FOOD BORNE ILLNESS- is a disease that is caused by the consumption of food items that are

contaminated by dangerous micro- organisms also with an “e” means carried.

This is often referred to as food poisoning by many professionals in the hotel and restaurant
industry.

A person suffering from Food Borne Illness may experience the following symptoms:
• Diarrhea- LBM or loose bowel movement
• Vomiting- throwing up
• Nausea- when person experience light headedness and not able to stand straight
• Muscle Cramps- when the person experience tightness
• Stomach Ache- extreme pain in abdominal area
• Body Weakness- loss of strength
• Dehydration- most dangerous symptoms

THAWING- is the process of defrosting frozen meats or fish

CANNING- is the process of preserving food by heating and sealing them in airtight containers
BUREAU OF FOOD AND DRUGS (BFAD)- government body in charge of inspecting and
regulating big food manufacturing

PHYSICAL HAZARD
● Foreign objects that are mixed in food either unintentionally

CHEMICAL HAZARD
● A substances that can cause a health problem when ingested or inhaled

2 categories of Chemical Hazard:

Man made Chemicals - these are hazardous chemicals added to food items.
● Food Additives - use to enhance the flavor and appearance of the food
● Food Preservatives - used to enhance the shelf life of food items.
● Pesticides - often sprayed in fresh fruits and vegetables before they are harvested to repel
pests and other insects from destroying the fruits and vegetables.

Natural Occurring Food Chemicals

● Food Allergen - is a chemical in certain food items that causes allergic reaction to the person.
○ Hives- an allergic reaction in the skin that causes swelling, redness and lesions began to form
● Shellfish toxins
○ PSP - paralytic Shellfish Poisoning
○ DSP - Diarrhetic Shellfish Poisoning
○ DAP - Domoic Shellfish Poisoning
○ NSP - Neurotoxic Shellfish Poisoning
- Toxins come from toxic algae called dinoflagellates are swimming about freely in the
water.
● Mycotoxins - molds, yeast, mushrooms, and fungus are examples of mycotic creatures.

BIOLOGICAL HAZARD
● Are organism or substances produced by organism, that are harmful to human health
● Caused by various micro organisms that contaminate the food items

VIRUSES - is an infectious agent of small size and simple composition, that can multiply only in
living cells of animals, plants and bacteria.
● NORWALK VIRUS - are a group of related viruses that can cause acute
gastrointestinal illness sporadically or in outbreak.
● ROTAVIRUS - is a virus that causes diarrhea and other intestinal symptoms
● HEPATITIS A - is an inflammation of the liver that can cause mild to severe illness

BACTERIA - is the most famous type of microorganisms that causes food borne diseases.

SPORES - is a thick walled dehydrated structure that can resist extreme dryness and very high
temperatures for a long period of time.
TWO MAJOR TYPES OF SPORES:
● SPORE FORMING BACTERIA - aerobic bacteria that can produce spores in response to
unfavorable conditions such as extreme temperature.
➢ CLOSTRIDIUM PERFRIGENS - a gram spore-forming anaerobic (can grow without
oxygen) normally found in the intestines.
➢ BACILLUS CEREUS - rod-shaped that has the ability to grow at a variety of
temperatures.
➢ CLOSTRIDIUM BOTULISM- able to produce NEUROTOXIN

● NON SPORE FORMING BACTERIA- anaerobic bacteria that do not produce spores.
➢ ESCHERICHIA COLI -found in the intestine of warm blooded animals.
➢ LISTERIA MANOCYTOGENES - grow under extreme conditions such as below 5C
➢ CAMPYLOBACTER JEJUNI - severe abdominal pain and bloody diarrhea.
- simple drom this bacteria can grow several
➢ SHIGELLA SPP - responsible for food borne illness known as shigellosis
➢ SALMONELLA SPP - can cause gastrointestinal illness and fever called salmonellosis.
➢ STAPHYLOCOCCUS AUREUS- dangerous toxin when it comes into contact with food
items.
PARASITES - small microscopic creatures that need to live on inside a living host in order to
survive.
● ANAKIS SPP - nematodes (roundworms).
● CYCLOSPORA CAYETANENSIS - finds its way into water and can be transferred to food.
➢ Cyclosporiasis - acts upon the small intestine usually resulting from water diarrhea.
● DIARRHEA - most common symptoms of an infected person from cryptosporidium.
● TOXOPLASMA GONDII - common to warm blooded animals
● TRICHINELLA SPIRALIS - roundworm that can cause serious parasitic infection.
- Carried by meat eating animals in their muscles.
- Transmitted to humans by eating poorly cooked meat of infected animals.

FUNGI - are an integral part of the neutral environment.

- PATHOGENS (alternaria, aspergillus, candida, fusarium, and mucormycetes)
● MOLDS - are multicellular fungi that reproduce by the formation of spores.
● YEAST - are unicellular fungi that are much larger than bacteria cells.

PRINCIPLE 2: IDENTIFY CRITICAL CONTROL POINTS

● CRITICAL CONTROL POINT (CCP) - is a point, step, or procedure in a food at which a food
safety hazard can be prevented, eliminated, or reduced to an acceptable level. This is also known
as the killing point of microorganisms if not prevent the rate of bacterial growth in order to avoid
food borne illness.

Using color coded chopping boards at work, among the commonly accepted practice in the
industry
are the following.
● red chopping boards- used only for chopping and slicing raw meats
● yellow chopping boards- used only for chopping and slicing raw chicken and poultry
products
● green chopping boards- used only for chopping and slicing vegetables and fruits
● blue chopping boards- used only for chopping and slicing raw fish and shellfish
● brown chopping boards- used only for chopping and slicing meats, fish, chicken, poultry
● white chopping boards- used only for chopping and slicing breads and other pastry items
The Relationship of Tourism and Hospitality
● The tourism and hospitality industries strongly affect one another.
● Several industries leaders and associations consider the combined the industries of
tourism and hospitality as one large industry - the tourism and hospitality industry.

The components of this large industry include:

(1) food and beverage,
(2) lodging services
(3) recreation services
(4) travel-related (tourism services).

The Components of Tourism and Hospitality

● The components of the tourism and hospitality network may be independent and
competitive businesses; yet, they are interrelated and interdependent. The
interdependence among the components of the tourism and hospitality for their economic
development.
● Although the components of the tourism and hospitality network are constantly changing
in connection with labor, opportunity, and growth, the network will continue to dominate
as a global industry.

The Food and Beverage Components

● The public looks for food and beverage services everywhere - in hotels, motels, airlines,
airports, cruise ships, trains, and shopping malls. There must be food service available to
them for breakfast, lunch, dinner and snacks.
● There are commercial restaurants that provide food and beverage services such as fast
service restaurants, ethnic restaurants, and specialty restaurants.
● Food service establishments are found in theme parks, in schools and colleges, in
hospitals and homes for senior citizens, in prisons, and halfway houses and in shelters for
the homeless

The Lodging Component

● Lodging involves providing overnight or even long term services to guests. This can also
be a place to sleep. For others, lodging facilities not only provide beds but also
entertainment and recreational facilities.
● Lodging facilities include inns, motor hotels, lodges, motor inns. The are also different
terms such as bed and breakfast, resort hotel, resort condominium, conference center and
time-sharing.
● Campgrounds, transient trailer parks, school and college dormitories, summer camps, and
health spas also attend to the lodging needs of those who are away from home.
Recreation and Entertainment Component
● Entertainment originated from the traditional duties of a host to entertain his or her
guests, whether they are neighbors or travelers from other places. The host has always
felt an obligation to attend to the needs of his or her guests not only for food and
beverages and lodging but also for entertainment.
● Many centuries ago, innkeepers provide entertainment by talking to other guests. Other
told stories. Some provided games such as darts, draughts, backgammon, or chess. Others
employees jugglers and traveling minstrels.
● Today the concept of entertainment is broader. Guests are offered different kinds of
entertainment such as golf, tennis, hiking, boating, swimming, handball, casino gambling
and concerts, etc.

Travel and Tourism Component

● These two terms are used together as an umbrella term to refer to those businesses that
provide primary services to travelers.
● These include not only food and beverage services, lodging services, recreation and
entertainment services, but also transportation services and the services of travel agencies
and to

Transportation
● This is to make it possible for people to go from one place to another, there are many
ways to do this, from the primitive and simple to modern and complex.
● The common means of transportation are automobiles, recreational vehicles (RVs), buses,
trains, ships and airplane.

Travel Agencies and Tour Operator

● These are modern additions to the travel and tourism world. Both have become important
in the survival of many businesses in the tourism and hospitality industry.
● A travel agent is the one who sells the travel services in a travel agency. He or she sells
them into “packages” or a bundle of related travel services offered to a buyer at a single
price.
● Tour operators are wholesalers who make the necessary contacts with hotels, airlines and
other providers of travel services and devise packages which will appeal to retail buyers,
they are volume purchasers who are able to negotiate lower prices because of their
high-volume purchases. They are able to sell tour packages at a cheaper price than the
individual consumer.

Definition of Tourism
● Professors Hunziker and Krapf of Berne University, Switzerland defined tourism as the
“sum of the phenomena and relationships arising from the travel and stay of nonresidents,
 insofar as they do not lead to permanent residence are not connected to any earning
activity” this definition distinguishes tourism from migration, which involves taking up
permanent residence.
● Tourism Society of Britain defines it as: “the temporary short-term movement of people
to destinations outside the places where they normally live and work and their activities
selected by choice and undertaken outside the home environment.”

Burkart and Medlik (1997) cited five main characteristics of tourism:

1. Because of its complexity, tourism is a combination of phenomena and relationships;
2. It has two essential elements: the dynamic element or the journey and the static element
or the stay;
3. The journey and stay are to-and-fro destinations outside the place of residence and work;
4. The movement to destinations is temporary and short-term, with the intention to return
within a few days, weeks, or months; and
5. Destinations are visited for purposes not connected with paid work, that is not to be
employed and not for business or vocational reasons.

Definition of Hospitality
● The word “hospitality” is derived from the Latin word “hospitare”, which means “to
receive as a guest”.
● this implies that a host is prepared to meet a guest’s basic requirements like food,
beverages, lodging or shelter, while the guest is away from home. Several related words
come from the same Latin root, including hospital, hospice, and hostel.
● In all these words the meaning is a host who receives, welcomes, and caters to the needs
of people who are temporarily away from their homes.

Meaning of Tourist
● In 1937, the League of Nations defined “tourist” as a person who visits a country other
than that in which he or she usually resides for a period of at least 24 hours.
● This includes persons travelling for pleasure, domestic reasons or health, persons
travelling to meetings or on business and persons visiting and persons visiting a country
on a cruise vessel even if for less than 24 hours.
● In 1963, United Nations Conference on International Travel and Tourism recommended a
new definition of a “visitor” as “any person visiting a country other than that of earning
money.

This definition covers two classes of visitors:

● Tourists. Temporary visitors staying at least 24 hours, whose purpose could be classified
as:
a. Leisure, such as recreation, holiday, health, study, religion or sport
 b. Business
c. Family
d. Mission
e. Meeting
● Excursionists. Temporary visitors staying less than 24 hours in the destination visited and
not making an overnight stay, including cruise travelers, but excluding travelers in transit.

Elements of Travel
A. Distance
- The difference between local travel or travelling within a person’s home community and
non-local travel or travelling away from home. It excludes commuting to and from work
and change in residence. A trip is defined as “each time a person goes to a place at least
100 miles away from home and then returns.
B. Length of Stay at a Destination
- Tourist are temporary visitors who make at least one overnight stay, while excursionists
are temporary visitors who do not stay overnight in the country that they visited
C. Residence of the Traveler
D. Purpose of Traveler
1. visiting friends and relatives (VFR)
2. Conventions, seminars and meetings
3. Business.
4. Outdoor recreation - hunting, fishing, boating and camping
5. Entertainment - sightseeing, theater and sports
6. Personal - family, medical, funeral, wedding
7. Others.

The Nature of a Tour

● Domestic tourism - travel taken exclusively within the national boundaries of the
traveler’s country.
● International tourism- involves movement of people across international boundaries.
● Inclusive tour - an arrangement in which transport and accommodation is bought by the
tourist at an all-inclusive price and the price of the individual elements cannot be
determined by the tourist.
● Independent tour - an arrangement in which the tourist buys these facilities separately,
either making reservations in advance through a travel agent or en route during his or her
tour.
● Independent inclusive tour (IIT)- one in which the tourist travels to his or her destination
individually.
● Group inclusive tour (GIT) - he or she travels in the company of other to
The Tourist Product
- This consists of what the tourist buys. In a wider sense this is a
combination of what the tourist does at the destination and the services
he or she used during his or her stay.
● Service. It is an intangible item. It cannot be inspected by prospective
purchasers before they buy as they can with a washing machine, stereo or
computer.
● Largely Psychological in its attraction. It is more than a collection of
services such as an aircraft seat and a hotel room. It is the temporary usage
of a strange environment plus the culture and heritage of the region and
other intangible benefits such as atmosphere and hospitality.
● Tends to vary in standard quality. A package tour cannot be consistently of
equal standard.
● Supply of the product is Fixed. The number of hotel room or aircraft seat
cannot be stored for another sale as is the case with intangible products

The Tourist Destination

- This is a geographical unit where the tourist visits and stays. It may be a village, a town, a
city, a district, a region, an island, a country, or a continent. The success of a tourist
destination depends upon the interrelationship of three basic factors: attractions,
amenities or facilities and accessibility.
● Attractions. May be a site and event attractions. A site attraction is one in which the
destination itself has appeal, while event attraction is one in which tourists are drawn to
the destination solely because of what is taking place in there. A site attraction may be a
country, a geographical region such as the Alps, a city, a resort such as Boracay.
● Amenities or facilities. Include accommodation, food, local transport, communications,
and entertainment at the site. However attractive a destination is the potential for tourism
will be limited unless the basic amenities which tourists require are provided.
● Accessibility. This is having a regular and convenience of transport in terms of
time/distance to the destination from the originating country at a reasonable price. If
private transport is to be the means of access, tourism flow will depend upon adequate
roads, gasoline stations, and the likes. Good railways and coach services, airports, and
seaports are designed to facilitate accessibility.

Tourist Services
- The travel and stay of tourists give rise to a wide range of services in the course of a
holiday. The principal tourist services are supplied by passenger transport, which
provides the means to reach the destination, as well as the movement at the destination.
● Accommodation. Food and beverage and entertainment constitute the second group of
tourist services. Hotels are vital concern to a large proportion of tourists. Eating is a
 necessity as well as pleasure for travelers. Entertainment with amusement and recreation
may also be the reason why people travel.
● Services provided by travel agencies and tour operators. The travel agent is the distributor
of the product while the tour operator is the manufacturer.

Characteristics of Tourism and Hospitality

1. The product is not brought to the consumer; rather the consumer has to travel and go to
the product to purchase it.
2. The products of tourism and hospitality are not used up; they do not exhaust the country’s
natural resources.
3. Tourism and hospitality is a labor-intensive industry
4. Tourism and hospitality is people-oriented.
5. Tourism and hospitality is a multi-dimentional phenomenon. It is dependent on many and
varied activities which are separate but interdependent.
6. The tourism and hospitality industry is seasonal.
7. The tourism and hospitality is dynamic. Characterized by changing ideas and attitudes of
its customers.

Importance of Tourism and Hospitality

1. Contribution to the balance of payments. Tourism and hospitality can help correct the
balance of payments and deficits of many countries by earning the much needed foreign
currency in international trade.
2. Dispersion of development. this is the best means to spread wealth among countries; thus
bridging economic gaps between rich and poor nations.
3. Effect on general economic development. Expenditures by tourists can have beneficial
effects on all economic sectors and can lead to the development of different industries
and other economic activities.
4. Employment opportunities. For countries with high unemployment rate, this can be a
great solution.
5. Social benefits. This takes place when tourists come in contact with the inhabitants of the
places they visit.
6. Cultural enrichment. Tourism and hospitality emphasizes a sharing and appreciation of
cultures rather than the lack of trust brought about by isolation.
7. Educational significance. Tourism and hospitality enhances one’s education. International
conferences, seminars, and study trips held each year enable people of all nations to
exchange ideas, propose solutions to problems and share their concerns.
8. A vital force for peace. A properly designed and developed tourism and hospitality can
help bridge the psychological and cultural distances that separate people of different
races, colors, religions, and stages of social and economic development.