Professional Documents
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Dear student,
This module contains training materials and activities for you to complete for the subject: RISKS
MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION (PRELIM)
You are required to go through a series of learning activities in order to complete each learning outcome
of the module.
This course will develop knowledge, skills and values on the basic principles of personal hygiene, food
safety and sanitation as applied in hospitality and tourism industry. Topics include the following, compliance with
work hygiene procedures, establishment and maintenance of a safe and secure workplace, implementation of
occupational health and safety procedures and performing basic first aid procedure.
This will be the source of information for you to acquire knowledge and skills in this particular competency
independently and at your own pace, with minimum supervision or help from your facilitator.
Remember to:
• Work through all the information and complete the activities in each section within the time frame stated
in the table of content.
• Read each lessons and complete the activities. Answering the activities will help you acquire the
knowledge content of this competency.
• Perform the activities that require performance until you are confident that your output conforms to the
performance criteria that help you develop your skills.
• Submit outputs following instructions given for evaluation and recording in the Accomplishment Chart.
Outputs shall serve as your portfolio during the institutional competency evaluation.
As you work on the modules, please be guided by the Time Frame as indicated in the Table of Contents. If
you have questions about the lessons as you go along, feel free to reach me through:
my Mobile number: 09129289145;
my e-mail address: bcu.angelo.bayacsan@gmail.com
Facebook / messenger account: Jlo Ganda; and,
our group chat account in FB messenger: BCU _ Risk Mgmt. (SY 21 -22)
Your Instructor,
ANGELO A. BAYACSAN
NOS.
Activity # 1 10
Activity # 2 10
2 RISK MANAGEMENT 11
Activity # 3 14
Activity # 4 14
5 Definition of terms 17
Quiz # 1 19
Term Explanation
A food or food ingredient that has a pH value less than 4.6. Most pathogenic bacteria do
Acid food not grow in acid foods or low-acid foods that are acidified to a equilibrium pH value of 4.6
or below.
Acidified food
Low-acid foods to which acid(s) or acid food(s) are added. FDA requires that acidified foods
have a water activity greater than 0.85 and have a finished equilibrium pH of 4.6 or below.
A type of low pH chemical sanitizer. Regular use of acid sanitizers also helps to prevent
Acid sanitizers mineral deposits from accumulating on equipment surfaces.
Aerobes Microorganisms that require atmospheric oxygen to grow. Because many spoilage
microorganisms are aerobes, packaging food in sealed containers containing little or no
oxygen is used to delay spoilage and thus extend shelf life.
Aerosols Tiny airborne droplets of water or other liquid. Aerosols are generated by misuse of high
pressure hoses used to clean and sanitize equipment, floors, and drains. Microorganisms or
harmful chemicals within aerosol droplets can rapidly spread through a plant. Workers
should therefore protect exposed food and food contact surfaces when cleaning and
sanitizing and use care when using high pressure hoses.
Adulterated A term defined under the federal and state laws to describe a food that is “unfit for human
food consumption”. A food can be declared adulterated if is 1) contaminated with
microorganisms, toxic chemicals, or foreign objects that cause disease or injury to the
consumer or 2) prepared, stored, or processed in an unsanitary environment.
Air dry The exposure of wet equipment or utensils to air for the purpose of drying through
evaporation. Air drying is preferred for removing surface moisture from cleaned and
sanitized equipment surfaces because it is less likely to re-contaminate surfaces compared
to other methods.
Air gap An unobstructed vertical air space that separates the end of a supply line and the flood
level rim of a sink, tank, floor drain, etc. Maintaining air gaps is the best method for
preventing backflow because it is simple, economical, and fail safe.
Anaerobes Microorganisms that grow in the absence of atmospheric oxygen. Clostridium botulinum,
the cause of botulism food poisoning, is an example of a strict anaerobe because it will
grow only in the absence of oxygen. E. coli is a facultative anaerobe because it will grow
with or without oxygen present.
Backflow An undesirable reverse in water flow where a cross-connection exists. Backflow occurs
when the pressure of the non-potable line suddenly and unexpectedly becomes higher than
the pressure of the potable water line.
Bacteria Small single-celled microorganisms that must be magnified over 1000 times to be seen.
Under the microscope, they appear as individual rod-like, spherical, or spiral-shaped cells or
they may join together to form clusters resembling bunches of grapes, chains, pairs, or
groups of four cells.
Control point Any step at which biological, chemical, or physical hazards can be controlled.
(CP)
Corrective action An action taken when results of monitoring at a CCP indicates a loss of control.
Coved A type of junction between two perpendicular surfaces that is curved or sloped. Coved
junctions are easier to clean because they do not trap soils and are more accessible to
cleaning tools.
Critical control A point, step, or procedure in a food process at which a control measure can be applied
point (CCP) and at which control is essential to reduce an identified food hazard to an acceptable level.
An example of a CCP is pasteurization.
Critical limit The maximum or minimum value to which a physical, biological, or chemical parameter
must be controlled at a criticalFood control point to prevent, eliminate, or reduce to an
acceptable level the occurrence of the identified food hazard. The specific temperature and
time required for an effective pasteurization treatment is an example of a critical limit.
Critical security Areas where security weaknesses are most likely to lead to deliberate product
areas contamination and where the most amount of damage can occur. These areas require
more attention than less critical areas
Cross- A link between the potable water supply and contaminated water (e.g. sewage, chemicals,
connection recycled water). Cross connections are caused by problems in the design or repair of the
plumbing system or by workers who unknowingly create temporary, hazardous situations.
Death phase Fourth of 4 microbial growth phases in which the number of dying cells exceeds the
number of growing cells.
Regulations Issued once a law is passed, an appropriate government agency is granted authority to
enforce the law by regulation. The agency then establishes a registration or inspection
system designed to make sure the regulation is followed. Regulations may be revised at
any time by the responsible agency so long as the original intent of the law is maintained.
Sanitization The 5-step process for cleaning and sanitizing a surface. The steps are 1) Preparation, 2)
Process Pre-rinse, 3) Clean, 4) Post-rinse, and 5) Sanitize. All steps must be carried out in this order
to assure the safest possible surface.
Sanitize The fifth step in the sanitization process. The goal of sanitizing is to reduce, but not
completely eliminate, the number of pathogens and spoilage microorganisms on a surface.
Sanitizer A chemical compound that reduces surface microorganisms to safe levels. In the U.S.,
manufacturers of sanitizers must prove their effectiveness before they are approved by the
Environmental Protection Agency.
Scale Minerals deposited on a surface.
Verification Activities, other than monitoring, that establish the validity of the HACCP plan and that the
(HACCP) system is operating according to the plan.
Viruses Approximately 100 times smaller than bacteria and are the smallest type of microbial
contaminant. Most are pathogenic to specific animals, humans, or plants and unlike
bacteria, yeasts, and mold, can only reproduce inside a living host cell. They therefore
cannot grow in food or live for very long outside their host. Freezing will not kill most
viruses but, sanitizers, disinfectants, and high processing temperatures will.
Water Activity A relative measure of the amount of water that is not bound to salt, sugar, proteins,
carbohydrates, and other food constituents and thus is available for microorganisms to use.
Pure water, in which all water molecules are available, has a water activity of 1.0. Salts,
sugars, and complex molecules such as proteins and carbohydrates compete for water in
solution and lower water activity.
Water Hardness A measure of the amount of minerals in water. Mineral compounds that contribute to water
hardness are listed in a link in the Learning Library. See also temporary
hardness and permanent hardness.
Yeasts Single-celled microorganisms that reproduce by pinching off smaller cells in a process
known as budding. Although individual cells are too small to be seen, they become
apparent in food as a cloudy haze in wine and juice or as shiny colonies on spoiled fruit,
vegetable, or meat surfaces. Yeasts are generally not considered a food safety hazard.
Zone Concept is a useful way to develop a sampling program. Sampling efforts can be concentrated in
zones that are closest to exposed foods and have a higher risk for contamination. Results
that indicate higher than normal levels of microorganisms can be used to make changes in
cleaning and sanitizing frequency or to make structural modifications to the area that
would help to prevent contamination.
ACTIVITIES #1 & 2
TERMINOLOGIES
Instruction:
Activity # 1: Construct or create a letter scramble or crossword puzzle or word search that showcase
the different terminologies above. In list at least 15 words in this activity. A sample of is illustrated below.
Kindly make use of a separate sheet of paper for your output.
Activity #2: Make an answer sheet of your Activity # 1.
Introduction:
Creating a safe, secure and healthy environment is vital for students, staff and visitors to pursue
their learning, work and activities.
Safety, Security and Risk Management is in charge of security operations, emergency
preparedness and planning, as well as occupational health and safety
FAO/WHO expert consultation in the important subject area of the application of risk analysis to
food safety, with the first, held in Geneva in 1995, having focused on the risk assessment component
of risk analysis.
In this current consultation, the experts were being asked to address a central issue in food
safety. Risk management, he observed, involves both the identification of the standards of acceptable
risk appropriate to different types of food hazards, and the establishment of procedures to ensure that
the risks are kept within the limits set by those standards.
A hazard is a biological, chemical or physical agent in, or condition of, food with the potential
to cause harm.
In contrast, risk is an estimate of the probability and
severity of the adverse health effects in exposed
populations, consequential to hazards in food.
Understanding the association between a reduction in hazards
that may be associated with a food, and the reduction in the risk
to consumers of adverse health effects is of particular importance
in development of appropriate food safety controls.
Step 1: Identify the Risk. You and your team uncover, recognize and describe risks that might affect
your project or its outcomes. There are a number of techniques you can use to find project risks. During
this step you start to prepare your Project Risk Register.
Step 2: Analyze the risk. Once risks are identified you determine the likelihood and consequence of
each risk. You develop an understanding of the nature of the risk and its potential to affect project
goals and objectives. This information is also input to your Project Risk Register.
Step 3: Evaluate or Rank the Risk. You evaluate or rank the risk by determining the risk magnitude,
which is the combination of likelihood and consequence. You make decisions about whether the risk is
acceptable or whether it is serious enough to warrant treatment. These risk rankings are also added to
your Project Risk Register.
Step 4: Treat the Risk. This is also referred to as Risk Response Planning. During this step you assess
your highest ranked risks and set out a plan to treat or modify these risks to achieve acceptable risk
levels. How can you minimize the probability of the negative risks as well as enhancing the
opportunities? You create risk mitigation strategies, preventive plans and contingency plans in this step.
And you add the risk treatment measures for the highest ranking or most serious risks to your Project
Risk Register.
Step 5: Monitor and Review the risk. This is the step where you take your Project Risk Register
and use it to monitor, track and review risks.
Risk is about uncertainty. If you put a framework around that uncertainty, then you effectively
de-risk your project. And that means you can move much more confidently to achieve your project
goals. By identifying and managing a comprehensive list of project risks, unpleasant surprises and
barriers can be reduced and golden opportunities discovered. The risk management process also helps
to resolve problems when they occur, because those problems have been envisaged, and plans to treat
them have already been developed and agreed. You avoid impulsive reactions and going into “fire-
fighting” mode to rectify problems that could have been anticipated. This makes for happier, less
stressed project teams and stakeholders. The end result is that you minimize the impacts of project
threats and capture the opportunities that occur.
Once risks have been identified and assessed, all techniques to manage the risk fall into one or
more of these four major categories:
Evaluation of risk management options is the weighing of available options for managing a food
safety issue in light of scientific information on risks and other factors, and may include reaching a
decision on an appropriate level of consumer protection.
Risk assessment a systematic process of evaluating the potential risks that may be involved in
a projected activity or undertaking.
ACTIVITIES #3
Instruction: Identify at least 3 risks in the workplace (it could be in the kitchen, bakery, in the dining area,
at the lobby etc.) After which apply the risk management process to eliminate or reduce such risk.
ACTIVITIES #4
RISK COMMUNICATION
Instruction: Create a situation, where in its showcases a risk communication. You can make use of images,
drawing or portraits if you like, or make use of a script to portray risk communication. In short you can use
any media to portray this activity.
The standard that gave workers the right to know, now gives them the right to
understand
Introduction: In order to ensure chemical safety in the workplace, information about the identities
and hazards of the chemicals must be available and understandable to workers. OSHA's Hazard
Communication Standard (HCS) requires the development and dissemination of such information:
Hazard classification: Provides specific criteria for classification of health and physical
hazards, as well as classification of mixtures.
Labels: Chemical manufacturers and importers will be required to provide a label that includes
a harmonized signal word, pictogram, and hazard statement for each hazard class and category.
Precautionary statements must also be provided.
Safety Data Sheets: Will now have a specified 16-section format.
Information and training: Employers are required to train workers by December 1, 2013 on
the new labels elements and safety data sheets format to facilitate recognition and
understanding.
Health hazard means a chemical for which there is statistically significant evidence based on at
least one study conducted in accordance with established scientific principles that acute or
chronic health effects may occur in exposed employees.
Aquatic biotoxins. Toxins formed by algae in the ocean and fresh water are called algal toxins.
Algal toxins are generated during blooms of particular naturally occurring algal species. Shellfish such
as mussels, scallops and oysters are more likely to contain these toxins than fish
The commonly eaten food listed below may contain natural toxins.
1. Apple and pear seeds And the inner stony pit (kernel) of apricots and peaches contain a naturally
occurring substance called amygladin. Amygladin can turn into hydrogen cyanide in the stomach
causing discomfort or illness. It can sometimes be fatal
2. Kumara a member of the sweet potato family, can produce toxins in response to injury, insect
attack, and other stress. The most common toxin ipomeamarone can make the kumara taste bitter.
There have been report of cattle death after they moldy kumara. The toxin levels are usually highest
near the area damage. It is recommended that any damage parts on kumara are removed before
cooking. Do not eat it if it taste bitter after cooking.
The primary goal of the management of risks associated with food is to protect public
health by controlling such risks as effectively as possible through the selection and
implementation of appropriate measures.
Introduction: Food contamination is generally defined as foods that are spoiled or tainted because
they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them
unfit for consumption. A food contaminant can be biological, chemical or physical in nature, with the
former being more common. These contaminants have several routes throughout the supply chain
(farm to fork) to enter and make a food product unfit for consumption.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It
could result to illness or diseases to an individual that would affect their
overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost establishment
thousands of pesos, it can even be the reason an establishment is forced to closed.
• Loss of customers and sales
• Loss of prestige and reputation
• Lawsuits
• Increase insurance premiums
• Lowered employee morale
• Employee absenteeism
• Increase employee turn over
• Embarrassment
DEFINITION OF TERMS
Food – Any substance whether simple, mixed or compounded that is used as food, drink,
confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.