RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY & SANITATION Easter College Incorporated

CHAPTER I: FOOD SAFETY

LESSON 1.1: What is a risk?
Risk resolution defines “risk” as the possibility of a particular phenomenon that will
impact your objective, it may be a quality product, the best service, maximizing revenues or
minimizing expenses.
Types of Risk for Foodservice Professionals:

Food safety risk- a hazard from the food a customer eats, the danger from the
supplier of your food, contaminated or adulterated food.
 Financial Risk- it could be a high cost of goods
 Organizational Health and Safety- risk that may impact the organization
 Occupational Health and Safety- workplace hazards
 Security Risk- cash transactions, employee theft, suspicious person inside the
premise.
 Ergonomic Risk- poor workspace design
 Uncertainty Risk- typhoons, floods, earthquakes
1. THE FOOD CONTAMINANTS
A. Biological contaminants- can happen when harmful microorganisms come in
contact with food and are consumed.
B. Bacteria- under favorable conditions, bacteria can grow and multiply very
quickly.
6 Favorable Conditions for Pathogens to Grow and Multiply:
 Food- Pathogens need a specific type of nutrients such as carbohydrates,
and protein. Some bacteria get their energy form fats.
 Acidity- bacteria thrive in a slightly acidic and slightly neutral
environment usually between Ph level 4.6 to 7.5
 Time- exposing food at Temperature Danger Zone in more than 5 hrs.
could double its number and size. A “two-hour rule” must always apply in
dealing with food
 Temperature- Most bacteria thrive between 41F to 140F. cooking at their
specific required temperature kills pathogens. “keep hot foods hot and
cold food cold”
 Moisture- dehydrating food inhibits pathogen reproduction.
 Oxygen- bacteria grow in different oxygen requirements so it is difficult to
control this condition
Illnesses Caused by Bacteria
Bacteria Illness & Symptoms Sources Prevention
Clostridium Botulism Garlic in oil mixture, Discard bulging cans.
Botulinum Double vision, blurred vision, herb-infused oils held in Do not mix and store
dropping eyelids, slurred warm for an extended oil and garlic, sauté
speech, difficulty in period onion as needed. Don’t

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swallowing, dry mouth,
muscle weakness, paralysis
of the respiratory muscles,
arms, leg and trunk is not
treated and death due to
respiratory
Camphylobacter Watery and bloody diarrhea,
Jejuni fever, nausea, vomiting,
abdominal pain, headache
and muscle pain
Escherichia E-Coli Infection Diarrhea
Coli which may range from mild
and watery to severe and
bloody, abdominal cramping,
pain or tenderness, nausea
and vomiting, in some
people, Hemolytic Uremic
Syndrome that leads to
kidney failure and death
Listeria Listeriosis, fever, muscle
Monocytogenes aches, nusea, diarrhea
Clostridium Foodborne illnesses, diarrhea,
Perfringens stomach cramps, nausea,
vomiting
Salmonella Nausea and vomiting,
abdominal cramps, diarrhea,
fever, chills, headache and
blood in the stool
Shigella Bloody diarrhea, abdominal
bacteria pain or cramps, fever
Staphylococcus Diarrhea, abdominal pain or
aureus crampps, fever
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Easter College Incorporated
Baked potatoes in
aluminum foil exposed to
the temperature danger
zone, home canned and
improperly canned foods
Eating raw or
contaminated meat and
poultry specifically in
chicken liver and giblets,
unpasteurized milk
contaminated, and fecally
contaminated water
Uncooked meat and
contaminated water
Contaminated processed
foods (hotdogs,deli meats,
luncheon meats) Raw and
uncooked meats and
vegetables
Large quantities of food
prepared and cooked in
advance and were held at
Temperature danger Zone
Contaminated eggs,
poultry meat,
unpasteurized milk or
juice, cheese, raw fruits
and vegetables
Contaminated food or
water of a person infected
with Shigella, ready to eat
foods such as salads and
sandwiches are mostly
associated with the
disease
Foods that are prepared by
human contacs
store leftover potatoes
in a foil.
Cook meat and poultry,
wash hands, use
separate cutting boards
for different foods,
separate meats from
ready to eat foods and
clean and sanitize
utensils before and
after use.
Thoroughly cook meat.
Always wash hands
before handling food.
Thoroughly wash fruits
and vegetables under
clean running water
before cutting,
preparing and cooking.
Cook meat and other
foods at recommended
cooking internal
temperature
Wash hands before
handling foods,
separate cooked foods,
raw foods and ready to
eat foods
Practice proper
handwashing with
liquid soap and clean
running water after
going to the bathroom,
control fliea, avoid
barehand contact with
food
Practice good personal
hygiene, wear hair
strains when preparing
food, use single
disposable gloves in
handling food.
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C. Virus- the smallest of all biological contaminants. A virus is a tiny bundle of

genetic material called DNA or RNA enclosed in a shell called the “viral coat” or
“capsid”. Since the virus has no cells, it cannot be reproduced by itself.
D. Foodborne viruses- Medical Life Science and Medicine, stated that human
intestines are home for the most foodborne virus when an infected food handler
comes in contact with food during preparation, contamination could occur.
Foodborne viruses are highly resistant to chilling, freezing, preservatives and
radiation. They are resistant to acidic conditions (Ph 3) and therefore survive on
acidic fruits.
E. Parasites- they eat, live, reproduce and excrete their waste inside their host.
F. Fungi-both unicellular and very complex multicellular organisms. Fungi also
cause food spoilage and become unfit for human consumption. Food preservation
helps prevent decays.
Biological contaminants are caused by these three factors:
 Time-temperature Abuse
 Cross-contamination
 Poor Personal Hygiene

TIME-TEMPERATURE ABUSE
Bacteria increase on the temperature conducive to their survival, it is called “Temperature
Danger Zone” (40F- 140F), during the vegetative stage, bacteria proliferate. Another factor is the
time since bacteria reproduce asexually, their cells divide and multiply very fast.

Time Temperature Abuse happens for the following reasons:

 Food has not held at the proper temperature upon receiving and during storage.
 Food was not cooled or appropriately reheated.
 Food is not cooked or warmed to a temperature high enough to kill harmful
microorganisms.
 Food is not cooled low enough fast
 Food is prepared in advance and not set to a safe required internal temperature while the
food is on hold.
POTENTIALLY HAZARDOUS FOOD
They are highly susceptible to pathogenic microorganisms if the time and temperature are not
controlled.
Potentially Hazardous or High-Risk Food has the following characteristics:
 High moisture content (with the water activity level of 0.85)

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 Contains protein The 2/4 Rule:

 The Ph level of 4.6 to 7.5 (slightly acidic) Potentially Hazardous Foods that have
been exposed to TDZ in:
Some examples of potentially hazardous foods are: 4 Hours- to be thrown out or discarded
2 Hours- should be refrigerated, cooked
 Raw meat or eaten within next two hours or
 Kinds of seafood discarded.
 Dairy products
 Fruits and vegetable
 Cooked pasta and rice
 Foods containing egg, beans and other high protein food
 Warm food stored less than 60 degrees Celsius in Baine Marie

CROSS-CONTAMINATION
Cross contamination occurs when disease-causing microorganisms are spread or passed from a
person handling the food, direct contact with contaminated food or contaminated equipment.
Cross contamination can happen in the following situations:
 Not practicing proper hand washing procedure.
 Bare hand contact with food
 Food handler wears inappropriate jewelry
 Dirty and unsanitary facilities, equipment and utensils come in contact with food.

POOR PERSONAL HYGIENE

Good personal hygiene is a fundamental part of food quality and safety. Food handlers should
not allow handling food especially when they are sick or has open wounds.
Food handlers should stay home if they have the following:
 Hepatitis A
 Shigella
 E-Coli Infection
 Salmonella

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ACTIVITY #1.1: FOOD RISKS

-- - - - - - - - - - - - - - - - - - - Please return this activity sheet - - - - - - - - - - - - - - - - -
NAME: ____________________________ DATE: ________________ SCORE: ______
Answer the following questions. Send your answers (soft copy) or write on a whole sheet of
paper and picture it (write your name on the paper). Send it only to my e-mail account.
Reflection
1. What have you learned from this lesson?
2. What can you do to improve food safety practices based on the results of this lesson?
Case Study:
The Department of Health received a phone call from a university student, he reported that his
roommate was suffering from nausea, vomiting and diarrhea. The victim was given an over-the-
counter medication drug to relieve his symptoms. They did not go to the doctor nor gone to an
emergency. The students believed that the illness was due to the food they have been eaten at the
local pizza restaurant the previous night.
1. If you were the person, who received the call, what would you ask the student?
Who:__________________________________________________________
What:__________________________________________________________
When:_________________________________________________________
Why:__________________________________________________________
How:__________________________________________________________
2. Do you think this complaint should be investigated further?Why?
3. Do you think this incident represents an outbreak at the university? Why or why not?

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LESSON 1.2: CHEMICAL & PHYSICAL CONTAMINANTS AND MEASURES TO

FOOD HAZARDS
2. CHEMICAL CONTAMINANTS
There are number of reported food poisoning incidents due to the consumption of toxic
chemicals found in food or beverages. Most notably chemical contaminants found in food
is “melamine” which generally used to manufacture plastics.
Chemical contamination happens through:
 Raw food- some raw food contains poison
 Pesticides- foods specifically agricultural food products are treated with a
chemical
 Cleaning chemicals
 Storage and equipment
 Metal cookware made from cadmium, zinc, lead, galvanized iron, antimony,
copper, zinc and tins are not safe as cooking utensils and should not be used for
acidic foods such as lemon and vinegar that result to chemical reaction and may
cause a hazard.
Effects of chemical contamination:
 Taste may be affected
 May cause vomiting
 May damage internal organs such as the esophagus, stomach or intestines
 May cause cancer
 May kill
Naturally Occurring Food Toxins
 Food Allergens- are natural chemicals present in the food that some immune system
overreacts. Symptoms are evident such as swelling of the lips, tongue and mouth.
 Ciguatoxin- found in contaminated tropical reef fishes such as barracuda, mahi-mahi,
bonito,snapper.
 Scombrotoxin-or what they call “histamine poisoning” caused by ingesting red meat
fishes that have undergone time-temperature abuse.
 Shellfish toxin- produced by certain contaminated shellfish that accumulates in their body
and become toxic to humans.
 Mycotoxins- fungi are molds, yeast and mushrooms, some of which are causing
foodborne illnesses.
 Amygdalin-(kernel) of apricots and peaches that can turn into hydrogen cyanide in the
stomach causing discomfort and illness
 Ipomeamarone- found in “Kumara”, a member of sweet potato, results in injury, insect
attack.
 Furocoumarins- found in “parsnips” that can cause stomach ache.
 Glycoalkaloids- found in all potatoes

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 Lectins- found in beans. Raw kidney beans usually are toxic.

 Trypsin- found in raw soybeans
 Oxalic acids- found in “rhubarb” causes muscle twitching, cramps and coma.
 Cucurbitacins- found in wild zucchini that can cause vomiting, stomach cramps, diarrhea
and collapse.
 Cyanogenic Glycosides- found in cassava and bamboo shoots
 Goitrogen- found in cabbage, broccoli, cauliflower, canola that can result in goiter.

3. PHYSICAL CONTAMINANTS
Physical contamination may happen at any stage in the foodservice flow ether by
accident or deliberately done by staff or a customer.
Physical contamination may acquire from:
 Building
 Equipment
 Packaging
 Food handler
 Insects
One of the main reasons why food becomes unsafe is negligence. A food handler should
know what is happening and not happening in the workplace, ensuring all safety
measures, including policies and procedures are properly adhered to.

LESSON 2: ESTABLISHING A CONTROL MEASURES TO FOOD HAZARDS

CONTROLLING HAZARD FOR PURCHASING
 Select approved and reputable suppliers — Research of the suppliers you have chosen.
 Have good safe food practices. These include growers, shippers, packers, manufacturers,
distributors, and local markets.
 Choose only suppliers that are approved by the Food and Drug Administration. They
have been inspected and meet all applicable requirements authorized by law.
 Develop a good relationship with your suppliers and get to know their food safety
practices.
 Always consider the supplier's recent inspection reports from the Food and Drug
Administration. Implementing HACCP system.
 Visit the supplier's warehouse periodically.
CONTROLLING HAZARD FOR DELIVERY
 Schedule deliveries are ensuring that they arrive one at a time. Avoid deliveries during
peak hours.

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 Suppliers must deliver during the time the staffs have time to inspect the food deliveries.
 Make sure that all employees have the proper training to receive, check and store food.
 Make sure that delivery trucks are clean with adequate refrigeration and freezer
 Food containers are cleaned, sanitized, leak-proof with a protective covering
 Make sure raw meat, vegetables, fruits, and other food supplies have separate areas.
(National Restaurant Association Educational Foundation, 2014 (NRAEF)
CONTROLLING HAZARD FOR RECEIVING
 Train employees in receiving and inspecting food supplies
 Only authorized staff to manage receiving deliveries. Ensure that appropriate
receiving documents (specification, quality, date and other important matter) are
attached for checking and inspecting.
 Check delivery trucks if there are possible contamination and temperature abused. Do
not accept food that does not meet the food safety requirement and purchase
specification.
 Do not delay checking and inspecting food. Immediately put the food in the proper
storage and proper refrigerated room.
 Avoid exposing the food at Temperature Danger Zone (41°F -140°F) primarily
chilled and frozen products.
 Organize space, equipment, and lighting for receiving efficiency
 Use a calibrated food thermometer when receiving raw meat, poultry, seafood and
other refrigerated products.

CONTROLLING HAZARD FOR STORAGE

Dry Storage
 Allow proper air circulation and maintain storage temperature (50°F-70°F). Keep
storeroom clean and dry and free from pests.
 Have a regular cleaning schedule for all surfaces, floors, walls, and ceiling.
 Store all foods and office supplies 6 inches above the floor and 6 inches away from the
wall.
 Keep food in labeled, tight-fitting containers with name, delivery, and expiry date.
 Use the First in First Out method of inventory. Store new products behind the old
products.
 Protect food from contamination with regular pest control. • Chemicals must be store
away from food.
 Look for damaged, spoiled foods, bulging cans, infested packages, and foods
immediately and clean the area thoroughly.
 Discard or destroy all contaminated foods.

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Cold Storage
 Do not overload the refrigerator and arrange all foods according to its kind and uses.
 Allow air to circulate to prevent the growth of a harmful microorganism.
 Food should be labeled indicating the name of the food item, date of storage and
consumed before date, temperature requirement.
 Store fond in a clean, non- absorbent, covered container. Make sure the container is
sealed correctly.
 Cool foods before placing inside the refrigerator using an ice bath and stirring
continuously. Do not place hot foods in the refrigerator to protect other food into
Temperature Danger Zone.
 Store dairy products separately with foods in strong odor such as onion, cabbage, and
seafood.
 Fruits and vegetables must have their own separate sections. To protect the vegetables
from rapidly deterioration.
 Raw foods and uncooked foods must be stored separately from cooked and ready-to-eat
foods.
 Never allow fluids from raw poultry, fish or meat to come into contact with other foods.

CONTROLLING HAZARD FOR PREPARATION

 Practice hand washing before preparing foods.
 Prepare in small batches and limit advance preparation if not necessary.
 Refrigerate immediately after preparing and mis en place.
 Wash fruits and vegetables prior to peeling and cooking.
 Separate raw products from ready to eat foods.
 Clean and sanitized utensils (cuffing board and knives) before and after preparation.
 Discard batter and marinade for meat if there are some left.
 Use single-use gloves properly and dispose of them after use.
 Use color-coded chopping boards.

White - for dairy products only

Red - for raw meat only
Blue - for seafood only
Yellow - for poultry only
Brown _for cooked meat only
Green for fruit and vegetables only

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THAWING FOOD
There are three proper methods of cooking food:
1. Inside the refrigerator, to prevent food from being exposed to Temp. Danger Zone
2. Under cold running water (less than 20°C), suitable for small portions only, and not
recommend for breaded meat products.
3. Thawing food in the microwave oven, the food should be cooked immediately after
thawing to prevent the growth of pathogenic bacteria.

CONTROLLING HAZARD FOR COOKING

 Always cook food to their required internal temperature and needed time.
 Monitor temperature by using a clean and accurate food thermometer. Mercury
thermometer should not be used in food.
 Do not overload fryers for frying.
 Stir continuously to ensure heat distribution especially in deep pots.
 Meat and vegetable should be cut in uniform size and thickness to ensure even cooking.
 Never interrupt the cooking process. Partially cooked meat may encourage bacterial
growth.
 Use a spoon or other utensils in tasting the food.
 Use a serving utensil or single-use glove to avoid cross-contamination.

CALIBRATING THE THERMOMETER

As a fundamental rule - follow the manufacturer's instructions for calibrating your
workplace food thermometer.

Cold Calibration
The following procedure must be applied at least every six months (you can do it more regularly)
for the ice point calibration of thermometers:
 Put ice and pre-cooled water (about half-and-half) into a container and allow to stand for
about five minutes.
 Insert the probe of the thermometer into the ice-water mixture and allow to stand for two
minutes.
 Record temperature reading - it should be 0°C - on Equipment Calibration Log,
Independent Thermometer Calibration Record (or similar).
 Replace, repair or get recalibrated if the temperature reading is ±1°C or more.

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Hot Calibration
The procedure is:
 Boil water and place thermometer probe into the boiling water. Allow standing for two
minutes.
 Record temperature reading - should be 100°C - on Equipment Calibration Log.

CONTROLLING HAZARD FOR HOLDING & SERVING

Holding Hot Food
 Keep food on hot-holding equipment to keep hot all the time (not • lower than 141°F).
 Place cold foods such as salad on top of the ice bath (not higher than 40°F).
 Stir food at regular intervals to distribute heat evenly while on hot holding equipment.
 Keep food covered all the time.
 Monitor internal temperature at least every two hours using clean, sanitized and
calibrated thermometer.
 Do not serve food if it has been exposed to Temperature Danger Zone (41°F to 140°F)
for more than 4 hrs.
 Never mix freshly cooked food with left-overs.
 Never use hot-hold equipment for reheating food.

CONTROLLING HAZARD FOR HOLDING COLD FOODS

 Only use cold-holding equipment that can keep food at 41°F or lower.
 Protect food from contaminants with covers.
 Do not store food directly on ice. Place food in pans or plates first.

CONTROLLING HAZARD FOR SERVING FOOD

 Use serving utensils with long handles.
 Use clean and sanitized utensils for serving.
 Wash hands before serving food.
 Minimize bare-hand contact with cooked and ready to eat food.
 Handle glassware and dishes properly.
 Hold flatware and utensils by handles.
 Use plastic or metal scoops or tongs to get ice.
 Never use cloth meant for cleaning food spills for any other purpose.
 Never stack glassware or dishes when serving.

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CONTROLLING HAZARD FOR COOLING & REHEATING

 Food being cooled in the refrigerator should be loosely covered.
 Use shallow, pre-chilled pans (not more than 4 inches deep).
 Stainless steel container cool faster than plastic.
 Use a quick-chill unit rather than a refrigerator.
 Pre-chill foods in a freezer for about 30 minutes before refrigerating.
 Never cool food at room temperature.
 Reheat food only one time at a temp of 165°F for 15 seconds.
 Never mix leftover food with freshly cooked food.
Source: National Restaurant Association Educational Foundation, 2014 (NRAEF)

TWO-STEP RULE FOR COOLING HOT FOOD

Step 1: Hot food should be cooled down from 60°C (or above) to 21°C within 2 hours. Food
should be removed from the cooking unit, either stove or oven.
Step 2: Immediately place the food inside the refrigerator once the food reaches 21°C and allow
to cool further to 5°C (or below) and should be placed inside the freezer.

THE USE OF SINGLE-USE ITEMS

A single-use item is something intended to be used once only with food and then disposed. A
sing ems must not be re-used uses le-use it even if they are cleaned in between uses.
Examples of single-use items include:
 Take-away food and drink containers
 Drinking straws
 Disposable gloves
 Plastic cutlery
 Food wrappers — around items such as hamburgers take-away menu items.
What requirements apply to single-use items? Single-use items:
 Must not be used more than once by the business — customers are free to re-use them at
home as they see fit.
Note: single-use containers may, however, be used for non-food activities — such as collecting
or storing dirty cutlery
Practical measures concerning single-use items include:

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 Not preparing takeaway containers (for example, pizza boxes) in advance and leaving
them 'open' - this allows airborne and other contamination to settle inside the boxes on
the food contact area: pizza boxes should be constructed 'to order.
 Providing drinking straws in containers to allow one straw at a time to be dispensed
without others in the container being touched: an alternative is only to use individually
wrapped drinking straws.
 Storing takeaway food containers (for food and beverages) upside down - so the food
contact surface of the container is not expose
 Storing the lids to take away containers safely - so that the side that makes contact with
the drink/food is protected.
 Disposable cutlery should be kept covered or individually wrapped.
 Toothpicks should be individually wrapped. Disposing of any portion control units which
have been damaged or already handled by customers.

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ACTIVITY #1.2: CONTROLLING HAZARDS

-- - - - - - - - - - - - - - - - - - - Please return this activity sheet - - - - - - - - - - - - - - - - -
NAME: ____________________________ DATE: ________________ SCORE: ______
Answer the following questions. Send your answers (soft copy) or write on a whole sheet of
paper and picture it (write your name on the paper). Send it only to my e-mail account.
Reflection
1. What have you learned from this lesson?
2. What can you do to improve food safety practices based on the results of this lesson?

A. You are assigned to receive a delivery for a day in the food establishment you are
working on. Generate a plan of action and criteria in receiving goods indicating the
following:
Food Item:_____________________ Date of Delivery:___________________
Person-In-Charge:_______________ Time of Delivery:__________________

Food item Receiving Criteria

Ground Beef Accept Reject
Temperature
Color
Texture
Odor

Food item Receiving Criteria

Chicken Accept Reject
Temperature
Color
Texture
Odor

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FOLOW FOOD SAFETY PROGRAM

Food safety program is a pro-active approach to food safety in the most commercial food
establishment. This program comprises of practices and procedures established by an institution
to manage food safety based on their own need and emphasis.
A Food Safety Program (SFP) must follow the following HACCP principles:
 Analyze potential hazard that may occur in the foodservice operations.
 Distinguish the proper approach to control the hazards.
 Establish a daily record in monitoring measurements and observations for each stage of
controls.
 Provide methods and techniques for corrective action when a hazard is found beyond the
control.
 Provide a continuous review and analysis of the program to ensure adequacy.
 Provide a written document that outlines food safety procedures if in case Food Safety.
The supervisor is not available. This includes the following areas:
 Cleaning and sanitizing equipment, work areas
 Personal Hygiene requirements
 Health status of food handlers
 Equipment and property maintenance
 Pest Control
 Waste Disposal
 Thermometer use and calibration

DEVELOPING A FOOD SAFETY PROGRAM BASED ON HACCP

An establishment already has an existing pre-requisite program called Standard Operating
Procedures that provide the underlying environmental and operating conditions that are
necessary to implement the plan.
WHAT Is HACCP?
Hazard Analysis Critical Control Point is a food safety system established by food businesses to
manage and control food hazards. It critically analyzes the possible problems that could occur at
any stage in the foodservice flow and create a plan of action to prevent, minimize or reduce the
hazards to a safe level. A HACCP plan for product prepared in one facility will be different from
the HACCP plan for the same product prepared in another facility.
PRE-REQUISITE PROGRAMS

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Pre-requisite programs, also called Standard Operating provides the basis environ conditions
(SOP) provides the basic environmental and operating conditions that are necessary to
implement the plan.

7 HACCP PRINCIPLES
PRINCIPLE 1: HAZARD ANALYSIS
Hazard may occur at any step in the foodservice flow and may vary from microbial
contamination caused by cross-contamination, poor personal hygiene or time-temperature abuse.
It could be caused by physical contamination or chemical contamination.
There are things to consider in conducting this step.
 The ingredients used in the menu and any other raw materials added;
 The type of equipment in contact with the food;
 The process the food has undergone;
 The employees who handle the food; and
 The type of storage used.
PRINCIPLE II: CRITICAL CONTROL POINT
A control Point is a control measure at any step in the food service flow food hazards can be
reduced or eliminated.
A Critical Control Point is a stage or step in the foodservice flow at which defense measures can
be applied to eliminate, prevent, or reduce the hazard to an acceptable level. Not every point in
the flow of the food can become a critical control point; there are factors to be considered in a
logical decision making such as:
 If the control measure is necessary for safety.
 If the control measure justifies or correctly reduces or eliminates the hazard.
 Whether the identified risk could occur beyond the acceptable level.
 If the succeeding steps will remove or reduce the danger to an adequate level
(Source: Center for Food Safety, 2017)

PRINCIPLE 3: ESTABLISH CRITICAL LIMIT

This principle is sets of standards that determine which is acceptable and not acceptable in
preventing the occurrence of a hazard. There are some cases needed to control the risk.

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PRINCIPLE 4: ESTABLISH MONITORING PROCEDURES FOR CRITICAL CONTROL

POINTS
This principle is a planned sequence of observations and measurements whether a vital control
point set is acceptable and can be used for future use.
A successful monitoring program needs to establish a precise specification on the following
guidelines:
 The trained personnel responsible for conducting the monitoring procedures
 The tools to be used for monitoring such as thermometer, timer, water activity, ph
 The critical limits established on each control point
 The period of intervals necessary depending on the volume.

PRINCIPLE 5: ESTABLISH CORRECTIVE ACTIONS

This is the last opportunity to ensure safety before the food is served.
An example of corrective actions include the following:
 Discarding a pot of mushroom soup if held at Temperature Danger Zone after 4 hrs.

PRINCIPLE 6: ESTABLISH VERIFICATION PROCEDURES

Verify if the system works according to the plan.
 If the CCP or critical limits set are appropriate
 Employees are adhering the established procedures
 Monitoring procedures alert immediately to impending hazards
 Corrective actions are adequate to prevent foodborne illness from occurring
 Menu, processes, suppliers, equipment and products are adjusted

PRINCIPLE 7: ESTABLISH A RECORD SYSTEM

Accurate record keeping and complete documentation of HACCP Plan are essential to identify
and trace the history of the ingredients, in process operations when a problem arises.
HACCP records include the following:
 Hazard analysis
 Control Points
 Critical Limit
 Corrective Actions
 Results of verification activities

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REPORTING RISK BEYOND CONTROL

The following documents and record must be accomplished are as follows:
 List of approved list of suppliers
 Delivery/Receiving Forms
 Good Rejected Form
 Ready to eat food Display Log-Based from daily temperature monitoring on food display
 Hot display temperature log-based from daily temperature monitoring of hot foods on
display
 Cold display temperature log-based from daily temperature monitoring of cold foods in
refrigerated display cabinets
 Equipment calibration log
 Corrective action form

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ACTIVITY #1.3: CONTROLLING HAZARDS

-- - - - - - - - - - - - - - - - - - - Please return this activity sheet - - - - - - - - - - - - - - - - -
NAME: ____________________________ DATE: ________________ SCORE: ______
Answer the following questions. Send your answers (soft copy) or write on a whole sheet of
paper and picture it (write your name on the paper). Send it only to my e-mail account.
Reflection
1. What have you learned from this lesson?

2. What can you do to improve food safety practices based on the results of this lesson?

B. Fill-out the HACCP record plan for Grilled Chicken. If the space is not enough use
another bond paper/ 1 whole.
Date Accomplished:___________________________
PROCESS POTENTIAL CAUSES OF CP/CCP CRITICAL MONITORING CORRECTIVE
STEP HAZARD HAZARD LIMIT PROCEDURE ACTION
EX: Pre- Biological (Salmonella) Unsanitized Clean & 50-100 PPM sol Measure chlorine solution Clean and
Preparation Chopping Board Sanitized For 5-10 minutes according to specified ratio sanitized utensils
utensil after preparing
food
Receiving

Storage

Preparation

Cooking

Holding

Serving

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ACTIVITY #1.4: CONTROLLING HAZARDS

-- - - - - - - - - - - - - - - - - - - Please return this activity sheet - - - - - - - - - - - - - - - - -
NAME: ____________________________ DATE: ________________ SCORE: ______
1. Classify the food contaminants. Write B for Biological, C for chemical and P for physical
contaminant.
______ additives ______ pesticide
______ Shigella ______ E-Coli
______ staple wire ______ fish bone
______ metal shavings ______ hair
______ Cadium ______ plastic

2. List 5 reasons why chemical contamination happens.

3. Write at least 5 guidelines in controlling the growth of bacteria due to cross-

contamination.

4. Write at least 5 guidelines in controlling the growth of bacteria due to Temperature

Abuse.

PROJECT: Create a video about food contaminants and how to establish control measures
to food hazards. Last submission: February 25, 2021. (50 Points)

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