A Strong Partner for Sustainable Development

Module
in
THC 102

RISK MANAGEMENT AS APPLIED TO

SAFETY, SECURITY AND SANITATION

College of Public Administration and Management

BSHM
i

WPU-QSF-ACAD-82A Rev. 00 (09.15.20)

 Chapter 3.1

THE PHILIPPINE FOOD SAFETY FRAMEWORK, FOOD

SAFETY HAZARDS & THE SAFE FOOD HANDLER

2nd Semester 2023-2024

Prepared by:

JOSEPH C. LLANTO, MIHM

Faculty

ii
Table of Contents (Chapter Contents, Page)

Title Page i
Table of Contents ii
Instructions to the User iii
Introduction iv
MODULE 3.1 1
Overview 1
Learning Outcomes 1
Pre-test 2
Lesson 3.1.1 3
Learning Outcomes 3
Time Allotment 3
Discussion 3
Exercise/Activity 6
Post-test 9
Lesson 3.1.2 10
Learning Outcomes 10
Time Allotment 10
Discussion 10
Exercise/Activity 17
Post-test 18
Lesson 3.1.3 19
Learning Outcomes 19
Time Allotment 19
Discussion 19
Exercise/Activity 24
Post-test 26
References 27

iii
INSTRUCTION TO THE USER

This module would provide you an educational experience while independently

accomplishing the task at your own pace or time. It aims as well to ensure that learning
is unhampered by health and other challenges. It covers the topic about Providing safe
food and the Philippine food safety framework, food safety hazards and the food safe
handler.

Reminders in using this module:

1. Keep this material neat and intact.

2. Answer the pretest first to measure what you know and what to be
learned about the topic discussed in this module.
3. Accomplish the activities and exercises as aids and reinforcement for
better understanding of the lessons.
4. Answer the post-test to evaluate your learning.
5. Do not take pictures in any parts of this module nor post it to social
media platforms.
6. Value this module for your own learning by heartily and honestly
answering and doing the exercises and activities. Time and effort were
spent in the preparation in order that learning will still continue
amidst this Covid-19 pandemic.
7. Observe health protocols: wear mask, sanitize and maintain physical
distancing.

Hi! I’m Blue Bee, your WPU Mascot.

Welcome to Western Philippines University!

Shape your dreams with quality learning experience.

iv
 STAY SAFE AND HEALTHY!
Introduction

The student will develop knowledge, skills and values on the basic
principles of personal hygiene, food safety and sanitation as applied in tourism
and hospitality industry. Topics 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.

Additionally, at the end of this module, the students must be able to

differentiate the three main tasks of risk assessment-risk identification, risk
analysis, and risk evaluation in the context of risk management subsequently
applied in tourism and hospitality industries aspect of safety, security, and
sanitation.

v
Disclaimer: This Module is prepared for instructional purposes only. The
teacher does not claim ownership of this module but patterned the ideas from
different authors.

vi
 CHAPTER 3.1
RISK ASSESSMENT AS APPLIED TO FOOD SANITATION AND SAFETY

OVERVIEW

In 2019, the World Health Organization (WHO) emphasized that safe food
supplies support national economies, trade, and tourism; contribute to food and
nutrition security; and underpin sustainable development. World population
growth coupled with urbanization, changes in consumer habits, including travel
and climate change, have caused dynamic intensification and industrialization of
agriculture and animal production to meet increasing demand for food creates both
opportunities and challenges for food safety.

LEARNING OUTCOMES

At the end of the module, you can:

1. Describe food borne illness as a threat to food service industry;

2. Differentiate the different types of microorganisms;
3. Discuss the different types of hazards in food service establishment; and
4. Apply the relevance of handwashing during food preparation.

1
 LESSON 3.1.1
A. Learning Outcomes

At the end of the lesson, you can:

1. Describe food borne illness as a threat to food service industry;

2. Discuss the importance of food safety and sanitation in food enterprise; and
3. Determine the Philippine food safety framework and relevant internationally
recognized food safety standards.

B. Time Allotment

3 hours

C. Discussion

PROVIDING SAFE FOOD AND THE PHILIPPINE FOOD SAFETY

FRAMEWORK

Foodborne Illnesses As A Threat To Food Service Industry

Philippine Foodborne Disease Outbreaks(2005-2018) as compiled b y

Azanza, et al. (2018) detailing 209 reported Philippine foodborne disease outbreaks
(FBDOs) for the period January 2005-June 2018.

Multiple implicated food was associated majority of the studied outbreaks.

Meat-containing dishes were the most common causative food in the evaluated
outbreaks with defined food vehicles. Food service eating facilities and households
were found more prone to outbreak occurrences.

Foodborne illnesses are caused by one or more of the factors described

below:

- Poor personal hygiene;

- Time-temperature abuse; and
- Cross contamination

Common symptoms of foodborne illnesses/diseases are:

- Nausea
- Vomiting
- Stomach cramps
- Abdominal cramps
- Dizziness

2
 - Diarrhea

Symptoms can sometimes be severe and some foodborne illnesses can be

life-threatening and may even lead to death.

Anyone can get a foodborne illness; some people are more likely to develop
one. Those groups include:

- Pregnant women
- Young children
- Older adults
- People with immune systems weakened from medical conditions, such as
diabetes, liver disease, kidney disease, organ transplants, HIV/AIDS, or from
receiving chemotherapy or radiation treatment.

PHILIPPINE FOOD SAFETY FRAMEWORK

Republic Act No. 10611 otherwise known as the “Food Safety Act of 2013”.

- The law primarily adheres to the Philippine Constitution’s declaration to

protect and promote the right of the people to health and keep its populace
from the threat of trade malpractices and substandard and hazardous
products.
- In general, RA 10611 works principles of achieving food safety to protect
human life and health in the production and consumption of food and
protect consumer’s interests through fair practices in the food trade.

The Philippine food safety framework is the strength of the food regulatory
agencies as it provides guidance and order.

Four components within the framework:

1. Farm and Aquaculture

- Includes animals, fish, plants, and their-by products

Areas of concern Responsible Office(s)

Animal and Animal products National Meat Inspection Board

Fish and fish products Food and Drug Administration, Bureau

of Fisheries and Aquatic Resources
Plants and plant products Department of Environment and
Natural Resources

2. Food Industry
- Includes manufacturers, distributors, and food outlets
3
 Areas of concern Responsible Office(s)
Food Manufacturers
- Packer FDA, DOH, LGU
- Repacker

Distributors
- Importers
- Exporters
- Wholesalers

Outlets
- Groceries
- Supermarkets
- Other commercial outlets

3. Food Service
- Which covers restaurants, caterers, and street foods

Areas of concern Responsible Office(s)

Restaurants
DOH, LGU
Caterers including:
- Sea and air vessels/seaport and
airport caterers

Street foods

4. Household Food Consumption

- Primarily concerned with the consumers

Areas of concern Responsible Office(s)

Consumer
DOH

INTERNATIONALLY- RECOGNIZED FOOD SAFETY GUIDELINES AND

STANDARDS

A. Codex Alimentarius

It is about safe, good food for everyone- everywhere. International food

standards, guidelines, and codes of practice contribute to the safety, quality, and
fairness of this international food trade.

4
 Consumers can trust the safety and quality of the food products they buy and
importers can trust that the food they ordered will be in accordance with their
specifications (WHO, 2019).

B. The International Commission on Microbiological Specifications

for Foods (ICMSF)

The commission was formed in 1962 through the action of the International
Committee on Food Microbiology and Hygiene, a committee of the
International Union of Microbiological Societies (IUMS).

C. The United States of America Food and Drug Administration Food

Code (US FDA Food Code)

The US Food and Drug Administration (FDA) publishes the Food Code, a
model that assists food control jurisdictions at all levels of government by
providing them with a scientifically sound technical and legal basis for
regulating the retail and food service segment industry (restaurants and grocery
stores and institutions such as nursing homes).

5
ACTIVITY/EXERCISE

FOODBORNE ILLNESS INCIDENTS IN

PALAWAN (20 pts)

Instructions:

1. Search at least two (2) Foodborne Illnesses or Food Poison

incident happened in your area, barangay, municipality or
within Palawan. Or you can search online within the given
specific area.

2. Make a synopsis of the tragedy or incident and on the last

part of your work, you can suggest what are the actions to
be taken to prevent those incidents.

3. This will be recorded as part of your performance task.

6
 RUBRIC

POOR FAIR GOOD EXCELLENT

2 points 3 points 4 points 5 points

Introductory Poor Fair Good Excellent

paragraph
The introduction does The The The introduction is
not clearly state the introduction introduction very interesting,
topic, and/or no states the topic clearly states clearly states the
statement is present and includes a the topic and topic that will be
statement, but includes an developed in the
the content is adequate essay, and includes a
either flawed statement well-constructed
or does not that provides statement that
provide a a preview of provides a preview of
preview of the the main the main points of
main points of points of the the paper.
the essay. essay.

Content Poor Fair Good Excellent

The writer is unclear The writer The writer The author

about the topic he or shows an has a good demonstrates a
(Development she is writing about. understanding control of the superior
of Ideas) The discussion is not of the topic, topic he or understanding of the
focused. but some ideas she is writing topic he or she is
are not fully about. Main writing about. Main
developed. ideas are ideas are fully
adequately developed.
developed.

Conclusion Poor Fair Good Excellent

The essay does not The essay has The essay has The essay has a
contain a detailed a conclusion a detailed detailed conclusion
conclusion restating restating the conclusion restating the content
the content or main content or restating the or main points and
points. The essay ends main points. content or wrapped up the
with the reader The reader is main points. paper satisfactorily.
doubting the viewpoint not completely Little doubt is The reader is fully
of the author. The convinced as left in the convinced by the
meaning of the the conclusion reader's author's argument.
discussion is not clear. is not fully mind.
clear.
Organization
Poor Fair Good Excellent

7
 The paper lacks The paper, at Proper Excellent transitions
internal paragraph times, does not transitions and topic sentences
coherence. Some ideas flow smoothly are used. are used in the paper
do not relate to the from Every to guide readers
statement and/or a few paragraph to paragraph through the
paragraphs lack topic paragraph. A contains a progression of ideas.
sentences. few topic clear topic Readers can see how
sentences are sentence. one idea is developed
either general Ideas flow from the previous
or flawed. logically from one.
one
paragraph to
the next.

Language Poor Fair Good Excellent

The essay is not clear The essay is The essay is The essay is well-
and contains many mostly clear, written in a written. The
grammatical, spelling, but it contains clear, easily language is clear and
and/or sentence-level several accessible sophisticated.
errors. grammatical, form for the Grammar, spelling,
spelling, reader. It and sentence-level
and/or contains errors are minimal.
sentence-level some
errors. grammatical,
spelling,
and/or
sentence-
level errors.

Word Count Poor Fair Good Excellent

Less than 60 words Less than 80 Less than 120 160 words above
words words

8
 POST-TEST
Reminder:
• Post test/ quiz will be done next face to face
meeting.

9
 LESSON 3.1.2
A. Learning Outcomes

At the end of the lesson, you can:

1. Discuss the different types of hazards in food service establishment; and

2. Formulate ways of preventing these types of hazards during service
operation

B. Time Allotment

3 hours

C. Discussion

FOOD SAFETY HAZARDS

Foodborne illnesses result from ingesting contaminated food or drinking a

contaminated water or beverage. Preventing the food, water, or beverage to be
contaminated is the initial step to avoid food poisoning outbreak.

There are four primary categories of food safety hazards to consider:

Each have their own unique characteristics, but all can be avoided through a
robust food safety management system (FSMS).

Food Safety Management System

According to Bromley.gov.uk, it is a systematic approach to controlling food

safety hazards within a food business in order to ensure that food is safe to eat.

1. Biological Hazards
As previously discussed, given the optimum condition for microbial growth,
disease-causing microorganisms or pathogens can enter the log phase causing its
number to grow exponentially that might lead to food spoilage and food poisoning.
 Biological hazards are characterized by the contamination of food by
microorganisms.
 Found in the air, food, water, animals, and in the human body.

10
 Biological hazards are characterized
by the contamination of food by
microorganisms.

Found in the air, food, water,

animals, and in the human body.

There are several types of

microorganisms, each of which can
negatively impact health: bacteria,
Source: sciencelab.em
viruses, and parasites.

A. Bacteria

Campylobacter
- It is common among bacterial
infections of humans, often a
foodborne illness.
- Symptoms are diarrhea,
stomach pain, fever, headache.

Remedies are:
➢ Eat fruits like banana, raw
papaya.
➢ Carrot soup
➢ Tea
➢ Ginger juice

Commonly found in:

➢ Raw and undercooked poultry, milk, contaminated water

E. Coli
- Escherichia coli also known as
E. coli is a type of bacteria that
normally lives in the intestines.
Symptoms are loose of
appetite, abdominal pain, vomiting,
nausea.

Remedies are:
➢ Drink tea
➢ Cranberry or apple Juice
➢ Thyme oil

Salmonella
- Is a common bacterial disease that affects the intestinal tract.

11
- Salmonella bacteria typically live in
animal and human intestines.
- Symptoms are stomach
cramps, bloody stools, fever,
headache,
nausea, chills.

Remedies are:

➢ Eat Mild foods

➢ Hydrating Beverages
➢ Pain Killers
➢ Probiotics
➢ Heating Pads

Commonly found in:

➢ Eggs, poultry, meat, milk or juice, cheese, fruits and vegetables, spices,
and nuts.

Listeria

- is an illness caused by eating

foods contaminated by the
bacteria.
- Symptoms are fever, diarrhea,
muscle aches, headache.

Remedies are:
➢ Take oral antibiotics
➢ Drink fresh juice or tea

Commonly found in:

➢ Ready-to-eat deli meats and hot
dogs, unpasteurized milk or
juice, raw milk cheeses

Biological Hazard Prevention

➢ The best way to prevent biological hazards from affecting customers is to

implement robust processing and follow proper food storage
➢ Finally, effective sanitation practices throughout the distribution chain
will reduce cross-contamination of food products.

B. Viruses

Hepatitis A virus

12
- The illness is usually mild, starts about two to four weeks after the
contaminated food or water is eaten or drank, and goes away by itself in a
week or two. It causes:
➢ Inflammation of the liver
➢ Fever
➢ Nausea
➢ Low appetite
➢ Vomiting
➢ Diarrhea
➢ Muscle aches

Norovirus

- Is a very contagious virus that

causes vomiting and diarrhea.
Anyone can get infected and sick
with norovirus.
- Breeding grounds are hospitals,
schools, cruise ships, nursing
homes, daycare centers, hotels and
resorts.
- Symptoms are fever, headache,
fatigue, muscle aches, fast heart
rate.

Remedies are:
➢ Drink more water or
Electrolyte Drink
➢ Take appropriate med recommended by doctor/s

C. Parasites

Anisakiasis

- Symptoms usually occur within 24 hours after consumption of affected raw

or under-cooked fish, but may be delayed by as long as two weeks.
- Tingling in throat
- Coughing up worms

Cryptosporidiosis

- On set of illness follows period of seven to 10 days.

o Weight loss
o Watery diarrhea
o Abdominal cramps
o nausea

D. Fungi
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 - Fungi are found in air, soil, plants, water, and some food. Molds and yeasts
are examples. Fungi including unicellular yeasts, multicellular molds, and
edible and nonedible mushrooms can be found naturally in the environment.
Yeasts and molds can cause microbial spoilage.
- Yeasts and molds can cause food discoloration, unpleasant odor, and taste.
- Molds grow well on almost any type of food. Breads, pastries, fruits,
vegetables, meats, cheeses, and certain beverages are susceptible to mold
and yeast contamination.

2. Chemical Hazards
- are identified by the presence of harmful substances that can be found in
food naturally, or unintentionally added chemicals, like pesticides.

Example:

Marine Toxins are chemicals and

bacteria that can contaminate certain
types of seafood.

Commonly found in:

- Decomposition or microscopic marine
algae accumulated in fish and shellfish.

Food Additives

- are substances added to foods and drinks during manufacture, processing

and packaging.

What additives do:

- Colors, flavor enhancer, gelling agents, preservatives.

Chemical hazards occur when a harmful chemical gets into food that is then
eaten by a person. Soaps, detergents, degreasers, pesticides, and sanitizers are some
chemicals commonly used in food service establishments and can pose a chemical
hazard in the flow of food.

Preventive measures for the occurrence of chemical hazard in food:

a. Store chemicals way from food by:

▪ Storing in original containers;
▪ Labelling all chemical containers properly;
▪ Keeping chemicals in a locked, separate storage area; and
▪ Limiting access to chemicals to authorized employees.

b. Use chemical properly by:

▪ Measuring chemicals according to manufacturer’s
recommendations;

14
 ▪ Test sanitizing solutions to make sure that they are at the
appropriate concentration; and
▪ Teach employees how to use chemicals.

c. Wash hands thoroughly after using chemicals.

d. Hire a licensed pest control operator to use pesticides.

3. Food Allergy
A food allergy is the body’s negative reaction to a food protein. There
are specific signs that a customer is having an allergic reaction. To protect
your customers, you should be able to recognize the following signs and
know what to do.
Depending on the person, an allergic reaction can happen right after
the food is eaten or several hours later. This reaction could include some or
all the symptoms given as follows:

▪ Itching in and around the mouth, face, or scalp;

▪ Tightening the throat;
▪ Wheezing or shortness of breath;
▪ Hives;
▪ Swelling of the face, eyes, hands, or feet;
▪ Abdominal cramps, vomiting, or diarrhea;
▪ Loss of consciousness; and
▪ Death

Most common food allergens are the following:

▪ Milk and dairy products;

▪ Eggs and egg products;
▪ Fish;
▪ Shellfish;
▪ Wheat;
▪ Soy and soy products;
▪ Peanuts; and
▪ Tree nuts.

If a customer is having an allergic reaction to food, call the emergency number

in your area.

4. Physical Hazards
Physical hazards occur when a foreign object gets into food accidentally.
Physical contaminants include dirt, hair, nail polish flakes, insects, broken glass,

15
nails, staples, plastic fragments, bones, or bits of packaging. Some rules to
prevent physical hazards in food are given as follows:

a. Provide written standard operating procedures to be

religiously followed:
▪ Wearing appropriate hair cover to minimize hair
contamination;
▪ Prohibiting the use of nail polish and artificial nails; and
▪ Limiting wearing of jewelry to simple wedding band.

b. Focus during food preparation to identify physical

contaminants:
▪ removing and discarding all packaging from food;
▪ removing all bones when deboning chicken and fish; and
▪ remove any glass bottles and toothpicks.

c. Clean, maintain, and use equipment properly:

▪ Cleaning and sanitizing all food contact surfaces;
▪ Cleaning of blades of can openers to ensure no metal
accumulation;
▪ Installing light covers; and
▪ Using shatterproof light bulbs.

d. Provide routine pest control maintenance and inspection by

a licensed pest control operator to prevent pest
contamination

16
 ACTIVITY/EXERCISE

Directions: Interview at least 5 persons then identify their

Illnesses/allergies/symptoms and remedies. List down all details and put it in the
box given below. This will be recorded as part of your performance task. (20 pts)

Interviewee Illnesses/ Symptoms Remedies

Allergies
1.

2.

3.

4.

5.

17
 POST-TEST
Reminder:
• Post test/ quiz will be done next face to face
meeting.

18
 LESSON 3.1.3
A. Learning Outcomes

At the end of the lesson, you can:

1. Identify personal behaviors that can contribute to food contamination;

2. Discuss the proper hand washing procedures, frequency of hand washing,
and use of gloves; and
3. Apply the relevance of handwashing during food preparation.

B. Time Allotment

3 hours

C. Discussion

THE SAFE FOOD HANDLER

What are the consequences of not washing your hands? In food industry, the
cleanliness and personal hygiene of food handlers are very important. Food
handlers can contaminate the food. It is imperative that even healthy humans can
be a source of contamination that may lead to a foodborne illness.

Food Contamination Through Food Handlers

Food handlers can cause foodborne illnesses by transferring pathogenic

microorganisms to the food that they touch. There are factors that affect microbial
contamination by people including the following:

a. Body Location. The number and diversity of the normal microbial flora
varies depending on body location. The exposed are of the body including
face, neck, hands, and hair among others, is more vulnerable to
contamination from the environment.
b. Age. The microbial population changes as a person matures. Adolescent
population produces high amount of sebum, which promote the acne
formulation.
c. Hair. The hair on the scalp enhances the growth of staphyloccus aureus due
to oil density and oil production.
d. pH. The approximate pH value of human skin is 5.5, which is more selective
against transient microorganism than through lactic acid production from
sweat glands, bacterial production of fatty acids, and carbon dioxide
diffusion through the skin. Factors that change pH of skin include soap,
cream, and lotion that may alter the normal microbial flora.
e. Nutrients. The role of perspiration and sebum in microbial growth is not
fully understood through the former may contain inorganic ions and some

19
 acids while the latter may contain oil-soluble materials including
cholesterols.

Food handlers transmit pathogens as carriers. A carrier is a person who harbors

and discharges pathogens but does not exhibit the disease symptoms.

i. Having a foodborne illness, i.e., salmonellosis;

ii. Showing symptoms of an illness related stomach and/or intestine;
iii. Having infected wounds or cuts;
iv. Living with or are exposed to a person who is sick or ill;
v. Touching anything that may contaminate their hands.

Picking a nose, rubbing an ear, scratching the scalp, touching a pimple, or running
fingers through hair can contaminate food. As such, food handlers should pay extra
precaution to what they do with their hands and should maintain good personal
hygiene.

Good Personal Hygiene

The word hygiene is used to describe an application of sanitary principles for

health preservation. Good personal hygiene is one of the keys to foodborne illness
prevention. Good personal hygiene practices (GPH) should be observed at all times
during flow of food.

a. General Personal Cleanliness. Personal cleanliness should be

maintained including bathing or showering before work and keeping the hair
clean.
b. Proper Work Attire. Dirty clothes may harbor pathogens and may give
customers a bad impression. It is imperative then that a strict dress code
should be followed including:
o Wearing a hair restraint and facial restraint if deemed necessary;
o Wearing of clean clothing or uniform daily;
o Removing of aprons when leaving food preparation areas;
o Removing of jewelry; and
o Wearing of appropriate shoes.
c. Good Hygiene Practices (GHP) Policies. Food establishment should
set guidelines in observing good hygiene practices to cover the following:
o Eating and drinking policy;
o Smoking policy;
o Chewing of gum;
o Tasting of food; and
o Reporting of illness and injury.

Hand Hygiene

Taking a shower every day is the single most effective means of preventing
the spread of microorganisms which can cause foodborne poisoning.

20
 Employees can be a significant source of harmful microorganisms. Proper
handwashing, as indicated in Figure 3.8, can be the most effective action workers
can take to control direct and indirect contamination of food, utensils and
equipment.

a. When to Wash Hands:

o Before starting to work with food and food. contact surfaces;
o During food preparation;
o When switching between raw foods and ready- to-eat foods;
o After handling dirty food-contact surfaces;
o After coughing and sneezing; After smoking;
o After eating and drinking;
o After touching bare human body parts; and
o After using the toilet.

b. Correct Way to Wash Hands:

o Before washing your hands, remove any jewelry;
o Only wash your hands in sinks designated for handwashing. Do not wash
your hands in utensil, food preparation, or service sinks;
o Roll up sleeves and wet hands with warm water;
o Lather with soap to covers hands and forearms;
o Rub hands together for at least 20 seconds make sure to wash palms, back of
hands, in- between fingers, and forearms;
o Use a fingernail brush, if provided, to clean under fingernails and between
fingers;
o Rinse hands and forearms in warm water. Keep fingertips pointed down
while rinsing;
o Dry hands with single-use paper towels or cloth roller towel; and
o Apply sanitizer.

How to wash your hands properly

Source: blessinghealth.org

21
 Proper hand care complements proper handwashing just to ensure that
transfer of microorganisms is prevented. Simple guidelines may be implemented as
follows:
o Keeping fingernails short and clean;
o Prohibiting the use of false fingernails and nail polish; and
o Covering cuts and wounds with clean and sanitized bandage.

c. Proper Use of an Alcohol-based Hand Sanitizer

As an
alternative to
handwashing,
alcohol-based
hand sanitizers
may be used when
soap and water
are not available.
They are actually
more effective
than soap and
water in Killing
bacteria and
viruses that cause
disease. However,
not all hand
Source: seekweb.com sanitizers are
created equal.
Some "waterless" hand sanitizers do not contain alcohol. Use only the alcohol-
based products. The Center for Disease Control (CDC recommends choosing
products that contain at least 60 percent alcohol.

To use an alcohol-based hand sanitizer:

o Apply about ½ teaspoon of the product to the palm of your hand;
o Rub your hands together, covering all surfaces of your hands, until they are
dry; and
o Wash your hands if your hands are dirty as sanitizers will not be effective.

d. Use of Gloves.
The wearing of gloves is not a substitute for
proper handwashing. Ensure to wash hands properly
before putting gloves on. Bacteria multiply inside
gloves. Individuals with a cut or lesion on the hand
or wrist must also have the wound covered with a
waterproof (impermeable) bandage in addition to
the glove.

Use gloves for the following:

o Handling Ready-to-Eat (RTE) foods such as
salads and delis;
o When utensils are not suitable, mixing by
hands, and kneading; and
Source: pfmplus.co.uk
22
 o Non-infected hand abrasions like simple burns, cuts, and chapped skin.

Use gloves safely by:

o Storing/dispensing in a manner to prevent contamination;
o Prohibiting the use of damaged gloves;
o Using proper fit;
o Prohibiting reuse of gloves;
o Replacing hourly or as deemed appropriate, and
o Avoid latex gloves due to possible skin allergy reaction.

23
 ACTIVITY/EXERCISE
Instructions:

1. Fill all necessary details below.

2. Documentation while doing the activity is needed.
3. This will be recorded as part of your performance task/s.

HAND WASHING ACTIVITY

Introduction:

Procedures: (please see page 21)

Documentation:

24
 RUBRIC
(Creative Output)
Content Possible Points
Points Earned

Output looks similar to what was observed 10

and/or taught

Output has title that helps explain the content 10

Output is legible and large enough to see all 5

details

Overall Output 5

TOTAL 30 points

25
 POST-TEST
Reminder:
• Post test/ quiz will be done next face to face
meeting.

26
References:

Ricaforte, R. (2020). Risk Management as Applied to Safety, Security, and

Sanitation.

Weigel, G.(2018). The 4 Primary Food Safety Hazards and Preventing Foodborne
Illness. Food Safety.

Food and Drug Administration. Food Safety Act of 2013.

Bromley.gov.uk

Medical News Today 2017

27
Congratulations for completing this module!

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 Vision 2020
WPU: the leading knowledge center for sustainable
development of West Philippines and beyond.

Mission
WPU commits to develop quality human resource and green
technologies for a dynamic economy and sustainable
development through relevant instruction,
research and extension services.

Core Values (3CT)

Culture of Excellence
Commitment
Creativity
Teamwork

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WPU-QSF-ACAD-82A Rev. 00 (09.15.20)