UNIVERSITY OF SAINT LOIUS

TUGEGARAO CITY
SCHOOL OF ACCOUNTANCY, BUSINESS AND HOSPITALITY
1ST SEMESTER
S.Y. 2020-2021

CORRESPONDENCE LEARNING MODULE

RMSS 1013 – RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND
SANITATION
PREPARED by:
MELCHOR R. MARTINEZ
INSTRUCTOR

REVIEWED by:
MA. SHERELYN TAMA, MSHRM
PROGRAM CHAIR

RECOMMENDED by:

ALICIA S. TULIAO, MBE

ACADEMIC DEAN

APPROVED by:

EMMANUEL JAMES P. PATTAGUAN, Ph.D.

VICE PRESIDENT FOR ACADEMIC
 School of Accountancy, Business and Hospitality
Hospitality and Tourism Department
Curriculum 2020-2021

CORRESPONDENCE LEARNING MODULE

RMSS 1013 – RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND
SANITATION
INTRODUCTION:

WELCOME TO THE NEW SCHOOL YEAR 2020-2021! You

are enrolled in the Correspondence Learning Modality. I am
Mr. Melchor Relon Martinez, your instructor in Risk
Management. I am also ready to accommodate your queries
as far as Risk Management is concerned, and I wish to have
a fruitful encounter with you.

Stay Connected:
For queries, please feel free to contact me through the following:

 Facebook Account: Melchor Martinez

 Email: [email protected]
 CP #: 09773931285
Get Involved. USL expects you to do the following:
(For Modular)

 Let your parents pick up your module on the first day of the week.
 Send back your accomplished lesson/learning tasks as your parent will pick up the next.
 Contact me through messenger for any query that you want to make about your lessons
or procedures in school.
 Comply with all requirements (written outputs, projects/performance tasks examinations
and the like.)
Be Alert

 Lesson will be uploaded every Monday, and submission will be every Thursday of the
week.
 For submission purposes, please upload ALL outputs in the LMS or send them to my
email.
 Turn in learning tasks on time to avoid backlogs.
 Be guided by the grading system
Remember:
Expect to do a lot reading and writing. Varied assessments or activities will be given. At the
outset, I am strictly warning you against plagiarism specially for essay type activities. Plagscan
is used to verify authenticity of your work. Any plagiarized material will be automatically given
zero. (this include copy paste from internet and from your classmates)

I hope you find this flexible approach helpful. Continue to learn amidst this pandemic. Stay safe
while learning.

1. Course Outline (Read from your books, internet sources in advance)

Read through the course outline for prelims so you know the rhythm of the course.
COURSE OUTLINE – PRELIM
1. Food Safety and Sanitation Management
 New Challenges Present New Opportunities
 Food Safety-why all the Fuss?

2.  Food Safety and Sanitation Management

 The Problem: Foodborne Illness
 The Food Flows
 A New Approach to an Old Problem

3. Personal Hygiene and Sanitation

 Hand washing Practice
 Sanitation Guidelines for Food Service Employees
 Cleaning and Sanitation

4. The Hazards Analysis Critical Control Point (HACCP)

 Seven Principles of HACCP
 Hazard Analysis
 Critical Control Points (CCP’s)
 Critical limits
 The HACCP System

5. Biological Hazards
 Bacteria
 Viruses
 Parasites
 Prions
 2. Grading System

This will be your grading system for the three (3) terms:

Criteria in Grading PRELIM MIDTERM FINALS

Class Standing = 60%
Quizzes 20% 20% 20%
Activities/Seat works 25% 25% 25%
Assignment 5% 5% 5%
Recitation 10% 10% 10%
Major/Periodic Exam 40% 40% 40%
TOTAL 100% 100% 100%

Your grades will comprise of 60% class standing coming from Quizzes, Recitation,
Assignment and Tasks and 40% Major Examination. For Midterm and Final Grades, 2/3 will
come from your Midterm and Final Moving Raw Score and 1/3 will come from your previous
term’s raw score.

3. The USL Vision-Mission and Values, Program Outcomes, Course Learning Outcomes

VISION
USL is a global learning community recognized for science and technology across all
disciplines, strong research, and responsive community engagement grounded on the
CICM mission and identity for a distinctive student experience.

MISSION
USL sustains a Catholic academic community that nurtures persons for community,
church and society anchored on CICM’s Missio et Excellentia.

EDUCATIONAL PHILOSOPHY AND CORE VALUES

The University of Saint Louis upholds the philosophy that education is for building of self
and persons for the Church and the Society. Wisdom builds.

To these ends, the following are University of Saint Louis’s core values integral in the
formation of every member of the Louisian community.

A. Christian Living. We are witnesses to the Gospel values as taught and lived by
Christ thus making God’s love known and experienced by all.
B. Excellence. We seek and maintain uncompromising standard of quality in
teaching, learning, service, and stewardship of school resources.
C. Professional Responsibility. We are committed to efficiently and responsibly
apply the learned principles, values and skills in the chosen field of discipline, taking
initiative and command responsibility in one’s professional advancement.
D. Social Awareness and Involvement. We engage ourselves with society by
listening to the prevailing issues and concerns in the society, thereby initiating and
participating in constructive and relevant social activities for the promotion of justice,
peace and integrity of creation and for people’s wellness and development consistent
with the CICM charism.
 E. Innovation, Creativity and Agility. We keep ourselves relevant and responsive
to the changing needs of our stakeholders by being flexible, solution oriented, and
having cutting-edge decisions and practices.

Included in this 4TH week modular are the following:

1. Course outline
2. Grading system
3. Personal Hygiene and Sanitation
4. Weekly Study and Assessment Guide
5. Worksheets to be submitted to your teacher
This Week’s Time Table: (September 14 -18, 2020)
For this week, the following shall be your guide for the different lessons and tasks that you need
to accomplish. Read them carefully before proceeding to the task you expect.

Date Topics Activities or Tasks

September 14- The Hazards Analysis Critical Control Read the Lessons
16 Point (HACCP) Answer a question in the
 Seven Principles of HACCP Participation Part
 Hazard Analysis
 Critical Control Points (CCP’s)
 Critical limits
 The HACCP System
September 17 Submission of learning tasks Accomplish the worksheet in
the Activities portion of this
module
September 18 Synchronous Quiz (for LMS) Prepare for a quiz
(synchronous for Online
Mode) Actual Quiz for the
Modular
 CORRESPONDENCE LEARNING MODULE
RMSS 1013 – RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND
SANITATION
A.Y. 2020-2021

LESSON 4: The Hazards Analysis Critical Control Point (HACCP)

Topic:

 Seven Principles of HACCP

 Hazard Analysis
 Critical Control Points (CCP’s)
 Critical limits
The HACCP System Equipment Learning Outcomes:
At the end of the session, the students should be able to:

 Recognized the usefulness of the HACCP system as a food protection tool

 Recognize the type of potentially hazardous foods that commonly require a HACCP
system to ensure product safety
 Identify the principles involved in implementing a HACCP system
 Define Hazard; Hazard Analysis; Critical Control Point; Critical Limit

Lesson Proper:

THE HAZARDS ANALYSIS CRITICAL CONTROL POINT (HACCP)

The HACCP system is an aid and assistance for food managers to identify and control potential
problems before they occur. The primary goal is always the same that is
production of safe and wholesome food in food establishments. HACCP has been the preferred
approach in food safety because it ensures that food products are safe. Two additional benefits
are offered by the HACCP system

- First, the HACCP system gives food managers the means to the foods and processes
that are most likely to cause food borne disease.

- Second, the HACCP system very accurately describes the overall condition of the food
establishment. The HACCP approach is based on controlling time, temperature and
specific factors identified to contribute to emergence of food borne diseases.
 (Extensionaus.com.au)

The Seven Principles of HACCP

The basic structure of the HACCP system consists of seven principles:
 Hazard analysis
 Identify the Critical Control Points (CCP) in food preparation.
 Establish Critical Limits (thresholds) that must be met at each identified Critical Control
Point.
 Establish procedure to monitor CCP
 Establish the corrective action to be taken when monitoring indication that Critical Limit
has been exceed.
 Establish procedure to verify that HACCP system is working.
 Establish effective record keeping that will document the HACCP system.

Principle 1- Hazard Analysis

-Hazards in food may be biological, chemical or physical.
They are introduced into food by people, poor food handling practices and contaminated
equipment.

 Biological Hazards – are bacteria, viruses, fungi, parasites, and prions.

Bacteria Viruses

(microbiologysociety.org ) (scopeblog.com)
 Fungi Parasites

(dreamstime.com) (healthline.com)
Prions

(rcsb.org)

 Chemical Hazards – are substances that are naturally present or added to food during
production or added to food during production.

(gocontractor.com)
 Physical Hazards – are objects in food that can cause injury to the consumer like glass,
metal shavings, a food worker's personal property (jewelry, hairpins, etc.) toothpicks,
rocks, etc.

(medcraveonline.com)
 - During the hazard analysis risk must be estimated. Risk is the probability that a condition
or conditions will result to a hazard to prevail. Knowing the hazard in the establishment
will determine the probability of the condition to have little or great risk. The severity of a
hazard depends on the degree of the seriousness of the consequences should it pose a
greater risk. With this knowledge manager of the food establishments can address the
problem using the HACCP process. Hazard that involve low risk and is not likely to
happen and has no need to be addressed in the HACCP plan.

Principle 2- Identify Critical Control Points (CCP's)

- A critical control point is an operation (practice, preparation step or Procedure) in the

flow of food which will prevent, eliminate or decrease hazards to acceptable levels.

- The most common applications of control points involve time, temperature, acidity,
purchasing and receiving procedure related to seafood, modified vacuum packaged
foods, ready to-eat food and thawing of ready-to-eat food.

The standard operating procedures (SOP) include:

 Employee good hygiene practices (ex. Hand washing)

(youtube.com)
 Control of cross contamination (ex. Separate raw from cooked foods)

(pinterest.com)
  Environment hygiene practices (ex. Sanitized utensils and equipment)

(agriculture.vermont.gov)

Principle 3 Establish the Critical Limits (THRESHOLDS) That Must Be Met at Each Critical
Control Point
- Critical limits must be the upper and lower limits of food safely. When these boundaries
are exceeded, hazard can exist or develop. A critical limit should be specific as possible.
A well-defined critical limit enables a person to identify if the limit has not been met.
Critical limits can be time, temperature, water activity or acidity level.

Each CCP has one or more critical limits to monitor and to ensure that the hazards are:

 Prevented
 Eliminated
 Reduced to acceptable levels

Each critical limit must be based on information from food regulatory codes, scientific literature,
experimental studies and food safety experts to be considered effective. It must be
measurable or observable.

Criteria Most Frequently Used for Critical Limits

Critical Limit Boundaries of Food Safety

Time
Limit the amount of time food is in the
temperature danger zone during preparation
and service process to 4 hours or less
 Temperature
Keep potentially hazardous foods below 41°F
or 5°C or above 140°F or 60C. Maintain
specific cooking, cooling, reheating and hot-
holding temperature.

Water Activity

Foods with water activity of .85 or less do not

support growth of bacterial pathogens.

pH (acidity)

Bacteria pathogens do not grow in foods with

pH 4.6 below.

Principle 4 - Establish Procedures to Monitor CCP's

- In any food establishment, someone should be tasked to monitor critical control points.
Monitoring is a critical part of a HACCP system and provides written documentation that
provides a verification if the HACCP system is working properly.

- Time, temperature, ph and water activity are critical limits most commonly monitored to
ensure that a critical point is under control.

- Monitoring can be continuous or at predetermined intervals in the food production

processes. Continuous monitoring of time, temperature etc. 1s most preferred because it
provides on -going feedback that is used to identify if critical limits are exceeded.

- Monitoring is one of the most essential activities in HACCP system. Critical limits that
lack monitoring do not actually implement a HACCP system.

Principle 5 – Establish the Corrective Action When Monitoring Shows That a Critical Limit
Has Been Exceeded

- If a critical limit was exceeded during production of a HACCP monitored food, correct the
problem immediately. The flow of food must not continue until all CCP's are met. First,
identify what went wrong Next, choose and apply the corrective action. Taking
immediate corrective action is vital to the effectiveness of the food safety system.

- Monitoring is a critical activity of the HACCP system. If done the proper way, monitoring
can identify the cause of the existing problem and give an early warning of the existence
of a potentially hazardous situation. Whenever a critical limit has been exceeded as
 indicated by monitoring immediate corrective action must be taken. The corrective action
is suited to the particular establishments and its various food operations utilized. The
corrective action must show that the critical control point is eventually under control.

Principle 6- Establish Procedures to Verify That the HACCP System is Working

The verification process consists of two phases:

1. Verify the critical limits established for CCP's that will prevent, eliminate or reduce
hazards to acceptable levels.

2. Verify that the overall HACCP plan is functioning effectively

Frequent reviews of HACCP-based on food flow plans and records are necessary to ensure
product safety

The HACCP system should be reviewed and modified to accommodate changes in:

 The clientele
 The items in the menu (addition of potentially hazardous foods or substitution of low-risk
foods to high-risk foods)
 The process used to prepare HACCP products.

The management team of the establishment should review and evaluate its HACCP program at
least once a year or more often if necessity arises.

Principle 7- Establish an Effective Record Keeping System That Document the HACCP
System

- An effective HACCP system needs the development and maintenance of a written

HACCP plan. The following will provide how information can be organized in a HACCP
plan.

1. List of HACCP team members and their responsibilities.

2. Description of the food product and its intended use.
3. Flow diagram of the food preparations steps with CCP's noted.
4. Hazard associated with each CCP and preventive measure.
5. Critical limits
6. Monitoring systems
7. Corrective action plans for deviation from critical limits.
8. Record keeping procedure
9. Procedures for verification of the HACCP system.

- The HACCP system is the most effective system created that ensures safety of food
processing and preparation operations. Implementation of a properly designed HACCP
program will protect public health. HACCP focuses on the actual safety of the product.

= End of Lesson =
PARTICIPATION (FOR RECITATION PURPOSES)

DRILLA/ACTIVITIES/APPLICATION (note: DRILLS part is applicable only to skills courses)

EVALUATION

A Shiga toxin-producing Escherichia coli outbreak at a restaurant in Binondo, Manila, was

traced to romaine lettuce used in salad. Thirteen confirmed and 8 probable cases of the
illness were reported during the outbreak. While one person who was ill required
hospitalization, none experienced serious complications from their illness.
All of the victims had eaten at the same restaurant and 95% of them had eaten the same
meal-a chicken Caesar salad. Any suspicions that the outbreak may have been caused by
cross contamination between beef and chicken were ruled out when it was learned that beef
products were prepared on one side of the kitchen and chicken on the other. In addition,
food workers were responsible for working with either beef or chicken but not both.
Romaine lettuce turned out to be the cause of the outbreak. Investigators tracked the
lettuce back to its source and determined that contamination had occurred at the restaurant.
Sophisticated blood analysis showed that some food workers at the restaurant had been
previously infected by Shiga toxin-producing Escherichia coli bacteria. It was learned that
one food worker had been shedding Shiga toxin-producing Escherichia coli bacteria for
several days.
Question: How could this situation have been prevented? (explain your answer in not more
than 20 sentences)
Rubrics:
Content: 10 points
Organization: 7 points
Grammar: 3 points
ASSIGNMENT

REFERRENCES
Textbooks:
Alvares, H. U. and Cabuhal, G. M. Food Safety, Sanitation and Hygiene. Manila, Philippines.
2010. Mindshapers Co., Inc.
Conning, D.M and Lansdown, A.B.G. Toxic Hazards in Foods. New York, Raven Press, 1983
Guthrie, Rufus K. Food Sanitation. New York, Oxford Publishing Company, 2000
Hui, Y.H.U.S. Food Laws, Regulations and Standards. New York, John Wiley and Son, 1979
John L. Ingram, Introduction to Microbiology. 3rd Ed., 2004. Thomson Learning Inc., USA
Pidgin, Grace Portugal, Et. Al. Food, Water and Environmental Sanitation and Safety. Merriam
and Webster Bookstore, Inc., 2006
McSwan, David Et. Al. Essential of Food Safety and Sanitation. 3rd Ed. 2002. Person Education
Inc. USA.