Risk Management as Applied to Food Safety, Sanitation and Security 2020

To the University of Rizal System Student:

Welcome to THC 1 (Risk Management As Applied To Safety,

Security & Sanitation). The course guide will develop student’s knowledge, skills
and values on the basic principles of personal hygiene, food safety and sanitation as
applied in tourism and hospitality industry. Topics may include the following
compliance with workplace hygiene procedures, establishment and maintenance of a
safe and secure workplace, implementation of occupational health and safety
procedures and performing basic first aid procedures.

I am  Anniversary M. Balbuena, your Course Coordinator for THC 1 (Risk

Management As Applied To Safety, Security & Sanitation). An Instuctor II under the
College of Hospitality Management, graduated Bachelor of Science in Hotel and
Restaurant Management at La Consolacion College Manila, having a Master’s Degree
in Business Administration (MBA) from the University of Rizal System Binangonan
Rizal. Currently enrolled under the Doctorate in Business Administration program of the
Polytechnic University of the Philippines. The President of Angono Life Savers (ALSI),
Inc. Should you wish to get in touch with me, please connect
at anniversary.balbuena@urs.edu.ph.

         The other members of the course team are:

Mary Jane A. De Andres, Dean of the College of Hospitality Management of

URS Antipolo, an Assistant Professor III ,a graduate of Bachelor of Science in Hotel and
Restaurant Management in the Univeristy of Santo Tomas Manila, with Maters in
Business Administration at University of Rizal System Binangonan Rizal and currently a
student in Doctor in Business Administration (CAR) at Polytechnic University of the
Philippines and the Vice President of the Faculty Organization of URS.

Dorcas S. Macapagal, the program head of Tourism Management at the

University of Rizal System Angono Campus. Graduate of Bachelor of Science in
Tourism Management at the Aisan Institute of Tourism at University of the Philippines
with a Master’s Degree in Business Administration (cand) at University of Rizal System
Antipolo Rizal.

Jonnah O. Bautista, is an Instructor II in the College of Hospitality Management,

University of Rizal System Antipolo Campus, with master’s degree in Culinary Arts at
Philippine Women’s University, Taft Manila. A graduate of Bachelor of Science in Hotel
and Restaurant Management at the University of Rizal System Morong Rizal.

Zymryra A. Canillas, is an Instructor II in the College of Hospitality Management.

She is currently enrolled at Eulogio Amang Rodriguez Institute of Technology Sta. Mesa
Manila taking up Doctor of Business Administration. Graduated Master of Industrial

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 Risk Management as Applied to Food Safety, Sanitation and Security 2020
Education Major in HRM at same school. She is also a trainer & assesor in Tourism
Sector at TESDA Rizal. She is also the Training & Marketing Project head of RDCHIME
of URS Angono Campus.

Gilda M. Romano, an Assistant Professor IV at the University of Rizal System

Antipolo Campus, a graduate of Bachelor in Home Technology at Rizal State College,
with a Master’s degree of Master of Arts Major in Educational Management at URS
Antipolo. A Doctor of Philosophy Major in Educational Management at URS Morong.

Viviene T. Celestial, an Associate Professor II, a graduate of Bachelor of Science

in Industrial Education Major in Girls Home Trade in Rizal Technological and
Polytechnic Institute (RTPI), with Master of Arts in Teaching Major in TLE at URS and
with 39 units in Educational Management (Ed.D) at URS Morong Campus.

Should you wish to get in touch with us, please connect at

anniversary.balbuena@urs.edu.ph.

Course Code : THC 1

Course Title : Risk Management As Applied To Safety, Security
& Sanitation
Credit Units : 3 units
Time Allotment : 3 hour lecture / 54 hours/week
Department : College of Hospitality Management
Course Pre-requisite : PEC 1, PEC 2, PEC3, PEC 5, PEC 6, PEC 7

Course Description:

This course covers discussions on the student to develop knowledge, skills and
values on the basic principles of personal hygiene, food safety and sanitation as applied in
tourism and hospitality industry. Topics may include the following compliance with workplace
hygiene procedures. Establishment and Maintenance of a safe and secure workplace,
implementation of occupational health and safety procedures and performing basic first aid
procedures

Course Objectives:

General Objective

Undertakes task, functions, duties and activities in the operation of the hotels,
restaurant, travel, government and non-government agencies in accordance with the
competency.

Specific Objectives

At the end of the course, the student should be able to:

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 Risk Management as Applied to Food Safety, Sanitation and Security 2020
1. Identify and distinguish different food safety hazards and how to
eliminate/minimize them.
2. Examine preventive measures and recommend alternatives of food
sanitation on the food handling process.
3. Assess operational problems encountered by hotels and restaurant
and formulate suggestions to improve their sanitation practices.
4. Plan, design and implement an efficient food safety, sanitation system
and basic first aid procedures in school.

Course Structure

The course THC 2 Risk Management as Applied to Safety, Security and

Sanitation consists of five (5) units divided into twelve (12) modules namely:

CONTENT WRITER

Unit 1 - Food Safety and Sanitation Anniversary M. Balbuena

 Module 1 –Occupational Safety Hazards in
the Food Service Industry
 Module 2 – Common-Work Related Injuries Anniversary M. Balbuena
in the Food Service Industry
 Module 3- Employee Health and Personal Anniversary M. Balbuena
Hygiene
 Module 4- Introduction to Food Borne Illness Viviene T. Celestial
 Module 5 – Physical and Chemical Hazards Viviene T. Celestial
 Module 6 – Biological Hazards Carried by
the Food Gilda M. Romano

Unit 2 – HACCP and Food Quality

 Module 7 – Hazard Analysis and Critical Gilda M. Romano
Control Points
 Module 8 – Food Quality-HACCP System Mary Jane A. De Andres
Simple Diagram
 Module 9 – Lay out and Faciltiies Design Zymyra B. Canillas
 Module 10 – Environmental Hygiene Jonnah O. Bautista

Unit 3 – Environmental Hygiene and Risk

Management
 Module 11 – Risk Management in Dorcas S. Macapagal
Destination
 Module 12 – Property Risk Management Dorcas S. Macapagal
 Module 13 – Basic First Aid Procedures Anniversary M. Balbuena

Course Schedule

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 Risk Management as Applied to Food Safety, Sanitation and Security 2020

CONTENT SCHEDULE

Unit 1 - Food Safety and Sanitation

 Module 1 –Occupational Safety Hazards in
the Food Service Industry 04 September 2020
 Module 2 – Common-Work Related Injuries in
the Food Service Industry

 Module 3- Employee Health and Personal

Hygiene 04 September 2020
 Module 4- Introduction to Food Borne Illness 11 September 2020
 Module 5 – Physical and Chemical Hazards 18 September 2020

Unit 2 – HACCP and Food Quality

 Module 7 – Hazard Analysis and Critical 16 October 2020
Control Points
 Module 8 – Food Quality-HACCP System 23 October 2020
Simple Diagram
 Module 9 – Lay out and Faciltiies Design 30 October 2020

Unit 3 – Environmental Hygiene and Risk

Management
 Module 10 – Environmental Hygiene 6 November 2020
 Module 11 – Risk Management in 13 November 2020
Destinations
 Module 12 – Property Risk Management 27 November 2020
 Module 13 – Basic First Aid Procedures 04 December 2020

Unit 1 Food Safety and Sanitation- The Basics

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 Risk Management as Applied to Food Safety, Sanitation and Security 2020

Module 1: Occupational Safety Hazards in the Hospitality and

Tourism Industry
Learning Objectives:
1. Describe food safety regulations
2. Describe the basic principles of food safety.
3. Developing a food safety plan.
4. Describe the different information on health and safety procedures.
5. Describe the procedures for maintaining workplace sanitation.

INTRODUCTION

THE FOOD INDUSTRY

The food system is a complex, concentrated, and dynamic chain of activities that
begins with the production of raw agricultural commodities on farms, orchards, and
ranches and moves to value-added processed and manufactured products and then to
retail food stores and food service establishments (restaurants and institutions) where
they are merchandised, prepared, and sold to consumers. Each sector of the food
system is unique in size, scope, and diversity and has evolved and adapted to changes
in demo graphics and lifestyles, science and technology, and consumer demands. To
more fully comprehend the role of sanitation and food safety in the food industry, it is
important to understand the uniqueness of each sector of the food system.

THE IMPLEMENTING RULES AND REGULATIONS OF REPUBLIC ACT NO. 10611,

“AN ACT TO STRENGTHEN THE FOOD SAFETY REGULATORY SYSTEM IN THE
COUNTRY TO PROTECT CONSUMER HEALTH AND FACILITATE MARKET
ACCESS OF LOCAL FOODS AND FOOD PRODUCTS, AND FOR OTHER
PURPOSES” OTHERWISE KNOWN AS THE “FOOD SAFETY ACT OF 2013.”

Declaration of Policy. – Section 15, Article II of the 1987 Philippine Constitution declares
that the State shall protect and promote the right to health of the people and instill
health consciousness among them. Furthermore, Section 9, Article XVI provides that
the State shall protect consumers from trade malpractices and from substandard or
hazardous products. Toward these ends, the State shall maintain a farm to fork food
safety regulatory system that ensures a high level of food safety, promotes fair trade
and advances the global competitiveness of Philippine foods and food products.

SECTION 3. Objectives. – To strengthen the food safety regulatory system in the

country, the State shall adopt the following specific objectives:

(a) Protect the public from food-borne and water-borne illnesses and unsanitary,
unwholesome, misbranded or adulterated foods;

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 Risk Management as Applied to Food Safety, Sanitation and Security 2020
(b) Enhance industry and consumer confidence in the food regulatory system; and
(c) Achieve economic growth and development by promoting fair trade practices and
sound regulatory foundation for domestic and international trade.
Towards the attainment of these objectives, the following measures shall be
implemented:
(1) Delineate and link the mandates and responsibilities of the government agencies
involved;
(2) Provide a mechanism for coordination and accountability in the implementation of
regulatory functions;
(3) Establish policies and programs for addressing food safety hazards and developing
appropriate standards and control measures;
(4) Strengthen the scientific basis of the regulatory system; and
(5) Upgrade the capability of farmers, fisher folk, industries, consumers and government
personnel in ensuring food safety.

BASIC PRINCIPLES OF FOOD SAFETY

Food Safety requirements ensure food safety by following the general guidelines.
The food business operator (FBO) and the regulatory agency must be knowledgeable
and take proper steps of the conditions under which food could become unsafe or
injurious to health.

In determining whether food is unsafe, the following shall be considered:

 The normal conditions of the use of food by the consumer maintained at each
stage of primary production, processing, handling, storage and distribution;
 The health of plants and animals from where the food is derived;
 The effect of feeds, crop protection chemicals and other production inputs on
otherwise healthy plants and animals; and
 The information provided to the consumer. This includes the information provided
on the label or any information generally available to the consumer. This should
aid consumers in avoiding specific health effects from a particular food or
category of foods.
 The DOH shall monitor the effects of food on the health of individuals and on
subsequent generations (e.g. non-communicable diseases, micronutrient
deficiencies).
 In determining whether food is unfit for human consumption, regard shall be
given to the unacceptability of the food according to its intended use due to
contamination by extraneous matter or through putrefaction, deterioration or
decay;
 Where unsafe food, is part of a batch, lot or consignment of food of the same
class or description, it shall be presumed that all food in that batch, lot or
consignment is also unsafe;

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS
 Risk Management as Applied to Food Safety, Sanitation and Security 2020
 Food that complies with specific national law or regulations governing food safety
shall be deemed safe insofar as the aspects covered by national law and
regulations are concerned. However, imported food that is declared unsafe, by
the competent authority of the exporting country after entry into the country shall
be withdrawn from the market and distribution channels; and
 Compliance of a food product with specific standards applicable to a specific food
shall not prohibit the competent authorities to take appropriate measures or to
impose restrictions on entry into the market or to require its withdrawal from the
market, where there is reason to suspect that such food product shows food
safety related risks.

AN APPROACH TO FOOD SAFETY

Food safety does not happen by chance or accident. One must follow certain
steps and procedure in order to keep food safe. You have to plan, think and extra
attention on how to prepare food to ensure it is safe for consumption. A meal plan is
suggested to be done and followed. A detailed and good food safety plan will ensure
that your customer’s won’t get sick. A basic food safety plan uses the HACCP method.
HACCP stands for Hazard Analysis Critical Control Points. In the succeeding modules
you will learn about it.

DEVELOPING A FOOD SAFETY PLAN

You must adhere and understand that the food you serve to your customers is safe.
Developing and following a food safety plan is necessary. There are two types of food
safety plan: a process-based and recipe based. A process-based FSP is often used
when the same process is used for several different food items, or when menu items
change regularly, such as on a daily special sheet. For example, the process for
cooking pork chops and chicken breasts is very similar, as is the process for cooking
bacon and sausages. A process-based food safety plan for the station preparing these
items will ensure the steps to food safety are being followed.

Whether the FSP is process based or recipe based, the seven basic steps for creating
one are the same. This section leads you through these steps by using a basic recipe
and turning it into a food safety plan.

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS
 Risk Management as Applied to Food Safety, Sanitation and Security 2020

PREPARING

1. Pour beef stew base, beef consommé, and beef gravy into stock pot. Add water and
seasoning. Stir with wire whisk until all seasoning is dissolved.

COOKING

1.Preheat stove. Begin heating beef stew mix.

2.Break up any clumps in the frozen vegetables. Add to the beef stew mix. Stir with
long-handled spoon.

3.Add cooked stewing beef and stir. Simmer for 30 minutes.

SERVING AND HOLDING

1.Serve immediately, or

2.Hold beef stew in hot hold unit.

COOLING

1.Store any leftovers in a covered pan in the cooler.

REHEATING

1.Reheat beef stew until steaming.

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PROVIDE INFORMATION ON HEALTH AND SAFETY PROCEDURES© ASEAN 2012

INTRODUCTION

All employers are under a legal and moral obligation to make staff aware of the health
and safety information they are expected to comply with, and the workplace hazards
and risks that are likely to impact on them. This Section outlines the basic requirements
in this regard.

ROLES AND RESPONSIBILITIES

Every job will have roles and responsibilities attached

to the position outlining the work to be done, and
responsibilities for items such as cash, equipment,
service delivery and other issues relevant to the role.
This information can be obtained from the Job
Description for the position. This information should
be explained to new staff as part of their Induction
and Orientation. This Unit does not relate to this type
of roles and responsibilities. OHS roles and responsibilities for individual positions. The
OHS roles and responsibilities for each job position must be provided to new staff as
part of their

INDUCTION AND ORIENTATION

Examples of OHS-related roles attached to individual workplace jobs may include:

Participation in the workplace OHS structure such as:

 Attending designated OHS meetings

 Being designated as an office bearer within the venue’s OHS structure –for
example, the tasks associated with being:
–Health and Safety Representative/OHS representative
–Secretary of OHS Committee
 Being the person in a department or area designated as the „Safety Officer‟,
„Area Warden‟ or similar
 Provision of OHS training support to internal venue trainers specialising in OHS
issues.

Examples of OHS-related responsibilities attached to individual workplace jobs may
include:

 Operating equipment and systems (as identified in the Job Description) in a safe
manner

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS
 Risk Management as Applied to Food Safety, Sanitation and Security 2020
 Identifying and reporting unsafe situations with equipment and systems (as
identified in the Job description)
 Providing service and maintenance to equipment and systems (as identified in
the Job Description)
 Following the venue requirements for internal reporting of accidents, injuries and
(where applicable) „near misses‟
 Complying with workplace SOPs designed to ensure workplace safety.

EMPLOYER RESPONSIBILITIES

OHS legislation outlines employer and employee

responsibilities. Employer responsibilities across
all business types should include:

 Providing safety training and clear safety

rules
 Encouraging a Health and Safety
Committee or similar body. The aim of the committee is to identify areas in the
workplace where changes should be made so as to create a safer working
environment. This may include upgrading equipment, equipment, training and
safety matters.
 Maintaining an injury register to record accidents for insurance and monitoring
purposes.
 Adhering to all workplace agreements and contracts in relation to the work
employees are required to undertake. Where staff are being asked to perform
tasks they are not familiar with or have not been trained in, there is a higher risk
of injury.
 Providing information and written instructions in appropriate languages other than
English where significant workers are from a non-English speaking background
 Providing all necessary safety equipment to allow staff to perform required work
safely. This may include gloves, masks, ear protectors, goggles, protective
clothing and footwear
 Maintaining a safe workplace for their employees and monitoring health and
safety issues. For example, equipment and machinery must be maintained and
must conform to safety standards
 Providing well-lit and ventilated places to work
 First aid must be provided to all employees when and where necessary. This
covers employees when they are coming to and from work via the shortest
practicable route, provided the accident is not self-inflicted or of a malicious or
wilful nature.

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS
 Risk Management as Applied to Food Safety, Sanitation and Security 2020
EMPLOYEE RESPONSIBILITIES

All employees across all industries have the following responsibilities:

 Work in a way to ensure personal safety, and the safety of others including
colleagues and/or customers
 Use safety equipment in accordance with the manufacturer’s instructions and
the directions or training of the employee
 Use all safety equipment when and where
required according to workplace instructions
and training
 Follow all occupational health and safety
procedures, practices and protocols in line
with establishment requirements and the
training received in relation to these
 Report accidents, injuries or illness to the
appropriate person and record same on
nominated forms or documentation
 Report any equipment in need of repair so appropriate service and
maintenance can be provided
 Adhere to all legally imposed OHS requirements
 Not interfere or get in the way of a person, such as a first aid provider, who is
trying to assist another in need.

LEGAL OBLIGATIONS

The legal obligations imposed by OHS legislation is

contained in the Acts and supporting Regulations for
your country.

Legal obligations may also be imposed by Codes

(„Codes of Practice‟, „Compliance Codes‟ or
similar).Work Project 1.1 requires you to

 Identify the legislation you need to comply

with.
 Identify the legal obligations imposed on you by the legislation and associated
documentation.

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS
 Risk Management as Applied to Food Safety, Sanitation and Security 2020
DUTY OF CARE

Common law also imposes a “duty of care‟ on all businesses towards all employees
and all customers of the organization.

“Duty of care‟ means employers have a legal responsibility in addition to the

responsibility and obligations imposed by legislation to provide a reasonable standard of
care in relation to actions (such as work practices) that could cause harm to people

.The employer must therefore:

 Ensure the health, safety and welfare of all customers, delivery drivers, suppliers
and visitors to the business
 Provide safe access to the business
 Provide information, training and supervision when and where required
The employee must:

Cooperate with the employer in relation to OHS issues

Act professionally and responsibly at all times when at work

Enforce health and safety requirements on others (workers and customers) in the
workplace

Inform the employer of any breaches of OHS requirements

Ensure a hygienic and safe environment in accordance with the individual‟s

responsibility and authority.

Participative arrangements for health and safety

Workplaces should (and may be required by law) to

apply a cooperative and collaborative approach to
workplace safety, known as „participative
arrangements‟.

Participative arrangements involves workers

participating in deliberations, decisions,
implementation and monitoring of workplace OHS.

This approach means management and/or business

owners consult with employees about workplace safety and are obliged to take the
views and concerns of workers into account when addressing workplace safety issues.

Participative arrangements acknowledge:

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS
 Risk Management as Applied to Food Safety, Sanitation and Security 2020
 Workers are often best placed to identify workplace risks and hazards
 Workers are often best placed to contribute solutions to identified workplace risks
and hazards
 Workers are often best placed to monitor the implementation of workplace risk
controls
 Workers often have viable and effective contributions to make regarding
workplace safety.

WORKPLACE SANITATION

Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria

can grow on unsanitary surfaces and then contaminate food. Just because a work
surface looks clean does not mean that it is sanitary. Always ensure that you clean and
sanitize a work area before starting to prepare food.

Cleaning Procedures and Schedules

Cleaning with soap and other detergents is just

one step of the cleaning procedure. It is also
necessary to sanitize. Cleaning will remove any
dirt or grease, but will not necessarily kill any
bacteria or other pathogens. Only a sanitizer will
kill bacteria and ensure the area is safe for food
preparation. Leading sanitizers used in the food
service industry are chlorine solutions (bleach),
quaternary solutions (quats), and iodine. Use
these materials according to the manufacturer’s
instructions that accompany the product and that are found on the material safety
datasheet (MSDS) using the appropriate personal protective equipment.

A sanitation plan is important in any food service preparation area. It ensures that all
surfaces are cleaned on a regular basis and reduces the risks of transferring bacteria or
other pathogens from an unclean surface to clean equipment such as cutting boards or
tools. A sanitation plan has two components:

1. A list of cleaning and sanitizing agents or supplies with instructions on their safe
use and storage
2. A cleaning schedule, outlining how each item needs to be cleaned, who is
responsible, and how frequently it happens

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS
 Risk Management as Applied to Food Safety, Sanitation and Security 2020
Dishwashing Procedures

Effective dishwashing ensures that all equipment is sanitary

and ready for use when required. Using soiled or dirty china
is not only dangerous, but it will tell customers that the
operator as little or no regard for customer safety. Table 1
shows the proper procedures for both manual and automatic dishwashing. Before
washing, scrape dishes and pre-soak any items with hard to remove residue. Then
follow the procedure in Table 5, depending on whether you are using a high-or low-
temperature dish washer or you are washing dishes manually.

Table 1. Dishwashing Procedures

Routine Equipment Maintenance

Most kitchen equipment is intended to be disassembled for cleaning. Refer to the

manufacturer’s instructions and training provided by your employer or instructor on how
to do this safely. Some equipment is intended to be cleaned in place. This should be
identified in your sanitation plan and cleaning schedule.

All equipment must be routinely cleaned and inspected. Older equipment may have
nooks and crannies where dirt and bacteria can hide, which can be difficult to clean
effectively. Proper cleaning procedures must be established and followed at all times
with regular review to ensure that procedures are working. If equipment is replaced or
cleaning materials change, the process may have to be adjusted. If you notice any
safety concerns with the equipment while cleaning it, such as a frayed cord, missing
guard or loose parts, let your supervisor know immediately.

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS
 Risk Management as Applied to Food Safety, Sanitation and Security 2020
Activity 1: CASE STUDY

Taco Bell’s History of Illness

Taco Bell has come under investigation by the Centers for Disease Control several
times since 1995 for a series of foodborne illnesses. This chain has a hazy history of
food safety and has had multiple outbreaks of salmonella, E. coli, and even hepatitis A.

 In 1995, an outbreak of hepatitis A in Utah was linked to an infected employee.

 In 1999, 21
different states after eating beef tacos
supplied by a farmer with a dodgy record.
 In 2000,
were linked to 30 reports of hepatitis A.
 In 2006, an
where 55 people were hospitalized.
 In 2010, two
time. 155 people became ill, and 42
people were hospitalized.
 In 2011, it
68 people in 10 states.

Since 1999, 343 people in the U.S have

become ill after eating food at Taco Bell
linked to foodborne illnesses, but there
have been no major issues since 2011. Let's
hope Taco Bell's winning streak continues.

Reflective question:

 What is foodborne illness, and what are the symptoms?

 How can I prevent foodborne illness?

Informal Essay Rubrics:

Features 4 3 2 1
Expert Accomplished Capable Beginner

Quality of  Piece was  Piece was  Piece  Piece had

Writing written in an written in an had little style no style or

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS
 Risk Management as Applied to Food Safety, Sanitation and Security 2020
extraordinary interesting style or voice voice
style and voice and voice.  Give  Gives no
 Very informative  Somewhat some new new
and well informative and information information
organized organized but poorly and very
organized poorly
organized
Grammar  Virtually no  Few spelling  A number  So many
Usage and spelling, and punctuations of spelling, spelling,
Mechanics punctuation or errors, minor punctuation or punctuation
grammatical grammatical grammatical and
errors errors errors grammatical
errors that it
interferes with
the meaning

Go to this Links and Watch:

https://www.youtube.com/watch?v=gZC4XmtcmD0&t=289s

https://www.youtube.com/watch?v=6lMA1VYSU9I

https://www.youtube.com/watch?v=KBvU4Bmu5O0

Click and READ this presentation:

https://cte.sfasu.edu/wp-content/uploads/2012/11/Food-Safety-and-Sanitation-
Guidelines-Restaurant-Management-PPT.pdf

https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/

References:

https://play.google.com/books/reader?id=5SAGXHLPk4wC&hl=en&pg=GBS.PR8

https://www.officialgazette.gov.ph/2015/02/20/implementing-rules-and-regulations-of-republic-act-no-
10611/accessedJuly17,2020

http://www.oshc.dole.gov.ph/images/OSH-for-Hotel.pdf/accessedJuly17,2020

https://safetylineloneworker.com/blog/workplace-hazards-for-hospitality-hotel-workers/
accesseddateJuly17,2020

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS
 Risk Management as Applied to Food Safety, Sanitation and Security 2020
https://www.asean.org/wp-content/uploads/images/2013/economic/matm/Toolboxes%20for%20Six
%20Tourism%20Labour%20Divisions/Common%20Competencies%20(as%20of%20February%202013)/
Implement%20occupational%20health%20and%20safety%20procedures/
TM_Implement_OHS_procedures_310812.pdf/accessedJuly17,2020

Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS