Program : Hotel and Restaurant Services

Course Code : HRC 13

Course Title : Food Safety and Sanitation

Course Credit : 3 units Contact Hours : 54

BULACAN POLYTECHNIC COLLEGE

Bulihan, City of Malolos

Bachelor of Technical -Vocational Teacher Bulacan Date Developed:

Education JULY 15, 2020
Major in Food Service Management Polytechnic Date Revised:
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Food Safety and College
Sanitation Document No. Developed by:
FSS 313 NORMAN D. RAYMUNDO
Revision # 00
COURSE DESCRIPTION: This course deals with the study of basic concepts
and principles in food hygiene and sanitation and safety in the workplace. It
includes the study of different microorganisms as they affect food production
(Food Flow); foodborne illness and their prevention; the Hazards Analysis
Critical Control Point; and other environment concerns relating to the
hospitality industry
LEARNING OUTCOMES
Expected Graduate
General Learning Outcomes
Attributes

1. Demonstrate knowledge  Demonstrated thorough knowledge on

and understanding in food the vision, mission, goals and objectives
safety and sanitation of the College and of the HRS Program.
2. Realize and appreciate the  Recognize the importance of food safety
importance of food safety and sanitation as the basis for
and sanitation in food preventing foodborne illness in retail
preparation
food establishments
3. Be aware of the common
problems caused by  Identify the major types of potentially
foodborne illness, their hazardous food and the characteristics
symptoms and their that are common to this group of foods
preventions  Identify potential problems related to
4. Inculcate the importance temperature abuse of foods
of Hazard Analysis Critical  Recognize the usefulness of the HACCP
Control Point (HACCP) as a system as a food protection tool
system for food
 Identify ways in which the design and
preparations and
environmental sanitation layout of facilities contribute to the
and maintenance. efficiency and effectiveness of a food
establishment
 Identify the different processes that can
be used to clean and sanitize equipment
and utensils in a food establishment

TEACHING METHODOLOGIES
1. Online Discussion
2. Modular Approach
3. Individual Work Activities
4. Case Study

GRADING SYSTEM
Class Standing (60%)
Seatwork/ Assignments 15%
Quizzes 15%
Projects 30%
Term Examination 30%
Attendance/Attitude 10%
100%
Final Grade 100% = Class Standing 60% +Major Exam:30% + Character 10%

GRADES PERCENTAGE DESCRIPTIVE RATING

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 1.00 98- 100 Excellent
1.25 95-97 Excellent
1.50 92-94 Very Good
1.75 89-91 Very Good
2.00 86-88 Good
2.25 83-85 Good
2.50 80-82 Satisfactory
2.75 77-79 Satisfactory
3.00 75-76 Passed
4.00 73-74 Lacking Requirements
5.00 72 and below Failed

COURSE POLICIES

1. Student is expected to participate to the best of his/her abilities in whatever

activity is scheduled per module in accordance to his/her preferred but
approved mode of learning such as any or combination of the following: a)
online using the institution’s learning management system “BPC eLearning” b)
modular (print out or in flash disk for pick up or courier/drop box).
2. The rule on failing mark for 20% unexcused absences cannot be enforced
due to allowed flexible schedule during this time of pandemic instead a student
has to be mindful of the required pre-scheduled submission/compliance of the
requirements.
3. Assessment of learning shall be done for every module; however, there shall
be two summative tests that a student needs to undergo before the semester
ends. For a student who opted to have summative exam online, it has to be real
time and there should be somebody who would video him/her to prove that
he/she is really the one answering the test. However, if there is no more
community quarantine, the summative exam shall be done by batch and in
school.
4. Mid-Term and Final Exams shall be given only to students who have
completely or partially settled their accounts for the specified period.
5. Student will be held responsible for all assignments and requirements
missed for the entire content on the course regardless of the mode of learning
he/she has chosen.
6. Only students officially enrolled in the course will be allowed to attend the
class.
7. The professor is not obliged to give a special or late test to any student who
fails to take an examination at the scheduled time, except upon presentation of
any certificate (e.g. medical certificate, etc.), or excuse letter scrutinized by the
subject teacher in terms of its veracity.
8. When given a grade of INC. (Incomplete), the student shall complete the
grade within one year; otherwise, a grade of 5.0 will be given automatically by
the registrar.
9. Students shall comply with all course requirements using any or a
combination of the following flexible learning approaches: a. Online- this refers
to facilitation of learning through social media platforms (google classroom,
google meet, zoom, messenger etc.) and learning management system (LMS) of
Bulacan Polytechnic College. b. Modular- module can be availed in printed or
soft copy (flash disk) with the help of courier. c. Face to Face- facilitation of
learning in which only 50% of maximum capacity of facilities will be allowed to
have the traditional classes in classroom and laboratories. In face to face,

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student must be scheduled to ensure physical distancing, hence it shall be by
batch. Health protocols must be followed. 10. At the end of each week,
students shall submit a portfolio that show his/her weekly accomplishment, it
should be signed by the parent/ guardian. This shall be submitted to class
advise.
11. Compliance with every requirement has to be done within the given time
frame for each activity.

Bachelor of Technical -Vocational Teacher Bulacan Date Developed:

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Major in Food Service Management Polytechnic Date Revised:
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Food Safety and College
Sanitation Document No. Developed by:
FSS 313 NORMAN D. RAYMUNDO
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 Food Safety and Sanitation

MODULE MATERIALS
List of Modules

No. MODULE
MODULE TITLE
CODE

1 Hazards to Safety HRC13-1

2 Factors That Affect Foodborne Illness HRC 13-2

3 Food Product Flow HRC 13-3

Hazard Analysis Critical Control Point System: A
4 Safety Assurance Process HRC 13-4

5 Facilities, Equipment and Utensils HRC 13-5

6 Cleaning and Sanitizing Operations HRC 13-6

7 Environmental Sanitation and Maintenance HRC 13-7

8 Accident Prevention and Crisis Management HRC 13-8

9 Education and Training HRC 13-9

10 Food Safety Regulations HRC 13-10

Bachelor of Technical -Vocational Teacher Bulacan Date Developed:

Education JULY 15, 2020
Major in Food Service Management Polytechnic Date Revised:
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Food Safety and College
Sanitation Document No. Developed by:
FSS 313 NORMAN D. RAYMUNDO
Revision # 00
Bachelor of Technical -Vocational Teacher Bulacan Date Developed:
Education JULY 15, 2020
Major in Food Service Management Polytechnic Date Revised:
Page ___ of 97
Food Safety and College
Sanitation Document No. Developed by:
FSS 313 NORMAN D. RAYMUNDO
Revision # 00
 MODULE CONTENT

COURSE TITLE: Food Safety and Sanitation

MODULE TITLE Hazards to Safety

NOMINAL DURATION: 5 HRS

SPECIFIC LEARNING OBJECTIVES:

At the end of this module you MUST be able to:
1) identify and give examples of each of the three main types of foodborne
hazards;
2) discuss how infections, intoxications and toxin-mediated infection cause
foodborne illness;
3) list the factors that promote bacterial growth in foods;
4) identify the food temperature danger zone;
5) explain how temperature in the danger zone affect bacterial growth; and
6) identify the major types of potentially hazardous food and the characteristics
that are common to this group of foods.

TOPIC: Hazards to Safety

SUBTOPICS:
 Food Borne Illness
 Food Borne Hazards
 What bacteria need in order to multiply
 Potentially hazardous foods (PHF)
 Ready to eat foods
 Foodborne illness caused by bacteria, parasites, viruses, chemicals
 Added man-made chemicals
 Foodborne illness caused by physical hazards

ASSESSMENT METHOD/S:
Self-check
Case Study
REFERENCE/S:
McSwane, David : Ru, Nancy; Linton, Richard; Williams, Anna Graf. Essentials
of Food Safety And Sanitation. Pearson Education Inc. 2008
Perdigon, Grace; Claudio, Virginia; Chavez, Libia. Food, Water and
Environmental Sanitation And Safety. Merriam and Webster bookstore Inc.
2006.

Bachelor of Technical -Vocational Teacher Bulacan Date Developed:

Education JULY 15, 2020
Major in Food Service Management Polytechnic Date Revised:
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Food Safety and College
Sanitation Document No. Developed by:
FSS 313 NORMAN D. RAYMUNDO
Revision # 00
 Information Sheet HRC 13-1
Hazards to Safety
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1) identify and give examples of each of the three main types of foodborne
hazards;
2) identify the food temperature danger zone; and
3) explain how temperature in the danger zone affect bacterial growth.

Food safety is a closely related but broader concept that means food is free
from all possible contaminants and hazards. In practice, both terms may be used
interchangeably.

Foodborne illness
-is the sickness that some people experience when they eat contaminated
food.
-it impairs performance and causes discomfort.

Most cases of foodborne illness in retail food establishments are caused

by food that have been:
1. Exposed to unsafe temperatures.
2. Handled by infected food workers who practice poor personal hygiene.
3. Exposed to disease-causing agents by contamination and cross-
contamination.

Recent outbreaks of foodborne illness have been caused by:

1. Shiga toxin-producing Escherichia coli bacteria in lettuce, unpasteurized apple
juice and radish sprout.
2. Salmonella spp. In alfalfa sprout, ice cream, and dry cereals.
3. Hepatitis A virus in raw and lightly cooked oysters.
4. Listeria monocytogenes in hotdogs and luncheon meats.

Examples of highly susceptible population include:

1. The very young
2. The elderly
3. Pregnant and lactating women
4. People with impaired immune systems due to cancer, AIDS, diabetes, or
medications that suppress response to infection.

Contamination
- is the presence of substances or conditions in the food that can be
harmful to humans.
- Bacteria and viruses pose the greatest food safety challenges for all retail
food establishments.

Cross Contamination
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 - The transfer food of germs from one food item to another.
- This typically happens when microbes form raw food are transferred to a
cooked or ready-to-eat food by contaminated hands, equipment, or
utensils.

Microorganisms (Microbes)
- Also called germs or microbes.
- are the most common type of food contamination.
- include bacteria, parasites and fungi that are so small they can only be
seen with the use of a microscope.
- They are everywhere around us-in soil, water, air, and in and on plants
and animals (including humans).
- Most microorganisms are harmless; however, some microbes can cause
problems when they get into food.

Sources of Food Contamination

1. Air;
2. Water;
3. Soil;
4. Food Handlers;
5. Packaging Materials;
6. Animals, Rodents and Insects;
7. Food Contact Surface; and
8. Ingredients

Cleaning
-is concerned with the removal of visible soil from the surfaces of the
equipment and utensils.

Sanitation
- means healthful and hygienic.
- It involves reducing the number of disease-causing microorganisms on
the surface of the equipment and utensils to acceptable public health
levels.

General symptoms of foodborne illness usually include one or more

of the following:
1. Headache
2. Nausea
3. Vomiting
4. Dehydration
5. Abdominal pain
6. Diarrhea
7. Fatigue

Bachelor of Technical -Vocational Teacher Bulacan Date Developed:

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Major in Food Service Management Polytechnic Date Revised:
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 8. Fever
Classification of Foodborne Illness

1. Infection
- Caused by eating food that contains living disease-causing
microorganisms.
- After ingestion, the organism
Burrows into the lining of the victim’s digestive tract and begins to grow
in number.

2. Intoxication
- is caused when living organism multiplies in or on a food and
produces a chemical waste of toxin.
- Typically called food poisoning.
- Intoxication may also occur when an individual consumes man-made
chemical such as cleaning agents and pesticides.
3. Toxin-Medicated Infection
- Caused by eating a food that contains harmful microorganisms that
will produce a toxin once inside the human body.

Onset Time
- is the number of hours between the person eats contaminated food and
when they first show symptoms of the disease.

Foodborne Hazards
- refers to a biological, chemical or physical hazard that can cause illness
or injury when consumed along with the food.

1. Biological Hazards
- include bacteria, viruses, parasites and fungi.
- are commonly associated with humans and with raw products entering
the food establishments.

2. Chemical Hazards
- are toxic substances that may occur naturally or maybe added during
the processing of food.
- Examples of chemical contaminants include agricultural chemicals,
cleaning compounds, heavy metals, food additives and food allergens.

3. Physical hazards
- are hard or soft foreign objects in food that can cause illness and injury.
- They include items such as fragments of glass, metals, unfrilled
toothpicks, jewelry, adhesives bandages and human hair.

Bacteria

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- are single-celled microorganisms that require food, moisture, and
warmth to multiply
- Many of these organisms occur naturally in the environment where
foods are grown.
- Most are destroyed by adequate cooking and numbers are kept in
minimum by proper cooling during product distribution and storage.
Vegetative State
- State of bacteria in which cells grow, reproduce, and produce waste just
like other living organisms.

Spores
- help bacteria survive when their environment is too hot, cold, dry, acidic
or when there is not enough food.
- Spores are not able to grow or reproduce.

Spoilage and Disease-Causing Bacteria.

1. Spoilage bacteria
- degrade (Breakdown) foods so that they look, taste and smell bad.
- It reduces the quality of food to unacceptable levels.
- When this happens, the food will have to be thrown away.

2. Pathogenic Bacteria
- are disease-causing microorganisms that can make people ill if they or
their toxins are consumed with food.

Binary Fission
- The process in which bacteria reproduce
- One bacterial cell divides to form two new cells.

Regular Pattern of Bacterial Growth

1. Lag Phase
- The first phase in which the bacteria exhibit little or no growth.
- The bacteria adjust to their surroundings during this phase.
- This phase lasts only a few hours at room temperature.

2. Log Phase

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 - Bacterial growth is very rapid during the log phase with bacteria
doubling in numbers every few minutes.
- Keeping bacteria from reaching the log phase of growth is critical for
food safety.
3. Stationary Phase
- The third phase of bacterial growth.
- The number of new bacteria being produced equals the number of
organisms that are dying off during this phase.
- The bacteria have used up much of the space, nutrients, and moisture
in the food by this phase of the growth curved.
4. Decline Phase
- in this final phase, bacteria die off rapidly because they lack nutrients
and are poisoned by their own toxic wastes.

The Six Conditions Bacteria Need to Multiply

1.Food
2.Acid
3.Temperature
4.Time
5.Oxygen
6.Moisture

Most bacteria prefer foods that are high in protein and

carbohydrates like:
1. Meats
2. Poultry
3.Sea foods
4. Dairy products
5.Cooked Rice, beans and potatoes

The pH Symbol
- is used to designate the acidity or the alkalinity of a food.

Acidic Foods
- have a pH less than 7.0
Alkaline
- have pH above 7.0

Temperatures
1. Psychrophilic bacteria
2. Mesophilic bacteria
3. Thermophilic bacteria

Temperature abuse

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 - is the term applied to foods that have not been heated to a safe
temperature or kept at the proper temperature
- This could result in a foodborne illness

Bacteria also differ in their requirements for oxygen:

1. Aerobic Bacteria
- must have oxygen in order to grow.
2. Anaeroboic Bacteria
- cannot be survived when oxygen is present because it is toxic to them.
- they grow well in vacuum packaged foods or canned foods where
oxygen is not available.

Water Activity
- is the measure of the amount of water that is not bound to the food and
is therefore available for bacterial growth.

Potentially Hazardous Foods (PHF)

- are usually high in protein or carbohydrates and have a pH above 4.6
and water activity above 0.85.

Common Examples of PHF

 Red meats;
 Poultry;
 Raw shell eggs;
 Fish;
 Shell Fish; and
 Dairy Products.

Ready-to-Eat-Foods
are food items that are edible without washing, cooking, or additional
preparation by the consumer or by the food establishments.
Foodborne Illness Caused by chemicals
1. Naturally occurring
a. Allergen
b. Ciguatoxin
c. Mycotoxins
d. Scombrotoxins
e. Shelfish toxins
2. Man-made Chemicals
a. Cleaning solutions
b. Food additives
c. Pesticides
d. Heavy metals

Bachelor of Technical -Vocational Teacher Bulacan Date Developed:

Education JULY 15, 2020
Major in Food Service Management Polytechnic Date Revised:
Page ___ of 97
Food Safety and College
Sanitation Document No. Developed by:
FSS 313 NORMAN D. RAYMUNDO
Revision # 00