RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, AND SANITATION
2020 04-TB-00030-0 978-621-04-0454-8 BS Hospitality Management and BS Tourism Management
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CONTENTS
CONTENTS
UNIT III: RISK ASSESSMENT AS APPLIED TO FOOD SANITATION AND SAFETY
DEDICATION PREFACE
iii vii
Module 1.
Providing Safe Food and the Philippine Food Safety Framework
103
UNIT I: RISK ASSESSMENT WITHIN THE
FRAMEWORK OF RISK IDENTIFICATION, RISK ANALYSIS, AND RISK EVALUATION
Module 2.
The Microbial World
114 124
Module 3.
Food Safety Hazards: Biological, Chemical, and Physical Contamination
Module 1.
02 08
Risk Identification
Module 2.
Risk Analysis
Module 4.
The Safe Food Handler
Module 3.
Risk Evaluation UNIT CASE ANALYSES
136 143 150
15 19
Module 5.
Cleaning and Sanitizing
Module 6.
Sanitary Facilities, Equipment, and Integrated Pest Management
UNIT II: RISK ASSESSMENT AS APPLIED TO SAFETY AND SECURITY
Module 7.
The Food Flow in Retail and Food Service Establishment Food Safety Management System through Hazard Analysis Critical Control Point (HACCP)
163
Module 1.
Identification of Safety and Security Requirement Preventative Procedures for Safety and Security Response to Emergency Situations Feedback to Management on Safety and Security Procedures UNIT CASE ANALYSES
32
Module 8.
181
Module 2.
62
Module 3.
76
87
Module 4.
192
UNIT CASE ANALYSES
199 207 231
REFERENCES APPENDIX INDEX
93
V v
vi
318
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