“Risk Management as Applied to Safety, Security and Sanitation Notes”

COURSE DESCRIPTION: To develop skills and values on the basic principles of personal hygiene, food
safety and sanitation as applied in the tourism and hospitality industry. This course covers the following
topics:

1. Importance of personal hygiene and grooming as food handler, future restaurateur and hotelier.

2. Sanitation practices in the flow of the food to prevent the foodborne illness, contamination, hazards
and food poisoning.

3. Food Safety Regulations

“Institutional Learning Outcomes”

1. Creative and Critical Thinking 6. Passion to Lifelong Learning

2. Effective Communication 7. High Level of Leadership and Organizational
3. Strong Service Orientation Skills
4. Community Engagement 8. Sense of Personal and Professional Ethics
5. Adeptness in the Responsible Use of
Technology

CHAPTER 1: RISK MANAGEMENT CONCEPTS AND PRINCIPLES

Objectives:

1. Basic knowledge of risk management.

2. Understand the elements of the risk management.
3. Know the importance of risk management plan and considering the various potential risk or
events before they occur.
4. Understand the benefits of risk management framework.
5. Appreciate the principles of risk management.
6. Know the risk management risk.

What is Risk Management?

Risk Management is the process of identifying, assessing and controlling threats to an organization’s
capital and earnings. These threats, or risk, could stem from a wide variety of sources, including financial
uncertainty, legal liabilities, strategic management errors, accidents and natural disasters.
Risk Defined

- It is the possibility of something bad happening. Risk involves uncertainty about the
effects/implications of an activity with respect to something that humans value (such as health, well-
being, wealth, property or the environment), often focusing on negative, undesirable consequences.

Risk

- According to UNWTO is a situation that exposes someone or something to danger harm or loss. Risk
can be physical safety matter, a risk of property loss, a financial business risk and more. From the
moment a person engages himself in the business, whether sole proprietorship, partnership, or the
corporation, the risk immediately attaches.

Example:

1. Food handling is one issue that must be adequately addressed whenever someone prepares food for
the customers. The danger of food poisoning due to the contamination of food is high if the necessary
precaution based on standards will not be followed. The government has provided regulations that must
be complied with by any business ventures to make sure that the danger or harm is mitigated. Food
sanitation permit is a mandatory requirement for businesses in the food industry.

2. it is an inevitable practice in both tourism and hospitality businesses to get the necessary information
about their guests and clientele for security reasons, not only on the part of the guest but also on the
part of the management as well. The giving and obtaining information per se is considered risk in itself
that must be safeguarded accordingly.

What is Hazard?
- It defined as a potential source of harm. Substances, events or circumstances can constitute hazards
when their nature would allow them, even just theoretically, to cause damage to health, life, property or
any other interest of value. The probability of that harm being realized in a specific incident, combined
with the magnitude of potential harm, make up its risk, a term often used synonymously in colloquial
speech.

Risk vs. Hazard

- Accordingly, hazard pertains to any source of potential damage, harm or adverse health effects on
something or someone, while risk is the chance or probability that a person will harmed and experience
an adverse health effect if exposed to a hazard. It may also apply to situations with property or
equipment loss, or harmful effects on the environment.

(Hazard is something to cause harm while risk is a chance any hazard will cause harm to somebody)
What are the Benefits of a Risk Management Framework?

- Enables identification of threats and opportunities for an agency.

- Improves and informs the planning process.

- Reduces likelihood of costly “surprises”.

- Contributes to improved resource allocation.

- Improves efficiency and performance.

- Improves accountability.

- Encourages continual improvement

Seven Key Questions

A good risk management framework seeks to answer these basic questions:

- What are we trying to achieve?

- What events or circumstances that could affect the achievement of our objectives?

- What are the consequences?

- How likely are these events?

- What can we do to manage these outcomes?

- How will we maximize opportunities?

- Can the organization recover if a risk eventuates?

Principles of Risk Management

- There are specific core principle in regards to risk management. When looking to perform an actual risk
assessment, the following target areas should be part of the overall risk management procedure (as
defined by the International Standards Organization; ISO):

- The process should create value

- It should be an integral part of the organizational process

- It should factor into the overall decision-making process

- It must explicitly address uncertainty

- It should be systematic and structured

- It should be transparent and all-inclusive

- It should be dynamic and adaptable to change

- It should be continuously monitored and improved upon as the project moves forward

- When first addressing a risk management procedure for a project, take note of the aforementioned
principles to ensure that your specific assessment is matching up with the core ideals as defined by ISO

- It should be based on the best available information

- It should be tailored to the project

- It must take into account human factors

Risk Management Process

- There is a specific procedure that one should follow when it comes to performing a risk assessment.
The overall process can be itemized as follows:

1. Identification – Perform a brainstorming session where all conceivable risk are itemized

2. Planning – Once defined, plan for contingencies as part of the overall project plan; implement
controls as need
3. Derive Safeguards – Place specific ‘fallbacks’ into the overall project plan as contingencies for risk if
they arise

4. Monitor – continuously monitor the project to determine if any defined (or un-expected risk manifest
themselves
Content of a Typical Risk Management Plan

- A statement of the risk management policy

- Details of the scope and objectives of risk management in the agency

- Consistent risk management language and definitions

- Integration with other management practices and procedures

- Risk assessment criteria (consequence and likelihood ratings)

- Description of the internal and external context in which the agency operates

- List of analyzed risk

- Summary of the risk treatment plan

- Outline of the risk reporting protocol

- Outline of the monitoring and review program

Embedding Risk Management

Fit for purpose? Risk management should be embedded in all the organization’s practices and processes
in a way that is relevant, effective and efficient. The risk management process should become part of,
and not separate from, those organizational processes. In particular, risk management should be
embedded into policy development, business and strategic planning and review, and change
management processes.
CHAPTER 2: SOURCES OF RISK

Objectives:

1. Understand the sources of risk.

2. Know the effect of the risk in the business.
3. Identify basic solution in the possible risk.
4. Understand the perception of risk as threat
5. Know the internal and external sources of risk.
6. Identify the purpose of classification of risk identified in a structured manner.

Sources of Risk

Risk can come from different sources like the following:

1. Uncertainty (in financial markets). One consideration that a manager should take into in the
conduct of his or her business is the uncertainty in the financial markets. Managers must be
vigilant enough in determining those uncertainties that could give more impact in the entirety of
his business

2. Threats from project failures

(Any phase in design, development, production or sustainment life cycles). Based on Taylor Jr.
(2014), the compelling business development requires taking on calculated risk. Throughout the
whole process of project development, the managers could direct their teams on the right
actions utilizing establishing the distinction between risk and effects. Consequently, late projects
and its failure to meet the quality guidelines could produce an adverse impression on the new
members.

3. Legal liabilities (in tourism and hospitality industry). As discussed, the risk defined as a
potential loss or harm to persons and property. When applied to tourism and hospitality
industry, it could be any of the following: financial loss, damage to property or injury to workers
or guest. It is a given fact that most people in hospitality and tourism industry would like to get
rid of any legal responsibility attaching to the risk, the reason why they have been using risk
management as a precautionary measure. To emphasize, risk management is a tool to avoid
injury to guest and employees and to protect their business operations from financial or physical
inconveniences.

4. Credit risk. Credit is another source of risk that could impact the tourism and hospitality
industries. Credit risk defined in Principles for the Management of Credit Risk and is the
potential that a bank borrower or counterparty will fail to meet its obligations following agreed
terms. The effective management of credit risk is a critical component of a comprehensive
approach to risk management and essential to the long-term success of any banking
organization.
 5. Accidents. Risks and accidents are sometimes being used interchangeably, but they are different
though they complement each other. Accidents are reactive while risk are preventive. The
effects are well known in an accident. There is a possibility of shock on the part of the injured,
anger at the one in fault and confusion on the thing that is supposed to be done immediately
after the accident. Accident management is necessary to reduce the costs pertinent to the
accident, damage to property, costs of rental and maximization of subrogation recovery.

6. Natural causes and disasters (Accidents due to fortuitous events or acts of god). Accidents in
connection with this category are beyond the contemplation of man. The causes are not within
the bounds of man. Who would ever forget the horrible Indian Ocean earthquake and tsunami
killed almost 250,000 people include tourist in Phuket Thailand and 13 other countries? Listed
below are some of the natural phenomena identified around the world: Earthquakes, Volcanic
eruption, Flood, Landslides, Erosion, Fire, Storm and Typhoon.

7. Deliberate attack from an adversary (Security-related accidents). No matter how careful the
management of a hotel and similar establishment is, there were still some reports of accidents
that could be attributed to accident and negligence cases like robbery and theft.

8. Events of uncertain or unpredictable root-cause. The strategies to manage risk typically include
transferring the risk to another party, avoiding the risk, reducing the adverse effect or
probability of the risk or even accepting some or all of the potential or actual consequences of a
particular risk. Certain aspects of many of the risk management standards have come under
criticism for having no measurable improvement on risk, whether the confidence in estimates
and decisions seem to increase.

Risk Identification

How can you identify the causes and effects of the risks in your company?

What can happen?

- In this first stage of the methodology, the possible specific causes of business risks identified in a
systematic manner, together with the range and possible effects thereof, which an entrepreneur must
confront.

- The proper identification of risk calls for a detailed knowledge of the company, of the market in which
it operates, of the legal, social, political and cultural environment in which it is set.

- Risk identification must be systematic and begin by identifying the key objectives of success and the
threats that could upset the achievement of these objectives.
Perception of the Risk

- The perception of risk as a threat is the system most often used in order to identify it. In this context,
managing the risk signifies installing control systems that will minimize both the likelihood that adverse
events will occur as well as the severity of such events (the financial loss that would be involved for the
entrepreneur). It is a focus of a defensive nature its aim is to allocate resources in order to reduce the
likelihood of sustaining adverse impacts.

From the perception of risk as an opportunity, risk management signifies using techniques that will
maximize the results, limiting the possible damages or costs. The focus is aggressive in nature.

Risk management from the perspective of risk as uncertainty aimed at minimizing the deviation
between the results that entrepreneur wishes to obtain and those that he or she actually does obtain.

SWOT Analysis

STRENGTHS WEAKNESSES
- Location of establishments - Commercial fragmentation
- Highly flexible cost structure - Limited access to financing
- Proximity of customers - Lack of specialized and trained personnel

OPPORTUNITIES THREATS
- Sector in expansion - Regulatory changes
- Specialization in market niches - Entry of new competitors
- Increasingly better informed consumers - Customer tastes change quickly

Classification of Risks

1. SECTOR: A risk that external factors independent from the entrepreneur’s management could
be directly or indirectly influence the achievement of his or her objectives and strategies to a
significant extent.

Examples: Strong exposure to regulatory changes, Business fragmentation, Appearance of new markets

2. OPERATIONAL: The operational risk are associated with the entrepreneur’s ability to convert
the strategy chosen into specific plans, by means of an effective allocation of resources.

Examples: Need for making an advertising effort, High staffing costs, Lack of operational and financial
planning, Tendency toward subcontracting and Tendency towards concentration

3. TECHNOLOGY: This measures entrepreneur’s exposure to the technological risks derived from
the need to undertake heavy investment in order to ensure the feasibility of his or her business
project within a specific period of time or the need for training the company’s employees in the
use of technology.

Examples: Significant investments, Low level of implementation and Low level of technological training
 4. COMPETITORS: The size, the financial and operational capacity of the agents in a sector
determine the degree of rivalry in that sector and set the rules of the game that any new agent
has to consider in order to operate in the marketplace this can involve risks for the
entrepreneur.

Examples: Appearance of new competitors, Intense competition and Specialized competition

5. SUPPLIERS: The role played by the suppliers in the sector could generate risk for an
entrepreneur due to variations in the price of raw materials, to the availability of a variety in the
supply and for a continuous period of time, as well as the degree of concentration of the
suppliers, which will determine the method of payment traditionally accepted in the sector.

Examples: Exposure to changes in the price of goods, Dispersion in the supply, Non-determination of the
quality of the service provided Increase in power of negotiation

6. CUSTOMERS: The customer can be a crucial focal point of risk for an entrepreneur, since they
are the generators of revenues; the risk can stem from changes in their tastes and needs, from
generating pressures forcing prices down or from lengthening the payment period, among other
factors, in such a way that the entrepreneur’s value proposal must always be customer oriented.

Examples: Increase in power of negotiation, Lack of loyalty, Social and demographic changes seasonality
and decline in the demand

7. FINANCIAL: The financial risk refer to the uncertainty associated with effective management
and the control of finances carried out by the entrepreneur, as well as to the effects of external
factors such as the availability of credit, exchange rates, movements in interest rates, etc.

Examples: Long-term financial incapacity, Exposure to interest rate changes, Lack of knowledge of
advantageous sources of financing , subsidies, etc.

Sources of Identifying Risks

Sources of risk are all of those company environments, whether internal or external, that can generate
threats of losses or obstacles for achieving the company objectives. A procedure that facilitates the
identification of risks is to ask oneself, with respect to each of the sources, whether weaknesses or
threats exist in each case. A brief list is set out below:

- Pressure by competitors - Laws and regulations

- The employees - Globalization
- The customers - The operations
- The new technologies - The suppliers
- Changes in environment
CHAPTER 3: RISK MANAGEMENT APPLICABLE TO THE TOURISM AND HOSPITALITY INDUSTRY

Objectives:

1. Understand how to manage risk in tourism.

2. Know the clear process of developing a plan.
3. Identify the four-step process to successfully manage a crisis.
4. Understand how risk management affect the hospitality industry.
5. Know the different risk affecting hospitality industry.
6. Learn data security and its importance to the hospitality business

The tourism industry operates in a dynamic environment that involves many interconnected sectors. As
a result, it is constantly evolving and is particularly vulnerable to unexpected crises. Crises come in many
forms, including health threats like the 2020 global coronavirus pandemic, natural disasters such as
earthquakes and floods, political unrest and terrorist attacks. Such risk and crises poses significant
threats to the tourism industry, destinations and tour operators working in the sector.

Hazards for Tourism Destinations

Atmospheric Earth (Geological) Biologic Human

Cyclones Earthquakes Human epidemics Industrial accidents
Tornadoes Tsunamis Plant epidemics Traffic accidents
Storms Landslides Animal epidemics Crime terrorism
Floods Volcanoes Plagues Economic
Frosts Erosion Fires Political conflict

Risk for Tourist

- Environmental

- Diseases

- Financial

- Socio-cultural

- Product liability

- Property damage

- Security
Impacts of Hazards and Risk on Tourism Development

- Damage of tourism specific assets: human, environmental, social

- Degradation of destination’s image: decrease of income, substitution by other destinations

- Indirect damages: macroeconomics effects

Tourism Risk Management

- Tourism risk management is a systematic approach to making decision under conditions of uncertainty,
dealing with the total risk, by anticipating possible opportunities and accidental losses and designating
and implementing procedures that minimize the occurrence of loss and /or ii) the social, economic and
environmental impact of the losses that do occur.

Tourism Risk Management Process

1. Risk Environment

Describe the environment where the disaster may happen.

- Assets for tourism development and community wellbeing

- The tourism load and seasonality

- Stakeholders

- Legal, political, business framework that rules the destination

2. Risk Identification

Identification should include all risk, whether or not they are under the control of the tourist destination
or local government. Use various methods and tolls like brainstorming, flowcharts, checklist, records and
experience.

3. Risk Analysis (Risk Analysis: Consequences)

Level Descriptor Example Detail Description

1 Insignificant No injuries, low financial loss
2 Minor First Aid treatment, on-site release immediately contained, medium
financial loss
3 Moderate Medical treatment required, on-site release contained with outside
assistance high financial loss
4 Major Extensive injuries, loss of production capability, off-site release with
no detrimental effects, major financial loss
5 Catastrophic Death, toxic release off-site with detrimental effects, huge financial
loss
3. Risk Analysis (Risk Analysis: Likelihood)

Level Descriptor Example Detail Description

A Almost certain It is expected to occur in most circumstances
B Likely Will probably occur in most circumstances
C Possible Might occur some time
D Unlikely Could occur at some time
E Rare May occur only in exceptional circumstances

3. Risk Analysis (Level of Risk)

Descriptor Insignificant Minor Moderate Major Catastrophic

1 2 3 4 5
A. Almost certain H H E E E
B. Likely M H H E E
C. Possible L M H E E
D. Unlikely L L M H E
E. Rare L L M H H

4. Risk Treatment

Identifying the range of options available to operators and destinations, making plans and acting upon
them. Risk treatment strategies. Few risks remain static.

Data Security

- Hotels and similar industry are prone to hackers and cyber criminals considering the bulk of
information that they have been getting from the guest before the accommodation per se to assure the
payment for damages and sometimes a means to introduce their own reward programs. Single breach
by the hotel management on the data protection could compromise the information personal to the
guests (addresses, the government issued id’s, account details, others.) hence, hotel management is
duty bound to safeguard the privacy of the guests.

Primary Factor of Security Breaches: Human Error

- Businesses in the hospitality sector such as hotels and restaurants often have a complex ownership
structure consisting of a management company which runs the business, a separate owner or group of
owners and a franchisor. These different entities may more store important data in different computer
systems and such information may be moved around frequently.
High Turnover Rate Creates More Challenges

- Having well trained staff is invaluable for ensuring the secure collection and storage of sensitive data.
However, the hospitality industry has a very high turnover rate due to the fact that it largely involves
seasonal work. Employees often leave after a few months or are transferred to other locations. Just one
untrained individual can give cybercriminals easy loopholes to gain access to sensitive customer data.

Insider Threats

- It is another type of risk faced by companies in the hospitality sector. It involves employees selling
customer data to third parties unknown to the management of their organization. Selling such data,
which may include information on customer preferences and behavior, could be a very lucrative
endeavor for such employees that have access to them.

How to Ensure Data Security in the Hospitality Industry

Organizations in the hospitality sector can protect the data of their customers by implementing a
number of best practices for mitigating the risk associated with data collection.

1. Encryption of credit card information

This is one of the fundamental steps. It is also important to secure all electronic devices such as laptops,
desktop computers and flash drives.

2. Operating a continuous training program in cybersecurity

This will help to ensure that every employee is trained and proficient with handling sensitive data
securely. Organizations can also limit the insider threat by limiting access to sensitive data to trusted
employees only and by implementing multi-factor authentication for uses who have access to such data.

3. Adhering to relevant regulations

Companies also benefit from adhering to relevant-regulations such as the PCI DSS regulation which
protects credit card data and the GDPR regulation.

(Using firewalls, network monitoring, traffic filtering and anti-malware security measures)

These should protect against common cybersecurity threats. Organizations could test their defenses by
simulating cybersecurity attacks and making adjustments as needed.

(A detailed response plan in the event that a data breach should occur)

Doing so enables the business to respond quickly, thereby limiting the harm caused by the breach. With
a proper understanding of the importance of data security in the hospitality industry, companies are in a
better position to implement effective strategies to ensure the safety of customer data. As companies in
this sector continue to expand the ways they collect data from their customers, it is more important
than ever that they commit to securely managing such data.
CHAPTER 4: PROVIDE SAFE FOOD

Objectives:

1. Recognize the importance of food safety

2. Understand how food becomes unsafe
3. Identify TCS food
4. Recognize the risk for foodborne illness
5. Recognize the risk factors for foodborne illness
6. Understand important prevention measures for keeping food safe

Definition of Terms
Contamination – Presence of harmful substance in food; some occur naturally, others are introduced by
human or the environment.

Cross Contamination – Occurs when pathogens transferred from one surface or food to another.

Flow of Food – Path food takes from receiving and storage through preparation and cooking, holding,
serving, cooling and reheating.

Foodborne Illness – Disease transmitted to people by food.

Foodborne Illness Outbreak – Occurs when two or more people get the same illness after eating the
same food.

Hazard Analysis Critical Control Point (HACCP) – Process that uses a combination of proper food
handling procedures, hazard and risk analysis, monitoring techniques and record keeping to help ensure
that the food you serve is safe.

Personal Hygiene – Sanitary health habit that include keeping the body, hair, and teeth clean, wearing
clean cloths and washing hands regularly especially when handling food and beverages.

Potentially Hazardous Food (TCS) – Food in which microorganisms can grow rapidly; history of being
involved in foodborne illness outbreaks.

TCS Food – Time and temperature control for safety.

Time-Temperature Abuse – When food has stayed too long at temperature that are good for the
growth of pathogens.
Challenges to Food Safety

Food service operations work hard to minimize foodborne illness. As the result of these efforts,
foodborne illness have declined in recent years. However, operations still face many challenges to food
safety:

Time – Pressure to work quickly can make it hard to take the time to follow food safety practices.

Language and Culture – Staff may speak a different language. This can make it difficult to communicate.
Cultural differences can also influence how food handlers view food safety.

Literacy and Education – Staff often have different levels of education.

Pathogens – Illness causing microorganism are more frequently found on types of food that once were
considered safe.

Unapproved Suppliers – Food that is received from suppliers that not practicing food safety can cause a
foodborne illness outbreak.

High-risk Customers – These are the elderly, people with compromised immune system such as people
with HIV/AIDS, undergo chemotherapy etc. children etc.

Staff Turnover – Training new staff leaves less time for food safety training.

The Cost of Foodborne Illness

1. Loss of customers and sales

2. Negative media exposure

3. Lawsuit and legal fees

4. Loss of reputation

5. Lowered staff morale

6. Staff-missing work

7. Increase insurance premiums

8. Staff retraining

Victims of foodborne illnesses may experience the following:

- Loss of work

- Medical costs and long-term disability

- Death
How Foodborne Illnesses Occur

1. Biological - Pathogens are the greatest threat to food safety. They include certain viruses, parasites,
fungi and bacteria. Some plants, mushroom and seafood that carry harmful toxins are also included in
this group.

2. Chemical - Food service chemicals can contaminate food if they are use incorrectly. Chemical
contaminations can include cleaners, sanitizer and polishes.

3. Physical - Foreign objects such as metal shavings, staples and bandages can get into food. Naturally
occurring objects such as fish bones in fillets are another example.

How Food Becomes Unsafe (Five Risk Factors Foodborne Illness)

1. Purchasing food from unsafe sources

2. Failing to cook food correctly

3. Holding food at incorrect temperatures

4. Using contaminated equipment

5. Practicing poor personal hygiene

Except for purchasing food from unsafe sources, each mistake listed above is related to four main
factors. These include the following:

1. Time-temperature abuse - Food has been time temperature abused when it has been stayed too long
at temperature that are good for the growth of pathogen. A foodborne illness can result if food is time
temperature abused. This can happen in many ways.

- Food is not held or stored at the correct temperature

- Food is not cooked or reheated enough to kill pathogens.

- Food is not cooled correctly

2. Cross-contamination - Pathogens can be transferred from one surface or food to another. This is
called cross contamination. The following are the ways it can cause foodborne illness:

- Contaminated ingredients are added to food that receives no further cooking.

- Ready to eat food touches contaminated surfaces.

- Contaminated food touches or drips fluids onto cooked food.

- A food handler touches contaminated food and then touches ready to eat food.

- Contaminated cleaning cloths touch food contact surfaces.

3. Poor-personal hygiene - Food handlers can cause a foodborne illness if they do any of the following
action.

- Fail to wash their hands correctly after using the restroom.

- Cough or sneeze on food

- Touch or scratch wounds and then touch food

- Work while sick

4. Poor cleaning and sanitizing - Pathogens can be spread to food if equipment has not been cleaned
and sanitized correctly between uses.

Training and Monitoring

1. Train staff to follow food safety procedures

2. Provide initial and ongoing training

3. Provide all staff with general food safety knowledge

4. Provide job specific food safety training

5. Retrain staff regularly

6. Monitor staff to make sure they are following procedures

CHAPTER 5: FORMS OF CONTAMINATION

Objectives:

1. How to prevent biological, chemical and physical contamination

2. How to prevent deliberate contamination of food
3. How to respond to a foodborne illness outbreak
4. Common food allergens and how to prevent reactions to them

How Contamination happens? (Contaminants come from variety of places)

- Animals we use for food

- Air, contaminated water and dirt

- People (deliberately and accidentally)

Food handlers can also pass on contaminants when they are in contact with a person who is ill. Some
contaminants are passed very easily in any of these ways:

- From person to person

- Through sneezing or vomiting onto food or food contact surfaces

- From touching dirty food contact surfaces and equipment and then touching food

Biological Contamination

Biological contamination occurs when harmful microorganisms, referred to as pathogens can

contaminate food. Understanding these biological contaminants is the first step to preventing
foodborne illness outbreaks. The following are the four types of pathogens than can contaminate food
and cause foodborne illness:

The following are the four types of pathogens than can contaminate food and cause foodborne illness:

- Bacteria

- Virus

- Parasite

- Fungi
Common Symptoms of Foodborne Illness

The symptoms of a foodborne illness vary, depending on which illness a person has. However, most
victims of foodborne illness share common symptoms.

- Diarrhea

- Vomiting

- Fever

- Nausea

- Abdominal cramps

- Jaundice (yellowing of skin and eyes)

The “Big Six” Pathogens

Food handlers diagnosed with illnesses from the Big Six pathogens cannot work in a foodservice
operation while they are sick. According FDA, there are over 40 different kinds of bacteria, viruses,
parasites and molds that can occur in food and cause a foodborne illness. Of these, six have been singled
by the FDA.

- Shigella spp.

- Salmonella Typhi

- Nontyphoidal Salmonella (NTS)

- Shiga toxin producing Escherichia coli

- Hepatitis A

- Norovirus

Bacteria: Basic Characteristics

Location: found almost anywhere

Detection: Cannot be seen, smelled or tasted

Growth: will grow rapidly in FAT TOM conditions

Prevention: control time and temperature

What Bacteria Need to Grow (FAT TOM)

Food – Most bacteria need nutrients to survive. TCS food supports the growth of bacteria better than
other types of food.

Acidity – Bacteria grow best in food that contains little or no acid. Bacteria grows best in food that is
neutral to slightly acidic.

Temperature – Bacteria grow rapidly between 41 and 135 Fahrenheit (5 and 57 degree Celsius). This
range known as the temperature danger zone. Bacteria grow even more rapidly from 70 degrees F to
120 degrees F. Bacteria growth is limited when food is held above or below the temperature danger
zone.

Oxygen – Some bacteria need oxygen to grown. Others grow when oxygen is not there.

Moisture – Bacteria grow well in food with high levels of moisture.

Destruction:

- Not destroyed by normal cooking temperatures

- Good personal hygiene must be practice when handling food and food contact surfaces

- Quick removal and cleanup vomit is important

The FDA has identified two viruses that are highly contagious and can cause severe illness:

- Hepatitis A

- Norovirus

Food handlers diagnosed with an illness from hepatitis A or Norovirus must not work in an operation
while they sick. Currently, a virus called Covid 19 (strain of corona virus) has become a pandemic.

Viruses: Basic Characteristics

Location: Carried by human beings and animals

- Require a living host to grow

- Do not grow in food

- Can be transferred through food and remain infectious in food

Sources: Food, water or any contaminated surface. Typically occur through fecal oral routes
Parasites: Basic Characteristics

Location: Require a host to live and reproduce

Source: Seafood, wild game and food processed with contaminated water such as produce

Prevention:

- Purchase food from approved, reputable suppliers

- Cook food to required minimum internal temperatures

- Fish that will be served raw or undercooked, must be frozen correctly by the manufacture

Fungi: Basic Characteristics

Yeast, Molds and Mushrooms:

- Some molds and mushroom produce toxins

- Throw out moldy food, unless mold is a natural part of the food

- Purchase mushroom from approved reputable suppliers

Biological toxins

Most foodborne illness are cause by pathogens a form biological contamination, but you also must be
aware of biological toxins or poisons that can make people sick.

Origin – Naturally occur in certain plants, mushroom and seafood

Seafood toxins: Symptoms – Symptoms and onset times vary with

- Produced by pathogens found on certain dish
like tuna, bonito, mahimahi and skipjack tuna
(tulingan) Histamine produced when fish is time
temperature abused.
- Occur in certain fish that eat smaller fish that
have consumed the toxin like barracuda,
snapper, grouper and amberjack Ciguatera
toxin is an example.
- Shellfish such as oysters can be contaminated
when they eat marine algae that have toxin.
illness. People will experience illness within
minutes.
- Diarrhea or vomiting
- Neurological symptoms, tingling in extremities
and Reversal of hot and cold sensations
- Flushing of the face and/or hives
- Difficulty breathing
- Heart palpitations
Chemical Contaminants

Many people have gotten sick after consuming food and beverages contaminated with food service
chemicals. To keep food safe, follow these guidelines.

Sources: Symptoms:
- Certain types of kitchenware and equipment - Vary depending on chemical consumed
(items made from pewter, copper, zinc and some - Most illnesses occur within minutes
types of painted pottery) - Vomiting and diarrhea are typical
- Cleaners, sanitizers, polishes, machine,
lubricants and pesticides
- Deodorizers, first aid products and health
beauty products

Prevention:

- Use only chemicals approved for use in food service operations.

- Purchase chemicals from approved, reputable suppliers.

- Store chemicals away from prep areas, food storage areas and service areas.

- Chemicals must be separated from food and food contact surfaces by spaces and partitioning.

- Chemicals must NEVER be stored above food or food contact surfaces.

- Use chemicals for their intended use and follow manufacturer directions.

- handle food with equipment and utensils approved by foodservice use.

- Make sure the manufacturer labels on original chemical containers are readable.- keep MSDS (Material
Safety Data Sheet) current, and make sure they are always accessible to staff.
Physical Contaminants

Sources:

- Common objects that get into food like metal shavings from cans, wood, fingernails, staples, glass,
jewelry and dirt.

- Naturally occurring objects such as fruit pits and bones

Food can become contaminated when objects get into it. It can also happen when natural objects are
left in food like bones in a fish fillet.

Symptoms: Deliberate Contamination of Food Groups who

- Mild to fatal injuries are possible may attempt to contaminate food:
- Cuts, dental damage and choking - Terrorist or activists
- Bleeding and pain Prevention: - Disgruntled current or former staff
- Purchase food from approved, reputable - Vendors
suppliers. - Competitors
- Closely inspect food received
- Take steps to prevent physical contamination
including practicing good personal hygiene