Santiago City

Tel/Fax: (078)-682-8454 / 305-0957

www.northeasterncollege.edu.ph

COLLEGE OF HOSPITALITY MANAGEMENT

Risk Management and Safety, Hygiene and Sanitation

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)

Is a systematic, preventative approach to food safety that
addresses physical, chemical, and biological hazards.

HACCP is a voluntary process and helps food service operators or

consumers to:
a) Identify foods and procedures most likely to cause illness.
b) Establish procedures to reduce the risk of foodborne illness
outbreaks.
c) Monitor handling practices to ensure food safety.

HACCP Highlights
 Needed for export from certain sectors of the food industry
to some countries
 Assures safe production of foods with its pro-active system
 Emphasizes prevention rather than inspection
 Addresses all types of hazards-microbiological, physical, and
chemical
 Can be integrated into a more general quality assurance plan
 Can be implemented in tiny, small, medium, and large-scale
enterprises

Procedures must be rechecked when any of the following occurs:

 Recipe changes
 Cooking equipment changes
 Preparation changes for quantity

There will be different food safety hazards caused by factors such

as:
  Menus
 Available working space
 Type and condition of equipment used
 Selection and supply of ingredients used
 Process used for preparation, production, and service of
foods; and
 Standards of good hygienic practices employed in the
operation.

Benefits of an HACCP-Based Food Safety Management System

1. Process Based System – business will benefit from a clear
definition of processes and procedures. Effective and
continual process improvement are the cornerstones of a
functioning management system.
2. Customer Confidence – a controlled food operating environment
with an effectively implemented and applied food safety
system will improve customer confidence in the safety of food.
3. Risk Management – it uses a systematic approach covering all
aspects of food production, from raw materials, processing,
distribution, point of sale to consumption, and beyond.
4. Management Responsibility – it enables the management to
demonstrate their commitment to the production and supply of
safe products.
5. Relationship Improvement – this system enhances the
relationship among organizations in the food chain,
customers, and enforcement agencies.
6. Records – record-keeping enables a more efficient, more
effective government and customer oversight.
7. Legal Protection – it has been widely accepted that HACCP-
based system present the food industry with the most effective
management tool to enable the production and supply of safe
food.
8. Trading Benefit – HACCP-based approaches are beneficial to
companies seeking to meet customer and legal requirements in
domestic and export markets.
9. Alignment with other Management System – HACCP-based food
safety management systems can be combined with other
management systems such as ISO 9001:2000.

Seven Principles in an HACCP System

1. Conduct a Hazard Analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
 7. Establish record-keeping and documentation procedures

Cleaning and Sanitizing Operation

CLEANING – is concerned with the removal of visible soil from the

surfaces of equipment and utensils.

SANITARY – means healthful and hygienic.

Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped
and rinsed with warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from
equipment surfaces is based on the manipulation of the four
basic cleaning factors and the method of cleaning.
3. Rinse- rinse all surfaces with cold to hot water, depending
on the temperature of the cleaning cycle, to thoroughly remove
all remaining chemical solutions are used for the cleaning
cycle.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes
any alkaline residues left and removes any mineral soil
present.
5. Sanitize – all equipment surfaces are rinsed or flooded with
a sanitizing agent.

Removal of Food Particles – scrape and flush large food particles

from equipment and utensils before the items are placed in a
cleaning solution.

Food soil - is generally defined as unwanted matter on food-contact

surfaces. It can be visible or invisible.

Factors Influencing Cleaning

1. Soil – depending on the food product manufactured and the
process equipment used, varying degrees of food soil will be
deposited on the equipment during production.
2. Time – the longer a cleaning solution remains in contact with
the equipment surface, the greater the amount of food soil
that is removed.
3. Temperature - soils are affected by temperature in varying
degrees. In the presence of a cleaning solution most soils
become more readily soluble as the temperature increases.
4. Chemical Concentrations – vary depending on the chemical
itself, type of food soil, and the equipment to be cleaned.
 5. Mechanical Force – can be as simple as hand scrubbing with a
brush or as complex as turbulent flow and pressure inside a
pipeline.

Methods of Cleaning
1. Foam – is produced through the introduction of air to a
detergent solution as it sprayed on the surface that needs to
be cleaned.
2. High Pressure – is used to increase mechanical force, aiding
in soil removal.
3. Clean in Place (CIP)- is utilized to clean the interior
surfaces of tanks and pipelines of liquid process equipment.
4. Clean Out of Place (COP) – is utilized to clean the parts of
filers and parts of other equipment. This requires
disassembly for proper cleaning.
5. Mechanical – normally involves the use of a brush either by
hand or a machine, such as a floor scrubber.

Rinsing – immediately after cleaning, thoroughly rinse all

equipment surfaces with hot, potable water to remove the cleaning
solution. This very important step is necessary because the product
or detergent used for washing can interfere with the germ-killing
power of the sanitizer.

Water Quality - is the primary component of cleaning used in food

establishments. The impurities in water can drastically alter the
effectiveness of a detergent or a sanitizer. Water hardness is the
most important chemical property that has a direct effect on
cleaning and sanitizing efficiency.

General Types of Sanitization

1. Thermal Sanitizing – involves the use of hot water or steam
for a specified temperature and contact time.
a) Steam – use of steam as sanitizing process has limited
applications. It is generally expensive compared to
other alternatives, and its contact temperature and time
is difficult to regulate and monitor.
b) Hot Water – the primary advantages of hot-water
sanitization are that is relatively inexpensive, easy to
apply and readily available, generally effective over a
broad range of microorganisms, and relatively non-
corrosive.
2. Chemical Sanitizing – involves the use of an approved chemical
sanitizer at specified concentration and contact time.
 Specific types of Chemical Sanitizers
a) Chlorine – in its various forms, is the most commonly
used sanitizers in food processing and handling
applications
b) Iodine - as an antimicrobial agent dates back to the
1800s. This sanitizer exists in many forms and usually
exists with a surfactant as a carrier.
c) Iodophors – like chlorine compounds, have a very broad
spectrum as they are active against bacteria, viruses,
yeast, molds, fungi, and protozoans.
d) Quaternary Ammonium Compounds (QACs) – are active and
stable over a broad temperature range. Because they are
surfactants, they possess some detergency.

Ware Washing – is the process of washing and sanitizing dishes,

glassware, flatware, and pots and pans, either manually or
mechanically.

Pest Control - all food establishments must have a pest control

program. The benefits of proper cleaning and sanitizing of
equipment and utensils, time and temperature controls, and food
handling will all be wasted if insects and rodents are allowed to
contaminate food and food contact surfaces.

Pest in Food Service Facilities

a) House Mouse – is considered to be the most widespread
terrestrial mammal I the world. They are well adapted to
living in close contact with humans and thrive in the
conditions that man provides, particularly where hygiene and
housekeeping standards are low.
b) Common rats – rats can carry a range of serious diseases
transmittable to people, such as Weil’s disease, Salmonella
food poisoning, and toxoplasmosis. They can infest and ruin
food and cause serious structural damage to buildings,
pipework, and wiring systems - even causing fires.
c) Cockroaches – they are usually found in areas with high
temperatures, such as kitchen and offices. Many pathogenic
bacteria have been found to be carried by the common
cockroach, including salmonella, and the tape worm. They are
the major public health pest, responsible for economic loss
in food production from tainted stock and the contamination
of equipment and medical supplies.
d) Ants – worker ants are a nuisance as they forage widely for
food and water following scent-marked trail. They feed on
meat, cheese, sugar, honey, jam, chocolate, etc.
 e) Moths - can be found in a variety of stored products.
f) Common House Fly – are ubiquitous insects, with a flight range
of at least eight kilometers. They are highly active indoors.
House flies can transmit intestinal worms, and are potential
vectors of all diseases such as dysentery, gastroenteritis,
typhoid, cholera and tuberculosis.

The Laws and Agencies Relating to food Safety and Sanitation

International Law:
 the production or sale of injurious, unsafe, unfit, or
substandard food
 the contamination food
 the sanitation of food premises, equipment, and personnel
 food-safety practices, including temperature control and
treatment
 the control of food poisoning and food-borne disease
 The composition and labeling of food.

Occupational Safety and Health Act (OSHA)

This is the principal act concerned with protecting the health
and safety of employees and members of the public. Every
employer has a legal obligation to ensure, as far as in
reasonably practicable, the health, safety, and welfare of
employees. Safe system of work must be devised and supervision
and training give to all staff. Employees must ensure that
their acts or omissions do not adversely affect other persons.

SANITATION CODE OF THE PHILIPPINES

Presidential Decree 856: sanitation Code of the Philippines
requires all food establishments to secure sanitary permits from
the local health office. It specifies that health certificate will
be issued only to the persons who have passed the physical and
medical examinations and have been administered immunization. The
code also specifies the structural requirements for food
establishments, the vermin-control measures to be undertaken, and
the proper disposal of refuse.

Chapter III of P.D. 856

Food Establishment

Section 14. Sanitary Permit

Section 18. Use of Food-Service Spaces
Section 19. Food Handlers
Section 20. Vermin Control (pest control)
Section 21. Toilet and Washing Facilities
Section 22. Disposal of refuse
Section 23. Equipment and Utensils
Section 24. Washing of Utensil
Section 25. Bacterial Treatment
Section 26. Handling of Washed Utensils
Section 27. Storage of Washed Utensils
Section 28. Dry Storage of Non- Perishable Foods
Section 29. Refrigerated Storage of Perishable Foods
Section 30. Food-Servicing Operations

Regulatory Agency

The Bureau of Food and Drugs (BFAD) is the key regulatory

agency of the Department of Health, Philippines with major
responsibilities in ensuring safety, efficacy, and quality of food
products, drugs, vaccines, and biological, in vitro, diagnostic
reagents, medical devices, cosmetics, and household hazardous
substances.

BFAD was created by Republic Act 3720 mandated to enforce and

administer the law, “it is the policy of the state to ensure safe
and good quality food, drug and cosmetics and regulate the
production, sale and traffic of the same to protect the health of
the consumer.”

Republic Act 7394 (Consumer Act of the Philippines) reiterated

BFAD’s mandate “to protect consumers from adulterated or unsafe
product with false, deceptive and misleading information.” The
enforcement activities have been focused on four strategies:
1. Licensing and inspection of food establishments
2. Product registration
3. Monitoring of trade outlets
Monitoring of product advertisement

References:
A. Books

Ang, Mary Lean C., Balanon, Hanna A. 2010. Food Safety and Sanitation .Edsa, South
Triangle, Quezon City, Manila: C & E Publishing, Inc.
 Perdigon, Grace Portugal PhD,MSFN,RND, Claudio, Virginia Serraon, PhD, MNS,RD,
Chavez, Libia De Lima, MSFS, 2006, Food, Water, and Environmental Sanitation and
Safety, Metro Manila, Merriam & Webster Bookstore, Inc.

Mcswane, David,H.S.D., Rue, Nancy R., PhD, Linton, Richard,PhD, 2005, Food safety
and Sanitation, Jurong, Singapore, Pearson Education South Asia Pte Ltd.

B. Electronics

Risk Management, Retrieve on August 01, 2019 @

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Risk Management, Retrieve on August 01, 2019 @ https://www.douglascollege.ca/about-
douglas/safety-security-risk-management
Global Risk Management, Retrieve on August 01, 2019 @
https://www.coursera.org/lecture/security-safety-globalized-world/risk-management-
5cH1i

Risk Management Research, Retrieve on August 01, 2019 @

https://www.researchgate.net/publication/274698247_Risk_Management_by_Hygienic_
Design_and_Efficient_Sanitation_Programs