CHAPTER 6: RISK MITIGATIONS AND GOVERNMENT HEALTH AND SANITARY

PROTOCOLS

Tittle of the lessons

Lesson 1: Risk Mitigation

Lesson 2: Government health and sanitary protocols/checklist/guidelines
Lesson 3: Policies and laws
Lesson 4: Checklists, document, physical facilities, kitchen facility, food
preparation, checklist
Lesson 5: Familiarization on the government's different kinds Health and
sanitation checklist

INTRODUCTION

This modules give in-depth knowledge of risk mitigations with government health and
sanitary department protocols that regulates hospitality/food establishments. This carters on
implying safety checklist to identify hazards on a different area of the establishment to
promote the wellbeing of all the stakeholders of the establishment.

OBJECTIVES

1. The students may learn the importance of checklist and health and sanitation
department protocols to identify possible hazards and keep the safety of the
stakeholder of the establishment/organization
2. To equip and expose the student and their awareness regarding laws and
government agencies that govern health and sanitary protocols.
LESSON 1: RISK MITIGATION

Risk mitigation is a strategy or strategic planning to prepare for and lessen the effects of
threats to zero. With a collective data to identify the hazard and possible risk for the sole
purpose of creating a mitigation plan such as guidelines and checklist.

LESSON 2: GOVERNMENT HEALTH AND SANITARY DEPARTMENT

Government health and sanitary is a government agency that is designated to regulate

industries for disease prevention. It is a governing body that regulates the following programs
and components.
Drinking-water supply, sanitation, zero open defecation program, food sanitation, air
pollution ( indoor and ambient) chemical safety, wash in emergencies, climate change for
health impact assessment (HIA)

LESSON 3: GOVERNING POLICIES AND LAWS

Policies and Laws

1. PD No. 856 – Code on Sanitation of the Philippines

2. EO No. 489 s. 1991 – The Inter-Agency Committee on Environmental
Health (IACEH)
3. National Objectives for Health (NOH) 2011-2016
4. DOH A.O. 2010-0021 - Sustainable Sanitation as a National Policy and
a National Priority Program of the DOH
5. DOH A.O. 2014-0027 – National Policy on Water Safety Plan (WSP) for All
Drinking-Water Service Providers
6. DOH A.O. 2017-0006 – Guidelines for the Review and Approval of the
Water Safety Plans of Drinking-Water Service Providers
7. DOH A.O. 2017-0010 – Philippine National Standards for Drinking Water
(PNSDW) of 2017

Sanitation protocols
Protocols are also required by regulatory agencies, it is for the sole purpose on best interests of
both the management and their customers

Examples of protocols and guidelines from the health and sanitation department

Trash Removing
Removing of Litter and debris in every potential food sources Controlling
pests’ harborages within the facility. (Pest control) Cleaning is also
associated with good preventive maintenance;
Clean tools and equipment machinery will often operate better than dirty.
A satisfactory cleaning program and routine is an essential prerequisite for an effective
HACCP program.

Creating a checklist is a way of finding and identifying possible hazards in every area of
operation. In food businesses, the things that the managers don't know will eventually hurt
the establishment.

LESSON 4: DIFFERENT KINDS OF CHECKLIST

Document checklist:

Documents Parameters Findings Recommendations

Business permit None/
expired/update
Lease of contract Lessee/property
owned
Master list of Complete/incomplete
employee’s
Medical certificates All employee has/ has
not/ who has
viral/contiguous
disease
Food handling All employee has/
certificates has not
Water Monitored/ safe/
sample/microanalysis contaminated
Pest control Monitored/ infested/

Physical checklist

Physical facilities Parameters Findings Recommendations

floor Wet/ broken
tiles/ etc.
Floor area Adequate / in-
adequate/ number of
customer and
employee
Overcrowded Fully occupied/
under-occupied with
costumer and
employee/ fixture
and furniture's
Stairs Standard/
substandard/ angle
/safe or unsafe
Lights Adequate / in-
adequate
Doors Working/ standard
Ventilations Temperature/ air
quality
Chairs Safe/ unsafe/ free
from corrosions/
clean
 Tables Safe/ unsafe/ free
from corrosions/
clean
Food stand Safe/ unsafe/ free
from corrosions/
clean/ protected
from dust particles
Drink dispensers Safe/ unsafe/
free from
corrosions/ clean/
protected from dust
particles
Food packaging Adequate / in-
adequate
Walls Fixture secured /
Clean
ceiling Fixture secured /
Clean/ free from
dust
Hot storage Clean/ working or not
working?
Cold storage Clean/ two-
door/single door/
last-in last- out
working or not
working?
Bad items Expired goods/
damage good
Conditions of Working or not
appliances working
Panelboard Labeled/ unlabeled
wirings overloading
Cleanliness and Overall cleanliness
tidiness
Comfort room Clean/ unclean/
standard for the
number of
customer
Hand washing Adequate / in-
facility adequate
Trash cans Adequate / in-
adequate/ covered
Pluming/ sink p- Adequate / in-
trap / comfort room adequate
/ water waste
disposal
Waste disposal Segregation proper
management/ outside waste collection
facility for
trash disposal

Kitchen facility checklist

Kitchen facilities Parameters Findings Recommendations

Storage area Clean/ unclean
/organize/ free from
infestation
 Bad items Expired good/ damage
goods/ contaminated
goods/ rotten goods
Burners Maintained/ free from
gas leak/ free from the
possible fire incident
Kitchen Clean/Working/
appliances broken
Hot storage Clean/ working/
maintain its desired
temperature
Cold storage Clean/ working/
maintain its desired
temperature
Washing area Clean/ working/
maintain/ organized for
glass ware/ silver ware/
china ware/ and other
sharp/ and hazardous
cleaning
Preparation area Clean/ working/
maintain / tables are
stainless and free from
dust/contaminations
Exhaust fans Working/ broken
floor Wet/ broken tiles
utensils Clean/ unclean / materials
protected from
contaminations/ dust/
organized color code for
use/ and purpose/ raw
and
prepared food
Cleanliness and Overall cleanliness
tidiness

Food handling personnel checklist

Food handler/ parameters findings recommendations

hygiene
Physical projection Appearance, poise
posture
Verbal projection Quality of speech
Conduct and Practices/
behavior tolerance for difficult
costumer/ bad
habits
Grooming Men’s / ladies
standards Hair/uniform/ face/
mouth/ ears / body /
fingernails/
perfumes / jewelries
Cleanliness and Cleanliness and
tidiness sanitation habits/ hand
wash
Kitchen preparation checklist

Kitchen process/ Parameters Findings Recommendations

operation
Outsourcing/ Only buy on legit
suppliers/ purchasing suppliers/ purchase
required/ SPS
Standard purchase
specification/
weight/size/brand
Receiving Quality/ SPS Standard
purchase
Standards specification/
Perishable, semi- weight/size/brand/
perishable/ staple expired dates
foods / storing time bad
order
Meat/pork/chicken Desirable
characteristics Freshly
butcher/frozen/stamp
from the bureau of
animal industry/
safe/unsafe

Fish/shellfish Desirable
characteristics/ alive
/fresh/gills/ eyes/ firm
flesh/ scales/ no odour
Fruits/ vegetables’ Standard Desirable
characteristics/ colors/
green/ in season/ free
from damage/cuts / over
ripe
Non-perishable Standard Desirable
foods/staple foods characteristics/ brands/
expiry dates/
damage/broken/ free
from dirt/dust
Storing Store food correctly/
cold storage/ room
temperature storage/
separate/organize/
proper food rotation/
Li-LO last-in last- out/
Cold storage/ no Fi-FO first in first-
temperature control out date labelled/
below -18°C color code containers.
-41 º F. /blue- fish, shellfish/
red- meats, steak/ green
vegetables and fruits
maintain proper / portioned according to
temperature serving weight

Food handling Clean hands/ sanitize

utensils/ color label with
Issuing: utensils
according to the food
bluefish, shellfish/ red-
Thawing time: from meats, steak/ green
frozen to chill to vegetables, and fruits
microwave for raw materials to
avoid cross-
contamination/
Food Use utensils knife/
preparation/slices/ chopping board
pre-cook according to the food
bluefish, shellfish/ red-
meats, steak/ green
vegetables, and fruits

Cooking meat a minimum internal

temperature of 145 °F
(62.8 ºC)
Cooking ground meat a minimum internal
temperature of 160 °F
(71.1 ºC)
Cooking poultry A minimum
internal temperature of
165 °F (73.9 °C)
13mins
Holding time/ All cook
storage/temperature food/ingredients need to
remain on hot
temperature/ also hot
sauces/

All Cold
food/ingredients need to
remain on hot
temperature/ also cold
sauces/ mayonnaise/
ketchup
Cooking meat a minimum internal
temperature of 145 °F
(62.8 ºC)
Cooking ground meat a minimum internal
temperature of 160 °F
(71.1 ºC)
Cooking poultry A minimum
internal temperature of
165 °F (73.9 °C)
13mins
Food Food protections
handling/serving
Face/ mouth guard/
proper attire

Hot food should be held

at 140 °F (60 °C) or
warmer.

Clean utensils food

warmers/ serving
trays/ silver ware/
 china ware/ glass/ ware.

Cold Storage Chart

Cold food should be
held at 40 °F (4.4 ºC) or
colder.

Cook/prepared food is
perishable food
should not be left at
room temperature for 2
hrs.

Other variables

Health care waste generator/ if the establishment is powered with generator sets and Discharge
permit

LESSON 5:FAMILIARIZATION ON THE GOVERNMENTS DIFFERENT KINDS

HEALTH AND SANITATION CHECKLIST

Government health and sanitary protocols/documents checklist/guidelines

Note: every establishment has different kinds of checklist and parameters

Sanitation order

There are different kinds of checklist depending on the establishment.

Kinds of establishment
Comprehensive checklist
Reference:
https://www.doh.gov.ph/sites/default/files/publications/Chapter_3_Sanitary_Permit_R
equirements.pdf
https://www.doh.gov.ph/sites/default/files/publications/Chapter_3_Sanitary_Permit_R
equirements.pdf