Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: SATURDAY 2:00 – 5:00 PM

. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________1__________

Remarks
(Indicate
Date & Time Topic(s) Objective(s) Specific Number of
here the
Description of the Attendees
students/le
Activity arners
who were
absent)

Orient students with the overview of the course, its

Orientation importance to society, and its significance to hospitality Discussion of
 Class Introduction
students Course Description
JANUARY  Class Organization and Objective 4 NONE
30, 2021 Discuss how the course will carry out the objectives of the Discussion of
Course Description College Course
Requirements and
Recognize the importance of food safety Rubrics

Explain how food becomes unsafe

Discussion

FAMILY
PREPAREDNESS
PLAN
Providing Safe Food

I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor
 Date: JANUARY 30, 2021

Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: SATURDAY 2:00 – 5:00 PM

. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________2__________

Date & Time Topic(s) Objective(s) Specific Number of Remarks (Indicate

Description Attendees here the
of the students/learners
Activity who were absent)

Identify factors that affect the growth of foodborne bacteria Discussion 4 NONE

Providing Safe Food Identify major foodborne pathogens and allergens their
Recitation
FEBRUARY sources, resulting illnesses, and symptoms
06, 2021
Identify chemical and physical contaminants and methods of
prevention

Identify the most common allergens, their associated

symptoms, and methods for preventing allergic reactions

Identify personal behaviors that can contaminate food

1Practice proper washing and caring for hands

I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor
Date: FEBRUARY 06, 2021
 Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: SATURDAY 2:00 – 5:00 PM
. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________3__________

Date & Time Topic(s) Objective(s) Specific Description of Number of Remarks (Indicate
the Activity Attendees here the
students/learners
who were absent)

Flow of Food: Purchasing, Identify methods for preventing cross- Discussion 4 1 – SICK
Receiving, and Storing contamination
FEBRUARY Recitation (JUSTINE SIKAT)
13, 2021
Identify methods for preventing time-
temperature abuse
Calibrating
Identify different types of temperature Thermometers
measuring devices and their uses

Identify characteristics of an approved food

source *NEW STUDENT
Maintain required records of shell stock
tags, and parasite destruction OLIVIA DE VERA

I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor

Date: FEBRUARY 13, 2021

Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: TUESDAY 2:00 – 5:00 PM

. Last Name First Name M.I.
 Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________4__________

Date & Time Topic(s) Objective(s) Specific Description of the Activity Number of Remarks (Indicate
Attendees here the
students/learners
who were absent)

Flow of Food: Purchasing, Identify the criteria for ASYNCHRONOUS 5 NONE

Receiving, and Storing receiving food

FEBRUARY
16, 2021 Store food to prevent
contamination PPT: Read The Flow of Food: Purchasing,
Receiving, and Storing

Ensure food is properly

labeled and dated

Store refrigerated, frozen,

and dry food safely

I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor

Date: FEBRUARY
16, 2021
 Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: TUESDAY 2:00 – 5:00 PM
. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________5__________

Date & Time Topic(s) Objective(s) Specific Description of the Number of Remarks (Indicate
Activity Attendees here the
students/learners
who were absent)

Identify HACCP principles for Develop a HACCP Plan 5 NONE

preventing foodborne illness
OSH AND 5S

FEBRUARY Hazzard Analysis Critical PPT : Read Hazzard Analysis

23, 2021 Control Points | HACCP Implement HACCP principles when
Critical Control Points |
applicable
HACCP

Identify when a HACCP plan is required

Cooperate with regulatory agencies in

the event of a foodborne-illness
investigation

I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor
Date: FEBRUARY 23, 2021
 Name of Instructor __TABILIN_________ CHRISTIAN V Schedule: TUESDAY 2:00 – 5:00 PM
. Last Name First Name M.I.

Course/Subject __RISK MANAGEMENT AS TO APPLY TO SAFETY, SECURITY AND SANITATION 2nd Semester S.Y. 2020 - 2021

WEEKLY ACTIVITY REPORT

For The Week ________6__________

Date & Time Topic(s) Objective(s) Specific Description of the Activity Number of Remarks (Indicate
Attendees here the
students/learners
who were absent)

.
Sanitation and Safety Identify organizations that
Standards certify equipment that
meets sanitation standards
MARCH 02,
2021
Recognize the importance
of maintaining equipment
Recognize the importance
of properly installing and
maintaining kitchen
equipment
Discuss the case study: Juan is the
assistant manager of a fast food chain. 2 3
When He came in this morning, he found
that raw sewage had backed up through
the floor drain near the freezers.
NICOLE
BAMBALAN
How should he handle this problem?
BABOR – SICK
Developing a Cleaning Program
Creating a Master Cleaning Schedule
JOAN PAZ – NO
INTERNET
OLIVIA DE VERA –
POOR INTERNET
 CONNECTION

I hereby certify that the foregoing information are true and correct and it is understood that this report can be considered as my waiver for validation and
confirmation by the school authorities.

CHRISTIAN V. TABILIN
Signature of Instructor
Date: MARCH 0 2, 2020