers, or
terrorists. This use of the term should not be confused with another commonly-used
definition found in development and humanitarian aid circles. In that case, it means a
situation in which people the people within a community have access to enough nutritious,
safe, culturally appropriate foods at all times. The term "food defense" is sometimes used
to more clearly separate the two areas.
 A disease or condition that is transmitted or carried to people through ingestion of food
that is contaminated with harmful microorganism or chemicals.
 Occurs when a pathogen in a food is ingested and causes illness by irritating the lining of
the intestines or entering the bloodstream.
 A wound, cut, fracture, or other damage to the body caused by ingesting food
contaminated with foreign objects.
 Caused by eating a food that contains chemical toxins produced by microorganisms
 The rule that states potentially hazardous foods should not be stored within the
Temperature Danger Zone (TDZ) for more than 4 hours.
 A class of organisms that includes molds and yeasts.
 A systematic method for identifying, monitoring, and controlling biological, chemical or
physical hazards that may occur during the flow of food.
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
Page 6 | 19
HACCP plan
HACCP team
Hand sanitizer
Hazard
Hazard analysis
Healthy carriers
Higher risk food
Hurdle approach
Indicator
organisms
Indirect crossconnection
Iodophors
Lag phase
Laws
Letter of
guarantee
Log phase
Low-acid food
Mesophiles
Modified
atmosphere
packaging (MAP)
Molds
Monitoring
Mycotoxins
Natural toxins
Non-food
contact surfaces
Nutrients
Outbreak
Parasites
 A written document, based on established HACCP principles, which describes the
procedures necessary to produce safe foods.
 A multi-disciplinary group of individuals with expertise and experience in a food product
and process that are responsible for writing the HACCP plan.
 A chemical solution used to sanitize hands that have been previously cleaned. In some
cases, sanitizers are included in hand cleaning formulations.
 A biological, chemical, or physical agent that can cause food to become unsafe and cause
illness or injury. Compare with the term "significant hazard" used in HACCP.
 The process of collecting and evaluating information on hazards associated with a food at
each step of the process and determining which are significant and, therefore, must be
addressed in the HACCP plan.
 People who appear healthy, yet have a communicable disease. For example, individuals
infected with Salmonella spp. bacteria or Hepatitis A virus can shed the pathogen in their
feces for several weeks before symptoms appear and treatment is obtained. During this
period they may unknowingly transfer pathogens from their hands or bodily fluids to food.
 Foods that are more likely to become involved in an outbreak of foodborne illness because
of their physical or chemical properties or how they are used by the consumer.
 The incorporation of several barriers or “hurdles”, none of which might individually be
adequate to inhibit microbial contamination and growth but which in combination provide a
full barrier to growth and survival.
 Microorganisms that suggest, but do not necessarily confirm, the presence of pathogens or
spoilage organisms. To be useful, they should be non-pathogenic, have a negative
correlation with product safety or quality, and be easy to detect and enumerate.
 A situation in which, under unique circumstances, a pathway for contamination
inadvertently occurs. There is no direct plumbing connection between potable and nonpotable water sources. However, by improper practices,
 Iodine based sanitizing compounds.
 First of four microbial growth phases in which cells grow slowly or not at all while adjusting
to their environment.
 Are passed by federal or state legislative bodies such as the United States Congress or
state legislatures when a need for government control is recognized.
 A document from a supplier of raw materials, ingredients, or additives that indicates that
their product meets certain safety or quality requirements and/or was manufactured under
appropriate sanitary conditions.
 Or “logarithmic phase”. Second of 4 microbial growth phases in which rapid microbial
growth occurs. Given optimal growth conditions, a single bacterial cell may divide as rapidly
as once every 20 minutes; equivalent to an increase in cells from 1000 cells to 4 million
after 4 hours.
 A food or food ingredient that has a pH value of 4.6 or higher. Given adequate supplies of
food, available water, and temperatures in the TDZ, pathogens can grow rapidly in low-acid
foods.
 Pathogens that grow most rapidly at about body temperature (100° F, 37° C) but are
capable of growing at between 41 (5° C) and 140° F (60° C). Most human pathogens are
mesophiles.
 A packaging method in which the initial composition of the atmosphere inside a package is
modified by adding gas or gasses other than oxygen such as nitrogen or carbon dioxide.
The package atmosphere is likely to change over time due to the permeability of the
packaging material or respiratory processes within living foods.
 Composed of millions of microscopic cells joined together to form thread-like or filamentous
structures. Depending on the type of mold and growth stage, mold colonies may appear
moist and slimy or dry and fuzzy.
 A planned sequence as part of HACCP plan in which observations or measurements are
made to assess whether a process, point, or procedure is under control and to produce an
accurate record for use in verification.
 Toxic chemicals produced by certain mold species.
 Found in potatoes, tomatoes, eggplants, and some types of beans. Risks are usually low
because varieties that contain low levels of toxins have been selected over many years.
Some seafood may contain natural toxins at an unsafe level.
 Surfaces that do not normally come in direct contact with food. However, their potential to
cause product contamination should be considered since they may be in close proximity to
exposed foods.
 Microorganisms, like people, require adequate levels of carbohydrates, proteins, lipids (fats
and oils), minerals, and vitamins to support basic metabolic processes.
 When more than one person eats a contaminated food and becomes ill.
 Single or multi-cellular organisms that require a living host to obtain nutrients. Parasites do
not grow in foods but may form spore-like structures called oocysts. These are resistant to
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
Page 7 | 19
Pasteurization

Pathogens

Permanent
hardness Permitted defect
levels

pH scale

Physical hazards

Potable
Potentially
hazardous
foods (PHFs)
Prerequisite
programs


Primary Drinking
Water
Standards
Process flow
diagram
Processing
authority
Product safety
zone
Ready-to-eat
foods
Reduced oxygen
packaging (ROP)
Regulations
Sanitization
Process
Sanitize
Sanitizer
Scale

disinfectant treatments and can survive for long periods of time in soil, feces, and water
supplies.
The controlled heating of a food to destroy pathogenic and spoilage microorganisms.
Because only partial sterility is achieved, pasteurized potentially hazardous foods require
refrigeration to prevent microbial growth during storage.
Bacteria, viruses, parasites, and molds that are capable of causing infectious or intoxicating
foodborne disease. They can enter the body through ingestion of contaminated food or
water, blood, feces, soils, or by inhalation of airborne particles.
Minerals in water that do not precipitate with heating because their solubility is unaffected
by temperature.
The FDA allows some natural contaminants such as insect fragments, rodent hairs, and
small amounts of mold particles at specified maximum levels if they are unreasonably
difficult to remove or are harmless to ingest.
A system used to describe the amount of acid in a solution. pH values from 1 to 7 are
acidic while values above 7 are alkaline. Most food pH values fall between 2 and 9. Bacteria
prefer a neutral pH of 7.0 but will also grow between pH 5 and 9. Molds and yeasts
tolerate lower pH values compared to bacteria.
Foreign objects in foods that may cause injury or distress to the consumer. The Food and
Drug Administration defines a physical hazard as any hard or sharp foreign object that is
between 7 and 25 mm (about ¼ to 1 inch) in size although smaller objects can cause
injury to infants, surgery patients, or the elderly.
Water that is sanitary, or safe to drink.
Foods with chemical and physical properties that support the growth of microorganisms.
 Food safety programs and policies in place that provide the basic environmental and
operating conditions that are necessary for the production of safe, wholesome food. Many
of the conditions and practices are specified in federal, state, and local regulations and
guidelines such GMPs and the Food Code.
 Legally enforceable standards that apply to public water systems. Primary standards
protect public health by limiting the levels of contaminants in drinking water.
 A detailed diagram that shows where specific ingredients are added and the individual
preparation, processing, storage, and distribution steps necessary to manufacture a specific
food. When writing a HACCP plan, the flow diagram should be verified for accuracy and
completeness by conducting an on-site inspection of the facility, equipment, and
operations.
 An individual who is qualified through education or professional experience to verify that a
formula and/or manufacturing process will result in a wholesome and safe product. An
authoritative written document, such as the FDA Food Code, may in some circumstances
function as a process authority.
 An area surrounding food processing equipment that is free of potential sources of
contamination. An area extending 12 inches from either side and below the product and
extending to the ceiling should be free from unprotected splash areas, drives, motors,
bearings, and fixtures
 Food that is in a form that is edible without washing, cooking or additional preparation by
the consumer. The term includes raw, washed fruits and vegetables, pre-cooked foods, and
any other food that can be reasonably expected to be consumed in the same form that it
was purchased.
 A packaging method where the amount of oxygen in the package is reduced to below 21%
in order to increase shelf-life or improve product quality. Typical ROP methods used for
foods are vacuum packaging and modified atmosphere packaging.
 Issued once a law is passed, an appropriate government agency is granted authority to
enforce the law by regulation. The agency then establishes a registration or inspection
system designed to make sure the regulation is followed. Regulations may be revised at
any time by the responsible agency so long as the original intent of the law is maintained.
 The 5-step process for cleaning and sanitizing a surface. The steps are 1) Preparation, 2)
Pre-rinse, 3) Clean, 4) Post-rinse, and 5) Sanitize. All steps must be carried out in this order
to assure the safest possible surface.
 The fifth step in the sanitization process. The goal of sanitizing is to reduce, but not
completely eliminate, the number of pathogens and spoilage microorganisms on a surface.
 A chemical compound that reduces surface microorganisms to safe levels. In the U.S.,
manufacturers of sanitizers must prove their effectiveness before they are approved by the
Environmental Protection Agency.
 Minerals deposited on a surface.
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
Page 8 | 19
Significant
hazard
Single-use paper
towels
Soap
Spoilage
microorganisms
Spores
Stainless Steel Standard
operating
procedure (SOP)
Stationary
phase
Sterilization
Susceptible
populations
Temporary
hardness
Temperature
danger
zone (TDZ
Thermophiles
Time and
temperature
controls
Toxic chemicals
Trace back
Vacuum breaker
Vacuum
packaging
Validation
 A problem that is not adequately controlled by prerequisite programs and, therefore, must
be controlled within the HACCP plan.
 The best choice for drying hands. Friction during drying helps to remove any residual soils
and microorganisms missed by washing.
 A surface-active cleaning compound made by combining animal or plant fats or oils with an
alkaline solution..
 Microorganisms that produce unpleasant flavors and odors, alter color and texture, or
release gases that cause foul odors or packages to swell. Although spoilage
microorganisms do not cause human disease, foods that become spoiled cannot be
considered safe to eat because the decomposition process may create conditions that
encourage the growth of more harmful microorganisms.
 Some microorganisms in the vegetative state are able to change their form to become
dormant spores. Microbial spores are more difficult to control than vegetative cells because
they are more resistant to high temperatures, dry conditions, and disinfectants. Once a
spore is exposed to favorable conditions, it can germinate to become a new vegetative cell
or one that is capable of growing again.
 An iron alloy that is the preferred material for food contact surfaces because it is smooth, is
not easily scratched, and resists corrosion from most cleaners and sanitizers.
 A written procedure or set of procedures that describes how to perform a given operation.
SOPs should indicate the procedure, who has responsibility for carrying it out, and what
actions should be taken if the procedures are not performed according to the written
protocol or if the procedures do not have the expected outcome. SOPs related to sanitation
activities are generally termed Sanitation Standard Operating Procedures or SSOPs.
 Third of 4 microbial growth phases. As nutrients are depleted and waste products
accumulate, cells begin to die. The stationary phase is reached when the growth rate is
equal to the rate at which the cells die. Depending upon species and availability of food
sources, this phase can be from 24 hours to 30 days.
 A physical or chemical process that results in complete destruction of all life forms.
Complete sterilization of foods is not practical because the severe heat treatments
necessary to kill all life forms would adversely affect the flavor, color, and texture, and
nutritional content of the food. Compare with commercial
sterilization and pasteurization.
 People who are most likely to get sick from eating contaminated food. These people often
have more serious symptoms because they have underdeveloped or under-active immune
systems. Susceptible populations include children, the elderly, pregnant women, people
who are seriously ill, and people taking immune suppressing drugs following an operation.
 Minerals in water that precipitate out of solution when water is heated. Temporary
hardness is a problem on hot equipment surfaces and in hot water lines because it forms
scale deposits.
 The temperature range in which pathogens can grow is between 41 (5° C) and 135° F (57°
C). Mesophiles do not grow at temperatures above and below the TDZ. As temperatures
decrease below the lower limit, cell growth slows and then stops; although they may not
die. Above the upper limit of the TDZ, growth stops with rapid cell death occurring at 140°
F and above.
 Pathogens that do not grow well in the TDZ. Instead, they require temperatures warmer
than body temperature (110° F). Thermophiles are a concern in the canning industry
because they produce heat resistant spores that survive pasteurizing, blanching, and retort
treatments. Because thermophilic spores only germinate and grow at very warm
temperatures, they are adequately controlled by holding foods at room temperature or
below.
 Procedures in place to limit the amount of time potentially hazardous foods are held within
the Temperature Danger Zone (TDZ) to no more than 4 hours.
 Any chemical that might become a source of chemical contamination. Many types of
chemicals are used in the day-to-day operation and maintenance of food processing
facilities including cleaners, sanitizers, grease removers, lubricants, fuels, coolants, paints,
and pesticides. When used correctly, they are safe.
 The ability to track food back to the manufacturer in case the food is implicated as the
source of a foodborne illness and is involved in a food recall.
 A mechanical device that is installed on potable water lines to prevent back pressure from
occurring.
 A packaging method in which all of the air is mechanically removed from the package.
 That element of verification focused on collecting and evaluating scientific and technical
information to determine whether the HACCP plan, when properly implemented, will
effectively control the identified food hazards.
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
Page 9 | 19
Vegetative cells
Verification
(cleaning and
sanitizing)
Verification
(HACCP)
Viruses
Water Activity
Water Hardness
Yeasts
Zone Concept
 Bacteria cells increase in number rather than size. Cells that are capable of growing
(dividing) are said to be in a vegetative state. These cells may survive freezing conditions,
but they are sensitive to high temperatures, desiccation (drying), and disinfection
treatments.
 Methods that are used to monitor and verify that food contact surfaces are free from
pathogens.
 Activities, other than monitoring, that establish the validity of the HACCP plan and that the
system is operating according to the plan.
 Approximately 100 times smaller than bacteria and are the smallest type of microbial
contaminant. Most are pathogenic to specific animals, humans, or plants and unlike
bacteria, yeasts, and mold, can only reproduce inside a living host cell. They therefore
cannot grow in food or live for very long outside their host. Freezing will not kill most
viruses but, sanitizers, disinfectants, and high processing temperatures will.
 A relative measure of the amount of water that is not bound to salt, sugar, proteins,
carbohydrates, and other food constituents and thus is available for microorganisms to use.
Pure water, in which all water molecules are available, has a water activity of 1.0. Salts,
sugars, and complex molecules such as proteins and carbohydrates compete for water in
solution and lower water activity.
 A measure of the amount of minerals in water. Mineral compounds that contribute to water
hardness are listed in a link in the Learning Library. See also temporary
hardness and permanent hardness.
 Single-celled microorganisms that reproduce by pinching off smaller cells in a process
known as budding. Although individual cells are too small to be seen, they become
apparent in food as a cloudy haze in wine and juice or as shiny colonies on spoiled fruit,
vegetable, or meat surfaces. Yeasts are generally not considered a food safety hazard.
 is a useful way to develop a sampling program. Sampling efforts can be concentrated in
zones that are closest to exposed foods and have a higher risk for contamination. Results
that indicate higher than normal levels of microorganisms can be used to make changes in
cleaning and sanitizing frequency or to make structural modifications to the area that
would help to prevent contamination.
ACTIVITIES #1 & 2
Date: _____________
Score: __________
TERMINOLOGIES
Instruction:
Activity # 1: Construct or create a letter scramble or crossword puzzle or word search that showcase
the different terminologies above. In list at least 15 words in this activity. A sample of is illustrated below.
Kindly make use of a separate sheet of paper for your output.
Activity #2: Make an answer sheet of your Activity # 1.
Sample # 1: Letter Scramble
Sample # 2: Crossword Puzzle
Sample # 3: Word Search
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
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RISK MANAGEMENT
Introduction:
Creating a safe, secure and healthy environment is vital for students, staff and visitors to pursue
their learning, work and activities.
Safety, Security and Risk Management is in charge of security operations, emergency
preparedness and planning, as well as occupational health and safety
FAO/WHO expert consultation in the important subject area of the application of risk analysis to
food safety, with the first, held in Geneva in 1995, having focused on the risk assessment component
of risk analysis.
In this current consultation, the experts were being asked to address a central issue in food
safety. Risk management, he observed, involves both the identification of the standards of acceptable
risk appropriate to different types of food hazards, and the establishment of procedures to ensure that
the risks are kept within the limits set by those standards.
TWO IMPORTANT UNDERLYING CONSIDERATIONS TO THE ATTENTION
1.The imperative to keep the interest and the wellbeing of the consumers a fundamental consideration
at all times. The ultimate objective of food safety standards is the protection of the consumer, and it
is essential not to lose sight of this.
2. The second important issue was that it is in the basic interest of everyone that trade in food be
facilitated.
It is important to recognize the difference between “hazard” and “risk”.


A hazard is a biological, chemical or physical agent in, or condition of, food with the potential
to cause harm.
In contrast, risk is an estimate of the probability and
severity of the adverse health effects in exposed
populations, consequential to hazards in food.
Understanding the association between a reduction in hazards
that may be associated with a food, and the reduction in the risk
to consumers of adverse health effects is of particular importance
in development of appropriate food safety controls.
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Risk Management as Applied to Safety, Security and Sanitation
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Risk analysis is widely recognized as the fundamental methodology underlying the
development of food safety standards. As recognized in the 1995 consultation, risk analysis is composed
of three separate but integrated elements, namely risk assessment, risk management and risk
communication.
Risk Communication


refers to the exchange of real-time information, advice and opinions
between experts and people facing threats to their health, economic or
social well-being. The ultimate purpose of risk communication is to enable
people at risk to take informed decisions to protect themselves and their
loved ones.
Risk Communication is an important tool for disseminating information
and understanding about a risk management decision. This understanding
and information should allow stakeholders to make an informed conclusion about how the
decision will impact their interests and values.
What is health risk communication?



Virtually every day, crisis and
emergency risk communication is
needed
somewhere
in
public health. Whenever a crisis
occurs, communicators must to
be ready to provide information
to help people make the best
possible
decisions
for
their health and well-being.
Effective risk communication: Theory, tools,
and practical skills for communicating about
risk.
Risk communication is a tool for creating that
understanding, closing the gap between
laypeople and experts, and helping everyone
make more informed choices.
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Risk Management as Applied to Safety, Security and Sanitation
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RISK MANAGEMENT
All risk management processes follow the same basic steps, although sometimes different jargon
is used to describe these steps. Together these 5 risk management process steps combine to deliver
a simple and effective risk management process.
Step 1: Identify the Risk. You and your team uncover, recognize and describe risks that might affect
your project or its outcomes. There are a number of techniques you can use to find project risks. During
this step you start to prepare your Project Risk Register.
Step 2: Analyze the risk. Once risks are identified you determine the likelihood and consequence of
each risk. You develop an understanding of the nature of the risk and its potential to affect project
goals and objectives. This information is also input to your Project Risk Register.
Step 3: Evaluate or Rank the Risk. You evaluate or rank the risk by determining the risk magnitude,
which is the combination of likelihood and consequence. You make decisions about whether the risk is
acceptable or whether it is serious enough to warrant treatment. These risk rankings are also added to
your Project Risk Register.
Step 4: Treat the Risk. This is also referred to as Risk Response Planning. During this step you assess
your highest ranked risks and set out a plan to treat or modify these risks to achieve acceptable risk
levels. How can you minimize the probability of the negative risks as well as enhancing the
opportunities? You create risk mitigation strategies, preventive plans and contingency plans in this step.
And you add the risk treatment measures for the highest ranking or most serious risks to your Project
Risk Register.
Step 5: Monitor and Review the risk. This is the step where you take your Project Risk Register
and use it to monitor, track and review risks.
Risk is about uncertainty. If you put a framework around that uncertainty, then you effectively
de-risk your project. And that means you can move much more confidently to achieve your project
goals. By identifying and managing a comprehensive list of project risks, unpleasant surprises and
barriers can be reduced and golden opportunities discovered. The risk management process also helps
to resolve problems when they occur, because those problems have been envisaged, and plans to treat
them have already been developed and agreed. You avoid impulsive reactions and going into “firefighting” mode to rectify problems that could have been anticipated. This makes for happier, less
stressed project teams and stakeholders. The end result is that you minimize the impacts of project
threats and capture the opportunities that occur.
Once risks have been identified and assessed, all techniques to manage the risk fall into one or
more of these four major categories:

Avoidance (eliminate, withdraw from or not become involved)
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Risk Management as Applied to Safety, Security and Sanitation
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


Reduction (optimize – mitigate)
Sharing (transfer – outsource or insure)
Retention (accept and budget)
Evaluation of risk management options is the weighing of available options for managing a food
safety issue in light of scientific information on risks and other factors, and may include reaching a
decision on an appropriate level of consumer protection.
Risk assessment a systematic process of evaluating the potential risks that may be involved in
a projected activity or undertaking.
ACTIVITIES #3
Date: _____________
Score: __________
RISK MANAGEMENT PROCESS
Instruction: Identify at least 3 risks in the workplace (it could be in the kitchen, bakery, in the dining area,
at the lobby etc.) After which apply the risk management process to eliminate or reduce such risk.
RISK MANAGEMENT PROCESS
Risks
Identify the
Risk
Analyze the
risk.
Evaluate or
Rank the
Risk
Treat the
Risk.
Monitor and
Review the
risk.
1.
2.
3.
ACTIVITIES #4
Date: _____________
Score: __________
RISK COMMUNICATION
Instruction: Create a situation, where in its showcases a risk communication. You can make use of images,
drawing or portraits if you like, or make use of a script to portray risk communication. In short you can use
any media to portray this activity.
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Risk Management as Applied to Safety, Security and Sanitation
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HAZARD COMMUNICATION STANDARD
The standard that gave workers the right to know, now gives them the right to
understand
Introduction: In order to ensure chemical safety in the workplace, information about the identities
and hazards of the chemicals must be available and understandable to workers. OSHA's Hazard
Communication Standard (HCS) requires the development and dissemination of such information:


Chemical manufacturers and importers are
required to evaluate the hazards of the
chemicals they produce or import, and prepare
labels and safety data sheets to convey the
hazard information to their downstream
customers;
All employers with hazardous chemicals in their
workplaces must have labels and safety data
sheets for their exposed workers, and train them
to handle the chemicals appropriately.
Major changes to the Hazard Communication Standard




Hazard classification: Provides specific criteria for classification of health and physical
hazards, as well as classification of mixtures.
Labels: Chemical manufacturers and importers will be required to provide a label that includes
a harmonized signal word, pictogram, and hazard statement for each hazard class and category.
Precautionary statements must also be provided.
Safety Data Sheets: Will now have a specified 16-section format.
Information and training: Employers are required to train workers by December 1, 2013 on
the new labels elements and safety data sheets format to facilitate recognition and
understanding.
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WHAT IS A HEALTH HAZARD?
Health hazard means a chemical for which there is statistically significant evidence based on at
least one study conducted in accordance with established scientific principles that acute or
chronic health effects may occur in exposed employees.
Kinds of naturally occurring toxins
Aquatic biotoxins. Toxins formed by algae in the ocean and fresh water are called algal toxins.
Algal toxins are generated during blooms of particular naturally occurring algal species. Shellfish such
as mussels, scallops and oysters are more likely to contain these toxins than fish
What are natural toxins in food?
As opposed to man-made chemicals such as pesticides, veterinary
drugs or environmental pollutants that get into our food supply,
toxins can be present due to their natural occurrence in food.
Natural toxins found inherently in foods of plant and animal origins
can be harmful when consumed in sufficient quantities.
The commonly eaten food listed below may contain natural toxins.
1. Apple and pear seeds And the inner stony pit (kernel) of apricots and peaches contain a naturally
occurring substance called amygladin. Amygladin can turn into hydrogen cyanide in the stomach
causing discomfort or illness. It can sometimes be fatal
2. Kumara a member of the sweet potato family, can produce toxins in response to injury, insect
attack, and other stress. The most common toxin ipomeamarone can make the kumara taste bitter.
There have been report of cattle death after they moldy kumara. The toxin levels are usually highest
near the area damage. It is recommended that any damage parts on kumara are removed before
cooking. Do not eat it if it taste bitter after cooking.
The primary goal of the management of risks associated with food is to protect public
health by controlling such risks as effectively as possible through the selection and
implementation of appropriate measures.
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CHAPTER 2: FOOD CONTAMINANTS
Introduction: Food contamination is generally defined as foods that are spoiled or tainted because
they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them
unfit for consumption. A food contaminant can be biological, chemical or physical in nature, with the
former being more common. These contaminants have several routes throughout the supply chain
(farm to fork) to enter and make a food product unfit for consumption.
Dangers of food borne illness
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
Establishment – Food borne illness outbreak can cost 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
DEFINITION OF TERMS

Food – Any substance whether simple, mixed or compounded that is used as food, drink,
confectionery or condiments.

Safety – is overall quality of food fit for consumption.

Sanitation – is a health of being clean and conducive to health.
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
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.

Microbiology - the branch of biology that deals with microorganisms and their effect on
other microorganisms.

Microorganisms - organism of microscopic or submicroscopic size. (bacterium, protozoan).

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 - means the original nutritional value, texture, flavor of the food are
damaged, the food become harmful to people and unsuitable to eat.

Food borne Illness – A disease carried or transmitted to people by food.
TYPES OF FOOD CONTAMINANTS:
1. Biological contaminant - may cause a food borne
illness (bacteria, viruses, fungi, parasites, biological
toxins)
Examples:




Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
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
** Cooking does not destroy toxins**
2. Physical Contaminant – any foreign object that accidentally find its way into food












Hair
Staple wire
Dust
Metal shavings
Nails
Earrings
Hair clips
Plastics
metal
Glass fragments
Insects
Extraneous vegetable matter
College of Hospitality and Tourism Management
Risk Management as Applied to Safety, Security and Sanitation
Page 18 | 19

Stones
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





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 identifying 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:






Lead
Copper
Brass
Zinc
Antimony
Cadmium
Highly acidic foods such as tomatoes or lemons can react with metals.
QUIZ # 1: FOOD CONTAMINANTS
Date: _____________
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in
our Google Class. Coverage of the quiz will focus on the Module: Food
Contaminants
Quiz will be in the form of google form. I will be sending you the link for the
quiz. Please be reminded that all quizzes are time bounded.
Reminder: Review before taking up your quiz.
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