HTM102: Food Safety and Sanitation Basics
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Questions and Answers

What comes to mind as you read and hear the course subject 'Risk Management as Applied to Safety, Security and Sanitation'?

How important is it for Hospitality and Tourism students to study food safety and sanitation?

What are foodborne diseases?

Diseases of an infectious or toxic nature caused by, or thought to be caused by the consumption of food or water.

Which of the following is a common work-related injury in the food service industry?

<p>Burns</p> Signup and view all the answers

What is classified as a Class A fire?

<p>Combustible, solid materials</p> Signup and view all the answers

Which type of fire extinguisher can be used on Class B fires?

<p>Foam</p> Signup and view all the answers

What are some preventive measures to ensure food safety during the hiring process?

<p>Health screening and careful training of food service employees.</p> Signup and view all the answers

Most cases of food poisoning occur in food service establishments.

<p>True</p> Signup and view all the answers

Match the following common injuries to their causes:

<p>Burns = Contact with hot surfaces Cuts = Accidental incision from sharp objects Slips, Trips and Falls = Wet or slippery floors Fires = Ignition of hot oils and faulty equipment</p> Signup and view all the answers

What aspect of videography received an excellent score?

<p>Clarity</p> Signup and view all the answers

What is a common cause of workplace injuries?

<p>Poor housekeeping</p> Signup and view all the answers

What was the overall quality of the video and focus?

<p>Excellent</p> Signup and view all the answers

The quality of the video was rated as very good.

<p>False</p> Signup and view all the answers

What are the two video links provided for learning first aid?

<p>Basic First Aid Training UK and Proper Methods of Handwashing</p> Signup and view all the answers

Match the following references with their topics:

<p>Mratinkovic et al. = Hygiene, Safety and First Aid in Hospitality Maranan et al. = Risk Management for Tourism and Hospitality Management Ang &amp; Balanon = Food Safety and Sanitation Brouhard = Basic First Aid Procedures</p> Signup and view all the answers

What should you do if a patient doesn't take a breath after 10 seconds?

<p>Start CPR.</p> Signup and view all the answers

For adults, place your hands on the person's chest at the _____.

<p>sternum</p> Signup and view all the answers

How deep should adult chest compressions be when performing CPR?

<p>Both B and C</p> Signup and view all the answers

What is the correct compression to breath ratio during CPR?

<p>30 compressions and 2 breaths</p> Signup and view all the answers

What should you do if bleeding is profuse from a wound?

<p>Apply direct pressure to control the bleeding.</p> Signup and view all the answers

Which method is NOT recommended for controlling bleeding?

<p>Applying a tourniquet</p> Signup and view all the answers

Choking can occur without a person showing signs of distress.

<p>False</p> Signup and view all the answers

To perform the Heimlich maneuver, place your hands above the person's _____.

<p>navel</p> Signup and view all the answers

What is the first step to treating burns?

<p>Stop the burning process.</p> Signup and view all the answers

Which degree of burn affects only the outer layer of skin?

<p>First-degree burn</p> Signup and view all the answers

What should you do to treat a sprain?

<p>Immobilize the limb and apply a cold pack.</p> Signup and view all the answers

Which of the following is a common cause of a nosebleed?

<p>All of the above</p> Signup and view all the answers

It is advisable to lean back during a nosebleed.

<p>False</p> Signup and view all the answers

What should be done to a burn after flushing it with cool running water?

<p>Apply a light gauze bandage.</p> Signup and view all the answers

Which of the following diseases must a food handler be free from to be considered healthy? (Select all that apply)

<p>Typhoid fever</p> Signup and view all the answers

Food handlers should wear street clothes while working in the kitchen.

<p>False</p> Signup and view all the answers

What type of footwear should be worn exclusively in the kitchen?

<p>Closed shoes</p> Signup and view all the answers

What is the primary purpose of a facial mask worn by food handlers?

<p>To prevent airborne microorganisms from contaminating food</p> Signup and view all the answers

What must be done before wearing gloves in food preparation?

<p>Proper hand washing</p> Signup and view all the answers

How often should gloves be changed according to food safety guidelines?

<p>Every day or whenever necessary</p> Signup and view all the answers

What personal habit is NOT allowed for food handlers?

<p>Wearing jewelry</p> Signup and view all the answers

What is the main purpose of proper hand washing in food safety?

<p>To prevent the spread of foodborne illness</p> Signup and view all the answers

Personal belongings should be stored away from food preparation areas in _____ or cabinets.

<p>lockers</p> Signup and view all the answers

Which of the following is a recommended practice for food handling?

<p>Covering wounds with a moisture-proof bandage</p> Signup and view all the answers

What should be done to provide first aid during a cardiac event?

<p>Perform chest compressions and rescue breathing</p> Signup and view all the answers

Calling 911 is unnecessary if someone is unresponsive and you are about to perform CPR.

<p>False</p> Signup and view all the answers

What does AED stand for?

<p>Automated External Defibrillator</p> Signup and view all the answers

Study Notes

Module Overview

  • Objectives include understanding occupational hazards, applying OSHA guidelines, maintaining personal hygiene, defining food service manager roles, and demonstrating first aid procedures.

Importance of Food Safety

  • Food safety is critical for public health; governments globally are increasing food safety efforts.
  • Foodborne diseases are a major health concern, leading to significant morbidity and economic loss.

Foodborne Diseases

  • Defined by WHO as diseases caused by consuming contaminated food or water.
  • Underreported in developing countries; high prevalence of diarrheal diseases indicates severe food safety issues.

Causes of Foodborne Illness

  • Many food poisoning cases occur in foodservice settings; commercial establishments are primary sources of outbreaks.
  • In the Philippines, diarrhea is a leading cause of child morbidity and mortality.

Food Safety Practices

  • Food Safety and Sanitation practices prevent cross-contamination and ensure proper food storage and cooking temperatures.
  • 90-95% of foodborne illnesses stem from improper food handling by people.

Occupational Safety Hazards

  • OSH emphasizes the importance of workplace health, security, and safety practices.
  • Physical, chemical, biological, and psychosocial hazards are prevalent in food service environments.
  • Burns from hot surfaces and equipment.
  • Cuts from sharp objects can expose workers to pathogens.
  • Slips, trips, and falls due to cluttered or wet floors.
  • Fires caused by igniting oils, faulty equipment, or flammable materials.

Types of Fires and Extinguishers

  • Different classes of fire (A through F) require specific types of extinguishers (water, foam, powder, carbon dioxide, wet chemical).
  • Improper use of extinguishers can exacerbate fires.

Ergonomic and Chemical Risks

  • Ergonomic risks stem from repetitive motions and poor posture.
  • Cleaning chemicals pose hazards, necessitating protective gear.
  • CO poisoning can occur from inadequate ventilation when burning fuels.

Economic and Human Costs of Injuries

  • Human costs include physical and emotional suffering due to injuries.
  • Social costs involve medical support needed for affected individuals and their families.
  • Economic costs include loss of income and business productivity.

Reasons for Occupational Safety Standards

  • Moral obligation to protect employees from risks.
  • Economic reasons due to costs incurred by government and companies from workplace incidents.
  • Legal implications reinforce enforcement of safety standards.

Personal Hygiene in Food Service

  • Personal hygiene is vital to preventing foodborne illnesses, linked to employee health and cleanliness.
  • Training during the hiring process is crucial for promoting hygiene standards and infection control.

Roles of a Healthy Food Handler

  • Healthy food handlers must be free of communicable diseases to prevent food contamination.
  • Requires adherence to proper attire standards to maintain hygiene.

Personal Hygiene Practices

  • Hair restraints are mandatory to prevent hair from contaminating food.
  • Clean work clothes must be worn; street clothes should not be permitted in food prep areas.
  • Specific footwear rules to minimize contamination and hazards in the kitchen.

Additional Safety Practices

  • Implement policies to address employee illnesses, attire, and hygiene habits.
  • Regular handwashing and maintaining a clean work environment are essential for food safety.### Facial Masks
  • Prevent airborne microorganisms from contaminating food during conversation, coughing, or sneezing.
  • Reduce direct hand-to-face contact, a source of food contamination.

Gloves

  • Serve as barriers between hands and food.
  • Must not replace proper handwashing; hands should be washed before using gloves.
  • Change and sanitize gloves daily or when necessary; ensure no tears or holes.
  • Never reuse or wash disposable gloves.

Personal Hygiene of Food Workers

  • Daily baths promote cleanliness; essential for food handlers.
  • Trimmed nails prevent contamination; untrimmed nails pose hygiene risks.
  • Male food handlers should maintain short haircuts and shave facial hair to avoid contamination.
  • Wounds must be covered with moisture-proof bandages and changed frequently.
  • Prohibit jewelry in food preparation areas to avoid hazards and microbial growth.
  • Nail polish and artificial nails should not be worn to prevent contamination.
  • Smoking and eating in kitchens should be avoided; designated areas should be outside.
  • Proper handwashing is critical to preventing foodborne illness.

Importance of Hand Washing

  • Essential for preventing cross-contamination through food handlers.
  • Handwashing prevents transmission of pathogens, particularly those causing fecal-oral diseases.
  • Recommended after using the toilet, coughing, sneezing, handling raw food, and touching dirty equipment.

Steps in Proper Hand Washing

  • Wet hands with warm running water.
  • Use soap to create lather, scrubbing up to elbows for at least 20 seconds.
  • Rinse thoroughly and dry with a single-use towel or hot air dryer.
  • Use a towel to turn off the faucet to prevent re-contamination.

Tasting Food

  • Use a clean spoon to sample food; never taste directly from the pot or with fingers.

Storing Personal Belongings

  • Personal items should be kept in lockers or cabinets away from food prep areas.

Prohibited Personal Habits

  • Avoid blowing air into food containers and using teeth to open packages.
  • Do not lick fingers, touch face or hair, apply makeup, or lean on work surfaces.

Employee Illnesses

  • Employees showing symptoms of contagious illnesses must stay home.
  • Referral to health centers for clearance is necessary before returning to work.

Education and Training

  • Food staff should receive training on food handling hazards and safety responsibilities.
  • Visual reminders like posters can reinforce sanitary practices.

Managerial Responsibilities

  • Food managers must educate employees about food safety and foodborne illnesses.
  • Certification in food protection management is necessary, covering topics like contamination prevention and hygiene relations.

First Aid Procedures

  • First aid includes initial care until professional help arrives.
  • Key actions include keeping the environment safe, assessing responsiveness, and calling for emergency services.

CPR Guidelines

  • CPR restores breathing and circulation; it involves chest compressions and rescue breathing.
  • Assess breathing before beginning CPR; apply correct techniques based on age.

First Aid for Bleeding

  • Control all bleeding with basic interventions.
  • Rinse wound, apply pressure and elevate the affected area.
  • Use additional layers if cloth becomes soaked; do not remove the first layer to maintain clotting.### Direct Pressure on Bleeding Wounds
  • The immediate action for controlling a bleeding wound is to apply direct pressure on the site.
  • Use gauze pads if available, as they assist in clotting by keeping blood cells together.
  • If gauze is unavailable, terrycloth towels can be used similarly.
  • Avoid removing soaked gauze, as it can dislodge crucial clotting agents and restart bleeding.
  • Treat for shock after bleeding is controlled.

Elevating the Wound

  • Elevating the wound above the heart reduces blood flow, easing the control of bleeding.
  • Maintain direct pressure on the wound while ensuring elevation.

Using Pressure Points

  • Specific pressure points can be used to control bleeding:
    • Brachial Artery: Located between shoulder and elbow.
    • Femoral Artery: Found in the groin area.
    • Popliteal Artery: Located behind the knee.

Tourniquets

  • Tourniquets are a last resort for severe bleeding.
  • They restrict blood flow and can cause limb damage; use only in life-threatening situations.

Choking

  • Choking may lead to loss of consciousness or death if not addressed promptly.
  • Signs of choking: gagging, inability to talk, turning blue, grabbing the throat, and panic.
  • If the individual can cough or talk, they are not choking and do not need assistance.

Heimlich Maneuver

  • For conscious individuals:
    • Lean the person forward, encircle their waist, and make a fist between the navel and rib cage.
    • Perform five quick upward thrusts until the object is expelled.
  • For individuals who are obese or pregnant, thrusts should be applied around the chest.
  • For an unconscious person, place them on their back and perform thrusts just above the navel.

Burns

  • The first step in burn treatment is stopping the burning process; cooling with running water is advised.
  • Severity of burns:
    • First-degree: Affects only the outer skin; appears red and swollen.
    • Second-degree: Involves two skin layers; causes blisters and significant swelling. Considered major if over 3 inches wide or on sensitive areas.
    • Third-degree: Affects deeper layers; skin may appear white or blackened and may be numb.
  • Major burns require immediate medical attention.

First Aid for Burns

  • Rinse area with cool water; do not use ice.
  • Cover with light gauze.
  • Pain relief can be managed with NSAIDs.
  • Avoid breaking blisters or applying oily substances.

Sprains

  • A sprain injures ligaments due to twisting or wrenching, commonly in ankles and wrists.
  • Symptoms can mimic fractures; immobilization is crucial.
  • First aid includes cold application, elevation, and NSAIDs for pain relief.

Nosebleeds

  • Most nosebleeds arise from trauma, often due to digital manipulation or environmental factors.
  • Treatment involves leaning forward, pinching the nose, and applying a cold pack.
  • Bleeding is re-evaluated after five minutes; if not stopped, continue pinching and check after additional time.

General Recommendations

  • Monitor all injuries closely and seek medical care for severe symptoms or if conditions do not improve.
  • Always prioritize stopping the source of injuries and controlling bleeding before treating symptoms.

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HTM102: Food Safety and Sanitation PDF

Description

This quiz focuses on the foundational concepts of food safety and sanitation, as part of the Risk Management applied to safety and security in the hospitality and tourism management program. Enhance your knowledge of crucial practices that ensure food integrity and public health.

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