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Module 1

The document discusses an introduction to food safety, hygiene and sanitation. It defines important terms, describes food safety regulations, and explains the importance of food safety and proper procedures like handwashing, food handling and personal hygiene to prevent food contamination and foodborne illness.

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taichiokumura13
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450 views

Module 1

The document discusses an introduction to food safety, hygiene and sanitation. It defines important terms, describes food safety regulations, and explains the importance of food safety and proper procedures like handwashing, food handling and personal hygiene to prevent food contamination and foodborne illness.

Uploaded by

taichiokumura13
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 7

Course Code TOURC 3

Risk Management As Applied to


Description
Safety, Security and Sanitation
Pre-Requisites NONE
Department: TOURISM DEPARTMENT Week Week 1

INTRODUCTION TO FOOD SAFETY, HYGIENE AND SANITATION


Module No. 1

LEARNING OUTCOME/S

At the end of this module, the student will be able to:


1. Define the importance of Food Safety, Hygiene and Sanitation
2. Discuss the importance of Food Safety, Hygiene and Sanitation
3. Describe food safety regulations

INTRODUCTION

Introduction to Food Safety, Hygiene and Sanitation , will discuss the importance of food safety in Food and
Beverage Industry. This will help the students to understand why they need to follow safety hygiene and
proper procedure when working in the Food and Beverage Industry.

COURSE CONTENT

Introduction to Food safety and Sanitation is more tha just cleanliness. It includes all practices
involved in protecting the foods from any contamination, harmful bacteria, poisons and etc..

The primary objective of food safety and sanitation is to serve safe food to the consumers. It
begins with personal hygiene, the safe handling of foods during preparation, clean utensils,
equipment, storage room and the kitchen area.

Definition of terms:

Food- any substances mixed or compounded that is used as food, drinks, confectionary or
condiments.

Safety- is overall quality of food fit for consumption

Sanitation- is a health of being clean and conducive to health

Cleanliness- is the absence of visible soil or dirt and is not necessarily sanitized.

Contamination- the presence of harmful substances in the food.

Cross-contamination- occurs when microorganisms are transferred from one surface or food to
another

Personal hygiene- sanitary health habits that include keeping the body, hair, teeth, clothes and
washing hands correctly.

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Danger of food borne illness

1. Individual- food borne illness are the greatest danger to food safety. It may results to the
following

 Loss of income
 Medical expenses
 Loss of productivity
 Loss of opportunity to travel
 Loss of interest in leisure
 Funeral expense

2. Establishment/ business- loss of thousands of pesos or even closed the establishments.

 Loss of customers and sales


 Loss of prestige and reputation
 Lawsuits
 Increase employee turnover
 Embarrassment

3 main reasons for Food Borne Illness

1. CROSS- CONTAMINATION- this occurs when microorganisms are transferred from one
surface or food to another

How to prevent food contamination?

 Wash hands properly


 Cover cuts or wounds
 Keeping fingernails short, unpolished
 Avoid wearing of jewelries

HOW TO WASH HANDS PROPERLY?

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WHEN TO WASH HANDS?

BEFORE:

1. Beginning of food preparation


2. Putting of disposable gloves
3. Serving customers

AFTER:

1. Arriving at work
2. Using the restroom
3. Eating
4. Drinking
5. Smoking
6. Using the telephone
7. Handling of raw foods
8. Coughing
9. Sneezing
10. Handling garbage
11. Touching dirty surfaces

2. TIME TEMPERATURE ABUSE- happens when the food is expose to temperature danger
zone ( 5 degree celius to 60 degree celcius) for more than 4 hours.

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Time temperature abuse occur when:

 Food is not stored in proper or required temperature


 Food is not cook or reheated in the required temperature
 Food is not cooled low enough
 Food is exposed to temperature not enough to kill the microorganisms.

How to prevent time temperature abuse?

 Never exposed food to time temperature zone for more than 4 hours.
 Document temperature and time
 Pass food through danger zone quickly.
 Keep hot foods hot
 Keep the cold food cold

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Page 4 of 7
3. POOR PERSONAL HYGIENE- food handlers are carriers of disease causing bacteria. Food
server is also a carrier of bacteria that can contaminate food.

Basics of good personal hygiene:

 If you are sick don’t go to work


 All personal belongings must place in the locker room
 Clean and cover cuts and wounds
 Taking daily bath
 Never use bare hands in food processing
 Wear appropriate attire in the kitchen

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 Don’t use make up, perfume or any chemicals inside the kitchen area
 Observe proper handwashing

To further understand the Food safety and Sanitation kindly watch the link below.

https://youtu.be/rNARXtO1Gr0

FOCUS QUESTIONS

1. What is the importance of Food Safety, Hygiene and Sanitation


2. What are the proper procedures for Food Safety and Sanitation?

LEARNING ACTIVITIES

Individual Activity:

Discuss the importance of Food Safety in your class based on your own experience.

ASSESSMENT

Objective Test

Direction: Answer the short quiz found in the LMS Quiz No.1 Week No. 1
You will be guided with the instructions provided.

Case Study: A sample situation is given in the LMS to test your knowledge about the topic.

ASSIGNMENT

Assignment No. 1

Research on Hazards to Food Safety: Chemical, Physical, Microbiological Hazards

RELATED READINGS / REFERENCES

 Students’ Handbook
 FAO and WHO (2016). Risk Communication applied to Food Safety
 Food Standards Australia New Zealand (2013). Risk Analysis in Food Regulation
 Lelieveld, H., Mostert, M., and Holah, J. (2016). Handbook of Hygiene Control in the Food
Industry: First and Second Edition
 McSwane, D., Rue, N. et al (2006). Food Safety and Sanitation: Fourth Edition.
 Perdigon, G., Claudio, V. et al (2006). Food, Water and Environmental Sanitation and Safety

Prepared by: Approved by: Noted by:

Mariel S. Capal Mariel S. Capal Rito A. Camigla Jr., EdD.


Faculty Program Chair VP for Academic & Student Affairs

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PLAGIARISM DECLARATION

I hereby certify that the module Risk Management As Applied to Safety,


Security and Sanitation submitted to Trimex Colleges is entirely my original work,
except where otherwise indicated. I am aware of the College's rules on plagiarism,
including those on disciplinary action that may result from plagiarism. Any use, in any
form whatsoever, of the works of any other author shall be properly recognized and
cited at their point of use.

Signature :

Author’s Name : Mariel S. Capal


Faculty

Date of submission : July 20, 2020

Trimex Colleges © 2020. All rights reserved.


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