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Lesson 1

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33 views33 pages

Lesson 1

Uploaded by

Rowena magcale
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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RISK MANAGEMENT AS APPLIED TO

SAFETY, SECURITY AND HYGIENE


• THC 2
COURSE DESCRIPTION
• This course will develop students’ 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
OVERVIEW OF THE COURSE
• This course is designed to introduce the students to the value of safety, security and
sanitation principles and sound practices.
• Using the Hazard Analysis Critical Control Point (HACCP) as guidelines, the students are
oriented towards the proper handling of food from preparation, production to service
COURSE OUTCOMES
• At the end of this course, the learners are expected to: 1. Explain the concept of providing
basic safety and sanitation in the foodservice industry.2. Recognize the standard food safety
and sanitation with emphasis on HACCP (Hazard Analysis Critical Control Point)
principles.3. Conform to the appropriate practices in food handling and basic safety in the
foodservice industry; integrate latest industry’s methods and implementation.4. Create an
industry safety and sanitation infographic
COURSE OUTLINE OR A LIST OF
CONTENTS
• Getting to Know Yourself and the Course
• II. Providing Safe Food
• III. Flow of Food: Purchasing, Receiving, and Storing
• IV. Flow of Food: Preparation and Service
• V. Hazzard Analysis Critical Control Points (HACCP)
• VI. Sanitation and Safety Standards
• VII. Integrated Pest Management
• VIII. Employee Training
• IX. First Aid Training
LESSON 1

•Providing Safe Food


LEARNING OUTCOMES

•Recognize the importance of food


safety
• Explain how food becomes unsafe
• Identify factors that affect the growth of foodborne bacteria
• Identify major foodborne pathogens and allergens their sources, resulting illnesses,
andsymptoms
• Identify chemical and physical contaminants and methods of prevention
• Identify the most common allergens, their associated symptoms, and methods for preventing
allergic reactions
• IPractice proper washing and caring for handsdentify personal behaviors that can
contaminate food
• Practice proper washing and caring for hands
INTRODUCTION
• Being in the foodservice industry is not easy. You have responsibilities to the operation, to
your co-workers, and to your customers. The best way to meet those responsibilities is to
keep the food you serve safe.

• Another important role of a food handler is to prevent any type of contamination of food
from occurring. Contamination is the presence of harmful substances in food. Those
substances can be biological, chemical, or physical. Most contaminants cause foodborne
illness. Others can result in physical injury
• At every step in the flow of food, food handlers can contaminate food. They might not even
realize it when they do it.
• Something as simple as touching the face while prepping a salad could make customer sick.
Even a food handler who appears to be healthy may spread foodborne pathogens.
• This module will help you know the many ways that food handlers can contaminate food
CHALLENGES TO FOOD SAFETY

•A foodborne illness is a disease transmitted to people


through food.
•An illness is considered an outbreak when:
• Two or more people have the same symptoms after
eating the same food
• An investigation is conducted by state and local
regulatory authorities
• The outbreak is confirmed by laboratory analysis

1-3
CHALLENGES TO FOOD SAFETY

•Challenges include:
• Time and money
• Language and culture
• Literacy and education
• Pathogens
• Unapproved suppliers
• High-risk customers
• Staff turnover

1-4
COSTS OF FOODBORNE ILLNESS

•Costs of a foodborne illness to an operation:

Loss of customers and sales Loss of reputation

Negative media exposure Lowered staff morale

1-5
COSTS OF FOODBORNE ILLNESS

•Costs of a foodborne illness to an operation:

Lawsuits and legal fees Staff missing work

Increased insurance premiums Staff retraining

1-6
HOW FOODBORNE ILLNESSES OCCUR

Unsafe food is the result of contamination:


 Biological
 Chemical
 Physical

1-7
CONTAMINANTS

•Biological contaminants:
• Bacteria
• Viruses
• Parasites
• Fungi

1-8
CONTAMINANTS

•Chemical contaminants:
• Cleaners
• Sanitizers
• Polishes

1-9
CONTAMINANTS

•Physical hazards:
• Metal shavings
• Staples
• Bandages
• Glass
• Dirt
• Natural objects (e.g., fish bones in a fillet)

1-10
HOW FOOD BECOMES UNSAFE

•Five risk factors for foodborne illness:


1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene

1-11
HOW FOOD BECOMES UNSAFE

Time-temperature abuse Cross-contamination

Poor personal hygiene Poor cleaning and sanitizing

1-12
HOW FOOD BECOMES UNSAFE

Time-temperature abuse:
 When food has stayed too long at
temperatures good for pathogen growth

1-13
HOW FOOD BECOMES UNSAFE

Food has been time-


temperature abused when:
 It has not been held or stored at
correct temperatures
Pg 1.5 SSF 6e
 It is not cooked or reheated Pg 1.5 SSF 6e
Pg 1.5 SSF 6e
enough to kill pathogens
 It is not cooled correctly

1-14
HOW FOOD BECOMES UNSAFE

Cross-contamination:
 When pathogens are transferred from one
surface or food to another

Pg 1.5 SSF 6e

1-15
HOW FOOD BECOMES UNSAFE

Cross-contamination can cause a


foodborne illness when:
 Contaminated ingredients are added to
food that receives no further cooking
 Ready-to-eat food touches contaminated
surfaces Pg 1.5 SSF 6e

 A food handler touches contaminated


food and then touches ready-to-eat food
 Contaminated cleaning cloths touch
food-contact surfaces

1-16
HOW FOOD BECOMES UNSAFE

Poor personal hygiene can cause a


foodborne illness when food handlers:
 Fail to wash their hands correctly after using
the restroom
 Cough or sneeze on food Pg 1.5 SSF 6e

 Touch or scratch wounds and then touch


food
 Work while sick

1-17
HOW FOOD BECOMES UNSAFE

Poor cleaning and sanitizing:


 Equipment and utensils are not washed, rinsed,
and sanitized between uses
 Food contact surfaces are wiped clean instead
of being washed rinsed, and sanitized
 Wiping cloths are not stored in a sanitizer Pg 1.5 SSF 6e

solution between uses


 Sanitizer solution was not prepared correctly

1-18
FOOD MOST LIKELY TO BECOME UNSAFE

•TCS food:

1-19
FOOD MOST LIKELY TO BECOME UNSAFE

•TCS food:

1-20
READY-TO-EAT FOOD

Ready-to-eat food is food that can be eaten without


further:
 Preparation
 Washing
 Cooking
Ready-to-eat food includes:
 Cooked food
 Washed fruit and vegetables
 Deli meat
 Bakery items
 Sugar, spices, and seasonings

1-21
POPULATIONS AT HIGH RISK FOR FOODBORNE ILLNESSES

These people have a higher risk of getting a


foodborne illness:
 Elderly people
 Preschool-age children
 People with compromised immune systems

1-22
KEEPING FOOD SAFE

Focus on these measures:


 Controlling time and temperature
 Preventing cross-contamination
 Practicing personal hygiene
 Purchasing from approved, reputable suppliers
 Cleaning and sanitizing

1-23
KEEPING FOOD SAFE

Training and monitoring:


 Train staff to follow food safety procedures
 Provide initial and ongoing training
 Provide all staff with general food
safety knowledge
 Provide job specific food safety training
 Retrain staff regularly
 Monitor staff to make sure they are
following procedures
 Document training

1-24

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