COURSE MODULE Southern de Oro Philippines College

MODULE WEEK NO.10

University Logo Julio Pacana Street, Licoan, Cagayan de Oro City
Tel.No. (088)856-2609

College of Hospitality and Tourism Management

THC 102: Risk Management as Applied to Safety, Security and Sanitation
1st Semester of A.Y. 2021-2022

Introduction

Service is an essential component of a guest’s hospitality experience. It is a very

important to consideration particularly for repeat patronage. There are various facets of
service, but in this chapter we will focus only on the facet that involves food safety.

Rationale

In this lesson, you will know the specific operations rendered when serving food include: ordering
procedures, serving procedures and closing procedures. In all of these operations, sanitation practices and
risk reduction should be inherent.

Intended Learning Outcomes

At the end of this module, students are expected to:

A. Know the safety of the Food being served and methods of service.
B. Have knowledge on Serving and the People Involved.

C. Have knowledge on Environment and Service.

Activity

1. Class PowerPoint Discussion.

2. Exercises to apply the knowledge.

3. At home activities to review and examine the learning’s of the students.

Discussion

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The Safety of the Food Being Served and Methods of Service

The safety requirements for food preparation, discussed in detail in the previous chapter will
insure safety at the point of service. There are however additional steps in the flow of food
inherent in the service before it is finally consumed. Generally these aspects are all related to the
holding of the food prior to consumption. Observance of the duration of holding at the
temperature danger zone (TDZ) is the critical factor. We will focus once again on the potentially
hazardous foods (PDF), which are foods with product when exposed to the TDZ.

A tray service with no provision for maintaining the food hot would allow the food to be
exposed to the TDZ longer than what remains of the 4 hours after preparation. Service at the
buffet table id particularly vulnerable. Even higher risks are present in the open display of food in
a carinderia and food stalls, the packed meals and food delivery services. The controls needed
to insure food safety in the serving of food begins at the menu planning stage. Knowing the risks
involved at each kind of service and the facilities for hot and/or cold holding available, the menu
plans should take these factors into considerations.

When hot holding potentially hazardous food:

 Check that internal temperature is at least 57 C/135 F using a properly calibrated
thermometer.
 Check temperatures at least every 4 hours.
 Discard after 4 hours if the holding temperature is not maintained.
 Protect it from contaminants with covers/sneeze guards.
 Prepare in small batches so it can be used faster.
 Use only equipment that can maintain hot holding temperature.
 Never use hot holding equipment to reheat food.
 Stir food in hot holding at regular intervals to distribute heat evenly.
 Never mix fresh food with food being held for service.

When holding potentially hazardous cold food:

 Hold at an internal temperature of 5 C/41 F or lower.
 Only use equipment that can maintain this temperature.
 Do not store food directly on the ice.
 Protect with cover or sneeze guard.
 Discard after 4 hours if temperature control is not maintained.

Re-serving food:
 In general only unopened pre-packaged food can be re-served to another customer.
 Plate garnishes, uncovered condiments and gravies, uneaten rolls and bread should
never be re-served to another customer.

For Self Service Areas, keep food safe by:

 Installing a sneeze guard.

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 Separate service for raw food such as kinilaw, sashimi, sushi, and cooked dishes.
 A server hands out dishes to customers. Watch out for refillers. Always give a fresh plate
for a return trip to self-serve areas. Post a sign requesting customers to leave used plates
on their table and get fresh plates for seconds.
 Label all food items. Highlight allergenic food so those who have allergies will be warned.
 Maintain proper temperature.
 Practice First-In, Firs-Out principle.
 Display only enough food that can be maintained hot or cold within 4 hours. Use smaller
containers that can be refilled as needed. PRACTICE BATCH COOKING AND SERVING.

Rules for Deliveries and Catering:

 Establish strict precaution because deliveries and catering have very high potential for
violation of the 4 hour rule at TDZ and cross contamination opportunities.
 Use rigid insulated food containers for transporting food. Make sure food maintains the
hot holding or cold holding protocol. Check temperatures regularly.
 Utilize only clean and sanitized delivery vehicles that are not used for delivery of toxic
materials or any chemical and cleaning tools like mops and waste cans.
 Label all foods with the product identity, storage requirements, shelf life and reheating
instructions, DATE when prepared.
 Use single use items.
 Provide facilities for maintaining personal hygiene and sanitizing equipment.

Serving and People Involved

Serving meals immediately bring to mind the waiter, the person with direct contact with the
customer. The serving of food, however, is not limited to the waiter but involves all of the
personnel in the food service area. In a restaurant scenario, we have the head waiter, the bus
boys, the cashiers as well as the personnel in the kitchen that brings the food to the counter
where the waiter gets it.

In addition, the following standard apply to all those involved in the serving of food:
 Never serve food that has fallen to the floor, food that came from a served plate such as
plate garnishes, uncovered condiments and uneaten bread or rolls.
 Replace dropped tableware with clean sanitary ones.
 Avoid touching food with your hands, use appropriate utensils and store utensils in a
sanitary manner. Do not leave serving utensils on the food container.
 Do not touch service end of tableware (the par that comes in direct contact with the
guest’s mouth).
 Never carry a service towel over your shoulder or under your arms.
 Inspect all bottom of tableware to insure they are clean before sitting on the table.
Remove all soiled tableware to the dirty dish station to avoid reuse.
 Keep tops, bottoms and sides of serving trays clean of spills to prevent unnecessary
soiling of uniforms, tableware and table cloth.
 Never use hands, bare or gloved for filing ice into glasses. Always use tons specifically
intended for ice only.

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 Maintain a clean and professional appearance. Aprons and clothes are not crinkled nor
have holes and stains. Shoes are cleans and toes enclosed (no sandals or slippers). Use
hair restraints and dangling jewelry are not allowed.
 Work carefully keeping sanitation standards in mind all the time.
 Refrain from conversing unnecessarily with the customer. Keep your voice modulated.
Use these two words: thank you and please. Have a smiling face but not an OA (over
acting).

Environment and Service

The key points to maintain sanitary environment in the serving area are given below:
1. Food service operations area must be made of smooth, non-absorbent, durable materials
that will not chip nor peel.
2. Temporary food operations can go outdoors on all types of surface as long as dust, mud
and outside contaminants are controlled and food is protected from the weather.
3. Live animals shall not be permitted in the food establishment, except:
a. Edible fish or decorative fish in aquariums , shellfish or crustacean on ice, inside display
refrigerators or shellfish and crustacean in display tanks.
b. Patrol dogs, sentry dogs and dogs accompanying blind and deaf persons.
4. Electricution devices such as bug zappers, may be used to kill insects; however, they
must have escape-proof trays and must not be located where insect fragments can fall
into exposed food.
5. Light bulbs used should be shielded, coated or shatter-resistant.
6. Cleanliness of the surroundings is maintained.

Food safety Tips for Bagged and Boxed Lunches

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Food safety Tips for Picnicking, Hiking and Camping

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Tips for Serving Safe Food for Celebrations

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Safety Tips for Serving at Barbecue Parties

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Exercise

Review Questions

1. What are the hygienic rules that have to be strictly followed by food servers?
2. How do you maintain the safety of condiments such as patis, soy sauce, catsup, mustard, etc. at the dining area?

Assessment

Reaction Paper

Based on the video given, observe a catering establishment as they serve food in a catered function. Make a list of
violations of safe food practices and recommend measures if there is a need to correct such violations. Here’s the

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COURSE MODULE link to the video: https://www.youtube.com/watch?v=EKKDR1x6IVY&t=552s
MODULE WEEK NO.10

GRADING RUBRIC
CRITERIA PERFORMANCE INDICATORS POINTS SCORE
Reflective The paper explains the student’s own thinking and 40
Thinking learnings.
Required Articulates multiple connections between the 40
Components experience and the content from his/her other
courses, past learning, life experiences, and/or
future goals.
Structure & The paper is clear, well-organized with excellent 20
Organization sentence/paragraph structure, and follows required
formatting; thoughts are expressed in a logical
manner
TOTAL 100
Reminders: Please submit your PowerPoint Presentation to lovellecablabs@gmail.com on October 5, 2021 not later
11:30 P.M

Reflection

Now that you have completed your module for this week. Write a reflection about what you have learned.  Your
reflections should include:
(1) your opinion about the lesson
(2) personal experience
(3) evidence to back up your thoughts and/or opinion (APA citation).
Things you can reflect on include the readings for this week, videos, and the discussions. The purpose of this
reflection is to ensure you are processing your thoughts on the course content.  This will enhance your learning and
knowledge.  

Resources and Additional Resources

Guidebook:

 Food Safety A to Z Reference Guide

A treasure trove of scientific and comprehensive food safety information in one user-friendly, alphabetical
format
http://www.fda.gov/Food/FoodScienceResearch/ToolsMaterials/ucm216150.htm

Textbook:

 Food, Water and Environmental Sanitation and Safety For The Hospitality Industry And Institutions,
Grace Portugal-Perdigon, PhD, MSFN< RND, Virginia Serraon Claudio, PhD, MNS<RD, Libia De
Lima-Chavez, MSFS, 2006

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