CHAPTER 1-5

TOURIST - The activities of people

HAZARD - It pertains to any source of potential
damage, harm or adverse health effects on
something or someone
traveling to and staying in places
outside their usual environment for
leisure, business or other purposes

GUEST - Individual who pays for lodging

services

STAFF - employees serve the basic

function of ensuring the business runs
smoothly.

THE FLOW OF FOOD

Risk Management, - “It is the P-URCHASING
identification, evaluation, and P-REPARING
prioritization of risks. It is followed by R-ECEIVING
coordinated and economical application R-EHEATING
of resources to minimize, monitor, and S-TORING
control the probability of unfortunate S-ERVING
events to achieve the desired output” C-OOKING
C-OOLING
ACCIDENT - An unfortunate incident H-OLDING
that happens unexpectedly and
unintentionally, typically resulting in Bimetallic Stemmed Thermometer
damage or injury.

COMMON INJURIES IN HOSPITALITY

AND TOURISM INDUSTRY
RISK - A chance that the hazard will
cause harm and how serious that harm
could be. Thermocouples and Thermistors

BUYING - To purchase or acquisition of

an item or service that's typically paid
for via an exchange of money or
another asset.
Infrared Thermometers
BUYING DECISION
1.Functional Risk
2.Physical Risk
3.Financial Risk
4.Social Risk
5.Psychological Risk
6.Time Risk

CHAPTER 6-8
SUPPLIERS - a person or organization with FOOD SAFETY MANAGEMENT SYSTEM
approves sources that provides something A group of programs, procedures, and measures
needed such as a product or service for preventing foodborne illness

GENERAL GUIDELINES IN FOOD STORAGE TWO SYSTEMATIC AND PROACTIVE

 Label Food
 FIFO METHOD - Rotate products to ensure
the oldest inventory is used first
 Deplete stored product on a regular basis
 Discard food that has passed the
manufacturer’s expiration date
 Transfer food between containers
properly
 Store food in designated storage areas
KEEP ALL STORAGE AREAS CLEAN AND DRY
REFRIGERATED STORAGE GUIDELINES
 Do not overload refrigerators
 Use open shelving in the unitNever place
hot food in refrigerators
 Keep refrigerator doors closed as much as
possible
 Use cold curtains to help maintain
temperatures
APPROACHES
 Active managerial control
 Hazard Analysis Critical Control Point
(HACCP)
THE 7 HACCP PRINCIPLES
1.Conduct a hazard analysis
2.Determine critical control points (CCPs)
3.Establish Critical Limits
4.Establish Monitoring Procedures
5.Identify Corrective Actions
6.Verify That the System Works
7.Establish Procedures for Record Keeping and
Documentation
DESIGNING OR REMODELING A FACILITY
(KITCHEN LAY-OUT)

PREPARING A SPECIFIC FOOD

 Salads Containing PHF’s (Potentially
Hazardous Food)
 Eggs and Eggs Mixture
 Fresh Juice

COOKING
 Cooking Dishes with Potentially Hazardous
Food in a Microwave
 Cooking Ground and Injected Meat
 Cooking Pork, Beef, Veal, Lamb and Fish
 Cooking Eggs, Fruit and Vegetables
 Cooking Commercially Processed, Ready-
to-Eat Food

CHAPTER 9-12
 SERVING FOOD SAFETY: KITCHEN
STAFFUse clean and sanitized utensils for
serving
 Use serving utensils with long handles
 Practice good personal hygiene
 Store serving utensils properly Sanitation Standards for Equipment:
 Minimize bare-hand contact with cooked  FLOORING
or ready-to-eat food  HANDWASHING STATION
Serving Food Safely: Servers  STATIONARY TABLE TOP
 WATER SUPPLY
 VENTILATION
 GARBAGE DISPOSAL
CLEANING - Process of removing food and other
types of soil from a surface
SANITIZING - Process of reducing the number of
microorganisms on a clean surface to safe levels