CENTRAL LUZON STATE UNIVERSITY

COLLEGE OF HOME SCIENCE AND INDUSTRY

Science City of Munoz,
Nueva Ecija, Philippine 3120

DEPARTMENT OF HOSPITALITY AND TOURISM MANAGEMENT

Instructional Module for the

course:
CCHTM1100 :
Risk Management as
Applied to Safe ty, Hygi ene
and San itat ion

PREPARED BY:
Jomerick F. Domingo LPT, CHP
Instructor I

Contact info:
[email protected]
 MODULE 3
TOPIC 1: Food Safety

OVERVIEW
More and more people are eating away from home each year, some due to
convenience or recreation and others due to necessity. Whether dining in a fast food
restaurant, a school foodservice, a hospital cafeteria, or a fine dining restaurant, people
expect safe food and a clean environment. Providing safe food requires careful
attention by both management and employees.
The safety of food produced, served & consumed is of utmost importance to everyone,
more so to those who habitually eat outside their homes and are unaware of the intrinsic
quality of food that is served to them, even though their taste buds approve it. Food
production centers or kitchens provide all conditions necessary for the growth of
microorganisms, such as food, humidity & right temperature. All of which are
conducive to the spread of infection, disease & infestation if not controlled & monitored
through strict regimens with respect to hygiene & sanitation practices

I. OBJECTIVE
Upon completion of this module, you are expected to:
1. Understand the concept of Food Safety and HACCP and its relevance to Food Safety in the
Tourism and Hospitality Industry
2. Identify Food Hazards that can be of concern when preparing and consuming foods.

II. LEARNING ACTIVITIES

Food safety is defined as keeping food safe to eat at every stage of (purchasing, receiving,
storage, preparing, cooking, holding, cooling, reheating, and serving) handling as it passes through
the flow of food from farm to table. Food safety is a scientific
discipline describing handling, preparation, and storage of food in
ways that prevent food- borne illness. The occurrence of two or more
cases of a similar illnesses resulting from the ingestion of a common
food is known as a food- borne disease outbreak.

Food –borne illness is caused by consuming contaminated foods or beverages. Most food-
borne diseases are infections caused by bacteria, viruses and parasites. Other is caused by harmful
bacteria. World Health Organization estimates more than 2 million people die because of food
borne illness brought by eating and drinking contaminated foods and beverage. Health is an
essential element in human productivity that would greatly affect economic development of a
country. The relationship of safe food & wealth is well established & has been linked to the
cultural practices.

Foodborne illness costs lives and money. Millions of

people become sick each year and thousands die after
eating contaminated or mishandled foods. Children, the
elderly and people with weakened immune systems are
especially vulnerable to foodborne illness. Serving safe food
has numerous benefits. By preventing foodborne illness
outbreaks, establishments can avoid legal fees, medical
claims, wasted food, bad publicity and possibly, closure of
the establishment.

An outbreak occurs when two or more cases of a similar

illness are caused by eating a common food. According to
the Centers for Disease Control and Prevention (2011), these are the annual statistics related to
foodborne illness in the U.S.: 48 million gastrointestinal illnesses; 128,000 hospitalizations; and
3,000 deaths. Some people are more at risk of becoming ill from unsafe food. These populations
include young children, elderly, people with compromised immune systems and pregnant women.

What Makes Food Unsafe?

Hazards can be introduced into foodservice operations in numerous ways: by employees, food,
equipment, cleaning supplies and customers. The hazards may be biological (including bacteria
and other microorganisms), chemical (including cleaning agents) or physical (including glass
chips and metal shavings).

Microbiological hazards (bacteria in particular) are

considered the greatest risk to the food industry. Bacteria
usually require Food, Acidity, Temperature, Time, Oxygen
and Moisture in order to grow. Controlling any or all of these
factors can help prevent bacterial growth. Remember
“FATTOM” and how it relates to food safety.

Temperature and time are the two most controllable

factors for preventing foodborne illness. The temperature ranges between 41°F and 135°F is
considered the “danger zone” because these temperatures are very conducive to bacterial growth.
Within this range, bacteria grow most rapidly from 60°F to 120°F. When the conditions are right,
bacteria double in number every 10 to 30 minutes. For instance, in three hours’ one bacterium can
grow into thousands of bacteria. Cooking food to safe temperature and cooling food quickly,
therefore, are critical steps in the prevention of foodborne illness.

What are Food Hazards?

According to 2005 FDA food code, a hazard is a biological, chemical or physical property that
may cause a food to be unsafe for human consumption
Biological hazard

Biological hazard includes bacterial viral and parasitic microorganisms’ bacteria: e.g. Bacillus
cereus, Campylobacter jejuni, Clostridium botulinum, E. coli,
salmonella spp, Shigella spp. The majority of biological hazards are
bacteria that can be controlled through time, temperature, acidity and
water activity. Some bacteria from spores that and highly assistant
and may not be destroyed by cooking and drying.

Viruses can exist in food without growing, but they can rapidly
reproduce once they are on a living host, most typically a human being. Viruses can best be
controlled by good personal hygiene, because that limits the transmission of viruses via human
contact or common food contact e.g. hepatitis A and E, rotavirus, nor virus, reo virus.

Parasites also need a host. They are mostly animals – host specific. What the can survive in
humans. Adequate cooking or freezing destroys parasites. Special attention to foods such as pork,
fish and bear, the are known to carry parasites. E.g. taenia spp, Trichinella spiralis.

Chemical hazards

Chemical hazards also cause foodborne illness. Chemical

hazards may occur naturally or may be introduced during any
stage of food production. Natural occurring chemicals can be
found in some species of fish or shellfish some plant foods and
mushrooms e.g. some chemicals added to food also make them
unsafe. These include sulfites, sodium
nitrates, mono sodium glutamate or lead, copper environmental
additives (fertilizers pesticides) and cleaning agents (sanitizers, lubricants) Tetrodoxim (fish),
mycotoxin like aflatoxim (corn), patulin (appejuice) paralytic shellfish poisoning (psp).

Physical hazards
Any physical material or foreign object not normally found in a food
that can cause illness and injury it may result from contamination
carelessness, mishandling and implementing poor procedures at many
points. From harvest to consumers. e.g. Glass, wood, stone, metal,
fragments, bone, plastic.

Cross-contamination
Cross-contamination is the transfer of micro-organisms
from raw foods (usually animal foods) to cooked or ready-
to-serve foods. Raw foods can contain high numbers of
bacteria and care must be taken to ensure bacteria from raw
foods are not transferred to cooked or prepared foods. This
involves a number of stages of food handling. Cross-
contamination can occur in all functional areas of
hospitality. It is particularly dangerous in the kitchen as large
numbers of harmful bacteria can be transferred to food or food contact surfaces, increasing the
risk of food poisoning.

Cross-contamination is also linked to standards of personal hygiene, cleanliness and sanitizing.

Practices to apply the food handling principles:
 Wash and sanitise all equipment including utensils,
knives, chopping boards and work surfaces before and
after use when preparing different foods, eg raw meat and
cooked meat;
 Wash hands between preparation tasks, in particular after
you have handled raw meat, poultry or seafood;
 Change single-use gloves after handling raw foods;
 Use a clean utensil each time you taste food;
 Minimise contact with food wherever possible by using
utensils or single-use gloves; and
 Don’t store raw foods above cooked foods.

Food Safety Risk Management

Food safety measures must be part of risk management procedures of an organization. The
failure to produce safe and suitable food products will affect the brands, which in turn will reduce
revenues and result in losses. When this occurs, the company value is negatively affected and
shareholders’ worth is reduced. A functional food safety management system reduces the risk of
losses that might be incurred due to product recalls, litigation or civil law suits. Above all, the
integrity of brands must be protected.
Risk assessment of all potential hazards should be conducted to establish the risk level as low,
medium or high. Appropriate control measures should be instituted where risk is too high and
measures of designing out the hazard should be considered.

Weighing the Risks

Certain foods and foodservice procedures are more hazardous

than others. High protein foods such as meats and milk-based
products and foods that require a lot of handling during
preparation require special attention by foodservice operations.
Roast beef, turkey, ham and Chinese foods, for instance, have
been linked with more outbreaks of foodborne illnesses than
pizza, barbecued meat or egg salad, yet all of these foods are
considered potentially hazardous. Other foods such as garlic in
oil, rice, melon and sprouts also have been linked with outbreaks of foodborne illness.

Researchers have identified common threads between outbreaks of foodborne illnesses.

Outbreaks usually involve one or more of these factors:
 Improper cooling of foods — the leading cause of foodborne illness outbreaks.
 Advance preparation of food (with a 12-hour or more lapse before service).
 Infected employees who practice poor personal hygiene.
 Failure to reheat cooked foods to temperatures that kill bacteria.
 Improper hot holding temperatures.
 Adding raw, contaminated ingredients to food that receives no further cooking.
 Foods from unsafe sources.
 Cross contamination of cooked food by raw food, improperly cleaned and sanitized
equipment.
  Improper use of leftovers.
 Failure to heat or cook food thoroughly.

To prevent food hazards you need to understand the key risks to food contamination, and the
practices that need to be applied at each stage of food production. Safe food handling is based on
two key principles. These principles are the basis of safe food handling practices that you are
required to follow in your workplace. As a food handler you should understand these two basic
principles: preventing food being contaminated; and controlling bacteria from growing in food.

These principles are the key to maintaining the hygiene of food and to preventing an outbreak of
food poisoning. As a food handler there are some practices that you must follow to ensure that
food does not become contaminated and pose a hygiene risk to customers and staff. If these
practices are not followed, food poisoning could be the result.
Your responsibility as a food handler is that you handle food hygienically at all stages
involved in the preparation and serving of food. These stages include:
• Receiving goods;
• Storage;
• Defrosting;
• Preparation and processing;
• Cooking;
• Cooling;
• Packaging;
• Reheating;
• Display; and
• Transportation

Remember, you may also need to record temperatures and food- handling activities on check
sheets that form part of a workplace Food Safety Manual. You must also take necessary
precautions when moving around the workplace and/or from one task to another to maintain food
safety. Let’s look at each of these stages in detail.
Food Safety Guidelines:
1. Purchasing. Safe food begins with safe raw materials. Food should be obtained from
approved sources:
• Meats should be inspected by the USDA or other agency with animal health jurisdiction.
The parts or packaging should carry a federal or state inspection stamp.
• Eggs should have a USDA grade; frozen and dried eggs should be pasteurized.
• Shellfish should be purchased from suppliers that appear on public health service. Food
and Drug Administration lists of Certified Shellfish Shippers or on lists of approved
sources. The control tags must be available if live shellfish are used.

2. Receiving. All foods should be in excellent condition when they arrive. The quality and
temperature of foods should be closely monitored at delivery. Delivery times should be
planned for slow periods whenever possible to allow for inspection. Storage areas should
be cleared prior to the receiving shipments, so food can be immediately stored, and the
storage areas should be clean and well- lit to discourage pests. Sanitary carts and dollies
should be readily available to store foods immediately.
• Check frozen foods for signs of thawing and refreezing, such as blood on meat boxes, fluid
leakage, frozen liquids at the bottom of the food carton or large ice crystals in or on
• the product. Refuse shipments that show signs of being thawed and refrozen.
• Reject canned goods that are dented, bulging or rusty. Never taste the food in a damaged
can.
 3. Storage. Foods should be protected from time and temperature abuse by purchasing
according to the storage space available. Keep food in rooms designated for storage -- not
in restrooms or hallways. Do not store frozen, refrigerated or dry food directly on the floor
or under overhead pipes. Place food on shelves or on mobile equipment at least six inches
off the floor. Space foods so air can freely flow around them. Monitor expiration dates and
rotate stock. Use the “FIFO” principle – first in, first out.

Freezer Storage
• Maintain freezers at 0°F or lower. Monitor and record temperatures regularly.
• Defrost units regularly. During defrosting, store frozen foods in another freezer.
• Do not refreeze thawed foods unless they have been thoroughly cooked.

Refrigerator Storage
• Maintain refrigerators at 41°F or lower. Place thermometers in the warmest and
• coldest areas of refrigerators; measure and record air temperature regularly.
• Do not store raw uncooked meats above prepared foods.

Dry Storage
• Keep canned and dry goods dry.
• Label and date all dry goods.
• Measure and record temperature regularly.
• Keep all goods in clean wrappers and containers. In most cases, wrap products in moisture
proof and air-tight materials.
• Do not store foods taken from their original containers in galvanized (zinc-coated)
containers such as garbage cans. In addition, food should not be stored in enamelware, which
may chip. Tomatoes, fruit punches or sauerkraut should not be stored in metal containers
(unless made of stainless steel), due to potential leaching out of metals and other potential
toxicants. Foods may be stored in food-grade plastic or glass containers.

Safe Food Production and Service

After monitoring receiving and storage for safety, it is essential to avoid cross-contamination
and temperature/time abuse during preparation, cooking, serving and cooling. Calibrated
thermometers should be used to monitor temperatures. The following guidelines illustrate safe
food handling at each stage.

1. Preparation
 Wash hands before beginning a task and after every interruption that
could contaminate hands. The handwashing sink (not the prep sink)
should be used.
 Avoid cross-contamination. Cross contamination occurs when
harmful bacteria are transferred from one food to another by means
of a nonfood surface, such as utensils, equipment or human hands.
Cross contamination can also occur food to food, such as when
thawing meat drips on ready-to-eat vegetables. Prevent cross
contamination by observing these recommendations:
a) Use proper handwashing procedures. If plastic gloves are worn, hands should be washed
before putting them on. Plastic gloves should be changed whenever changing tasks that
could cause contamination. Improperly-used plastic gloves can contaminate foods as easily
as bare hands can.
b) Use clean and sanitized utensils and cutting boards when preparing food. Clean cutting
boards thoroughly with hot soapy water, followed by a hot water rinse and a final
 sanitizing step (1T bleach per gallon of water) after using.
c) Store cooked food and raw food separately.
 Wash all fresh fruits and vegetables with clear running water in a designated produce sink or
in a ware-washing sink that has been properly cleaned and sanitized. Use a brush as necessary.
Detergents are not suggested because they may leave residues.
 Disassemble, clean and sanitize meat slicers (and other equipment) on a timely basis.
 Wash, rinse and sanitize can openers. Wash and rinse tops of cans before opening.
 Prepare batches of food no further in advance than necessary.

2. Thawing
 Thaw foods in refrigerator units, under cool running water
at a temperature of 70°F or lower, or in a microwave oven
(depending on the amount of food). If thawing foods in
running water, do not allow thawed portions of raw animal
foods to be above 41°F for more than four hours.
 Thaw ready-to-eat foods above raw food, so the thaw water
does not contaminate the ready-to-eat food.
 Cook microwave-thawed foods immediately.
 Frozen food, such as vegetables and seafood, may be
cooked directly to the recommended internal temperature.
Allow additional time for cooking. Large food items, such as whole turkeys, should not be
cooked from the frozen state.

3. Cooking
 Cook foods to safe time temperature exposures. Use a clean
sanitized thermometer to measure the temperature by placing the
thermometer in the thickest part of the food. In sauces and stews,
insert the thermometer at least two inches into the food.
 Calibrate thermometers regularly by inserting into a mixture of ice
and water and adjusting the reading to 32oF/0oC. Thermometers
that have been dropped or exposed to extremes in temperature
should be calibrated.
Note:
• Do not interrupt cooking times by partially cooking foods.
• Use tasting spoons – not the stirring spoon – to test foods. A clean tasting spoon should be
used every time the food is tested.

3. Holding/Displaying Foods Between Preparation and Serving

 Keep hot foods hot and cold foods cold. Maintain hot foods
at 135 F or higher and cold foods at 41 F or lower. Measure
temperatures periodically near the top surface before stirring; stir
with a clean, sanitized utensil, measure and record temperature.
 Do not use holding units, such as steam tables or chafing
dishes, to cook or reheat foods.
 Hold foods in serving containers on ice; the food should not be in contact with the ice.
 Do not put previously held food on top of freshly prepared food. Use up the previously held
food first.
  Do not handle ready-to-eat foods such as lettuce, ham and cheese with bare hands. Use
spatulas, tongs, clean plastic gloves or deli tissue to handle food.
 In self-service/buffet situations, provide spoons or tongs so human hands do not touch food.
Provide clean plates for every trip through a buffet line.
 Linens and napkins used as liners that contact food must be replaced whenever the container is
refilled.
 Handle plates by their edges, glasses by the bases and cups by their handles.
 Handle utensils by their handles.
 Use metal or plastic scoops – not glasses, bowls, cups or plates – to scoop ice.
 Discard potentially hazardous foods that have been removed from temperature control for
more than four hours.

4. Cooling

 Label and date food before cold storage.

 Cool foods from 135oF to 70oF within 2 hours and from 70°F to 41°F within 4 hours. Do
not cool food at room temperature before putting in the cooler.
 Do not mix fresh food with leftover food.
 Divide food into smaller batches and put in shallow 4-inch deep metal pans.
Liquid foods should be no more than three inches deep, and thicker foods should be no
more than two inches deep. Set the open pans on the top shelf of the cooler and cover the
food after it has cooled.
 Use an ice bath to speed cooling. Place container of food in a larger container filled with
ice water to reduce cooling time. Stir frequently during chilling to promote cooling
and measure temperature periodically.

5. Reheating
 Reheat previously prepared foods to at least 165oF for 15 seconds
within two hours. Microwave-cooked foods should be rotated or
stirred midway through the heating process and should be allowed to
stand two minutes to allow for dispersal of heat.
 Do not reheat foods in hot holding equipment such as steam tables.

III. SUPPLEMENTAL READING MATERIALS/VIDEOS

To gain deeper understandin about the topic, watch the video by clicking the link below
Food Safety
https://www.youtube.com/watch?v=0J2Qv_72Xzo
IV. ASSESTMENT TASK
Prepare for a quiz, kindly check the workplan for the schedule.
Exact time will be posted in our google classroom

V. REFERENCE

 Arendt, S. W., Paez, P., & Strohbehn, C. (2013). Food safety practices and managers; perceptions:
a qualitative study in hospitality. International Journal of Contemporary Hospitality Management,
25(1), 124–139
 Centers for Disease Control and Prevention. (2015). Foodborne diseases
active surveillance network (FoodNet). Retrieved from www.cdc.gov/foodnet
Foundations of restaurant management & culinary arts: Level one.
 (2011). Boston, MA: Prentice Hall.

 Kaferstein F Abdussalam M. Food safety in the 21st century. Bull World Health Organ 1999;
77:1. (Abstr) National Restaurant Association. “n.d.” Food safety. Retrieved from
www.restaurant.org/Manage-My-Restaurant/FoodNutrition/Food-Safety
 U.S. Food and Drug Administration. (2013). Food Code 2013.
Retrieved from www.fda.gov
 World Health Organization. Strategies for implementing HACCP: small and/or less developed
businesses. Report of a WHO consultation. The Netherlands: Ministry of Health Welfare and
Sports. 1999. Available at: http://www.who.int/fsf.org.
(Accessed 2006 Oct 6)