College of Hospitality Management

Second Semester, A.Y. 2020-2021

MODULE 2
Flow of Food: Purchasing, Receiving and Storing
A. The Flow of Food
B. Purchasing and Receiving
C. Storage

Introduction
To keep food safe, you must apply what you learned in previous modules.
This requires a good understanding of how to prevent cross-contamination and
time-temperature abuse.
You can’t make unsafe food safe. So, you must make sure to bring only safe
food into your operation. Purchasing food from approved, reputable suppliers, and
following good receiving procedures will help ensure the safety and quality of the
food your operations uses.
Following good storage guidelines for food and nonfood items will help keep
these items safe and preserve their quality. In general, you must label, and date
mark your food correctly. You must also rotate food and store it at the correct
temperature. Finally, you need to store items in a way that prevents cross-
contamination.

Date and Time Allotment

Week 4-5

I. Objectives
At the end of this module, students should be able to:
1. Identify methods for preventing cross-contamination
2. Identify methods for preventing time-temperature abuse
3. Identify different types of temperature measuring devices and their uses
4. Identify characteristics of an approved food source
5. Maintain required records shell stock tags, and parasite destruction
6. Identify the criteria for receiving food
7. Store food to prevent contamination
8. Ensure food is properly labeled and dated
9. Store refrigerated, frozen and dry food safely

II. Lecture
Purchasing, Receiving, and Storing

Purchasing
Purchasing is the process of getting the right product into a facility at the
right time and place, plus the amount of goods at the right price and right source.
An act of buying. It is a complex activity because it involves a lot of decision
making in obtaining the best quality with the least money, time, and energy
CLASSIFICATION OF FOOD PURCHASE
1. Perishable food – are food items that have short, useful life after they have
been received. Items that are liable to spoil or decay. Ex: meat, poultry, seafood,
fruits, vegetables, butter and eggs.
 2. Staple food – are food items that have longer shelf life-often stored on
shelves at room temperature, usually in a storeroom. Ex: groceries and canned
goods.
3. Contract items – are food items usually consumed every day and thus have
to be purchased on the basis of a negotiated contract. Ex: coffee, milk, oil, ice
cream, noodles, breads and etc.

BUYING GUIDELINES
 Buy by weight
 Buy by count or size
 Buy by brands or trade names
 Buy foods in season

WISE BUYING OF FOOD

A. Purchasing Meat
 Consider the desirable characteristics of each type of meat.
 Buy only the reliable sources or markets that are regularly inspected.
 Choose meat reasonably free from bruises and foul odor.
 Check whether the meat is freshly butchered or frozen.
 Choose cuts of meat suitable to the preparation desired.
 Look for the stamp of the Bureau of Animal Industry.
 Buy exact quantity to be used.
B. Purchasing Poultry
 Age is an important consideration. Full-grown poultry has a better flavor, young
birds are usually tender and contains little fat.
 Consider the condition of the bird when it was slaughtered.
 Select the type best suited for the recipe.
 Be vigilant for any deterioration such as foul odor and discoloration.
C. Purchasing Seafood
 Fish and other seafood should be fresh.
 Fresh fish has bright and full eyes, gills are bright red and clean, flesh is firm, and
scales are intact.
D. Purchasing Fruits and Vegetables
 Vegetables should be bought fresh. Green vegetables should be green and crispy
vegetables should be crispy.
 Check that they are clean, free from damaging cuts and bruises, and are not
oversized.
 Choose fruits in season. Vegetables should no sign of wilting and are free from
dirt.

Distinguishing Between Perishable and Non-Perishable Foods

 Perishables are those items, typically fresh food, that have short useful life after
they have been received.
 Non-perishables are those food items that have longer shelf life.
Receiving
Receiving is the point at which food service operation inspects and takes legal
ownership and physical possession of items ordered. Its purpose is to ensure that
the food and supplies delivered match the established quantity and quality
specifications.

STANDARDS FOR RECEIVING

 The quality delivered should be the same as the quantity listed.
 The quality of the item delivered should conform to the establishments` standard
purchase specifications (SPS).
 The prices on the invoice should be the same as those circled on the quotation
list.
 All invoices for foods delivered in a given day should be listed by the receiving
clerk`s daily report for that day.
 Meat tags should be filled out.
 Completed paperwork should be forwarded to proper personnel.
 Food should be moved to the appropriate storage area.
METHODS OF RECEIVING
1. Blind Method – providing an invoice or purchase order. The clerk will quantify
each item by weighing, measuring or counting, and recording it.
2. Invoice Receiving – Is a frequently used and more traditional method. The
receiving clerk checks the delivered items against the original purchase order and
takes note of any deviations. This method is efficient but requires careful
evaluation to ensure the accuracy of delivery.

Storage
Proper storage of food immediately after it has been received and checked is
an important factor in the prevention and control of loss or waste. Perishables
need to be places immediately to refrigerated or frozen storage. Staples should be
stored in an orderly and systematic arrangement. Food should be protected from
pests, rodents, and insects. Storage should also have a low humidity and proper
ventilation to help prevent spoilage.

Top to Bottom Storage Order

HOW TO PROTECT FOODS FROM CROSS- CONTAMINATION

 In a clean, dry location
 Where it is not exposed to splash, dust, or other contamination
 .At least 6 inches (15 cm) above the floor
 Food in packages and working containers may be stored less than 6 inches above
the floor on case lot handling equipment.
 Pressurized beverage containers, cased food in waterproof containers such as
bottles or cans, and milk containers in plastic crates may be stored on a floor that
is clean and not exposed to floor moisture.
 College of Hospitality Management
Second Semester, A.Y. 2020-2021
MODULE 3
Flow of Food: Preparation and Service

Introduction
In this module we will understand how cross-contamination and time-
temperature abuse can happen easily when you are prepping food. But you can
prevent pathogens from spreading and growing by making good food-preparation
choices.
Food that is being held for service is at risk for time-temperature abuse and
cross- contamination. If your operation holds food, you must make policies that
reduce these risks. Focus on time and temperature control, but do not forget
about protecting the food from contamination. Ins some cases, you might be able
to hold food without controlling its temperature.

Date and Time Allotment

Week 6-7

I. Objectives
At the end of the end of this module, students should be able to:
1. Identify the minimum internal cooking time and temperatures for TCS food
2. Identify the methods and time-temperature requirements for cooling cooked food
3. Identify methods for preventing contamination and time-temperature abuse when
preparing food

II. Lecture
Food Flow

There are 8 stages in the flow of the food through your establishment:
1. Purchasing and receiving
 All food must come from approved sources
 Homemade or uninspected food is not allowed.
 Inspect all incoming food for torn, damaged or stained boxes.
 Inspect the condition of the delivery truck.
 Check the temperature of incoming food. Refrigerated foods must be at 4ºC
(40ºF) or less. Frozen food must be at -18ºC (0ºF) or less.
2. Storage
 General
- Practice F.I.F.O. (First In, First Out)
- Store chemical products away from food products.
- When foods are repackaged, clearly label and date container.
- All food containers must be properly covered.
 Refrigeration Storage
- All refrigeration units must have an accurate indicating thermometer.
- Temperatures must be maintained at 4ºC (40ºF) or less.
 - Store all raw foods below cooked or ready to eat foods to prevent cross
contamination.
- Avoid packing refrigerator full, air needs to circulate to maintain proper
temperature.

 Freezer Storage
- Must be maintained at -18ºC (0ºF) or less.
 Dry Storage
- Keep food at least 15cm (6in) off the floor to facilitate cleaning and to easily
identify rodent problem.
3. Preparation (including defrosting)
 Wash your hands before beginning preparation and in between tasks.
 Prepare food in small batches.
 Prevent cross contamination by cleaning and sanitizing
 utensils and work surfaces in between tasks, or by
 Using color coded cutting boards for different foods.
 Prepare the food as close to serving time as possible.
Thawing/Defrosting
Food can be safely defrosted:
-In the refrigerator;
-Under cold running water;
- In the microwave on the defrost cycle;
-Raw food defrosted should not be refrozen;
-Use item within 2 days.

4. Cooking

Microwave Cooking
• Hot and cold spots - if no rotating base on the microwave physically stop the
cooking process and
turn the food occasionally.
• Check internal temperature at 3 different sites.
• Place thicker portions of food toward the exterior of the microwave dish.
• Ensure the containers are microwave safe
5. Cooling
Food should be cooled from 60ºC (140ºF) to 4ºC (40ºF) within 4 to 6 hours. It
can take hours, if not days, for large quantities of food to cool to appropriate
temperatures.
Suggestions of how to reduce cooling times:
• Place pots of food in an ice water bath.
• Divide large quantities of food into smaller containers 10cm (4in) in depth.
• Stir frequently.
• Slice or divide large cuts of meat into smaller pieces.
• Place in the refrigerator and once it cools to 4ºC(40ºF) cover the container.

6. Hot and cold holding

Proper Hot Holding
• Maintain temperature of hazardous food above 60°C (140°F).
• Check internal temperature of the food using a metal stem probe thermometer
every 2 hours.
• Never cook or reheat food in hot holding equipment.
Proper Cold Holding
• Keep food cold in refrigerated display units or on ice.The internal temperature of
the food must be maintained at 4ºC (40ºF) or less.

7. Reheating
 Reheat cold hazardous food to original cooking temperature.
 Reheat quickly on or in the stove.
 Never reheat slowly over several hours in hot holding units. Place food in/on stove
or in microwave to reheat then place in hot holding units.
8. Serving
 Prevent cross-contamination by ensuring servers take appropriate personal
hygiene measures (e.g. Hand washing, no direct contact with food).
 Ensure clean and sanitized utensils are used.
 Do not stack plates when serving meals to customers.
 Ensure service areas kept clean, and regularly wipe down menus.

If transporting foods, ensure vehicles are clean and foods are held at proper hot
or cold holding temperatures
 College of Hospitality Management
Second Semester, A.Y. 2020-2021
MODULE 4

Final

Sanitation and Safety Standards

A. Sanitary Policies and Equipment
B. Cleaning and Sanitizing

Introduction
In this module we will distinguish the materials, equipment, and utilities in
your operation play a part in keeping food safe. Given the opportunity, you should
choose these items with food safety in mind.
Food can easily be contaminated if you do not keep your facility and equipment
clean and sanitized. Cleaning removes food and other dirt from a surface.
Sanitizing reduces pathogens on a surface to safe levels.

Date and Time Allotment

Week 8-9

I. Objectives
At the end of the end of this module, students should be able to:
1. Identify organization that certify equipment that meets sanitation standards
2. Recognize the importance of maintaining equipment
3. Recognize the importance of properly installing and maintaining kitchen
equipment
4. Explain the difference between cleaning and sanitizing

II. Lecture

Sanitary Policies and Equipment

Hygiene and Sanitation Policy for Employees
• Report to work in good health, clean, and dressed in clean attire.
• Wash hands properly, frequently, and at the appropriate times.
• Keep fingernails trimmed, filed, and maintained so that the edges are cleanable
and not rough.
• Avoid wearing artificial fingernails and fingernail polish.
• Wear single-use gloves if artificial fingernails or fingernail polish are worn.
• Do not wear any jewelry except for a plain ring such as a wedding band.
 • Treat and bandage wounds and sores immediately. When hands are bandaged,
single-use gloves must be worn in the mint processing facility or the job requires
direct contact with the product.
• Food, drink, tobacco and chewing gum are not permitted in the yellow marked
processing areas.
• Wear suitable and effective hair restraints while in the facility.
Baseball caps are acceptable
Long hair must be tied back
• Employee/visitors personal belongings must be stored outside of the yellow
marked processing area.
• All employee/visitors exhibiting signs of illness must report to the supervisor or
mint still operator.
• All employee/visitors exhibiting signs of respiratory or gastrointestinal
complications should report to the supervisor or mint still operator.
• All injuries including cuts, burns, boils and skin eruptions, should be reported to
the supervisor or mint still operator.
• Open wounds should be covered with waterproof or appropriate first aid
covering and gloves if on hand or wrists.
• Equipment or clothing contaminated with blood must be thoroughly cleaned and
sanitized.

Hand Washing Policy For Employees

Wash hands:
• Before starting work.
• Before putting on or changing gloves.
• After using the toilet.
• After sneezing, coughing, or using a handkerchief or tissue.
• After touching hair, face, or body.
• After smoking, eating, drinking, or chewing gum or tobacco.
• After any clean up activity such as sweeping, mopping, or wiping counters.
• After touching dirty equipment.
• After handling trash.
• After handling money.
• After any time the hands may become contaminated.

Follow proper hand washing procedures as indicated below:

1. Wet hands and forearms with clean water and apply soap.
2. Scrub lathered hands and forearms, under fingernails, and between fingers for
at least 20 seconds. Rinse thoroughly under clean running water for 5-10 seconds.
3. Dry hands and forearms thoroughly with single-use paper towels.
4. Turn off water using paper towels.
5. Use paper towel to open door when exiting the restroom.

Follow FDA recommendations when using hand sanitizers as follows:

• Use hand sanitizers only after hands have been properly washed and dried.
• Use hand sanitizers in the manner specified by the manufacturer.

Cleaning and Sanitizing

 Cleaning- Cleaning is designed to remove all visible dirt, soil, chemical residues
and allergens from equipment, utensils and work surfaces.
 Sanitizing- Sanitizing is designed to reduce the number of microorganisms to a
safe level. Sanitizing is performed after cleaning. Unclean surfaces will reduce the
 effectiveness of sanitizing. All surfaces that come into contact with food must be
cleaned and sanitized regularly.

The importance of cleaning and sanitizing

There are three main reasons why cleaning and sanitizing is important:
1. Cleaning and sanitizing helps to prevent pest infestations.
2. Cleaning and sanitizing helps your business stay compliant with food safety laws
and regulations.
3. Cleaning and sanitizing helps to protect customers and employees from health
risks like food poisoning and allergic reactions.
 College of Hospitality Management
Second Semester, A.Y. 2020-2021
MODULE 5

Final

Integrated Pest Management

A. Integrated Pest Management

Introduction
This module will discuss rodents, insects, and other pests and how likely they
nuisance to our operation and more than just unsightly to customers. They can
damage food, supplies, and facilities. But the greatest danger comes from their
ability to spread diseases, including foodborne illness.

Date and Time Allotment

Week 10-11

I. Objectives
At the end of the end of this module, students should be able to:
1. Implement appropriate procedures for an integrated pest management program
2. Identify the signs of pest infestation and/ or activity
Identify appropriate means for protecting outside openings in a food
establishment

II. Lecture
Defining a Strong IPM or EPM Program
Beyond Pesticides supports the implementation of an Ecological Pest
Management (EPM) or strongly defined Integrated Pest Management (IPM)
program in the indoor environment, and Organic Land Care (OLC) practices in the
outdoor environment.

Because the term IPM has been coopted by the chemical industry to mean
virtually anything a practitioner wants it to mean, Beyond Pesticides has embraced
the phrase “Ecological Pest Management." Ecological Pest Management better
represents the focus practitioners need to have –emphasizing the broader ecology
of pest management and avoiding toxic chemicals unless there are no
alternatives. Some, but certainly not all IPM programs will follow this approach.
For both indoor and outdoor pest problems, the principles below can be applied.

I. EPM (or Strong IPM) Definition

EPM is a managed pest management system that:
1. Eliminates or mitigates economic and health damage caused by pests;
2. minimizes the use of pesticides and the risk to human health and the environment
associated with pesticide applications; and,
3. uses integrated methods, site or pest inspections, pest population monitoring, an
evaluation of the need for pest control, and one or more pest control methods,
 including sanitation, structural repairs, cultural practices, habitat manipulation,
mechanical and living biological controls, other non-chemical methods, and, if
nontoxic options are unreasonable and have been exhausted, a defined set of
least toxic pesticides
II. The Six EPM Program Essentials
1. Prevention. Preventive measures must be incorporated into the existing
structures and designs for new structures. Prevention is and should be the
primary means of pest management in an EPM program.
2. Identification. Many pests can look alike, but may have different ecologies that
necessitate different management methods. It’s important to make sure pest
managers correctly identify insects and other problem pests.
3. Monitoring. This includes regular site inspections and trapping to determine the
types and infestation levels of pests at each site.
4. Record-Keeping. A record-keeping system is essential to establish trends and
patterns in pest outbreaks. Information recorded at every inspection or treatment
should include pest identification, population size, distribution, recommendations
for future prevention, and complete information on the treatment action.
5. Action Levels. Pests are virtually never eradicated. An action level is the
population size which requires remedial action for human health, economic, or
aesthetic reasons.
6. Tactics Criteria. Under EPM, chemicals should be used only as a last resort,
after mechanical, cultural, and biological approaches have been attempted and
shown ineffective. When chemicals are used, the least-toxic materials should be
chosen, and applied to minimize exposure to humans and all non-target
organisms.
7. Evaluation. A regular evaluation program is essential to determine the success of
the pest management strategies.

III. How to Implement an EPM Program

1. Decision-making Process. Create an EPM decision-making process that draws
on accurate, timely information to make pest prevention and management
decisions. Determine the needs of the site and set "action thresholds;" levels of
pest populations at which remedial action is necessary. This will vary depending
on the site - what type of area it is, who is using it, and how it is being used.

Example (indoor): Cafeterias will need to be more pest-free than an equipment

room. This decision should be made with someone knowledgeable about the pest
needing control and the risks of pesticides - someone who does not have a
financial interest in selling a pesticide product.

Example (outdoor): Heavily trafficked parks or athletic fields often need to be

managed to much higher expectations than other public spaces. This may require
more intensive land management than other areas.

2. Monitor. Implement a monitoring program designed to provide accurate, timely

information on pest activity - to establish whether there is in fact a pest problem
and to identify its causes. Put a schedule into practice and a plan for monitoring
pest populations and the success of pest control efforts. This will help determine
acceptable pest population levels, effective reduction measures, and breach of the
action threshold.
3. Pest Prevention Practices. Use practices that eliminate the need for hazardous
pesticides - changing the conditions to prevent problems, including occupant
 education, careful cleaning, pest-proof waste disposal, and structural
maintenance. Learn about what the specific pest needing control needs to live -
food, water, and habitat. Reduce the sources of food and water.
4. Mechanical, Biological, and Least Toxic Controls. If all other methods have
failed, and monitoring shows that your pest population is still above your action
thresholds, use mechanical traps, such as sticky traps, and biological controls,
such as pheromones, parasitic insects, or, in outdoor areas, goats. Then, and only
then, should you consider spot treatment of the least toxic pesticides. You must
weigh the risks associated with the use of a pesticide against the problems caused
by the pest. Consider your options carefully, being mindful not to blindly jump at a
solution that may have risks without first collecting the facts.
 College of Hospitality Management
Second Semester, A.Y. 2020-2021
MODULE 6

First Aid Training -Online

Date and Time Allotment

Week 12-13

I. Objectives
At the end of the end of this module, students should be able to:
1. Able to understand new responsibilities of an occupational First aider
2. Able to provide appropriate treatment for purpose of preserving life
3. Able to minimize the consequences of injury until the arrival of medical assistance
4. Able to provide treatment for an injury which does not require the attention of a
medical practitioner or nurse.
5. Familiar with health & safety legislation on first aid in the workplace

II. Lecture

First Aid Treatment Procedure

For Employees
In an emergency, it can be vital that you know first aid. First remember these 6
steps:
1. Stay calm so you can decide how to help the person.
2. Look at the scene around you to determine whether it is safe for you and any
injured people to be there.
3. Get help. Call 9-1-1 or 0 for the operator and be able to explain exactly where
you are.
4. Look at the injured person. Is the person awake? Breathing? Bleeding?
5. Administer first aid if necessary.
6. Report incidents to supervisor immediately.

Here are some actions to take for various injuries, emergencies or

medical conditions:
Report all incidents to supervisor immediately.
Choking
1. Keep the person calm.
2. Allow the person to cough. Don’t pound on the persons back.
3. If the person can’t breathe or speak, stand behind the person and make a fist
with one hand. Place your fist above the person’s belly button. Your thumb should
be towards the person’s belly.
4. Reach around the person with your other hand and grab your fist. Make sure
your elbows are pointed out.
5. Quickly pull your arms in and up towards the persons head.
6. Repeat the steps until the person can breathe.
7. Report incidents to supervisor immediately
Cuts, scrapes and punctures
1. Wash your hands. Put on latex or nitrile gloves.
2. Wash wound with soap and water.
3. Apply bandage to wound.
4. Have person sit down.
5. Apply pressure to wound until bleeding stops.
6. Put clean bandage on, once the bleeding has stopped.
7. Report incidents to supervisor immediately.

Nosebleeds
1. Sit down.
2. Lean forward and put your chin to chest.
3. Squeeze the bony part of the nose until the bleeding stops (it may take as long
as ten minutes).
4. Don’t put anything up to nose to stop the bleeding and don’t lean back.
5. Report incidents to supervisor immediately.

Burns
If skin is not broken or blistered.
1. Run under cool water for at least ten minutes.
2. Apply burn ointment to the burned area and cover with a clean dry bandage.
3. Report incidents to supervisor immediately.

If skin is broken, blistered or bleeding.

1. Do not touch the burned area.
2. Seek medical attention immediately.
3. Report incidents to supervisor immediately.

Product Contamination Procedure

For Employees
If the product or any of the processing equipment has been, or may have been
contaminated with any hazardous, biological or non-conforming products the
following steps must be taken immediately.
• Report incidence to supervisor immediately.
• Quarantine the containers, equipment or product that may have been exposed.
• Move exposed containers or product at least ten feet away from other product
or containers and mark with red tags.
• Do not continue to use any equipment that may have been exposed until the
equipment has been properly cleaned and sanitized and the supervisor has given
permission to do so.
• Supervisors are to assess the risk and determine what form of action should be
taken to guarantee the safety of workers, product and equipment.
• Supervisor must fill out the proper documentation.
• Supervisor must approve all equipment or containers before they can be used
again in the processing of the product.
• The Supervisor is responsible to determine if the product must be disposed of.