Central Luzon State University

College of Home Science and Industry

Department of Hospitality and Tourism Management
Bachelor of Science in Hospitality Management

December 7, 2021
Name: Erika B. Guese

Course and Year Section: BSHM1-1

Subject: CCHTM 1100

Webinar Reflection Paper

Food Safety and Sanitation (in New Normal)

Last November 15, 2021 I attended webinar which is all about, Food Safety and
Sanitation (in New Normal), led by the ASTORIA Culinary & Hospitality Institute. There
are several topics discussed and it is all about, Kitchen Sanitation and Disinfection,
Food safety, Food Hazards, Food Handlers, Food Allergens and its effects, What are
the Temperature if the food are dangerous to eat or not, Personal Hygiene, HACCP
system and its importance, Foodborne illness and many more. For Kitchen Sanitation
and Disinfection, it is discussed on how to properly execute Sanitation and Disinfection
to avoid Bacterias, microorganisms, viruses, etc. to grow in our hands while cooking
and to achieve the Safety Seal Certification that proves the Public Health standards.
While in Food safety, it is all about the importance to our lives especially in the New
Normal, and what are the effects if Food safety is not exceeded. In Food Handlers, it is
all about possible hazards inside the Kitchen if Food Safety, Sanitation and Disinfection
are not executed.

In Food hazards, it is all about the Physical, Chemical, and Biological hazard that can
contaminate the Food if Food safety is not properly done. If Food safety is not executed
foodborne illness that may lead to Food poisoning and illness, and serious diseases
may occur if not hospitalized. Allergen (Sub Topic) is all about foods that are hazardous
to others that may cause illness or death if eaten. High Risk Food is commonly known
as Potentially Hazardous Food are the foods that multiplies the bacteria or the
microorganisms that is harmful and may cause illness and diseases if it reaches the
temperature danger zone(between 40 °F and 140 °F). For the HACCP system, it is all
about, Identifying and controlling the Risks in Handling Food Products. Specifically it is
all about Food safety and Sanitation that prevents food to have high risk of possible
Hazards, which are, Biological Hazard and Chemical Hazard.

CCHTM 1100
 Central Luzon State University
College of Home Science and Industry
Department of Hospitality and Tourism Management
Bachelor of Science in Hospitality Management

I gained new knowledge that I can use in my Day-to-day living and for my future job. We
are also given a chance to watch on how ASTORIA Sanitize and Disinfect their kitchen
and some clip on how they applied Food Safety when cooking and preparing Dishes. I
realized that Food safety is important in our daily lives, because this will protect us in
preventing illnesses and diseases that comes to the food that may be contaminated and
have bacterias that already grows due to exposure in temperature danger zone that we
eat. I also learned that Sanitation is not enough, Disinfection is also needed in Kitchen
to prevent growing bacterias in kitchen countertop and while Food handling. These
learnings that I gained will also help me to identify if the Food that I cooked is in danger
zone that may be harmful if eaten.

Therefore, this webinar is not only relevant to my course and future job but also in
my/our daily lives. I can apply this in my day-to day living and also I can teach it to my
family to achieve Food Safety that will avoid Foodborne illness and Food Hazards by
Sanitation and Disinfection that is harmful. That, before and after cooking Sanitation and
Disinfection or Food Safety is important and Being responsible inside the Kitchen will
prevent Foodborne illness.

CCHTM 1100