J.

H CERILLES STATE COLLEGE

www.jhcsc.edu.gov.ph

THE CONTEXT OF RISK MANAGEMENT

MARICAR P. RELLON
Author

UNIT 1
 INTRODUCTION TO RISK MANAGEMENT

Pre-test
Directions: There are ten questions below. Just answer
RIGHT or WRONG. Place the word RIGHT before the number if the statement infers
correctness. Place also the word WRONG if it is not right.
__________1. Risk Management is not reactive.
__________2. Wear proper attire (apron, mask, etc.) is an example of Risk Management.
__________3. In identifying risk, you also need to know and consider other factors
(e.g. political, environmental, economic, social, etc).
__________4. Risk avoidance is a part of potential risk control.
__________5. Find, recognize and describe risks is a process of evaluation.
__________6. When assessing risk, the context is to understand the organizational goal.
__________7. Risk is always present in business organization when trying to achieve business
goals.
__________8. According to the author Dan Borge, “the purpose of risk management is not to
change the future, not to explain the past.”
__________9. When analyzing risk, it determines the significance of any unidentified risk
factors.
_________10. Risk management involves the identification, analysis, evaluation, and
prioritization of risk.
 Brainwriting

Directions: Let us give it a try! Given the graphic organizer below, give your thoughts about the
Scope of Risk Management. You can add as many as you can.

Scope of Risk
Management
Content

LESSON 1 Risk Management Definition

Activity #1. Exploration

Directions:
● Search online or any websites of more definitions of Risk Management.
● Write only the important part.
● Look for the rubrics indicated at Appendix B as your basis.

1. Risk Management-
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________.

2. Construct an essay about the application of Risk Management in the Food Service
Industry (not less than 100 words). Rubric is indicated at Appendix B.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________

Activity #2. Assessment of a risk.

Directions:
● Choose one (1) establishment under Food Industry within Pagadian City
● Conduct a formal risk assessment and dentify the risks in of the said
company or workplace.

Risk Event (Occurring) Risk Response (Solution)

1.
2.

3.

4.

Activity # 3. Illustrations
Directions:
● Illustrate the 7 steps of Risk Management on how it will be done from
the first step up to last.

● Write an example of each step.

● Present it through power point and you need to send your answers thru
email, facebook or in school’s portal.
 Mastery Test

Directions: Familiarization of Scramble Words

Guess and arrange the scramble word of each number. Place your answer on the
space provided before the number. Answer directly.

__________1. N E T O I N T E R
__________2. D NA E C O I V A
__________3. S S E A M S E S T N
__________4. D N E I T F I I A C I N O T
__________5. M I L P E E N M A T O N I T
__________6. Y L E Z N A A
__________7. I N O R T M O
__________8. G E A M N A T E M N
__________9. O I V A N A C E D
__________10. R T A N S R F E
__________11. N S T E T M A R E T
__________12. B I N O N I T A M C O
__________13. U L A V E A I N T O
__________14. N O I S I C E D
__________15. E V R W I E
 LESSON 2 Benefits of Risk Management

Activity # 1. Define it.

Directions:

● Explain the following Benefits of Risk Management. Maximum of three

sentences each number.

● Cite some example each as many as you can.

● Present it through power point presentation and submit online.

1. Easier to Identify Trouble Spots-

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________.
2. Minimizes Surprises-
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________.
3. Better Quality Data-
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________.
4. Better Communication-
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________.
5. Better Budgeting-
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________.
6. A Better Expectation of Success-
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________.
7. Better Focus-
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________.
8. Easier and Clearer Escalations-
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________.
9. Satisfied Costumers-
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________.
10. A Higher Bottom Line-
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________.
 Activity # 2. Poster Making
Directions:
● Design a poster containing benefits of Risk Management.
● You can create your own concept and include anything you want
in the poster related to the topic.
● Put it in a paper or anything you wish to make it look good.
● Criteria for grading your work is to be found in Appendix B.
 Mastery Test

Directions: Identification.
● Answer Yes or No.
● Identify if it is correct put Yes and No if it is not true.
● Place your answer on the space before the number.

____________1. Risk management increase the likelihood of achieving objectives.

____________2. Risk management enables qualification of risk.
____________3. Risk management decrease probability of success.
____________4. Risk management support effective use of resources.
____________5. Risk management improves risk awareness.
____________6. Risk management helps identify extremely risky situations.
____________7. Risk management decrease competitive advantage.
____________8. Risk management promotes job and financial security.
____________9. Risk management maximizes surprises and problems.
____________10. Risk management promote continuous improvement.
 Lesson 3 How Do You Manage Risk & What is a
Risk Assessment?

Activity # 1. Sketchnoting!
Directions: In order to review what you have learned about the benefits of Risk Management,
read the instructions below.

● Sum up all that you have learned during discussion by sketchnoting.

● In skectchnoting, you have to draw everything to visualize
understanding and learning on your own perspective.
● You can use lettering, bullets, frames, connectors, shadows, and include
people.
● For grading your output, rubric will be posted at Appendix B.
 Activity # 2. Assessment Chart
Directions:

● Choose one (1) establishment belongs to hospitality industry

Around Pagadian City.
● Identify the Risk and assess the risk using Risk Assessment Chart.
Mastery Test
Directions: Identification

● Identify the answer of the given definitions. Write your answer on the
space provided.

_________1. It will be more specific and useful if you ask feedback form the people, businesses or
organizations you deal with.
_________2. Set a standard to assess risks to your business.
_________3. Is a thorough look at your place to identify those things, situations, processes, etc. that
may cause harm, particularly to people.
_________4. A process for comprehending the nature of hazards and determining the level of risk.
_________5. The process of comparing an estimated risk against given risk criteria to determine the
significance of the risk.
_________6. The overall process of hazard identification, risk analysis, and risk evaluation.
_________7. Actions implementing risk evaluation decisions.
_________8. The process of finding, listing, and characterizing hazards.
_________9. Is to evaluate hazards, then remove that hazard or minimize the level of its risk by
adding control measures, as necessary.
_________10. Should be done by a competent person or team of individuals who have a good
working knowledge of the situation being studied.

UNIT 1I
OCCUPATIONAL SAFETY HAZARD AND RISK

Pre-test
 Directions: Alright, let us begin! On the space provided before each item, write TRUE when
the statement is correct, and FALSE when it is untrue.

__________1. Hazards anything that can cause harm.

__________2. Cuts are a skin opening from an accidental incision of sharp objects (e.g., knife).
__________3. Hyperthermia is the other term for Cold Stress.
__________4. Many governments realize that great occupational safety and health performance
results in extra costs for the state (e.g., cost for medical treatment and social security payments).
__________5. Ergonomic risks are injuries from repetitive motions; seating, kneeling and
standing.
__________6. Millions of workers are at risk from exposure to physical, chemical, biological,
or psychosocial hazards, or a combination of these hazards.
__________7. Employees in food processing industry face health and safety
hazards.
__________8.
__________9.
_________10.

Attaching Pictures
Activity 1: The T Chart

Directions: Look for pictures with caption on it of occupational safety hazards and health
risks. Get ten (10) of occupational safety hazards and ten (10) for health risks from a
newspaper and internet. Using the two columns, attach the pictures to where it belongs.
Occupational Safety Hazards Occupational Health Risk

Let’s Do This!

Activity 2. Have you experienced solving a certain problem? If you do, then try this case
study. (See rubrics at Appendix B for grading your work).

Scenario: “Ana is working in a restaurant where many guests are coming and dining in. She is a
service crew who constantly carrying food trays in serving guests’ orders and be on standby
waiting for the guests’ requests. After guests’ billing out, she is also task to bussing the soiled
dishes on the table and deliver it to the pantry. Unfortunately, the establishment is lack of staff
to accommodate all the guests’ orders. She regularly on duty with a fixed number of hours but
remain underpaid”.

▪ What are the possible occupational hazards Ana is faced with?

▪ What are the responsibilities of the management in case Ana gets injured while
performing her task?

Activity 3. Camera! Action!

Directions: Are you destined to be a star? Then, here’s your chance to be glanced! Make a video
of yourself and try to reenact or play. Choose at least 5 causes of work-related injuries that are
possibly happening in the workplace.(See Rubric at Appendix B.)

Mastery Test
 Directions: Read the following statements and fill in the blanks. Choose answers that would
correspond the sentences below.

1. This form of injury has a skin opening from an accident of sharp object such as knife is
called “__________________________”.
2. __________________________ An injury acquired from contact with hot surfaces of an
equipment.
3. __________________________Typically refers to the source of a risk.
4. __________________________ Is the primary federal law establishing safety standards
in the workplace.
5. ___________________ These are natural risk present in certain workplaces.
6. Carbon monoxide is produced by the incomplete burning of solid, liquid, and gaseous
fuels, such as charcoal, and causes death if there is improper ventilation is
_____________________.
7. Heat exhaustion and heat stroke can result from prolonged exposure to hot equipment is
______________________.
8. This form of injuries account for almost half the workers’ compensation costs in the food
service industry are “___________________”.
9. These are possible injuries from repetitive motions and unchanging and/or poor posture
when performing a task _________________.
10. _____________________ Working in walk-in refrigerators and freezers for prolonged
periods of time can possibly result in this type of injury.

Pictionary

Directions: Given words in boxes below, look for pictures in magazines, internet, newspapers and others of
food which are rich in these Vitamins. Stamp it in the right boxes beside in each number.

1. Vitamin E
2. Vitamin D

3. Vitamin C

4. Vitamin K

5. Vitamin A

6. Vitamin B2

7. Vitamin B6

8. Vitamin B1

9. Vitamin B12

10. Vitamin B3

Construct an Essay

Activity 1: Essay
Directions: Construct sentences about the importance these food components. Write an essay
of the ff:
1. What is the essence of Carbohydrate in our body?
2. Expound the functions and role of protein in our body?
3. Why water considered as the universal solvent?
Let’s Do This!

Activity 2. Poster Making

Directions: How essential is water on earth? In a long bond paper, make a poster about the
usefulness of water in our daily lives. Your output will be graded based on rubric. (See
Appendix B)
 Mastery Test
Directions: Match the Column A to Colum B. Write your
correct answers on the space provided before the number.

Column A Column B
__1. Enzymes a. marasmus
__2. LDL b. beta-carotene
__3. Energy-deficient disease c. good cholesterol
__4. Amino acids d. C₆H₁₂O₆
__5. Starch e. building blocks of protein
__6. Vitamin B2 f. dextrose
__7. Protein-deficiency disease g. water
__8. Vitamin A h.bad cholesterol
__9. HDL i. kwashiorkor
__10.Chloride j. riboflavin
__11. Vitamin B6 k. cobalamin
__12. Sucrose l. maltose
__13. Universal solvent m. amylum
__14. Glucose n. anemia
__15.Vitamin C o. vitamin e
__16. Vitamin B12 p. water
__17. Glucose+Glucose q.table salt
__18. Iron deficiency r. pyridoxine
__19. Carbohydrates s. ascorbic acid
__20. Major anitioxidants nutrients t. sugarcane

UNIT 3
WORKERS’ HABITS OF FOOD SERVICE INDUSTRY

Topics
Employee Health and Personal Hygiene
Proper Attire
Personal Habits of Food Workers
Steps in Proper Hand Washing
Management and Supervisory Responsibilities of
a Food Manager
 Learning Outcomes
Make a video as if you are vlogging on how to wash hands
properly. On a video show. the procedures of proper hand
washing from step 1 to the last.
Solve the case on the given scenario of which a food
worker encountered problem while working inside the food
industry. Find a solution on how to address the issue.

Pre-test
Directions: Let us start the lesson by answering these simple questions.
Choose and encircle the correct answer.

1. When a food worker does the hand washing, how long must it be putting a soap?
a. 2 minutes c. 10 minutes
b. 1 hour d. 20 seconds

2. Which of the following is not included in wearing hand gloves?

a. Gloves must be sanitized and changed every day or whenever necessary.
b. Never reuse or wash disposable gloves; always throw them away after use.
c. Wearing of gloves right after arriving inside the workplace.
d. Gloves must be devoid of any tear or holes as these are possible sources of contamination.

3. After which of the following circumstances that the food workers should wash their
hands?
a. Towing out the garbage c. Touching their hair
b. Disinfect the workplace d. All of the above

4. Which of the following statements best describe the proper work clothes of food workers?
a. Work clothes should always clean. c. Apron should be washed every week
b. Aprons can also be light or dark colors. d. Wash apron as a hand towel

5. When can you say that a food handler is healthy?

a. Free from intestinal disorders c. Free from skin infections
b. Free from skin diseases or disorders d. All of the above

Venn Diagram

Directions: Below is the Venn Diagram all you have to do is to share your own opinion of how
important is regular hand washing working in food industry, houses and etc.
 What are the
benefits of
washing your
hands
regularly?

On cam!
Activity 1: Vlogging
Directions: A minimum of 5 minutes make a video as if you are vlogging on how to was hands
properly. On a video you must show the procedures of proper hand washing from step 1 to end.
(See Rubrics at Appendix B for grading your output).

Solving the case

 Activity 2. Solve the case on the given scenario of which a food worker encountered problem
while working inside the food industry. Find a solution on how to address the issue (See rubric
at Appendix B as your basis).

Scenario: “Jessa is in charge in meal preparation inside the restaurant. He is tasked to prepare
meals during lunch. While preparing the foods from appetizer to main menu, her employer
noticed that she was frequently coughing. Her employer advised her to see the doctor and
informed her that she has a flu”.
What will be the obligation of the food manager to handle the situation?

Mastery Test
Directions: Read the following statements and choose
the correct answers that would correspond the statements below.

_______1. This attire prevents microorganisms from getting into the food when talking,
coughing or sneezing.
_______2. Must be sanitized and changed every day or whenever necessary.
 _______3. A clean, hygienic environment starts with a__.
_______4. Nets, bonnets and caps are considered as_.
_______5. Should be covered with a waterproof bandage.
_______6. Act as barriers between the hands and food.
_______7. Should never be worn to work as they may be sources of contamination.
_______8. Identifies hazards in the day-to-day operation of a food establishment that
prepares, serves, vends or provides food for human consumption.
_______9. Describe the relationship between personal hygiene and food safety.
_______10. It is the most basic requirement among food handlers as it ensure their
cleanliness.
_______11. The application of principles for maintaining health and personal cleanliness.
_______12. Can spread through fecal-oral transmission.
_______13. Re-soap and rub hands for at least how many seconds?
_______14. ___with symptoms of vomiting, diarrhea, fever, respiratory infection, or sore
throat should not report to work.
_______15. The preventive measures that the food manager implements to ensure ___ should
begin during the hiring stage of food service industry workers.

LESSON 4
CAUSES OF FOODBORNE ILLNESSES

Topics
An Overview of Potential Hazards in Food Service
Operations
Biological Hazards
Chemical Hazards
Physical Hazards
 Learning Outcomes
Construct an idea about the usefulness of FATTOM
in the industry and at the same time improve pair working
activity;
Post and share and on social media platform,
screenshot the output and building individual reflection on
Potentially Hazardous Foods (PHF) and
Solve the problem in a Foodborne Illness case study.

Pre-test

Directions: Let’s do an exercise before moving on to the proper lesson. On the space
provided before each item, write TRUE when the statement is accurate, and FALSE when it is
wrong.

__________1. Moisture is an important factor affecting bacterial growth, which is why

humans have been preserving for thousands of years by drying them.
__________2. Stone is one example of physical hazard.
__________3. Chemical hazards are a foreign object that causes injury or harm is easily
identified and is the most frequent reason of consumer complaints.
__________4. Allergic reactions from chemicals vary with each individual sensitivity.
__________5. 5⸰C to 60⸰C this is the range where microbial growth and reproduction are at
their peak.
__________6. Thermal hazard includes serving cold food that, when consumed or spilled on
people can cause severe burns or tissue injury.
__________7. Glass are the common sources of fragments of rags, hot pads, and sponges.
__________8. Yeast is double-celled fungi.
__________9. Mushrooms are the fruits of fungus.
__________10. Food preservation techniques, are effective means of prolonging the shelf life
of foods

Think-Pair-Repair

Directions: In a converging radial diagram below, as you have noticed the word FATTOM.
You can look and ask one partner in your classmates to check your work same with hers. The
partners need to agree and convinced the answer of each other before submitting answer.
 Benefits/Effects
Glossary of terms
✔

Meaning Significance

FATTOM to
food safety in
Food Service
Industry

Contamination- is the unintended presence of a harmful substance in food.

✔ Creutzfeldt-Jacob Disease (CJD)- is a rare and fatal neurodegenerative disease in humans.
✔ Cross Contamination- is the transfer of such harmful substances from one food to another
through a non-food surface, such as cooking wares, equipment, and food workers.
✔ Foodborne Illnesses- are defined as diseases, either infectious or toxic in nature, caused by
agents that enter the body through the ingestion of food.
✔ Food Safety Hazard- is a biological, chemical, or physical agent or condition in food that could
potentially can cause an adverse human health effect.
✔ Mushroom Poisoning- also known a mycetism.
✔ Mad Cow Disease- is the best-known bovine spongiform encephalopathy (BSE).
✔ Potentially Hazardous Foods (PHF)- types of food have the ability to support the rapid,
progressive growth of infections and toxin-producing microorganisms.
✔ Thermal Hazards- include serving very hot food that, when consumed or spilled on people, can
cause severe b urns or tissue injury.

Post it!
Activity 1: Brainwriting
Directions: Give your own reflection on the open-ended questions below. After you come up
with the ideas you can post it or share it on your whiteboard platform in social media such as:
Facebook, Twitter or Instagram Account. Screenshot what you have posted and send it to the
subject instructor.
 What are the Potentially hazardous Foods? What will you do
to avoid contamination? How contamination and
cross-contamination from each other? And if these
circumstances will occur what will be your treatment
to foodborne illnesses as a result?

Problem Solving!

Activity 2: Case Study

Directions: Read the statements carefully. Below is the common case or a real scenario that
happened frequently. Based on the discussion above, kindly give your point of view that might
the solution to handle the case. (See rubrics at Appendix B for grading your work).

Scenario:

In the afternoon, cook was preparing the ingredients for the filling of sandwiches. He
followed all the procedures by cutting the raw ingredients and put them in an individual
container and left the containers at the room temperature uncovered before making the
sandwich. Three of the containers were used after three days with the sandwiches to be sold in a
restaurant.
Three students became ill after eating Club house sandwich in the restaurant in San Carlos.
They only ordered and ate sandwiches.
What foodborne hazard may have been associated with this foodborne illness? And how will
it be prevented?

Mastery Test
Identification

Directions: Read and identify the following words whether the hazard is under biological,
chemical or physical. Indicate your answers before the number.

_________1. Bacteria
_________2. Hair
_________3. Metal
_________4. Ciguatoxin
_________5. Parasites
_________6. Detergents
_________7. Wood
_________8. Hepatitis A
________9. Mad Cow Disease
________10. Plastic
________11. Glass
________12. Molds
________13. Patulin
________14. Prions
________15. Virus
________16. Tape worm
________17. Ants
________18. Legs of Cockroaches
________19. Escherichia-coli
________20. Cloth

LESSON 5

FOOD PRODUCT FLOW

Topics
Purchasing
Receiving
Storing
Thawing
Preparing
Cooking
Holding
Serving
Cooling
Reheating
Transportation of Foods
 Learning Outcomes
Compile some pictures of occupational safety hazards
and health risks.
Modify questions and make reactions regarding the
discussion in this lesson.
Make a video or a reenactment the causes of the
possible injuries that might occur in the workplace during
performing the task.

Pre-test

Directions: Before we begin the main topics, let us answer the following questions as short
exercise. Please choose the word CORRECT if it is accurate and WRONG if it is not true.

__________1. Food thermometers should be used frequently to maintain food temperature control.
__________2. 15⸰C or lower is a refrigerator temperature.
__________3. Thawing foods may take several hours or days depending on the size of the food item being
thawed.
__________4. The danger zone is between the range 5⸰C to 60⸰C.
__________5. When receiving foods, it should be one at a time delivery from approved suppliers.
__________6. Wash hands after handling place settings or food.
__________7. All hot food should be held cold.
__________8. All cold food should be held hot.
__________9. Proper heating can eliminate a major portion of pathogens as long as the food is heated 74⸰C
within two hours.
__________10. When cooking food, you should always follow batch cooking.

Let’s do this!

Directions: In a short bond paper compile all the responsibilities of a Food Service Manager in
Food Product Flow. Starts from purchasing to reheating of foods. Your output should be graded
accordingly.

REAL-TIME REACTIONS

Activity 1:
Directions: After reading all the topics mentioned above, please write your reactions in a 1
whole sheet of paper. List also five questions that you would like to ask regarding the
discussion.

Camera Action!
 Activity 3. Role-play
Directions: Produce a video, In a video act the flow of food with a minimum of five minutes you
have to follow the steps the flow of food from Purchasing and Receiving the food, Storage,
Thawing, Preparing, Cooking, Holding, Serving, Cooling and Reheating. (See Rubris for
grading your output in Appendix B.)

Mastery Test

Multiple Choice
Directions: Read the questions properly before answering. Choose and encircle the best answer
of each item.

1. Cold holding is storing food at __⸰C or below.

a. 5 c. 10
b. 8 d. 7
2. The most common food thermometer
a. Infrared c. Thermocouple
b. Digital d. Bimetal Instant Read
3. Common sources of this physical hazards are egg shells, fruit and vegetable peels, inedible
seeds, and fish scales.
a. Plastic c. Cloth
b. Stone d. Food

4. Is a process of removing heat from food quickly enough to prevent microbial growth.
a. Reheating c. Cooling
c. Storing d. Thawing

5. Deep-chill storage temperatures_

a. 10⸰C to 21⸰C at 50 to 60 % humidity c. 5⸰C or lower
b. -3⸰C to 0⸰C or below. d. -17⸰C or lower

6. Ais highly skilled-based activity that requires a wide-ranging knowledge of products and market
conditions
a. Receiving c. Storing
b. Purchasing d. Serving
7. __should be used frequently to maintain food temperature control.
a. Food thermometer c. Refrigerator
b. Weighing Scale d. Oven

8. A __ refrigerator is the major cold storage area in food service establishment.

a. Thermometer c. Refrigerator
b. Oven d. Weighing Scale

9. During preparation, an important technique that can be used to promote safety is_
a. Small-batch preparation c. Small quantity preparation
b. One-by-one preparation d. Simple preparation
10. Is the thermal heating of foods at sufficient temperature over time to kill microorganisms in the
food.
a. Reheating c. Serving
b. Storing d. Cooking

LESSON 6
CLEANING AND SANITATION OPERATIONS

Cleaning and Sanitizing Program

Scopes
Cleaning and Sanitizing Program
Fundamental Cleaning Procedures
Removal of Food Particles
Application of Cleaning Agents
Rinsing
Sanitizing Principles
Manual and Mechanical Ware Washing
Pest Control

Learning Outcomes

Make a video of not less than 5 minutes.

In a video, please do include the pictures of the
materials needed and demonstrate it by yourself.
 Pre-test
Directions: Scramble words. Below are the words that
need to be arranged.

1. I N A Z S A T I N O I T-
2. H S G N I D S H A W I-
3. T R O N O L C-
4. C N I P I L E P R-
5. C A F U R N T T S A S-
6. N I G N L E A C-
7. O I B G I A C L O L I M R O C-
8. I S N N G R I-
9. M E I L A C H C-
10. M I A C E C H N L A-

Note Writing
 Directions: Please read the questions properly and answer them accurately. Please indicate your
answers inside the box.

1. What have you 2. List 20 Food Service

understood about the Industry in
word HACCP? Pagadian City that
established HACCP
guidelines and plan to
use?
Answer: Answer:

Video playing!
Activity 1:
Directions: Make a video of not less than 5 minutes. In a video, please do include the pictures
of the materials needed and demonstrate it by yourself. Please follow the questions/instructions
below.

1. Compare and Contrast the word “Cleaning” and “Sanitized.”

2. Perform the Cleaning Procedures.

Solve the Case!

Activity 2.
Directions: Make a solution about the problem statement below. Read the story and answer the
questions.

Scenario: “Research shows that house mouse is one of the most abundant species of the
genus Mus musculuss. Droppings, fresh gnawing and tracks indicate areas where mice are
active. House mice consume food meant for humans or pets. They contaminate food-preparation
surfaces with their feces, which can contain the bacterium that causes food poisoning
(salmonellosis). Their constant gnawing causes damage to structures and property”.

What will be the best way to prevent the spreading of house mice I the food
establishment?

Activity 3. Compilations
Directions: Search pictures of Cleaning Compounds in the internet, magazines, newspapers and
etc. Compile all those pictures in one folder. You may send it in the instructor’s facebook
messenger or gmail account or a hard copy.
 Mastery Test
Identification
Directions: Read and understand the statements below. Place your answers on the left side
before the numbers. Answer directly.
_______1. Is defined as being free from soil (e.g., food residues), fee from bad odors, non-
greasy to the touch, and free of any visible oxidation (e.g., rust).
_______2. Is produced through the introduction of air to a detergent solution as it is sprayed on
the surface that needs to be cleaned.
_______3. Involves the use of hot water or steam for a specified temperature and contact time.
_______4. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and
pans, either manually or mechanically.
_______5. Is generally defined as unwanted matter on food-contact surfaces.
_______6. Is utilized to clean the interior surfaces of tanks and pipelines of liquid process
equipment.
_______7. Is utilized to clean the parts of fillers and parts of other equipment.
_______8. Ionic surfactants which are negatively charged in water solution are called_.
_______9. Involves the use of an approved chemical sanitizer at a specifies concentration and
contact time.
_______10. Is not sterilization, because some bacterial spores and a few highly resistant
vegetative cells generally survive.

LESSON 7
FOOD AND SANITATION REGULATING LAWS AND AGENCIES

Topics
International Laws
Occupational Safety and Health Act (OSHA)
Sanitation Code of the Philippines
Regulatory Agency
The Philippine Food Processing Industry

Learning Outcomes
Research online the names of establishments belong
in Food Processing Industry in Pagadian city and list at least
each 5 establishments in each sector.
Solve a case related on hoe to address customer’s
complaint and what agencies are responsible on investigating
the case.
 Pre-test
Directions: Let’s have an exercise before moving on to the
proper lesson. Alright, let us start! On the space provided before each item, write TRUE when
the statement is right, and FALSE when it is wrong.

__________1. Sanitary Permit in Chapter III of P.D 856 of Food Establishment specifies
Sanitary Permit.
__________2. According Section 29 of P.D 856 of food Establishment states that Fruits and
vegetables shall be stored in cold rooms.
__________3. HACCP is law of food safety control based on a systematic approach to the
identification and assessment of hazard associated with food operations and the definition of
mean for their control.
__________4. Meat and fish shall be stored at 32-38⸰F.
__________5. Section 27 in Chapter III of P.D 856 of Food Establishment implies they shall be
stored in a clean and dry place adequately protected against vermin and other sources of
contamination.
__________6. Major processed food sectors include Food Supplements.
__________7. GMP is a basic requirement by BFAD before a License to Operate (LTO).
__________8. Food processors are required to comply with A.O 208 Otherwise known as
current Good Manufacturing Practices (cGMP).
__________9. HACCP is a final rather than relying mainly on end product testing.
__________10. Acts and regulations applicable to the food industry are concerned involved the
contamination of food.

Try this out!

Activity 1: List them all!

Directions: Research online the names of establishments belong in Food Processing Industry in
Pagadian city and list at least each 5 establishments in each sector.

Write your answers/output in a short bond paper. Give at least 5 businesses.

Fruits and Fish Meat Flour

Vegetable and and and
s Mari Poultry bakery
ne product products
produ s
cts
Beverage Dairy Food Food
and foods and supplem
 Confectio condim ents
nery ents and
seasoni
ngs
Bottled Snac Fats and
Water k Oils
foods

Problem Solving!

Activity 2. Read the scenario below and try to analyze. Solve the case based on the written
scenario.

Scenario: “Jessa is a regular customer in their local bakeshop. One afternoon she ordered 5
pieces of Spanish bread for dine in. After two hours her stomach started aching and experienced
diarrhea. She decided to go back to the bakeshop the next day to confront the server because she
only ate Spanish bread on that day prior to the incident.

o How should the server handle this customer complaint?

o What agency should be involved in investigating the claim or complaint of the customer?
 Identification
Directions: Fill in the blanks. Reach each statement properly and place your answers on the
space provided.

______1. Is the key regulatory of the Department of Health, Philippines with major
responsibilities in ensuring safety, efficacy, and quality of food products, drugs, vaccines, and
biologicals, in vitro, diagnostic reagents, medical devices, cosmetics, and household hazardous
substances.
______2. Is a complex subject and most acts and regulations affecting the food industry are
difficult to comprehend.
______3. This is the principal act concerned with protecting the health and safety of employees
and members of the public.
______4. Requires all food establishments to secure sanitary permits from the local health
office.
______5. This act provides a legal framework for the control of substances hazardous to health.
______6. Is an important sector of the Philippine economy___________________ These are
natural risk present in certain workplaces.
______7. Section 30 of Chapter III P.D 856 Food Establishment.
______8. Section 23 of Chapter III P.D 856 Food Establishment.
______9. Reiterated BFAD’s mandate “to protect consumers from adulterated or unsafe product
with false, deceptive and misleading information.
______10. Was created by Republic Act 3720 mandated to enforce and administer the law.