Unit IV.

Performing Arts

Lesson III. Theater & Cinema

Duration 3hrs

Introduction

Theater and cinema were and still are an efficient means of spreading social
consciousness in many ways, as a means of entertainment and a liberal way of voicing
one 's opinion.

As the cultural customs and historical forces that influenced over the centuries,
theater in the Philippines is varied. The dramatic forms among the numerous people of the
archipelago that flourished and continue to flourish includes indigenous theater. The play
with Spanish influence, among that are komedya, the sinakulo, the plays, the
sarswela and the drama; and the theater with Anglo-American influence, which includes
bodabil and the plays in English and the modern or original plays. Primarily Malay
character that are seen in rituals, mimetic dances, and mimetic customs.

Film also relies on complex technology compared to theatre, since it involves

machinery and collective effort from participants to create it. But over the years, it has
developed into a highly successful, lucrative global industry and today's most common
creative representation and communication in a short period of time. The Philippine
cinema has a history that can be traced back to the early days of filmmaking in 1897,
when imported moving images were screened by a theater owner called Pertierra.

Learning Objectives

During the discussion, the student will be able to do the following:

 Describe theater and cinema as art forms.

 Analyze the elements and features of theater and cinema.
 Demonstrate value to theater and cinema through watching to videos.
 Perform, with a partner, a famous dialogue in a movie through available app like
tiktok, movie maker, etc.
Pre-Test

Note: Give it a try! Test yourself by answering the activity. Good Luck!

Direction. Analyze the following items. Write TRUE if the statement is correct and FALSE if
not.

1. Exclusively with live audience in which the choreography is precisely planned

to carry out a major sense of drama is called cinema.
2. Theater is making motion pictures by capturing a story visually.
3. Cinema is a movie theater.
4. Walang sugat is a zarzuela credited with dislodging the komedya as the
dominant theater form in Manila.
5. Four sisters and a Wedding tells the story of the romance between the young
couple, Primo and George, who dream of building a life together.

Lesson Proper:

A. Activity

Direction: Answer the given question.

1. What is your favorite film or theater? What are the commending qualities that make it
unique from among others?

2. What was the most unforgettable scene from your favorite film/theater? Describe it.
 B. Analysis

ThLeeat uters recall your experience on Task 1 and task 2. Write your experience here:

After aTheanswtreerinogr athctiveaittery 1,ainndd 2ramat, I reicaliazerts, thaant art concerned

almost exclusively with live
audience in which the choreography is precisely planned to carry out a coherent and major
sense of drama. While Cinema is a movie theater, cinema or cinema hall, known as a
picture house, the pictures, picture theatre or movies is a building for viewing films for
entertainment (Gayeta, 2010).

C. Abstraction

Elements of Theater Arts

1. The playwright and his play. In terms of real acts and dialogue,
the playwright needs to carry out his story to be executed and
spoken by actors within the stage 's minimal facilities.
2. The performer. It is important for projects to serve as
character impersonation within a play and its responses and
reactions to the situation in which it is involved.
3. The director. The director's job is to present, in terms of the
playwright's emotional and intellectual conception, a play he has
interpreted and converted into dramatic action with complete
devices such as environments, sound and others.

Source: liveworksheets.com
4. Production design. It's called mise-as-scene, too. All the
scenery and sets, make-up and costumes, music, sound and
other potential effects used in the theater production are
included.
5. Theater space. It is widely referred to as the point. With the
intention of bringing life into motion where the viewer can see it,
it is said to be an acting field.
Source: Philippine Stagers [email protected]

Forms of Theater Space

 A. Proscenium or Picture Frame Stage. During the Italian Renaissance, it was
introduced. In auditoriums and halls, it is typically formal. It is the stage which is most
widely used.
B. Thrust or Trestle Stage. It was developed by ancient Greeks and used for their play
festivals.
C. Booth Stage. It is said to be an open-air acting area as improvised and is usually used
by traveling troupes who have no access to a stage acting area theater situated in the
center of a square or a circle and surrounded by the audience.
D. Arena Stage or Theater-in-the-Round. This kind of space is often found outside the
theater for the acting area of the stage which is located in the center of the square or
circle and the audience surrounds it.
E. The created or Found Stage. This is non-conventional theater staging for the venue,
such as ordinary spaces, lecture halls, streets, restaurants, etc. are not really used for
acting.

What is Cinematography?

The art and craft of making motion pictures by visually capturing

a story is cinematography. Cinematography, however, is theoretically
the art and science of capturing light either electronically on an
image sensor or chemically on film.

It is the creation of images you see on screen. A series of shots

that form a cohesive narrative. Cinematography composes each shot,
considering, where everything in frame demands attention.

Source: @ssip.wordpress.com
Technical Elements of Cinematography

1. Exposure

Exposure is one of the first things to remember when taking a shot. We're going to look at
this separately from lighting, because although both are connected, the camera regulates
exposure, while lighting is an environmental factor.

2. Composition

The composition of the picture is the second most strong aspect of cinematography. How
are the picture 's distinct parts arranged? Are your subjects in the center or on the side of
the image? Background or foreground?

On the big screen, the composition is particularly visible. The sides or the backdrop of a
shot can be easy to miss on a smartphone. You are more likely to note the extras in the
background or the characters on the outside of the frame on a large screen.

3. Camera Movement

The only thing moving during a scene might not be your characters. You will have to
determine whether you want a moving or static camera for each shot.

Cameras had less freedom of movement in the early days of cinema than they do today. A
tracking shot may require setting up a long track of a dolly. A 360-degree shot meant
hiding the crew and camera equipment strategically where it wouldn't be seen.

With the rise of steady cams and even drones these days, without breaking the fourth wall
or depending on an intricate camera rig, anyone can do a tracking shot.

4. Camera Angles

The angle of the shot is another essential aspect of cinematography. Some of the most
subtle camera movements, in fact, are simply shifts in the angle of the camera.

Tilting up from the feet of a character to their face might underline their height. The
opposite effect can be created by an overhead shot that tilts down. Titling can generate a
Dutch angle diagonally, which can produce a feeling of dizziness or unease.

5. Color

The use of color is often overlooked as a cinematography element. Is that not the work of
the stage designer? Or, the costume designer in the case of clothing?
Although the director and other crew members can make certain decisions, the way color
shows up on camera is a crucial part of your position as a cinematographer.

Sources: wolfcrow.com, masterclass.com

Ways to Appreciate Movies as an Art

(Punzalan, 2019, Art Appreciation)

1. Study the lessons in the previous chapters and get familiar with the fundamental
concepts of photography, music, and design elements and principles.
2. Expose yourself to movies of various kinds. They claim that in order to understand films
better, one must watch a thousand films of various genres and styles. Watch films,
documentaries, experimental films from various countries that are critically acclaimed.
3. Watch your movie more than once. Repeated viewing will allow you to remove yourself
and critically criticize the film.
4. To help you gain a broad understanding of their style as an artist, watch films by the
same director.
5. Be concentrated. When watching movies, determine which part of the movie you are not
interested in analyzing. You can choose to examine how the director used and/or
manipulated technical elements such as composition, lighting, editing and sound to tell his
story or concentrate on his message or what the film has to say about different social ,
cultural or political issues.

Some Famous Philippine Theater Compositions

Walang Sugat 1902

As the dominant theater type in Manila, this sarswela is

credited with dislodging the komedya. Set in the last decade of the
1890s, in the middle of a war with Spain and later with the
Americans, it revolves around the love story of Tenyong and Julia.
A revival was created at the Cultural Center of the
Philippines by the Zarzuela Foundation of the Philippines in 1970.
Guided by Daisy Avellana Hontiveros. Tanghalang Pilipino,
directed by Dennis Faustino in 1992 and Carlos Siguion-Reyna

in 2012, produced their own productions. In 2010, Tanghalang Ateneo presented its own
production, directed by Ricky Abad, with Salvador Bernal's same set and costume
designs used in the 1992 staging of Tanghalang Pilipino.

Ang Huling El Bimbo, 2020

 Ang Huling El Bimbo is a friendship tale told through
the songs of the most popular 90's Pinoy rock band. It is an
original tale that should resonate with individuals who
understand how our lives are formed by the powerful
connection between mates. It will also be a journey of
nostalgia, guided by songs that have become part of the
collective consciousness of Pinoy. Produced by Resorts
World Manila and Full House Theater Company, Ang Huling
El Bimbo is written by Dingdong Novenario and directed and
choreographed by Dexter Santos.

Noli Me Tangere: The Opera, 2019

The musical presentation follows the story of Juan

Crisostomo Ibarra, who, after conducting scholarly studies in
Europe, returns to the Philippines. He wants to open a school
and marry his betrothed, Maria Clara. "Parish priest Padre
Damaso, archenemy of the Ibarras, however, is out to hiinder the
plans of Crisostomo, producing" a dramatic plot of prohibited
passion, deception and revenge. Noli Me Tangere (Touch Me
Not) depicts the abuses suffered by the native Indios at the
hands of Spanish tyrants. The opera paints us a clear picture of
the so-called social cancer that illustrates the rotten system of
governance, the illicit ways of the church and the unfavorable
trade of the privilege class.

Sources: cnnphilippines.com, rwmanila.com

Some Famous Philippine Films

Himala (1982)

Himala, recipient of the Bronze Hugo Award at the 19th

Chicago Film Festival and a Viewer's Choice Award at the 2008
 CNN Asia Pacific Screen Awards, follows the story of a young girl
in her small town in a remote northern village whose dreams of the
Virgin Mary are stirring. The film was shot in just three weeks and
stars Nora Aunor, a much-loved Filipino actress, in what many
analysts rate as her career's best performance.

Hello, Love, Goodbye, 2019

Hello, Love, Goodbyel, a romantic drama starring Kathryn
Bernardo, Alden Richards and Maymay Entrata, tells the story of
Joy and Ethan, two Hong Kong-based Filipino workers. Despite her
plans to move to Canada to provide for her family, Ethan has his
heart set on finding Joy. As their burgeoning relationship
continues to develop, it is apparent that the two will forever alter the
lives of each other.

Four Sisters and a Wedding 2013

The romantic sitcom, Four Sisters and a Wedding, is set in
Manila , Philippines and stars Brenna Garcia, Bea Alonzo, and Bea
Basa. The story of a Filipino family consisting of four sisters and a
brother is told in the film. When the brother, the youngest of the
siblings, reveals that he is going to get married, the sisters concoct a
scheme to expose the deep-seated hatred they have towards each
other to talk him out of it.

Source: asherfergusson.com

D. Application

Task 4. The following are scenes from famous movies. Create your own version of
their dialogue.
Task 5.

Direction. Enumerate top 10 Philippine award-winning films/theater plays.

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Reflection/Learning Insights

Direction. Answer the given question.

How do you personally connect or relate to these forms of art? Do you find this lesson
helpful in leveling up your aesthetic experiences?
Post-Test

1. His function is to present a play which he has interpreted and translated into
dramatic action with complete devices as settings, sound and others.

A. playwright and his play C. performer

B. director D. production design

2. It includes all the scenery and props, make-up and costumes, music, sound and
other possible effects.

A. playwright and his play C. performer

B. director D. production design

3. He workout the plot in terms of actual actions and dialogue to be performed and
spoken by actors within the limited facilities of the stage.

A. playwright and his play C. performer

B. director D. production design

4. It is usually formal in auditoriums and halls. It is the most commonly used stage.

A. Proscenium C. Trestle Stage

B. Booth Stage D. Theater-in-the-Round

5. It was developed by ancient Greeks and used for their play festivals.

A. Proscenium C. Trestle Stage

B. Booth Stage D. Theater-in-the-Round

6. The art and craft of making motion pictures by capturing a story visually.

A. Theater C.Cinematography
B. Drama D. Performance Art

7. An art concerned almost exclusively with live audience in which the

cheoreography is precisely planned to carry out a coherent and major sense of drama.

A. Theater C.Cinematography
B. Drama D. Performance Art

8. This is responsible in how the separate pieces of the image arranged.

A.Exposure C. Composition
B. Camera Movement D. Color

9. For each shot, you’ll have to decide whether you want a moving or static camera.

A.Exposure C. Composition
B. Camera Movement D. Color

10. This often gets overlooked as an element of cinematography

A.Exposure C. Composition
B. Camera Movement D. Color

Final Requirement

Acting A Dialogue from Famous Movie Scenes

Here are suggested movies for your reference. You choose a relevant short scene
to perform through available app like tiktok, movie maker, etc.

A. Through Night and Day

B. 100 tula para kay Estella
C. Family History
D. Kimmy Dora
E. You’re My Boss
F. Ang Larawan
G. Mama Mia
H. Grease
I. The Greatest Showman
J. Into The Woods

References
Eunice D. Mercado, Ed.D., 2010, Art: Texts and Contexts An Interactive Workbook in
Humanities, 16 Concha St. Tinajeros Malabaon City, Jimcyville Publications
Jovita Punzalan, Art Appreciation, 2019, 369 Culianin, Plaridel, Bulacan, St. Andrew
Publishing House
Electronic Sources

Phil Drama and Theater https://www.slideshare.net/ronacatubig07/phil-drama-and-

theater?next_slideshow=1 Film 101: What Is Cinematography and What Does a
Cinematographer Do?
https://www.masterclass.com/articles/film-101-what-is-cinematography-and-what-does-a-cinematographer-
do#:~:text=Cinematography%20comprises%20all%20on%2Dscreen,color%2C%20exposure%2C%20and%20filtratio
n.
FEEDBACK TO MANAGEMENT ON SAFETY AND Changes which impact the operations of the business
SECURITY PROCEDURES and its tours, trips, and travel in relation to:

WORDS TO REMEMBER: • Legislation of various countries visited

Duty of care is a legally imposed obligations on the • Introduction of new destination, activities,
business and staff to take reasonable care to avoid inclusions
causing foreseeable harm to customers/people.
• Operating protocols of attractions and
Injection is a court direction as a result of successful destinations
legal action requiring a party to do or refrain from
• New target markets with special needs and or
doing certain things.
reduced/alters levels of capacity and competency
SEMP stands for Standard Emergency Marketing Plan
Events which actually given rise previously to:
A. Identify Issues Requiring Attention
• Accident
Identify safety and security issues requiring
• Illnesses
attention is the first step in effectively addressing
them. This is an important step for employees to: • Death
• Meet internal organizational protocols for continues • Damage
improvement
• Loss
• Comply with legislated requirements requiring
maintenance of safety and security for customers, Feedback and complaints received from customers
employees, and members of the public. which related to:

• Prevent imminent accident, inquiry, and loss. • Security concerns

• Demonstrate engagement to management with • Safety

their inspection/safety and security protocols. Experiences where negative media exposure occurred:
• Address identified problems • Security concerns
• Maintain and/or grow customers satisfaction with • Safety
the trips/tours and procedures
Ways to Identify issues
• Enhance business viability
- a combination of the following should be use to
• Support organizational image and reputation identify safety and security issues requiring attention:
• Protect against possible legal action for • Soliciting feedback from employees / customers in
negligence/failure to discharge written and verbal form, including.
DUTY OF CARE • Analyzing any instances where an insurance claim
Area/topics which need to be addressed: has to be lodge by a customer or by the organizations.

The list below gives an indication of genetic areas • Examining circumstances where legal action of any
where attention may need to be paid when kind (civil or criminal) has been launched against the
investigating safety and security issues. company / employee.

• Instances where there were near-miss incidents • Reading reports from other industry sources
and/or relevant authorities and comparing the
• Occasions where there been safety and security findings of these reports with the host organization to
inadequacies determine potential similar issues.
• Historical situations that needs involvement or • Using an external consultant with relevant
intervention of emergency services or similar expertise in safety and security to analyze operation
authorities and highlight problem areas and protocol / situations
requiring attention.
B. Raise issues with the Management PROVIDING SAFE FOOD AND THE PHILIPPINE FOOD
SAFETY FRAMEWORK
- safety and security procedures identified as
requiring attention Food safety, nutrition and food security are
closely linked. Unsafe food creates a vicious cycle of
will usually need to be raised with management so
disease and malnutrition, particularly affecting infants,
appropriate decisions can be made and effective
young children, elderly and the sick. In addition to
actions can be taken.
contributing to food and nutrition security, a safe food
When raising issues relating to safety and security supply also supports national economies, trade and
procedures, the option are: tourism, stimulating sustainable development. The
globalization of food trade, a growing world
 Verbal discussion of things with management population, climate change and rapidly changing food
and clear comprehensive explanation of systems have an impact on the safety of food. WHO
relevant issues. aims to enhance the capacity to prevent, detect and
 Submission of internal paper works or other respond to public health threats associated with
evidentiary documentation. unsafe food at the global and country levels.
 Making a formal presentation to a designated
management group where there is a FOOD SAFETY
structured presentation of the issues. Food Safety refers to handling, preparing and storing
C. Recommend solutions to identified issues food in a way to best reduce the risk of individuals
Management or employers will always expert becoming sick from foodborne illnesses.
employees to show initiative and provide Food safety is a global concern that covers a variety of
recommendations to solve identified problems with different areas of everyday life.
safety and security procedures.
The principles of food safety aim to prevent
Recommending solution/s to identify safety and food from becoming contaminated and causing food
security issues should embrace several of the poisoning. This is achieved through a variety of
following key points: different avenues, some of which are:
1. Ensuring the solution address the cause of the • Properly cleaning and sanitizing all surfaces,
problem and not the symptoms. equipment, and utensils
2. Use of appropriate guest speaker, subject experts or • Maintaining a high level of personal hygiene,
government agencies to identify problem and/or especially handwashing
support claims made about the issues.
• Storing, chilling, and heating food correctly with
3. Verbal discussion sharing of documentation, use of regards to temperature, environment and equipment
slide presentation and Q and A session,
• Implementing effective pest control
4. Providing solutions and alternatives to situation
which gave rise to identified issues. • Comprehending food allergies, food poisoning and
food intolerance
5. Undertaking another/ more detailed risk
management exercises in relation to the identified FOODBORNE ILLNESS AS A THREAT TO FOOD SERVICE
problems. INDUSTRY

6. Revising standard plans. Foodborne illness is caused by consuming

contaminated foods or beverages. Many different
7. Developing additional and/or amended checklist to disease-causing microbes or pathogens can
use contaminate foods, so there are many different types
8. Providing outcomes of detailed research into of foodborne illnesses. Most foodborne diseases are
suggestions for addressing the issue this must infections caused by a variety of bacteria, viruses, and
encompass. parasites. Other diseases are poisonings caused by
harmful toxins or chemicals that have contaminated
food.
Of note many foodborne pathogens also can be enter the food chain via water or soil and can
acquired through recreational or drinking water, from contaminate fresh produce.
contact with animals or their environment, or through
4. Prions
person-to-person spread.
• Prions, infectious agents composed of protein, are
Many foodborne diseases may lead to long-lasting
unique in that they are associated with specific forms
disability and death. Some examples of food hazards
of neurodegenerative disease. Bovine spongiform
are listed below:
encephalopathy (BSE, or so-called mad cow disease)
1. Bacteria is a prion disease in cattle, associated with the variant
Creutzfeldt-Jakob disease (vCJD) in humans.
• Salmonella, Campylobacter and
Consuming meat products containing specified risk
enterohaemorrhagic Escherichia coli are some of the
material, such as brain tissue, is the most likely route
most common foodborne pathogens that affect
of transmission of the prion agent to humans.
millions of people annually, sometimes with severe
and fatal outcomes. Symptoms can be fever, 4. Chemicals
headache, nausea, vomiting, abdominal pain and
• Naturally occurring toxins include mycotoxins,
diarrhea. Foods involved in outbreaks of salmonellosis
marine biotoxins, cyanogenic glycosides and toxins
include eggs, poultry, and other products of animal
occurring in poisonous mushrooms. Staple foods like
origin.
corn or cereals can contain high levels of mycotoxins,
• Listeria infections can lead to miscarriage in such as aflatoxin and ochratoxin, produced by mold
pregnant women or death of newborn babies. on grain. A long-term exposure can affect the immune
Although disease occurrence is relatively low, Listeria’s system and normal development, or cause cancer.
severe and sometimes fatal health consequences,
• Persistent organic pollutants (POPs) are
particularly among infants, children, and the elderly,
compounds that accumulate in the environment and
count them among the most serious foodborne
human body. Known examples are dioxins and
infections.
polychlorinated biphenyls (PCBs), which are
• Vibrio cholerae can infect people through unwanted by-products of industrial processes and
contaminated water or food. Symptoms may include waste incineration. They are found worldwide in the
abdominal pain, vomiting and profuse watery environment and accumulate in animal food chains.
diarrhea, which quickly lead to severe dehydration Dioxins are highly toxic and can cause reproductive
and possibly death. Rice, vegetables, millet gruel and and developmental problems, damage the immune
various types of seafood have been implicated in system, interfere with hormones, and cause cancer.
cholera outbreaks.
• Heavy metals such as lead, cadmium and mercury
2. Viruses cause neurological and kidney damage.
Contamination by heavy metal in food occurs mainly
•Some viruses can be transmitted by food
through pollution of water and soil.
consumption. Norovirus is a common cause of
foodborne infections that is characterized by nausea, • Other chemical hazards in food can include
explosive vomiting, watery diarrhea and abdominal radioactive nucleotides that can be discharged into
pain. Hepatitis a virus can also be transmitted by food the environment from industries and from civil or
and can cause long-lasting liver disease and spreads military nuclear operations, food allergens, residues of
typically through raw or undercooked seafood or drugs and other contaminants incorporated in the
contaminated raw produce. food during the process.

3. Parasites Philippine Food Safety Framework

• Some parasites, such as fish-borne trematodes, are The food safety framework in the Philippines
only transmitted through food. Others, for example currently revolves around the enactment of the
tapeworms like Echinococcus spp, or Taenia spp, may Philippine Food Safety Act of 2013 (FSA 2013). It
infect people through food or direct contact with entails all concerned government agencies to take
animals. Other parasites, such as Ascaris, harmonized initiatives to impose measures to ensure
Cryptosporidium, Entamoeba histolytica or Giardia, consumer protection and promote food safety to the
general public.
Philippine Food Safety Act of 2013 fungi can be cultivated and can be a
gourmet item.
Republic act no. 10611, “an act to strengthen the food B. Main group of Microorganism as Applied to
safety regulatory system in the country” otherwise Food Industry
known as the “food safety act of 2013.” The control of microbial spoilage and poisoning starts
with the understanding possible food safety hazard to
Philippine Food Safety Act of 2013 Objectives:
include the food intrinsic and extrinsic properties.
• Protect the public from food-borne and water-borne
- Food spoilage microorganisms focus
illnesses and unsanitary, unwholesome, misbranded, on the controls of microbial spoilage
or adulterated foods. and provide an understanding
necessary to do this. Majority of
• Enhance industry and consumer confidence in the
microorganism occur naturally in the
food regulatory system; and
environment where food are grown.
• Achieve economic growth and development by Bacteria
promoting fair trade practices and sound regulatory Are very ubiquitous and can be found anywhere.
foundation for domestic and international trade. Some example of where they can live and multiply:
• In air, soil and water

CHAPTER 9: THE MICROBIAL WORLD • In gastro- intestinal tract of animals and humans

Words to Remember: • On fruit, nuts and vegetables

• Binary Fission is an asexual reproduction commonly • On raw meat, poultry and seafood
observed in bacteria by separation of the body. into
• On insect and rodents and:
two new bodies. In the process of binary fission, an
organism duplicates its genetic materials or • On hands, skin, hair and clothing of people
deoxyribonucleic acid and then divides into two parts
(cytokinesis) with each new organism receiving one The food safety concern with bacteria is that they are
copy of DNA. single called organism that can live independently. The
cells are described a prokaryotic because they lack of
• Pathogens are disease causing microorganisms. nucleus. Generally, they can be classified in four major
shapes:
• Microorganism or microbe are microscopic
organisms that exits as unicellular, multicellular or cell - Bacillus (rod shape)
clusters - Coccus (spherical )
- Spirilla (spiral)
A. Importance of Microorganism
- Vibrio ( curved shape)
Microorganisms are said to be ubiquitous- they can
Viruses
thrive in almost All places on Earth from land to seas,
oceans and rivers. They can provide food and shelter. -one of the microbial group that contaminates food,
Most importantly, they decompose all kinds of water and beverages. Viruses do not multiply in foods
substances from decaying plants and animals to but can transfer to food and food contact surfaces.
plastics. Microorganisms help in the nutrient cycling,
thus providing the requirements needed by higher -one of the causes of viral outbreak is having a poor
organism. personal hygiene and contaminated water supply.
Through eating raw and uncooked food, it can cause
- It has been a cat and dog relationship poisoning in an individual body.
between humans and microorganism.
It is fact that microbes causes diseases Fungi
including pandemic like Spanish Flu. -including unicellular yeasts, multicellular molds,
They create plague, the Cholera edible and non edible mushrooms. Microbial spoilage,
Pandemic and the Asian Flu among food discoloration and unpleasant odor and taste
others. results of yeast and molds. Molds grow Well on almost
- Nevertheless, microorganism brought any type of food.
so much gifts to us. Wine will Not be
wine without fermenting microbes. -however, some types of molds produce dangerous
Cheese will not be cheese without toxins that can cause allergy, infection and even death.
fermenting microbes. Some edible
Parasites -once a potentially hazardous food has been
contaminated with bacteria, it needs an ample time to
-parasites are living organisms that depend on other grow to enter the log phase. When food is in the
living organisms or technically called hosts for temperature danger zone: the clock is ticking because
nutrition and survival. It can range as single cell bacteria can grow. when the condition are favorable,
organism which can either be segmented or non bacteria can divide and multiply very quickly through
segmented. binary fission. Bacterium can grow by millions in 4
-the primary hosts animals are: pigs, cows and poultry hours enough to cause food poisoning and produce
fish while the secondary hosts are insects and snails. toxins.

Factors Affecting Microbial Growth in Food 5. O – Oxygen

-there are 6 main factors that affect microbial growth -bacterial group can be categorized generally as
and can be summarized by word FATTOM. aerobic, anaerobic and facultative anaerobic. Aerobic
bacteria need oxygen for its growth. Anaerobic
1. F - Food bacteria need total absence of oxygen to grow.
In general bacteria nourish themselves primarily on 6. M- Moisture
protein and carbohydrates. Food that are high and
carbohydrates supports rapid bacterial growth. -like most living organisms, bacteria needs water to
Previously known as potentially Hazardous foods, time grow. Potentially hazardous food mostly contain high
and temperature controlled for safety (TCS Food) as us amount of water that is readily available for bacteria
FDA Food Code defined it as one of that is natural or to use. However, food technology advancement make
synthetic and that requires temperature control. the water bind to food structure, thus prolonging the
shelf life. These includes adding sugar to foods like
• Raw and cooked meat jams and marmalades: adding of too much salt like
• Milk and dairy products dried fish: drying or dehydrating like dried fruits and
milk powder.
• Fish and seafoods
• Semi processed or cut fruits and vegetables
PHYSICAL AND CHEMICAL HAZARDS IN FOOD
• Cooked rice and pasta AND THEIR CONTROL MEASURES
• Eggs and nuts HAZARD
- These foods are generally high in • A Food safety hazard can be biological, chemical or
protein or carbohydrates contents,
physical agent.
high in moisture and slightly acidic
condition that are optimum for rapid • Condition of food with the potential to cause harm
growth microbial growth. or an adverse health affect at the time of
consumption.
2. A – Acidity CONTROL MEASURES???
-the level of acidity or alkalinity (basicity) is called “ph” -Any action that can be used to prevent or reduce a
which ranges from 0.0 to 14.0-0 to 6.99 is acidic. 7.0
significant hazard.
being neutral and 7.01 to 14.00 is alkaline. In general,
bacteria favor foods in neutral or slightly acidic Hazards can be:
conditions. Quantitatively. The pH ranges from 4.6 to
7.5. Physical, Chemical, Biological

3. T- Temperature Physical Hazards

-with the optimum temperature and ample time, -Any extraneous object or foreign matter in food Item
bacteria can grow exponentially to enter the log which may cause illness or injury to aperson at the
phase. The optimum temperature range for bacteria is time of consumption.
known as temperature danger Zone (TDZ) which range
from 41-degree Fahrenheit to 140 degree Fahrenheit. Physical Hazards

4. T- Time 1. Unavoidable - Occur in food as a by-product.

Ex: stems in blueberries in size in any
one dimension.
2. Avoidable - Occur in food due to the absence of (except infant
proper GMPs food &
Ex: Glass fragments beverage)
Low All other foods. 2mm in size in
Some common physical hazards and sources all dimensions

Materials Sources Control measures of physical

Glass Bottle Jars, Light Fixtures, Utensil  Hazards
Wood Fields, Pallets, Boxes, Buildings  Control
 Prevention
Stone Fields, Buildings  Find and remove
To prevent…….

Injury potential - GMPs

- GAPs
 Cuts - HACCP
 Bleedings
 Infections
 Choking  Identification of raw materials, ingredients,
 Trauma packaging materials and processes that are at
 Illness high risk of contamination.
Sometimes require surgery to remove.  Proper maintenance of the buildings, facilities,
grounds, and processing plants and
Factors determining the risk level equipments. etc.
 Eliminate potential sources of physical hazards
 Target audience for the food
within the establishment.
 Type of product
 Employee training program
 Method of consumption
 Size
 Hardness To find and remove:
 Sharpness Of physical hazards
- Physical exclusion of hazards. (e.g.:
 Shape
screens, filters and sieves, etc )
 Type
- Effective detection and elimination
 Ease of discovery
systems
- Proper equipment design, selection,
Injury risk of physical hazards calibration and maintenance.
- Effective facility maintenance
- On-line visual inspection
- Detection methods include metal
detectors, X-ray machines, optical
Injury risk. Commodity. Size of systems, magnets.
physical hazard - Screening assessment of raw
materials
High Infant foods. Any size
- End product screening
Beverages (including small
- Consumer feed back or complaint
particles <
analysis
2mm
2mm or larger
in size in any
one dimension.
Chemical hazards
Moderate All other foods 2mm or larger
- Any chemical contaminants or naturally occurring - Maintenance chemicals ( e.g. :
substances in food that can cause harm to human lubricants )
health when present over the recommended level - Packaging materials ( e.g. : tin )
- Equipment component ( e.g. : copper
Chemical hazards can be:
pipe fittings )
1. Naturally occurring

2. Intentionally added Sources. Why a

hazard?
3.Unintentionally added
SOURCES WHY A HAZARD?
Naturally occurring - Some chemical hazards are Agricultural chemicals . If improperly applied,
naturally present in food-toxic plant components. some can be acutely
Such substances are often prohibited in foods beyond toxic or may cause long-
a certain level. These hazards often are also classified term health effects
as biological hazards
Cleaning chemicals .
Intentionally added - To maintain the food freshness
can cause chemical
or to enhance the flavor, aroma and color burns if present in the
Direct additives food at high level

- Preservatives Equipment components .

Acidic food can cause
- Nutritional Additives ( Niacin, Retinol) leaching of heavy metal
- Color Additives from pipes and joints
(e.g. : copper and lead )
Indirect Food Additives
Maintenance chemicals
- Adhesives .
- Polymers Some chemicals that are
not approved for food
SOURCES WHY A HAZARD? use may be toxic
Food colorings Can produce an
adverse reaction in Packaging materials .
sensitive people High nitrate levels in
Preservatives Can be toxic in high food can cause excessive
concentration an cause detinning of uncoated
in intolerance reaction cans resulting in
in sensitive people excessive levels of tin in
Nutritional supplement. Can be toxic in high the food
concentration

Unintentionally added

 Agricultural chemicals
 Pesticides
 Fungicides In addition to this;
 Herbicides
There are some ingredients or parts of food which can
 Fertilizers
be considered as chemical hazards for certain people
 Antibiotics
who have an allergic reaction for such ingredients or
 Growth hormones
food parts

Common allergens include:

- Cleaning chemicals ( e.g. : acids,
caustics ) - Soybeans and their products
- sesame
Cereals containing gluten • Systematic – all the potential hazards are identified
before there is a problem.
- Milk and milk products
- Egg and egg products • Efficient – it concentrates the control effort at the
- Peanuts and their products stages where the risk is potentially the highest.
- Crustaceans and their products
• On the spot – the processes can be controlled
- Fish and fish products
immediately by the food business.
Health effects
Hazard and Types:
Cause food poisoning symptoms within a short period
of time. A hazard is an agent likely to cause illness or injury.
Hazards include:
- Disrupt body metabolism
- Cause cancer (e.g.: Aflatoxins- liver • Biological hazards, e.g. harmful microorganisms;
cancer)
- Damage genes • Chemical hazards, e.g. those either naturally
- Alter organ functions occurring, intentionally added or unintentionally
- Affect reproduction and development added;
- Affect developing brains in foetuses, • Physical hazards, e.g. glass, stones or metal;
infants and children (e.g.: mercury )
Control measures of chemical hazards • Packaging quality;

Prior to receipt- Specifications • Equipment reliability.

Upon receipt -Inspection before acceptance Critical Control Point (CCP):

During processing- Use ‘approved chemicals CCP is a point in production where action is taken to
prevent hazards. It can be a step or procedure crucial
for controlling, preventing, or eliminating hazards.
Hazard Analysis Critical Control Point (HACCP) 7 Principles of HACCP:
HACCP, or Hazard Analysis Critical Control Point, is a 1. Hazard analysis
systematic and efficient approach used by food
companies to ensure the production of safe products 2. Determine CCPs
and comply with legal responsibilities. It involves 3. Establish critical limits
identifying potential hazards, determining critical
control points, establishing limits, monitoring, taking 4. CCP monitoring
corrective actions, and implementing verification and
5. Corrective actions
record-keeping procedures.
6. Establish verification procedures
Purpose of HACCP:
7. Record-keeping procedures
HACCP serves the purpose of preventing potential
issues in food production, helping companies comply Implementation Steps:
with legal requirements, and ensuring consumer
1. Hazard analysis identifies hazards.
safety.
2. Determine CCPs crucial for hazard control.
Legal Responsibilities:
3. Establish critical limits to control hazards.
Food companies breaking the law face improvement
notices, prohibition notices, or prosecution. HACCP 4. Monitor CCPs through planned observations.
aids in meeting the risk assessment requirement of
5. Implement corrective actions if hazards occur.
hygiene legislation in the UK.
6. Establish verification procedures, including regular
Qualities of HACCP:
checks.
The HACCP system is HACCP is:
7. Maintain detailed record-keeping for
documentation.
Review and Continuous Improvement:

The HACCP scheme should be reviewed and revised

whenever there are operational changes. Regular
reviews, even if no alterations occur, ensure its
effectiveness.
 CHAPTER 9: THE MICROBIAL WORLD

Words to Remember:
• Binary Fission is an asexual reproduction commonly observed in bacteria by separation of the body.
into two new bodies. In the process of binary fission, an organism duplicates its genetic materials or
deoxyribonucleic acid and then divides into two parts (cytokinesis) with each new organism receiving
one copy of DNA.
• Pathogens are disease causing microorganisms.
• Microorganism or microbe are microscopic organisms that exits as unicellular, multicellular or cell
clusters

A. Importance of Microorganism
Microorganisms are said to be ubiquitous- they can thrive in almost All places on Earth from land to
seas, oceans and rivers. They can provide food and shelter. Most importantly, they decompose all kinds
of substances from decaying plants and animals to plastics. Microorganisms help in the nutrient cycling,
thus providing the requirements needed by higher organism.
- It has been a cat and dog relationship between humans and microorganism. It is fact
that microbes causes diseases including pandemic like Spanish Flu. They create plague,
the Cholera Pandemic and the Asian Flu among others.
- Nevertheless, microorganism brought so much gifts to us. Wine will Not be wine without
fermenting microbes. Cheese will not be cheese without fermenting microbes. Some
edible fungi can be cultivated and can be a gourmet item.

B. Main group of Microorganism as Applied to Food Industry

The control of microbial spoilage and poisoning starts with the understanding possible food safety
hazard to include the food intrinsic and extrinsic properties.
- Food spoilage microorganisms focus on the controls of microbial spoilage and provide an
understanding necessary to do this. Majority of microorganism occur naturally in the
environment where food are grown.

Bacteria
Are very ubiquitous and can be found anywhere. Some example of where they can live and multiply:
• In air, soil and water
• In gastro- intestinal tract of animals and humans
• On fruit, nuts and vegetables
• On raw meat, poultry and seafood
• On insect and rodents and:
• On hands, skin, hair and clothing of people

The food safety concern with bacteria is that they are single called organism that can live independently.
The cells are described a prokaryotic because they lack of nucleus. Generally, they can be classified in
four major shapes:
- Bacillus (rod shape)
- Coccus (spherical )
- Spirilla (spiral)
- Vibrio ( curved shape)

Viruses
-one of the microbial group that contaminates food, water and beverages. Viruses do not multiply in
foods but can transfer to food and food contact surfaces.
-one of the causes of viral outbreak is having a poor personal hygiene and contaminated water supply.
Through eating raw and uncooked food, it can cause poisoning in an individual body.

Fungi
-including unicellular yeasts, multicellular molds, edible and non edible mushrooms. Microbial spoilage,
food discoloration and unpleasant odor and taste results of yeast and molds. Molds grow Well on almost
any type of food.
-however, some types of molds produce dangerous toxins that can cause allergy, infection and even
death.

Parasites
-parasites are living organisms that depend on other living organisms or technically called hosts for
nutrition and survival. It can range as single cell organism which can either be segmented or non
segmented.
-the primary hosts animals are: pigs, cows and poultry fish while the secondary hosts are insects and
snails.

Factors Affecting Microbial Growth in Food

-there are 6 main factors that affect microbial growth and can be summarized by word FATTOM.
1. F - Food
In general bacteria nourish themselves primarily on protein and carbohydrates. Food that are high and
carbohydrates supports rapid bacterial growth. Previously known as potentially Hazardous foods, time
and temperature controlled for safety (TCS Food) as us FDA Food Code defined it as one of that is natural
or synthetic and that requires temperature control.
• Raw and cooked meat
• Milk and dairy products
• Fish and seafoods
• Semi processed or cut fruits and vegetables
• Cooked rice and pasta
• Eggs and nuts
- These foods are generally high in protein or carbohydrates contents, high in moisture
and slightly acidic condition that are optimum for rapid growth microbial growth.

2. A – Acidity
-the level of acidity or alkalinity (basicity) is called “ph” which ranges from 0.0 to 14.0-0 to 6.99 is acidic.
7.0 being neutral and 7.01 to 14.00 is alkaline. In general, bacteria favor foods in neutral or slightly acidic
conditions. Quantitatively. The pH ranges from 4.6 to 7.5.

3. T- Temperature
-with the optimum temperature and ample time, bacteria can grow exponentially to enter the log phase.
The optimum temperature range for bacteria is known as temperature danger Zone (TDZ) which range
from 41 degree Fahrenheit to 140 degree Fahrenheit.

4. T- Time
-once a potentially hazardous food has been contaminated with bacteria, it needs an ample time to grow
to enter the log phase. When food is in the temperature danger zone: the clock is ticking because
bacteria can grow. when the condition are favorable, bacteria can divide and multiply very quickly
through binary fission. Bacterium can grow by millions in 4 hours enough to cause food poisoning and
produce toxins.

5. O – Oxygen
-bacterial group can be categorized generally as aerobic, anaerobic and facultative anaerobic. Aerobic
bacteria need oxygen for its growth. Anaerobic bacteria need total absence of oxygen to grow.
6. M- Moisture
-like most living organisms, bacteria needs water to grow. Potentially hazardous food mostly contain high
amount of water that is readily available for bacteria to use. However, food technology advancement
make the water bind to food structure, thus prolonging the shelf life. These includes adding sugar to
foods like jams and marmalades: adding of too much salt like dried fish: drying or dehydrating like dried
fruits and milk powder.
 Chapter 13 - Hazard Analysis Critical Control Point (HACCP)

HACCP, or Hazard Analysis Critical Control Point, is a systematic and efficient approach used by food
companies to ensure the production of safe products and comply with legal responsibilities.

- It involves identifying potential hazards, determining critical control points, establishing limits,
monitoring, taking corrective actions, and implementing verification and record-keeping
procedures.

Purpose of HACCP:

HACCP serves the purpose of preventing potential issues in food production, helping companies comply
with legal requirements, and ensuring consumer safety.

Legal Responsibilities:

Food companies breaking the law face improvement notices, prohibition notices, or prosecution. HACCP
aids in meeting the risk assessment requirement of hygiene legislation in the UK.

Qualities of HACCP:

The HACCP system is • biological hazards, e.g. harmful microorganisms;

• chemical hazards, e.g. those either naturally

occurring, intentionally added or unintentionally

added;

• physical hazards, e.g. glass, stones or metal;

• packaging quality;

• equipment reliability.

Hazard and Types:

A hazard is an agent likely to cause illness or injury. Hazards include:

• biological hazards, e.g. harmful microorganisms;

• chemical hazards, e.g. those either naturally

occurring, intentionally added or unintentionally

added;

• physical hazards, e.g. glass, stones or metal;

• packaging quality;

• equipment reliability.

Critical Control Point (CCP):

CCP is a point in production where action is taken to prevent hazards. It can be a step or procedure
crucial for controlling, preventing, or eliminating hazards.

7 Principles of HACCP:

1. Hazard analysis

2. Determine CCPs

3. Establish critical limits

4. CCP monitoring

5. Corrective actions

6. Establish verification procedures

7. Record-keeping procedures

Implementation Steps:

1. Hazard analysis identifies hazards.

2. Determine CCPs crucial for hazard control.

3. Establish critical limits to control hazards.

4. Monitor CCPs through planned observations.

5. Implement corrective actions if hazards occur.

6. Establish verification procedures, including regular checks.

7. Maintain detailed record-keeping for documentation.

Review and Continuous Improvement:

The HACCP scheme should be reviewed and revised whenever there are operational changes. Regular
reviews, even if no alterations occur, ensure its effectiveness.
 CHAPTER 10- RMS REVIEWER

PHYSICAL AND CHEMICAL HAZARDS IN FOOD AND THEIR CONTROL MEASURES

HAZARD

• A Food safety hazard can be biological, chemical or physical agent.

• Condition of food with the potential to cause harm or an adverse health affect at the time of
consumption.

CONTROL MEASURES???

-Any action that can be used to prevent or reduce a significant hazard.

Hazards can be:

Physical, Chemical, Biological

Physical Hazards

-Any extraneous object or foreign matter in food Item which may cause illness or injury to aperson at
the time of consumption.

Physical Hazards
1. Unavoidable -Occur in food as a by product.
Ex: stems in blueberries
2. Avoidable- Occur in food due to the absence of proper GMPs
Ex: Glass fragments
Some common physical hazards and sources

Material. Sources
Glass. Bottles, jars, light fixtures, utensils
Wood. Fields, pallets, boxes, buildings
Stones. Fields, buildings

Injury potential
Cuts
Bleedings
Infections
Choking
Trauma

Illness

Sometimes require surgery to remove.

Factors determining the risk level

 Target audience for the food
 Type of product
 Method of consumption
 Size
 Hardness
 Sharpness Of physical hazards
 Shape
 Type
 Ease of discovery

Injury risk of physical hazards

Injury risk. Commodity. Size of physical hazard
High. Infant foods. Any size(including small particles < 2mm
Beverages. 2mm or larger in size in any one dimension

Moderate. All other foods. 2mm or larger in size in any one

dimension. (except infant food & beverage)
Low All other foods. 2mm in size in all dimensions

Control measures of physical

hazards
Control
Prevention
Find and remove

To prevent…….

 GMPs

 GAPs

 HACCP

 Identification of raw materials, ingredients, packaging materials and processes that are at high risk of
contamination.
 Proper maintenance of the buildings, facilities, grounds and processing plants and equipments………
etc.
 Eliminate potential sources of physical hazards within the establishment.
 Employee training program

To find and remove………….

Physical exclusion of hazards. (e.g.: screens, filters and sieves, etc )
Effective detection and elimination systems
Proper equipment design, selection, calibration and maintenance.
Effective facility maintenance
On-line visual inspection
Detection methods include metal detectors, X-ray machines, optical systems, magnets.
Screening assessment of raw materials

End product screening

Consumer feed back or complaint analysis

Chemical hazards
- Any chemical contaminants or naturally occurring substances in food that can cause harm to human
health when present over the recommended level
Chemical hazards can be:
1. Naturally occurring

2. Intentionally added

3.Unintentionally added

Naturally occurring- Some chemical hazards are naturally present in food- Toxic
plant components. Such substances are often prohibited in foods beyond a certain level.
These hazards often are also classified as biological hazards

Intentionally added - To maintain the food freshness or to enhance the flavor, aroma and color

Direct additives

- Preservatives

- Nutritional Additives ( Niacin, Retinol)

- Color Additives

Indirect Food Additives

- Adhesives

- Polymers

Source. Why a hazard?

-Food colorings. Can produce an adverse reaction in sensitive people
-Preservatives. Can be toxic in high concentration Can causein .
intolerance reactionin sensitive people
-Nutritional supplement. Can be toxic in high concentration
Unintentionally added
Agricultural chemicals
Pesticides
Fungicides
Herbicides
Fertilizers
Antibiotics
Growth hormones

Cleaning chemicals ( e.g. : acids, caustics )

Maintenance chemicals ( e.g. : lubricants )
Packaging materials ( e.g. : tin )
Equipment component ( e.g. : copper pipe fittings )

Sources. Why a hazard?

Agricultural chemicals. If improperly applied, some can be acutely toxic or may
cause long-term health effects
Cleaning chemicals. can cause chemical burns if present in the food at high level

Equipment components. Acidic food can cause leaching of heavy metal from pipes
and joints (e.g. : copper and lead )
Maintenance chemicals. Some chemicals that are not approved for food use may
be toxic

Packaging materials. High nitrate levels in food can cause excessive detinning of
uncoated cans resulting in excessive levels of tin in the food

In addition to this;
There are some ingredients or parts of food which can be considered as chemical hazards for certain
people who have an allergic reaction for such ingredients or food parts

Common allergens include:

Soybeans and their products
sesame

Cereals containing gluten

Milk and milk products
Egg and egg products

Peanuts and their products

Crustaceans and their products

Fish and fish products

Health effects
Cause food poisoning symptoms within a short period of time.
Disrupt body metabolism

Cause cancer (e.g.: Aflatoxins- liver cancer)

Damage genes
Alter organ functions
Affect reproduction and development
Affect developing brains in foetuses, infants and children (e.g.: mercury )

Control measures of chemical

hazards

Prior to receipt- Specifications

Upon receipt -Inspection before acceptance
During processing- Use ‘approved chemicals

24
Lodging- also known as accommodation.

Categories of Hospitality Businesses Accommodation

Non-commercial

Private - Private Home

Non-profit - Shelter
Institutional- University

Commercial

Hotels
Service Apartments

1.Profit Making Business or Commercial Business - to earn a profit. Examples of this

include commercial restaurants and hotels, motels, and inns.

2.Non-Profit Making Business or Non-Commercial Business- not run mainly for profit but
are operates.

Types of Lodging Establishment

1.Inn - This refers to small, typically rural, may or may not served food.

2.Hotel - This refers to multistoried lodging facilities which range in size 20 rooms to thousands
of rooms, wherein a person is willing to pay a reasonable sum of money for the services and
facilities provided.

3.Motel - caters to travelers with automobiles and provides self-service parking on premises.

4.Lodge - This refers to lodging establishment associated with a particular type of outdoor
activity, such as ski lodge or hunting lodge.

5.Resorts This refers to lodging facilities usually located at popular vacation locations which
offer recreational activities such as swimming, pool activities golf or tennis

6.Guest Houses/Tourist Homes - It is privately owned homes where the owners rent
individual rooms to visitors.

7.Bed and Breakfast or B&Bs - They are smaller and more intimate, and less expensive than
hotels and motels.
8.Condominium - This refers to apartments in high-rise buildings located mostly on recreational
areas.

9.Boarding House This refers to residential facility.

10.Dormitory - provides sleeping accommodation for those residences.

11.Nursing Home - provides lodging and food service for people requiring nursing or related
care.

Classifications of Hotel

According to Types of Guest

1.Business Guest - is the ones who travel for work.

2.Leisure Guest is usually people who want to rest, to escape from their daily routine, to enjoy
their time off and have fun.

3.International Guest - purpose is rest and recreation.

Business Hotels - These hotels are the largest group of hotel types and they primarily cater to
business travelers and usually located in downtown or business districts.

2.Airport Hotels - these types of hotels typically target business clientele, airline passengers
with overnight travel layovers or cancelled flights and airline crews or staff.

3.Suite Hotels: - these kinds of hotels are the latest trend and the fastest growing segments in
the hotel industry.

4.Extended Stay Hotels: - These kinds of hotels are for long stayers who wants than a week
and does not want to spend on hotel facilities.

5.Serviced Apartments: - Serviced Apartment / Residential hotels - provide long-term or

permanent accommodation for Guest.

6.Resort Hotels- are usually located in the mountains, on an

island, or in some other exotic locations away from cities.

7.Bed and Breakfast / Home stays: - They are also known as 'Home Stay's'.
8.Timeshare / Vacation Rentals: - referred to as "Vacation-interval" hotels. Timeshare hotels
are where the guests who purchase the ownership of accommodations for a specific period.

9.Casino Hotels: Hotels with gambling facilities are called Casino Hotels.

10.Conference and Convention Centers: - These types of hotels focus on meeting and
conferences and overnight accommodation for meeting attendees.

According to the Level of Service

1.World-class service: - These are also called luxury / Five Star hotels; they target top
business executives, entertainment celebrities, high- ranking political figures, and wealthy
clientele as their primary markets.

2.Mid-Range Service: This kind of hotels does not provide elaborate service and have an
adequate staffing.

3.Budget / Limited Service: These hotels provide clean, comfortable, safe, inexpensive rooms
and meet the basic need of guests.

According to Ownership

•Private It is an independent hotel owned by a person, a partnership, or a private company.

•Local Group - It includes several hotels owned by a local company.

•International Group - It includes a hotel that is part of an international chain of hotels.

According to Length of Stay

•Residential Hotel - provides accommodation for guests staying for a long time

•Transient Hotel - caters to guests who stay for a short period of time

According to Room Rates

Hotels offer different room rates to attract various guests who will provide repeat business.
Room categories vary from one (1) hotel to another.

1.Rack Rate - This refers to the standard rate charged for room only in a hotel.
2.Corporate Rate - This is a room rate offered to executive personnel who are regular guests or
employees of a corporation that have a contract rate with a hotel.

3.Commercial Rate This is a room rate offered to the executive personnel of an enterprise who
has an infrequent visit to a hotel.

4.Airline Rate - This is a rate agreed between an individual airline and a hotel as determined by
the volume of business a hotel obtains from such airline.

5.Group Rate - This is a room rate given to bookings for a large group of people and is usually
booked by travel agents.

6.Children's Rate - This is a rate charged to children at a certain age.

7.Package Rate - This is a room rate that includes goods and services, which hotels designed
to attract guests during low sales periods.

8.Complimentary Rate - This is a rate wherein a guest

is assessed with no charge for staying in a hotel.

LESSON 6

What is the difference between Leisure and Recreation?

Leisure - is the spare or rest time in the daily life of a person when he is not occupied by work,
studies, sleep etc

Recreation - is indulging in thrilling and exciting activities, to derive some pleasure and have
fun in one's leisure time

Gaming Entertainment Industry

•Gambling
•Betting of money
•Game of chance

Examples of gaming
•Amount wagered
•Chance
•prize

PAGCOR is committed to making casino experience fun while promoting responsible gaming
practices.
The following are not allowed in the casino premises: Persons under 21 years old, students of
any school, college, or university Government officials and their immediate relatives (spouses,
children, and parents)

Members of the Armed Forces of the Philippines (AFP) and the Philippine National Police (PNP)
and their immediate relatives (spouses, children, and parents)

Action: term for play on the casino floor including table games and slots: A full service casino
will also offer sportsbetting and bingo. Either way, casino players can count on plenty of action

Aggregate Limit: refers to the casinos total payout liability for any casino game

Aggregate Winnings terms for total winnings

All or Nothing: refers to a Keno ticket where the payout occurs only when all picked numbers
are drawn or alternatively, none of the picked numbers are revealed.

Automat Club or Videomat Casino encompasses a gambling venue like an arcade,

Bankroll: term for total funds available to support betting action.

Barber Pole: jargon used for more than one denomination/color in a stack of chips.

Bet: term for a wager on a casino game

Betting Limits: set by the casino, the minimum and maximum monies that players can bet

Black Book: in Nevada, a directory of players who are banned from entering the casinos.

Buck lingo for a $100 bet. Bug slang for the Joker card.

Buy-in: monies converted to casino chips before playing casino games.

Cage: rotors to the location of the friendly casino cashiers Capping cheating at the tables by
placing additional chips on top of the ongimal but once the game round his begun

Card Sharp: expert card player, found at the money games tike pokar, blackjack and baccarat
Card Washing term for procedure of shuffling th the cards where the cards are placed face
down on the table by the dealer and sosted around like a washing machine before dealing a
new game

Carpet Joints, casino terms referring to 5 star luxury casinos Case Bet a player's bet that
includes all remaining chips on the table or all in

Cashier's Cage: term for casino cash area where you redeem your chips.
Cheques: the historical, correct temi used in reference to playing chips Chips round discs

Chip Tray: holds the chips stock placed nearby the dealer-another case of real mone

Coat-tail: jargon for using the same betting strategy/techniques as a winning player hoping for
same results

Cold: term for a player, craps table or slot machine that is no longer on a winning streak

Coloring Up: when you take those five-dollar chips and exchange for larger denominations,
possibly hundred-dollar chips, then you are coloring-up

Comp: as in freebie or points, these are the dining, beverage, hotel rooms and benefes received
try casino
Nut: casino lingo for a net profit after all gambling expense

Crossfire: the dealers chatting it up about everything else but else but the live game in front of
them

Croupier it is French, mon ams, for the dealer of the gaming table

• D'Alembert System: a barikroll strategy of adding one unit after a losing bet while one unit is
deducted after a winning bet

Dime: casino jargon ftor betting $1,000

Dirty Money: the loong bets gathered by the deser

Discard Tray: term for the tray placed on the dealer's right where the played cants or discards
are stacked Game examples are Baccarat, Blackjack and Poker

Dollar Bet stlingo for a $100 bet Double or Nothing: wager that pays cut the onginal bet or even
money.

Down to the Felt busted or broke in casino terms Drop: amount of mones lost by players or
caunos

Drop Box: located at a gaming table, it holds all cash, markers and chips

Eighty-Six or 86: you are outta there, man Gasmo rules allow the exclusion andior eviction of
undesirable

Edge: advantage over the casino or other player

gamblers Eye in the Sky watches the action as the casing staff surverys the foor Face Cards
casino jargon for kings, queens or jacks

Firing: nasino lingo for betting large amounts at money games. Flah: losing player

Flat Betting: method of betting wherein the player bets the same amount each time, neither
raising nor lowering Not known as a wise strategy

Flea: imitating player who has high expectations for casino comps and benents while not
deserved

Foreign: these are cheques from another casino Front Money: cash checks deposited to
establish credit for play

George: casino jargon for a generous tipper both to tabile dealers and other casino employees.
Grind: this term is used for playing it out on a consistent basis at the tables. This player is
grinding out

planned bets based on knowledgeable probabilities of the game Handicapper, player who does
the research beforehand to make knowledgeable bets. This dats includes statistics, news,
weather and injures at sportsbetting Handle total amount of money bet at money games

High Roller: big time bettor in casino terms

Hold: betting monies that are placed in the designated gaming table slots. The dollar value is
generally stated as a percentage

Holding Your Own: casino player who is staying on an even keel or breaking even

Honeymoon Period: also known as Beginners Luck or Winning Phase, this term refers to those
players who

begin their casino experience with a winning streak

Hot: a winning player-congrats to you!

House: refers to the venue, be it a casino property, bingo hall or online website where casino
games are played. The owners operators are also known as the House House Edge, refers to
the casino advantage on table games and slot machines, usually improved by paying less than
the odds

Jackpot: a big time win, often at progressive slot machinos Juice: lingo for the commission
received by the house. See Vig or Vigonsh
Junket: casino comp trips generally for VIP players and cardholders

Usually include air, hotel, dining

dining entertainment and other free amenities Players in turn agree to play and pay a minimum
deposit in advance to the sponsoring casino Laying or Taking Odds: laying odds can result in
receiving less than the

amount bet if odds are favorable. Taking the odds occurs when originally betting less than the
winning payout received Layout: displayed at table games where bet descriptions are printed on
the felt or cloth

Load up: casino lingo for playing max coins spin at slots or video poker.

Marker: player IOU approved by the casino for betting/wagering at the money games.
Martingale: a wagering system where the player doubles up after every loss.

Not highly recommended.

Maximum Bet: highest allowed wager at table games or maximum coins/spin at slots Mechanic:
term used for a dicelcard cheat who utilizes sleight of hand while playing

Net Winnings: total payout minus your bets placed

Nickel: casino jargon for betting $500 at money games Odds: possibility of a player win as
determined by the casino, usually calculated

On Tilt: in casino terms refers to player(s) reacting to a losing bet with wild play afterwards
Overlay casino lingo for a player advantage bet

Payoff: monies received by a player after the win

Payout or Payback % based on a slot or video poker machine, it is te programmed result

determined by deducting the casno advantage Pigeon: casino jargon for a player who is not
knowledgeable about the

cammes Pips: The spades, clubs, hearts and diamonds found on a deck of cards. The kings,
jacks and queens sure are pretty, but the lone ace gets the top prize, don't you agree? Also
refers to the dots or spots on the dice ina

Pit: table games are grouped in this area of the casino and the center area is reserved for
casino employees managing the games

Pit boss: games manager or supervisor

Ploppy: casino ingo for a newer player who is not practicing sound stralegy nor making comect
decisions however is not above coaching other players about what they should do

Press a Bet upping your bet with additional funds after a winning bet, a recommended wager

Progression Betting: adding or changing bets as play continues

Skin or Skoen: jargon for a single dollar.

Sleeper forgotten hele tet ongnally wagered by the pleyer

Soft Count reters to slot machine court in connection with momes immerted by cash or toket
sect

Soft Count Room Ingo for area for soft counting

Slot Club Card Member: cardholders who accumulate points for comps to include rooms, meals,
cash and gifts or special promotions. Table game pleyers are also comped by most casinos. See
listing of US Mega club cards for several properties under letter U

Spinner term for a winning session. Congrats to you Streak Betting tom los system of betting,
also known as progressive betting, that is based on previous wins ur losses. For the next round,
the player either encreases or decreases hoher bets Stripping or Card Stripping: tem fin shuffling
the lums around the sequential ordel of the cauts in the deck

Table Hold term for value of monies won at a casino table gane by players for an hour shit
Tapping Out casino jargon for losing it

Toke mos har a tp of your fat this is the gratify pad to a dear employee

hand in a non-ipper Tom on the other hand Tournament is the challenge arranged by the casino
for a group of invited players for a game There we poker, slots, viden poker, blackjack and craps
toumaments both online and off Toumaments are ongong in most casinos and in certainty the
most popular promotion. While there is one ationer iff standing at the end of the competition prius
money is ususly distributed among many of the

Underlay: casino ingo for a bad bel

Units of Betting term to describe the smallest amount of money bet on wagering without
identifying the actual currency amount. While, a playing chip may be available in $1. $5 or $100,
denominations, the casino determines this same chip as one beting unt

Vigorish: the casino's fee commission paid during specific wagers in the games of baccarat,
craps andior sportsbook
VIP: casino jargon for very important person

VLT abbreviation for Video Lottery Terminal

Wager: refers to any bet or betting

Whale player who bets very large and is a VIP to the casinos

White Meat: casino lingo for gambling profit

Withdrawal: term for a player asking that he she receive monies from ther account.
Tourism it takes place in the environment, that is made up of both human and natural features

The human environment includes economic, social and cultural factors and its processes
The natural environment is made up of plants and animals in their natural habitat.

Tourism, is regarded as one of a significant form of human activity, and can definitely have
major impacts.

LESSON 1: THE SOCIAL/CULTURAL IMPACTS OF TOURISM

The Effects of Culture on Travel

Culture can be defined as a "set of beliefs, values, attitudes, habits and forms of behavior that
are shared by a society and are transmitted from generation to generation."

Culture patterns are changed by internal forces.

The Importance of Cultural Tourism

 Cultural tourism includes all aspects of travel in which people learn each other's
way of life. Thus, tourism is an important means of promoting cultural relations and international
cooperation.

Cultural Factors with Tourist Appeal

2. In tourism, there are cultural factors that appeal greatly to tourists. These are art,
music and dance, handicraft, industry and business, agriculture, education, literature and
language, science, government, religion, food and drink, and history.

Art

4. Performing arts (live theater) and fine arts (painting, sculpture, graphic arts &
architecture)

Music & dance

Bayanihan Dance Troupe of the Philippine
UP Concert Chorus
Handicraft
gifts and souvenirs
handcrafted jewelry of BulacanBaguio & Ilocos hand loom weavers
Industry & business
Lantern making of Pampanga
Pottery making of Vigan
Guitars of Cebu
Agriculture

fresh fruits and vegetables.

crops poultry & livestock Del
Monte farm in Bukidnon

Education

Oxford or Cambridge in England

Harvard in the U.S.A
University of Santo Tomas in the Philippines

Literature and language

Books, magazines, newspapers, booklets, pamphlets, and other literary works are significant
expressions of the culture of a country.

Science

Tourists are interested to know the scientific activities of a country especially those in technical
industries, education or scientific research. The most popular scientific attractions are museums
of science and industry, planetariums, visits to unusual scientific installations such as atomic
power plants and space exploration centers. Zoos and aquariums are likewise popular.

Countries differ in their systems of government. Visits to centers of government, such as

capitals, are very motivating to individuals interested in political science and government.

Malacañang Palace
Capitol Building, Washington, D.C.
Religion
The most popular among the Muslims is the pilgrimage to Mecca.
Vatican in Rome
Fatima in Portugal. - Jerusalem in Israel
Medjugojre in Yugoslavia
Lourdes in France
Famous churches: St. Peter's in Rome, St. Paul's Cathedral in London, San Agustin Church in
Manila, Basilica Minore del Sto. Niño in Cebu

Food & drink

Kamayan Restaurant
Barrio Fiesta
History
B. The historical resources of a country reveal its cultural heritage. Dioramas at the
Ayala Museum

DEFINITION OF TERMS:

Society a community, nation or broad grouping of people who have common traditions,
institutions, activities and interests.

Culture the practices of the society, customary beliefs, social roles and material objects that are
passed down from generations to generations.

Tourism brings "tourists" into a society that has the possibility of influencing that society by
changing its culture.

The host community the community a tourist is visiting

2. Community's economic system economic health and wealth of the area

3. Local residents

4. Infrastructure and basic government services.

"These are shared by both the local residents of the community and visitors.

3. Natural resources

C.Bringing people from a wide variety of places and culture together, visitors and locals learn
about each other, their differences and similarities,

THE BENEFITS:

D.Becoming aware of new trends and way of thinking.

E. Attainment of the "critical mass" of interest to maintain the viability of a society's culture -
opportunity to sell native crafts or to perform to an audience can entice local artisans to
continue local tradition

F. Improved standard of living and greater educational opportunities.

G. Provides the opportunity to preserve the region's historical and natural sites. Revenues
from fees and taxes afford the host are the ability to produce income and create jobs.

USING CULTURE TO ATTRACT TOURISTS:

The material goods of culture arts and crafts

Daily life activities food, dress, language, ways of playing, working and living Special
expressions unique history, architecture and special traditions

CONSEQUENCES OF TOURISM ON CULTURE:

4. The Demonstration Effect

Local residents often see visitors as uniformly wealthy and in possession of all the "good things
in life". The display of material goods and affluence may lead to envy and resentment from the
locals.

6. External influences and internal problems

Export industry often waive taxes, import restrictions and environmental safeguards on tourism
investors and develop infrastructure that is mainly available to tourist and not to the native
residents.

F. Crime

G. Decline in moral conduct of the local people prostitution, alcohol and drug abuse,

etc. THE ECONOMIC IMPACTS OF TOURISM

ECONOMICS is the social science that seeks to understand he choices people make in using
the scarce resources to meet their wants.

THE TOURIST SCARCE RESOURCES: money, time and physical energy to travel.

SUPPLIERS OF TOURISM BUSINESSES:

Human resources the availability and quality of tourism service employees.

Financial resources - amount of money that the developer can raise by borrowing money of by
selling stocks.

THE COMMUNITY: The amount and variety of their natural resources and the pool of human
resources available at differing skill levels.

THE GOVERNMENT: The tax revenues that can be used to: develop natural and human
resources productively, and pay for the many services that the government can provide their
citizens.

THE IMPACTS:
2. Comparative Advantage

3. Tourism is the best industry to develop

4. The region may be especially appealing to tourists because:
It has features that are highly attractive
It may be easily accessible to many potential tourists.
It has necessary infrastructure and an abundant labor force to serve.

4. Tourism and Foreign Exchange Rate.

5. The Multiplier Concept: Tourism is a very good source of new money for an area because
visitors travel to the area and "leave" their money behind as they buy goods and services during
their visit.

6. EXPORT

6. The good or service is manufactured or provided in one country that is

purchased by a person or business from another economy.

11. IMPORT

Other economic impacts:

Tourism can provide stability in an economy.
Tourism provides economic diversity employment opportunities.

C. Tourism provides the economic necessities by improving infrastructure that can be enjoyed
by the residents as well as tourists.
D. Tourism industry can be used to encourage entrepreneurial activities.

POTENTIAL PROBLEMS IN A TOURISM-BASED ECONOMICS

International war conflict

Acts of terrorism
Criminal act
Natural disaster
Epidemic of diseases that are highly contagious

The ways:
Tourism can be used to help finance the preservation of fattractions and natural areas.

Education

Appreciation
Revenues generated from taxes, memberships, entrance fees can be used to preserve and
conserve the important attributes that attract tourists.

HOW?

3. DEFINING CARRYING CAPACITY the number of visitors

Elements:

PHYSICAL-limit on the number of users that can be accommodated number of road access,
parking, the amount of resources

ENVIRONMENTAL - area

ECOLOGICAL- the type of use made at the area

C.DETERMINING CARRYING CAPACITY

Number of visitors

Amount of "use" by the average visitor

The quality of resource management and facility development/design The number of area
residents and their quality-of-life needs.

The number of other users of the area and its resources

THE IMPACTS:

ECOTOURISM green tourism protection and appreciation of the area, efforts to preserve. the
environment but still gains economic benefits.

INFRASTRUCTURE to provide services to tourists, necessary infrastructures must be

developed to support various services.

SUPERSTRUCTURES these are facilities directly associated with serving visitors' needs:
welcome centers, hotels, restaurants, car rental facilities, tour company offices, and retail
establishments

The environmental impacts of infrastructure and superstructure can be minimized with good
design and planning.

Other environmental impacts:

4. Infrastructure roads, ports and airports and utilities such as electricity, water and sewage
system.
5. Air pollution, noise pollution

6. Damage to vegetation, wildlife and precious historical attractions

7. Increased traffic and congestion

LESSON 8

Hospitality and Tourism Trends to Look Out For...

The hospitality and tourism industry are diverse and comprises everything from hotels and other
lodging types, through to bars, restaurants, tour operators and travel agents. Yet, some trends
that are honestly typical across this industry.

Local Experience - One trend that those in the hospitality industry are getting desires for
tourists or travelers to enjoy local experiences.

Healthy and Organic Food & Drinks - In the past, a large group of the hospitality industry was
made up of fast food restaurants and bars selling sugary alcoholic drinks.

Sustainability - Progressively, clients are worried with environmental issues and want to know
that the businesses they deal with are performing ethically.

Personalization - This is mostly driven by the rise of big data.

Smart Hotels - A hotel that makes use of internet-enabled devices, which are capable of
transferring data to one another.

Artificial Intelligence - It plays a number of different roles within the hospitality industry, but the
focal one is to improve customer service.

Robots, chatbots and automation - One of the most exciting hospitality trends is the
development of robots, which are defined as machines made to carry out complex task

B’leisure Travel by Millennials

'Bleisure is the name given to trips which combine business travel with leisure activities, and it is
increasingly popular, especially among the millennial generation.

Virtual Reality - Over the past few years, virtual reality headsets have become mainstream
consumer products, bringing virtual reality technology into the mainstream.

Augmented Reality Finally, augmented reality technology is similar to virtual reality technology in
many

C. Solo Travel
Leisure travel used to be a family affair or something that couples commenced together. While
that's the case for many, more people are taking to strike out on their own.

5. Eco Travel are seriously influenced by the concerns and mores of

the customer Tourism trends base.

Tourism industry should have a transportation to take tourists from one place to another because
the purpose of the tourist is to reach the destination. In tourism industry we find diverse modes of
transportation which consist of air, rail, road and water. Hence tourists have a choice to choose
which one of the transports it is suitable for them. There are many reasons to select modes of
transport; tourists might look at the following -speed, safety, price and convenience. So basically,
these different kinds of transportations have a two side effects.

Advantages of air transportation

It has High Speed. The best advantage of air transport is its high speed. It's the fastest mode of
transport, so it is the most appropriate mean because time is a vital factor.

It is Comfortable and Quick Services: It offers a relaxed, steady, well-organized and quick
service.

It is Easy for Access: It can be used to carry goods and people to the places which are not
reachable by other means of transport.

Disadvantages of air transportation

Very Costly: It is the highest means of transport; the charges of air transport are high that it is
beyond the range of the common man. Its suitable for only rich passengers, mails and light and
costly cargo.

Uncertain and Unreliable: It is controlled based on the level of weather conditions. Unfavorable
weather such as snow, fog or heavy rain etc. may cause cancellation of scheduled flights and
interruption of air service.

Small Carrying Capacity: It's carrying volume is very small.

Advantages of road/land transportation

Cost effective
Fast delivery
Easy to communicate with driver

Disadvantages of road/land transportation

C. Transport it is focused to traffic delays Transport subject to
breakdown Goods susceptible to damage because of careless driving
Bad weather
Driving regulations can cause delays

Advantages of water transportation

The transport network is quite low-priced as we linked it with a rail and road transport.

Important for Foreign Trade:

Water transport plays significant role in foreign trade for example India's foreign trade is mostly
dependent on water transportation. Disadvantages of Water transportation

Slow Speed: It is a slow means of transportation because in rainy season it will results into fall

in the water level making direction-finding difficult.

Risky: Water transportation is riskier as compared to other means because there is constantly
danger of sinking ships or boats.
In conclusion people need transportation as far as we know that tourists comes from
different locations and they can't walk from a long distance to visit because it is time
consuming.

Machu Picchu, Peru The journey to Machu Picchu typically starts in the mountain city of Cusco,
which was the capital city of the Inca Empire. Cusco is a fascinating place to explore-be sure to
spend a few days there before or after your Machu Picchu adventure.

The Grand Canyon, Arizona Many visitors access the canyon via the historic Grand Canyon
Railway, which runs from the town of Williams, Arizona. The 64-mile rail line provides an
entertaining way to get to the canyon with food and live music onboard. For those driving, the
canyon is about a three-and-a-half-hour drive north from Phoenix (or south from Las Vegas).

Rome, Italy

The Eternal City is more like a giant, living museum. Visitors are immersed in and surrounded by
thousands of years of history. It's a relatively compact city, and a three-day itinerary gets you to
the minimum number of must-see places.

Maui, Hawaii

This Hawaiian island offers a wide range of experiences for visitors. You can surf, enjoy a meal
on the beach at a five-star luxury resort in Wailea, ride a horse across a dormant volcano in
Haleakala National Park, or hike through a rainforest in the West Maui Mountains. The natural
scenery is amazing-it's truly one of the most beautiful islands in the world.
Masai Mara, Kenya.

Kenya's Masai Mara is an incredible bio-diverse area and a popular safari destination. It's an
opportunity to see the "big five" animals (lion, leopard, rhinoceros, elephant, and Cape buffalo)
all during one trip or, if you're lucky, during one afternoon.

Montreal, Canada As you listen to the sound of French being spoken around you and explore
Old Montreal, wandering down its narrow cobblestone streets-you might think you're in France.
The historic area is filled with quaint shops and cafés; this Canadian city can be a chance to
experience a bit of Europe in North America.

New Zealand

With its striking natural beauty, friendly citizens, and recent popularity due to its use as the
filming location for the Lord of the Rings films (as well as many others), this island nation is one
of the world's great places to visit. The biodiversity here is amazing-it's believed New Zealand
was one of the last places on earth to have human inhabitants.

Istanbul, Turkey

Turkey's capital city is another destination that offers a great mix of culture, food, and history.
There are thousands of years of history here, starting with Ancient Greeks and Ancient Romans
and leading up through the Ottoman Empire.

Angkor Wat, Cambodia

Located just outside the Cambodian city of Siem Reap, Angkor Wat is the largest religious site in
the world. It was created originally as a Hindu temple and mausoleum for the Khmer ruler in the
early part of the 12th century and was converted to a Buddhist temple at the end of the 12th
century. Just part of a enormous ancient city.

London, England

This historic English city is another destination just filled with incredible places to visit. A trip to
London is an opportunity to visit iconic places like the Tower Bridge, Buckingham Palace, and
the Tower of London

Manhattan, New York One of the five boroughs of New York City, Manhattan is actually an
island, bordered by the East River and the Hudson (and a little bit by the Harlem River). This
island is a bit less than 23 square. miles and is home to almost two million residents. Add in the
daily influx of workers, and the island routinely holds close to four million people.

Paris, France
No visit to the French capital is complete without a trip to and a trip up its most iconic structure.
The 300-meter-tall Eiffel Tower was quite simply, the tallest man-made structure in the world,
from its opening in 1889 for 41 years until 1930.

San Francisco, California San Francisco is a truly unique American city and one of the world's
great vacation spots. Explore its hills, ride the cable cars that climb them, and eat some seafood
at Fisherman's Wharf. Also spend some time exploring Marin County on the other side of the
Golden Gate Bridge, including the picturesque town of Sausalito. The giant redwoods of Muir
Woods National Monument are only 30 minutes away and also well worth a side trip.

Hong Kong

Asia's largest city can feel like an Asian Manhattan, with giant skyscrapers in a compact area
and a serious focus on business. But venture deeper, and you'll find the city's unique mix of
ancient Chinese culture and remnants of its British Colonial history as well. Gleaming
skyscrapers are built with hand-assembled bamboo scaffolding in a fusion of new and old.

Marrakesh, Morocco

Start your Marrakech adventure in the Jemaa el-Fnaa, the main, open square in the Moroccan
city. It's the gateway to the medina or old walled city. The square is like nowhere else in the
world, presenting a constant show of humanity. There are musical performers, snake charmers,
monkey trainers, amateur boxing matches, and transvestite belly dancers.
 CHAPTER 11-12
FOOD FLOW AND SAFETY FOOD HANDLER

FOOD SAFETY BASICS

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.

Since foodservice operations ave characterized by high turnover rates, employee training often
poses a challenge to managers.

The objectives of this manual are to 1) review basic aspects of food sanitation throughout a
foodservice operation and 2) provide reference materials on food storage and other aspects of
food safety

The High Price of Foodborne Illness

Foodborne illness costs lives and money. Millions of people become sick each year and
thousands die after eating con taminated or mishandied foods. Children, the elderly and people
with weakened immune systems are especially vulnerable to foodborne illness.

The cost of foodborne illness in 2000 from five disease-causing organisms (Campylobacter,
Salmonella, E. coli O157:H7, Listeria and E. coli non-0157:H7 Shiga-toxin E. coli) has been
estimated at $6.9 billion (USDA ERS 2000). The National Res taurant Association estimates the
average cost of a foodborne illness outbreak at more than $75,000

Serving safe food has numer ous 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 Preven tion (2011), these are the annual
statistics related to foodborne illness in the US:

● 48 million gastrointestinal ill- nesses 128,000 hospitalizations

● 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 sys tems 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 "FAT- TOM" and how it relates to food safety.

Temperature and time are the two most controllable factors for preventing foodborne illness.
The temperature range 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.

Weighing the Risks

Certain foods and foodservice procedures are more hazardous than others. protein foods such
as meats and milk-based products and foods that require a lot of handling during prepara- tion
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 out- breaks of foodborne

illnesses. Outbreaks usually involve one or more of these factors.

1. Improper cooling of foods the leading cause of foodborne illness outbreaks.

2. Advance preparation of food
(with a 12-hour or more lapse before service).
3. Infected employees who practice poor personal hygiene.
4. Failure to reheat cooked foods to temperatures that kill bacteria.
5. Improper hot holding temperatures.
6. Adding raw, contaminated ingredients to food receives no further cooking
7. Foods from unsafe sources
8. Cross contamination ofcooked food by naw food,
improperly cleaned and sanitized equipment, or employees who mishandle food.
9. Improper use of leftovers.
10. Failure to heat or cook food thoroughly.
Food Safety Guidelines throughout a Foodservice Operation

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 jurisdic tion.
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 Administra tion lists of Certified Shellfish Shippers or on lists of state-
approved sources. The control tags must be available if live shellfish are used.
Receiving
● All foods should be in excel- lent condition when they arrive. The quality and
temperature of foods should be closely moni- tored at delivery. Delivery times should be
planned for slow periods whenever possible to al- low for inspection. Storage areas
should be cleared prior to the receiving shipments, so food can be inmediately 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
damaged can.
● Check packages to make sure they are dry and the seals are intact.
● Refrigerate potentially hazard- ous foods immediately.
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 For lower. Monitor and 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
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 wrap- pers 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 po tential 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.

Preparation
● Wash hands before beginning a task and after every interruption that could contaminate
hands. The handwashing sink - not the prep sinkshould 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:
● Use proper handwashing procedures. If plastic gloves are wom, hands should be
washed before putting them on. Plastic gloves should be changed whenever changing
tasks that could cause con tamination. Improperly-used plastic gloves can contami nate
foods as as easily as bare hands can.
● 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 (1 tablespoon bleach per gallon of water) after using.
● Store cooked food and raw food separately.
● Wash all fresh fruits and vegetables with clear running water in 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 sani tize 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.

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.

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 32 F/0 C. Thermometers that have been dropped or exposed to
extremes in temperature should be calibrated.
Cook foods to the following minimum internal temperatures for safety:

Stuffled meat and pasta, microwave-cooked foods"

165 F for 15 seconds
"Microwave cocked bods should be sired and rotated during cocking Ater cooking, the bod
should be alowed to stand or two minutes to even distettuitor of tea

Poultry
165 F for 15 seconds

Ground beef
155 F for 15 seconds

Pork, beer, lamb roasts and steaks

145 F for 15 seconds
**Allow tree-minute stand time

Eggs
145 F for 15 seconds (immediate service)
155 F for 15 seconds (eggs that will be held)

Cooked vegetables, commercially processed, ready-to-eat bods (cheese sticks, deep-

fried vegetaties, chicken winga)
135 F for 15 seconds

● 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 foodis tested.

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. Mea sure temperatures periodical- ly 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 cold 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 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.
● Potentially hazardous foods that have been removed from temperature control for moге
than four hours should be discarded according to North Dakota's adaptation of the Food
Code.
Cooling
● Label and date food before cold storage.
● Cool foods from 135 F to 70 F within 2 hours 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 thanbthree inches deep, and thickerbfoods 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.
Reheating
● Reheat previously prepared foods to at least 165 F for 15seconds 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

Safe Use of Disposables

Single-service items are used in many foodservice settings. They are manufactured to be safe
and sanitary and should be handied carefully in foodservice establishments to maintain their
cleanliness
Disposables should be stored in their original storage contain ers at least six inches
above the floor, away from pesticides, detergents and cleaning comm pounds. Orly the
amount needed should be removed from the corr tainer. To help keep disposables
sanitary, follow these tips:

● Handle containers as little as possible. In waited surface, servers should keep fingers.
away from any food-contact surfaces of cups, plates or other containers. In self service
situations, stack disposable plates, bowls and cups bottom side up, so customers do not
touch the eating surface of another customer's plate.
● Handle unwrapped forks, knives and spoons by the handles. Load utensil dispensers
with the handles pointing out.
● Do not touch the drinking surface of cups when removing them from their plastic
sleeves. Avoid overloading cup dispensers.
● Never re-use single-service articles even if they appear clean.
Personal Hygiene Guidelines for Employees

Foodservice workers must pay close attention to personal hygiene. Policies on personal
hygiene should be reviewed with employees and posted as reminders. For instance, workers
who have a cold, the flu or another communicable illness, should inform their supervisor and not
handle food. The following guidelines should be stressed to any worker dealing with food:
● Keep clean by bathing daily, using deodorant, and washing hair regularly. Keep hair
under control by wearing a hair restraint.
● Wear clean clothing/uniform and/or apron.
● Avoid wearing jewelry, which ean harbor bacteria and cause a physical hazard if parts
fall into the food. Jewelry can also pose a personal safety hazard if it gets caught in the
equipment.
● Keep fingernails clean, unpolished and trimmed short.
● Wear a bandage and plastic gloves if you have open cuts or sores. In some cases
employees should perform other non-food-related tasks until the wound heals.
● Do not chew gum while on. duty.
● Do not smoke cigarettes while. performing any aspect of food preparation.
● Avoid unguarded coughing or sneezing. Wash hands after coughing or sneezing.

Wash hands thoroughly

● before starting work
● during food preparation as often as necessary to prevent cross contamination when.
changing tasks and when changing from handling raw foods to cooked foods.
● and after
- coughing,
- sneezing, using a handkerchief or tissue. - touching bare human body parts
- eating, drinking or smoking.
- handling raw meats, poultry and fish.
- handling garbage, sweeping or picking up items from on the floor.
- using cleaners and other chemicals.
- using the toilet, handling soiled equipment and utensils.
-switching between raw foods and ready-to-eat foods.

Hand Washing Guidelines

1. Use water as hot as can be comfortably tolerated.
2. Moisten hands and add soap. Lather to the elbow if possible.
3. Scrub thoroughly.
4. Wash all surfaces, including backs of hands, wrists, between fingers and under fingernails.
5. Rub hands together for at least 20 seconds.
6. Rinse thoroughly under running water.
7. Dry hands thoroughly with a paper towel or hot air dryer.
8. Don't touch anything that will recontaminate your hands. Use a paper towel to turn off the
water faucet and open the restroom door if necessary.
Wash, Rinse and Sanitize
Surfaces and equipment may look sparkling clean, yet hacteria may be present in large
numbers. Cleaning is the physical removal of food and/or soil from surfaces. Clean does not
necessarily mean sanitary. All food contact surfaces must be sanitized.
Sanitizing takes cleaning a step further by reducing the number of bacteria present.
Sanitizing does not make a surface sterile or germ-free. Sterility would be impractical and too
expensive for foodservice operations.
Sanitizing agents differ in the amount of time required and their concentration and
temperature requirements. When using combination products, such as detergent-sanitizers,
cleaning and sanitizing must done in two separate steps First use the detergent-sanitizer to
clean, then prepare another solution of the same agent to sanitize. Cleaning cloths can
contaminate surfaces. They should be stored in sanitizing solution when not in use.
Sanitizing may be accomplished manually or with equipment such as dishmachines
using heat (as steam or hot water) or chemicals. When heat sanitizing, using a higher
temperature generally shortens the time required to kill bacteria Since equipment varies,
procedures should be written that specify cleaning and sanitizing chemicals and methods for all
areas of foodservice. A schedule should be in place for cleaning, with records kept of when it
was done.

The correct order of steps involved in manual cleaning are:

1. Scrape or remove large particles of food.

2. Wash with an appropriate detergent/water solution at 110 F.
3. Rinse in clean hot water.
4. Sanitize in hot water (171 F for at least 30 seconds) or use an appropriate chemical sanitizing
solution. such as chlorine (25 ppm: 120 F; 50 ppm: 100 F: 100 ppm: 55 F); iodine (12.5 to 25
ppm at minimum temperature of 75 F) or quaternary ammonium (100 to 200 ppm at a minimum
temperature of 75 F) according to manufacturer's directions. Also refer to the requirements of
your local regulatory agency.
5. Air-dry.