Risk Midterms Reviewer
7. Establish Record-Keeping & documentation
SAMPLE-HACCP-PLAN-FOR-NO-COOK-FOOD-
7 Principles of HACCP
1. Conduct a Hazard Analysis
- Ingredients & raw materials
- Storage
- Preparation
- Use by consumer
2. Determine the Critical Control Points
- Or CCP for cooking
- Point in the time where control can be
applied to prevent, eliminate, or reduce
a hazard to a non-threatening or
acceptable level
- Hand Washing, Refrigeration, Cooking
- Carefully develop, documented, and
used only for purposes of products
safety
3. Establish Critical Limits
- Or CCL for temperature
- The maximum or minimum value at
which a hazard must be controlled to
prevent, eliminate, or lessen the
likelihood of a food safety hazard
occurring
- Must have scientific foundation
- Based on temperature, time,
ingredients, aroma, and visual
appearance
4. Establish Monitoring Procedures
- Helps keep track of the operation
- Helps determine when there is a loss of
control at a CCP
- Provides written documentation of
corrective actions
- A staff should monitor and well trained
about the importance of HACCP
- Reliable and continuous
5. Establish Corrective Actions
- What, Who and When
- Documents when the actions were taken
6. Establish Verification Procedure
- Check to determine plan is working
- Make sure plan is scientifically &
technically sound
- Check time & temperature devices foe
accuracy
- Conduct periodic independent
procedures
- Flow Charts, Time and temperature logs
and checklists
WEEK 11- OTHER RESCUE PROCEDURES
(SUPPLEMENTARY LESSONS)
WORKPLACE SAFETY
ESTABLISH AND MAINTAIN A SAFE AND SECURE
WORKPLACE
Identify workplace health, safety, and security
responsibilities
Health, safety, and security
Ensuring the health, safety, and security of all
people in a hospitality and tourism organization is
the single most important concern of all managers.
A sad yet alarming fact is that 75% of workplace
accidents and injuries are avoidable.
By having sound health, safety and security
practices in place, the pain, frustration and costs
associated with injuries can be reduced to the
benefit of all people.
‘People’ does not just relate to ‘paying customers’
of our organization, it also includes:
>Owners and managers
>Staff
>Suppliers
>External community.
Health, safety, and security of all people is
achieved through:
>Ensuring suitable safety and security resources
>Training staff
>Identifying all potential risks and hazards
>Assessing risks and hazards
>Controlling risk and hazards.
Employer responsibilities
Employer rights obligations and
responsibilities
>Providing safety training and clear safety rules
>Encouraging a Health and Safety Committee
>Maintaining an injury register
>Adhering to all workplace agreements
>Providing information and written instructions in
all appropriate languages.
>Providing all necessary safety equipment to
perform the required work
>Maintaining a safe workplace for their
employees and monitoring health and safety issues
>Equipment and machinery must be maintained
and must conform to safety standards
>Providing well-lit and ventilated places to work
>First aid must be provided to all employees
when and where necessary.

Duties of employers to employees and
contractors
>Providing and maintaining plant and systems of
work
>Ensure the absence of risks to health and safety
connected with the use, handling, storage and
transport of plant or substances
>Maintaining workplaces under their
management and control in a condition that is safe
and without risks
>Providing adequate facilities for the welfare of
employees
>Providing employees with information,
instruction, training or supervision needed.
>Working in a way that ensures personal safety,
and the safety of others including colleagues and
customers
>Using safety equipment in accordance with the
manufacturer’s instructions
>Using all safety equipment when and where
required and in a correct manner
>Following all occupational health and safety
regulations in-line with establishment requirements.
>Reporting accidents, injuries, or illness to the
appropriate person
>Reporting any equipment in need of repair
>Adhering to all workers compensation laws and
regulations
>Not interfering or getting in the way of a person
who is trying to assist another in need.
Extent of responsibilities
The employee must:
>Cooperate with the employer
>Act professionally and responsibly at all times
>Enforce health and safety issues to others in
the workplace
>Inform the employer of any breaches of the
regulations
>Ensure a hygienic and safe environment in
accordance with the individual’s responsibility and
authority.
Specific policies and procedures
Front Office
>Policies and procedures may relate to:
>Taking reservations
>Checking in a guest
>Checking out a guest
>Giving private information relating to guests
>Receiving payments
>Currency exchange
>Ordering supplies.
Restaurants
Policies and procedures may relate to:
>Welcoming a guest
>Setting a table
>Taking an order
>Carrying food to a table
>Serving intoxicated people.
Kitchens
Policies and procedures may relate to:
>Washing hands
>Wearing clean uniforms
>Personal hygiene
>Time food can be displayed before being
disposed.
Security policies and procedures
Handling Cash
>Procedures for moving cash within the premises
>Removing notes from the register when they
get to a certain level
>Protocols for registering money and giving
change to customers
>Banking of takings
>Use of the on-premises safe
>Procedures relating to the location, storage and
handling of change
>Specification of where cash registers should be
reconciled at the end of the shift to optimise
security.
Security of keys
>Restricting key access
>Signing for keys
>Using key safes
>Policy forbidding the lending of keys
>Policy forbidding the copying of keys
>Policy forbidding taking keys off the premises
>Use of a master key system.
Security of people
>Evacuation procedures and emergency
assembly points
>The provision of security staff
>Standard practice of handing over money
immediately when faced by thieves
>Adhering to maximum patron numbers where
applicable on licensed premises
>Conducting risk analyses of potential problem
areas within the property with a view to eliminating
potential trouble of danger spots.
Health and Safety Training
Benefits of health, safety and security
training
>Reduce injuries and amount of accidents in the
workplace
>Build and develop a positive health and safety
culture
>Consistent focus on striving to improve safety
>Identify, understand and respond to health and
security risk factors and issues
>Fulfil your moral and legal duties
>Ensure your staff have the equipment,
knowledge and skills to handle issues
>Reduce overall work related accident costs.
Preparing staff for emergencies
Emergencies may include:
>Robbery
 >Bomb Threats to maximize productivity by reducing operator
>Fire fatigue and discomfort.
>Natural disasters common to the region >Tool design
including hurricanes, cyclones and earthquakes >Equipment design
>Serious illness or death of a person. >Job and Task design
>Work station design
Implement procedures for identifying health, safety >Occupational over use syndrome.
and security hazards and risks
Performance Criteria for this Element are: Manual Handling
>Conduct physical workplace inspections Manual Handling involves people physically moving
>Encourage staff to report workplace hazards objects with or without mechanical aids.
and risks Manual handling activities include:
>Analysis of internal records >Lifting
>Address risk identification at planning and >Carrying
purchasing stages >Pulling
>Monitor industry sources of workplace hazards >Pushing.
and risks.
Psychological Hazards
Hazards and risks >Shift work
Types of hazards >Work load
Most hazards will normally fit into six distinct >Stress
categories: >Dealing with the public
>Hazardous Substances >Harassment
>Biological >Discrimination
>Physical >Threat of danger
>Ergonomic >Constant noise.
>Manual Handling
>Psychological. Apply risk assessment activities
Causes of incidents
Hazardous Substances in the Workplace >Inadequate training and supervision
Types of hazardous substances include: >Environmental factors such as excessive noise,
>Solid – detergents, any hard substance heat or cold
>Liquid – boiling water, petrol, chemicals >Excessive work or production schedules
>Vapor – hot air, fumes from chemicals >Incorrect work procedures
>Mist – steam. >Blocked aisles or passages
Most people are normally exposed to Hazardous >Housekeeping problems.
Substances by:
>Direct contact with skin Implementing risk control
>Inhalation Management of hazards and risks
>Eye absorption Steps to date:
>Ingestion. >The first step was hazard identification
>The second step was risk assessment and
Biological Hazards analysis
>Infections >The third step is controlling risk.
>Bacteria Implementing risk control methods means putting
>Viruses in place the risk control options deemed most
>Food poisoning. appropriate and effective for
the identified hazard.
Physical Hazards
>Noise Hierarchy of control
>Lighting Engineering controls
>Electrical Engineering controls include plant or processes
>Heat and cold which:
>Dust >Minimise the generation of risk
>Fire and explosion >Suppress or contain the risk
>Equipment >Limit the risk in should an event occur.
>Working space.
Personal protective equipment and clothing
Ergonomics Personal protective equipment (PPE) and clothing
Ergonomics relates to the applied science of includes such things as:
equipment design, as for the workplace, intended >Eye protection
 >Respiratory protection S – Send for help
>Gloves and gauntlets >Information to be relayed to EMS:
>Safety shoes and boots >What happened?
>Protective clothing >Numbers of person injured
>Head protection. >Extent of injury and first aid given
>Telephone number of the caller
Identify causes of injury, illnesses and accidents >Name of person who activated the EMS must
Types and causes of common injuries, illness drop the phone last.
or incidents
>Manual handling A – Airway
>Slips, trips and falls >Ensure an airway is clear and open
>Prolonged or repetitive work >Open the moth and look for foreign objects
>Cuts and burns >Finger sweep only if an object can be seen and
>Workplace stress and occupational violence can be removed
>Bullying >Perform a “HEAD – TILT, CHIN – LIFT”
>Workplace chemicals B – Breathing
>Noise >Is the victim breathing?
>Infectious diseases. >Is it shallow or deep?
>Does he appear to be chocking?
WEEK 10: FIRST AID >Is he cyanotic?
>Rescuer should perform: LFF Position, 10 secs.
FIRST AID C – Circulation
FIRST AID >Is the victim’s heart beathing?
>First aid is the emergency care and treatment >Assess pulse
of a sick or injured person before more advanced >Is severely bleeding?
medical assistance, in the form of the emergency
medical services (EMS) arrives.

Body Substance Isolation (BSI)

>Precautions taken to isolate or prevent risk of
exposure from any other type of bodily substance.
1.Personal Hygiene
2.Personal protective equipment
3.Equipment cleaning & disinfecting
Secondary Assessment
Primary Assessment > It is a systematic and thorough head-to-toe
> It is a systematic checklist designed to maximize check (down front-back) of the injured or ill
safety and identify / treat immediate life- casualty.
threatening problems. > Interview the victim (PQRST & SAMPLE
Questioning)
D – Danger A - Airway > Check Vital signs
R – Response B - Breathing > Do the head-to-toe examination
S – Send for help C – Circulation + Control > Note: You need to record your findings and
major bleeding pass them on to ambulance crew during handover.
D – Defibrillation Interview the Victim
D -Danger! P – Promotes
>Before approaching any situation, assess the >Promotes or alleviates - does anything make
scene for any threat to: the pain better or worse?
- Yourself, the casualties, bystanders near the Q – Quality
scene >Can you describe what the pain feels like e.g.
- ALWAYS REMEMBER: Reassess the safety dull, sharp, crushing or throbbing?
while treating the casually. R – Region/Radiates
R – Response (A V P U) >Where is the pain? Does it go anywhere else?
> 4 levels of responsiveness S – Severity
> A – ALERT: have a logical conversation with >Ona scale of 1-10, how would you rate the
them. pain?
> V – VOICE: Even if drowsy, the casualty is able T – Time >How long have you had the pain?
to reply when you talk to them
> P – PAIN: e.g. nail-bed pressure
> U – UNRESPONSIVE: the casualty is
unresponsive to all stimuli
 >Fractures that have caused damage to internal
structures, such as a punctured lung, or fracture
that involves significant bleeding

Fracture
>Signs and Symptoms
S -Signs and Symptoms
>Pain at the injury site
A – Allergies
>Bleeding (internal or external)
M – Medications
>Open wounds with or without exposed bone
>Are you on any medication, when and how long
ends
ago did you take it?
>Deformity
P – Past Medical History
>Shortening or rotation of limb
>Do you have any medical conditions, has this
>Inability to move or stand
happened before?
>Hearing the bone break
L – Last Meal
>Crepitus, swelling, discoloration
>When did you last eat or drink?
First Aid Management for Fracture
E – Events prior to incident
>For open fracture, control any external
>What happened, what were you doing?
bleeding, direct pressure and elevation if possible.
>For closed fracture, ice packs
Vital Signs – Ranges:
>Immobilize
>Check the circulation below the fracture site
>Rest
Splinting A Fracture
>Splint body part in position as found
>Prevent injured area from moving
>Check for circulation before and after splinting

Soft Tissue Injury (Wound)

Trauma Management Wound
FRACTURES >A break in the continuity of the tissue of the
SOFT TISSUE INJURIES body either internal or external.
>Wound
>Burn Classification
>Sprains >Closed wound
>Strains >Opened wound
>BANDAGING TECHNIQUES Common Causes
>External physical forces
Fractures >Mishandling of sharp objects
> Types of fracture >Explosion
> Open Fracture
>Skin is not broken Closed Wound
> Closed Fracture >Involves the underlying tissue without
>One or both ends pierce the skin break/damage in the skin.
> Complicated Fractures Causes
>Blunt objects result in contusion or bruises
>Application of external forces
Signs and Symptoms
>Pain, swelling and tenderness
>Dislocation (ecchymosis)
>Hematoma
>Restlessness and thirst
>Symptoms of shock
>Vomits blood
 >Blood in the urine or feces 5.Do not try to bleed punctured wound
>Sign of blood in the mouth, ear canal, nose 6.If there is an Impaled Object, just immobilize the
object and rush the victim to the hospital. Do not
First Aid Management Closed Wound try to remove it.
Remember ICES!
>I – Ice cold application Bandaging Technique
>C – Compression Open Phase
>E – Elevation of the injury >Head (topside)
>S – Splinting immobilizing the injury >Face; back of the head
>Chest; back of the chest
Open Wound >Hand; foot
>A break in the skin or mucous membrane or Cravat Phase
protective skin layer is damage. >Forehead; eye
Dangers >Ear, check, jaw
>Hemorrhage >Shoulder; hid
>Infection >Palm pressure bandage
>Shock >Palm bandage of open hand
Kinds of Open Wounds
>Puncture Burn
>Abrasion Types of Burn Injuries
>Incision >Thermal Burns – caused by contact to flames,
>Laceration hot objects, flammable vapor that ignites, flash or
>Avulsion explosion, steams or hot liquids.
Kinds of Bleeding >Chemical Burns – chemicals will continue to
cause tissue destruction until the chemical agents is
removed.
Electrical Burns – the severity from exposure to
electric current depends on the type of current, the
voltage, the area of the body exposed, the duration
of contact.

Factors to Determine the Seriousness of

Burns
>The Depth.
>Superficial Thickness Burn
>CAPILLARIES – slow even flow
>Partial Thickness Burn
>VEIN – steady flow, dark red color
>Full Thickness Burn
>ARTERIES - spurting blood, pulsating flow,
>The extent.
bright red color
>Location of the Burns. Burns on the face,
hands, feet and genitals are more severe than on
First Aid for Open Wound
other body parts.
Wound w/bleeding not severe
>Victim's age and medical condition. Under 5 or
>Clean the wound with soap and water
over 65 - critical.
>Apply a topical ointment
>Cover wound with dressing and bandage.
Thermal Burns
Wound w/severe bleeding
>1st and 2nd Degree
>C- Control bleeding
>Immerse the burned area in cold water or
>Direct pressure
apply a wet cold cloth
>Elevation
>3rd Degree
>Pressure point bleeding control
>Cover the burn with a dry, non – sticking,
>Pressure on supplying artery
sterile dressing or cloth
>C – Cover the wound w/dressing and bandage
>Treat for SHOCK (3 P’s
>C – Care for SHOCK
Chemical Burns
>C – Consult or refer to physician
>Immediately remove the chemical by flushing
water.
Don’ts in Management of Open Wound
>Remove the victim’s contaminated clothing
1.Don't suck the bleeding wound
Flush for 20 mins or longer. And wash with
2.Do not put anything (sugar, coffee, etc. It is not
mild soap before final rinse
effective in controlling the bleeding)
>Cover the clean area with a dressing or
3.Do not put alcohol (for external use only)
pillowcase
4.Better to use Povidone Iodine and not Aqua
Oxinada (Hydrogen Peroxide) on a fresh wound
 >If in the eye, flood it for at least 20 mins using
low pressure
>Seek medical attention for all chemical burns
Electric Burns
>Unplug or turn off power
>Check ABC, Provide RB or CPR
>Treat for SHOCK (3 P’s)
>Seek medical attention immediately.

First Aid for Heat Stroke

>Apply cold compress
>Use a fan to lower temperature
>Give fluids (water)
>Have the person to lay down
>Elevate feet