School of Tourism Management

THC 2
Risk Management as Applied to
Safety, Security and Sanitation
NENIZ M. SITJAR
Instructor

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Course Code : THC 2

Course Title : Risk Management as Applied to Safety, Security and
Sanitation
Units Credit : 3 Units
Hours per week : 3 Hours
Pre-requisite: None
Reference : Food Safety and Sanitation
By: David Mcswane H.S.D.
Nancy R. Rue, PH.D
Richard Linton, PH.D
Course Description:
This course is designed to introduce to the student the value of
safety, sanitation and hygiene and sound practices. It provides orientation and
various categories of hazards such as garbage disposal procedures, pest
management and accident prevention in the establishment and factors involved in
food safety, to prevent outbreak of foodborne illness and intoxication. The students
are oriented in proper handling of food from preparation, production to service.

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

PROGRAM EDUCATIONAL OBJECTIVES:

Graduate should be able to:

1. Show professional competence in the field of specialization;

2. Develop communication and interpersonal skills to work
effectively in multi disciplinal teams by upholding ethical
standards;
3. Demonstrate proactive leadership and industry desired values
with the sense of social responsibility;
4. Utilize lifelong learning skills in pursuit of personal development
and excellence;
5. respond to nation- building and development through application
of new technology.

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

PROGRAM OUTCOMES: The student should be able to:

A. Analyze the importance of food safety and sanitation as the

basis for preventing food borne illness.
B. Analyze hoe food safety stimulate prevention and
protection.
C. Reflect on the issue s affecting the food industry and explain
the flow of food, following the food product flow.
D. Assess the importance of public health rules and regulation
that pertain to accident and crisis management.
E. Develop their skills and be knowledgeable on food safety
and sanitation management.

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Course Outcome: At the end of the course, the students should be able to:
1. Describe the relevance of food safety and sanitation as the basis for prevention food
borne illness.
2. Identify how food safety promotes prevention and protection
3. Define the factors that involves in the growth of bacteria. Explain the role of the
factors that involves in the growth of bacteria such as acidity, temperature, time,
oxygen and moisture.
4. Identify the major types of potentially hazardous food and their characteristic.
5. Analyze the flow of food, following food product flow.
6. Analyze the accident prevention and crisis management.
7. Identify public health rules and regulation that pertain to accident and crisis
management.
8. Evaluate organizations importance to food industry.

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

VISION
A recognized institution of academic excellence dedicated and committed for
instilling discipline, knowledge and services, producing globally competitive
professionals and productive citizens, bringing glory to God,, honor to country
and people.

MISSION
Aklan Polythecnic College will provide efficient and effective management,
coupled with adequate facilities and healthy learning environment to ensure
qualitative and quantitative growth in the field of education and training.

CORE VALUES
Discipline
Knowledge
Service

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Week 1 & 2

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Learning outcomes
after reading this lesson, you should be able to:
1. Recognize the importance of food safety and sanitation as the basis
for preventing foodborne illness in retail food establishment
2. State the problem caused by foodborne illness for both the individuals
who become ill and the food establishment blame for the incident
3. Identify trends in menus and consumer use of food products prepared
in food establishments
4. Explain the role of government regulation in retail food safety
5. Recognized types of food establishment used in this text and the
influence of the FDA Code on these operation
6. Recognized the term Hazard Analysis Critical Control Point (HACCP) as
a system for food protection
7. Recognized the need for food protection manager certification.

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Introduction
Food is made up of business that produce, manufacture,
transport and distribute food for people throughout the world.
Food production involves the many activities occur on farms, on
ranch, in orchards and in fishing operation.
Food is made up of business that produce, manufacture,
transport and distribute food for people throughout the world.
Food production involves the many activities occur on farms, on
ranch, in orchards and in fishing operation.

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Discuss the overview of food safety and sanitation management

1.1 Food borne Illness
1.2 Contamination
1.3 Microorganisms
1.4 Food flow
1.5 Facility planning and design
1.6 Keeping clean and sanitary
1.7 The role of the government in food safety
1.8 Food protection manager certification
AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN
 School of Tourism Management

FOOD SAFETY
AND SANITATION
MANAGEMENT
AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN
 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Foodborne illness is the caused by consuming

contaminated food or beverages
Foodborne disease outbreak is defined as an incident in
which two or more people experience a similar illness
after eating common food.
AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN
 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Foodborne diseases are infections

caused by the variety of:

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Contamination is the process of substances or

condition in the food that can harmful to humans.
Cross contamination is a transfer of harmful organism
between items

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Food Safety
Food establishment- refers to the facilities involved in food
distribution.
Prevention of foodborne illness must be a goal in every
establishment because food foodborne illness has a major
economic impact, it cost billions each year. These cost in the
form of medical expenses, lost of work and reduced productivity
by the victims of illness, punitive damages, increased insurance
premiums, lost of business, and lost of reputation. Cleanliness
and food quality are the top 2 reasons people choosing a place
to eat and shop for food.
As a food manager, you must understand that food borne
illness can be prevented if the basics rules of food safety are
routine to be followed.
AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN
 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management
For the entire foodservice development process–
from the initial food concept through the steps of
planning, financing, design, and construction, and
on to the final inspection that occurs just prior to
the opening of the establishment. Packed with
valuable drawings, photographs, and charts, this
essential nuts-and-bolts guide deals with
feasibility, space analysis and programming,
layout, equipment selections, and architecture
and engineering.

Facility planning and design directly influence

*Worker safety
*Labor and Energy Cost
*Customer satisfaction
AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN
 School of Tourism Management

Keeping It Clean and Sanitary

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

The Role of government in Food safety

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Food Protection Manager certification

A certified food protection manager is:
1. Responsible for identifying hazard in the day-to-day operation
of a food establishment that prepares, packages, serves, vends
or otherwise food for human consumption
2. Develops or implements specific policies, procedures, or
standards aimed at preventing foodborne illness
3. Coordinates training, supervises or direct food preparation
activities, and takes corrective action as needed to protect the
health of the consumer
4. Conducts in-house self-inspection of daily operations on a
periodic basis to see that policies and procedures concerning
food safety are being followed

AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN

 School of Tourism Management

Food Protection Manager certification

A certified food protection manager have knowledge and skills in food
protection management including the following areas:
1. Identifying foodborne illness
2. describing the relationship between time and temperature and the
growth of microorganism that cause foodborne illness
3. Describing the relationship between personal hygiene and food
safety
4. Describing methods for preventing food contamination from
purchasing and receiving
5. Recognizing problems and potential solutions associated with
facility, equipment, and layout, in a food establishment
6. Recognize problems and solutions associated with the temperature
control, preventing cross contamination, housekeeping and
maintenance.
AKLAN POLYTECHNIC COLLEGE KALIBO AKLAN