HTM102-MODULE-1-FOOD-SAFETY-AND-SANITATION-THE-BASICS.pdf

HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program...

HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose MODULE 1 FOOD SAFETY AND SANITATION – THE BASICS Learning Outcomes: At the end of the lesson / module, the student would be able to: 1. Describe conditions that pose occupational hazards in the Food Service Industry 2. Apply the guidelines of the Occupational Safety and Health Administration to prevent, minimize, or eliminate workplace hazards in a food service facility 3. Practice personal hygiene habits at all times especially in handling foods and in attendance to work 4. Define the role of a food service manager as part of the food industry healthcare system 5. Demonstrate First Aid Procedures PRE-ACTIVITY – Before Reading Questions: The following questions will be posted to our SILID, please do submit it directly there. 1. What comes in your mind as you read and hear the course subject “Risk Management as Applied to Safety, Security and Sanitation”? 2. How important as a Hospitality and Tourism students to study this subject particularly in this lesson, food and safety sanitation? 1.1. OCCUPATIONAL SAFETY HAZARDS Food Safety is an increasingly important public health issue. Government all over the world are intensifying their efforts to improve food safety. These efforts are in response to the increasing number of food safety problems and consumer concerns. Foodborne Diseases are widespread and growing public health problem, both in developed and developing countries. Defined by the World Health Organization (WHO) as diseases “of an infectious or toxic nature caused by, or thought to be caused by the consumption of food water or water.” Foodborne diseases are an important cause of morbidity and economic loss worldwide. Less of the cases of the foodborne illness are not well documented in the developing countries bear the brunt of the problem due to the presence of a wide range of foodborne diseases, including those caused by parasites. The high prevalence of diarrheal diseases in many developing countries suggests major underlying food safety problems (WHO, 2007) Most cases of food poisoning happen in foodservice establishments and usually afflict a great number of people. Commercial food service establishments have been identified by the Center of Disease Control as the leading source of foodborne illness outbreaks (Bean, et.al. 1996). According to UNICEF, in the Philippines, Diarrhea is the 3rd leading causes of child illness and the 4th leading cause of deaths among children less than 5 years. It is estimated to cause 12% or almost 10,000 deaths a year. A 2004 UNICEF assisted study on the prevalence of soil helminths, estimates that almost 70% of pre-school children are host to at least one type of intestinal helminth infection and that 7 out of 10 children (aged 3-12) suffer from intestinal worms. And according to the statistics the second highest death-related illness in the Philippines is Intestinal Disease. Outbreak of foodborne illnesses could be prevented if foodservice workers have proper training, techniques and tools in food management Page 1 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose Food and Safety Sanitation is a practice of keeping foods from cross-contamination storing perishable food at the appropriate temperature and heating food to a temperature that will inhibit bacterial growth. It is the responsibility of the foodservice operator to fully understand the dangers involved in serving food. It has been shown that 90% to 95% of foodborne illnesses are caused by people preparing and handling food. Poor standard of personal hygiene can lead to food being contaminated. Food safety in retail food establishment begins with food managers who are knowledgeable about food hazards and who are committed to implementing proper food handling practices in their facility. It continues with properly trained foodservice workers who understand the essentials of food safety and sanitation. A. Occupational Safety Hazards in the Food Service Industry Occupational Safety and Health (OSH) is increasingly recognized by the governments and international organizations as an important part of public health. People spend one-third or more of each day at work, so working conditions necessarily have a strong effect on their health. It is the health, safety and security procedures specified by the government that are enforced in the workplace to protect employers and employees. Occupation Safety Hazards are natural risks present in certain workplaces. Millions of workers are at risk from exposure to physical, chemical, biological or psychosocial hazards, sometimes, even a combination of them. Occupational Health Risks can be described as the possibility of suffering health impairments from exposure to a hazard that originates in the working environment. In risk-assessment literature, the term hazard typically refers to the source of a risk. The likelihood of acquiring a health problem due to exposure distinguishes a risk from a hazard, since the former is created by the latter. For example, a toxic chemical that is a hazard to human health cannot be considered a health risk unless humans are exposed to it. The Occupational Safety and Health Act (OSHA), the primary federal law establishing safety standards in the workplace, requires employers to provide a safe workplace by informing employees about potential hazards, training them to deal with hazards, and recording workplace injuries. Slips and falls account for almost half the workers’ compensation costs in the food service industry. An effective, well-rounded foot protection program is the answer to bringing that number down. B. Common Work-Related Injuries in the Food Service Industry 1. BURNS - an injury acquired from contact with hot surfaces of an equipment (e.g., ranges, ovens, coffee makers, deep-fat fryers, pots, pans, and steam tables), flames, hot food, liquids and faulty microwave ovens. 2. CUTS - a skin opening from an accidental incision of sharp objects (e.g., knife) can cause exposure to blood- borne pathogens such as Hepatitis B and HIV. 3. SLIPS, TRIPS AND FALLS – open ranges, stove doors, kitchen doors, trolleys, stairs, defective ladders, foot stools and wet, cluttered, or slippery floors are common causes of these injuries. (e.g. wet kitchen floors during cleaning) 4. FIRES – Accidental ignition of hot oils and greases, paper materials coming into contact with hot stoves and ovens, faulty electrical equipment (e.g., cords, switches and power outlets), wet electrical equipment and appliances are the usual causes of fires. Classes of Fire a. CLASS A – combustible, solid materials (such as wood, paper or textiles) b. CLASS B – flammable liquids (such as paint, petrol and gasoline) Page 2 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose c. CLASS C – flammable gases (such as methane, propane and hydrogen) d. CLASS D – combustible metals (such as aluminum, potassium and magnesium) e. CLASS F – cooking oils (such as vegetable oil, olive oil and deep-fat fryers) f. ELECTRICAL – live electrical equipment (such as photocopiers and computers) Types of Fire Extinguishers a. Water – it contains water and compressed gas. They can only be used on CLASS A fires, usually in a non- restrictive environment like school, retail stores and building Warning: Do not use water on fires caused by fat, oil and electrical appliances b. Foam – they are commonly used to fight CLASS B fires or flammable liquids. However, because they are a water-based foaming agent, they can also be utilized for CLASS A fires. They can also be required for buildings where flammable liquids and organic material are found, like hospital, apartments, schools and office buildings Warning: Do not use foam on fires caused by flammable metals, electronic equipment and scenarios like kitchen fires c. Powder – Dry Powder Extinguisher, also known as ABC extinguishers, are effective at tackling CLASS A, B & C fires caused by solids, liquids and gases. They are also sometimes used for electrical-related fire incidents. You can identify Dry Powder Extinguishers through their blue label codes. Because they cannot be used in enclosed spaces, they are generally suggested for businesses with large boiler rooms, LPG Plants, wielding services and garage forecourts. Warning: Although this kind of extinguishers can be used in electrical wires, it is essential to note that they should not be used on fires involving electrical equipment over 1000V. Do not also use dry powder on scenarios like kitchen fires and other fires in enclosed spaces. d. Carbon Dioxide – it is used on putting out CLASS B and Electrical Fires. They are particularly useful for offices and workshops where electrical fires would most likely occur, such as server rooms and technology stores. Warning: Do not use CO2 extinguishers on fires caused by flammable metals, paper, textiles and in scenarios like kitchen fires. e. Wet Chemical – This type of extinguisher is specifically designed to combat CLASS F fires or also known as “cooking fires”. They are most recommended for business involving cooking oils and burning fats, like commercial kitchens, canteens and restaurants. Warning: Do not use wet chemical extinguishers on CLASS B and C fires, as well as on electrical fires Page 3 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose. 5. ERGONOMIC RISKS – injuries from repetitive motions, unchanging and/or poor posture when seating, kneeling and standing: incorrect lifting techniques; and forceful motions or grips on objects cause ergonomic risks. 6. CLEANING CHEMICALS – cleaning products such as bleaches, oven cleaners, floor cleaners, stainless steel cleaners and ammonia solutions may require the use of rubber gloves. If there is a risk of splashing chemicals near the eyes, a face mask or googles may be necessary. Skin irritation, dermatitis, or throat irritation may arise from the frequent use of soap and detergents. 7. CO POISONING – Carbon Monoxide is produces by the incomplete burning of solid, liquid and gaseous fuels, such as charcoal, and causes death if there is improper ventilation. 8. HEAT STRESS – heat exhaustion and heat stroke can result from prolonged exposures to hot equipment (e.g., ovens, stoves) 9. COLD STRESS – Hyperthermia and similar risks can result from working in walk-in refrigerators and freezers for prolonged periods of time, or handling frozen food without preventive measures. Causes Common Workplace Injuries 1. Lack of Protection and Safety Equipment 9. Inadequate Instruction, Training & Supervision 2. Poor Housekeeping 10. Personal Factors 3. Poor Maintenance Procedures 11. Medical Conditions 4. Inadequate Lightning 12. Unrealistic Timeframes 5. Spills 13. Negligence 6. Obstruction 14. Fatigue 7. Faulty or Incorrect Equipment and Machinery 15. Under the Influence of Alcohol 8. Poor Ergonomics 16. Unexpected Situation against Security Page 4 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose Cost of Workplace Injury 1. Human Costs – one of the most obvious costs of workplace injury is the human cost or the individuals who suffer physical, psychological or emotional pain as a result of an injury or accident. 2. Social Costs – including the provisions of medical and support facilities resulting from workplace injury impacts not only on the individual, but also on their family, friends and their work colleagues, who may require counselling or have to bear the financial burden left because of the injury. 3. Economic Costs – including costs for medical and rehabilitation consultation needed as a result of injury, as well as loss of wages, may affect the individual and their family and it may cause a dramatic, changes in their lifestyle and living arrangements. 4. Organizational Costs – individuals are not the only ones that suffer from workplace injury – businesses suffer too. They have to replace and train new employees; production may cease while the accident is investigated and down time is increased if equipment has to repaired or replaced as a result of the accident. The morale of the workplace may decline after an accident and have an impact on productivity. The cost of worker’s compensation insurance will increase for the business. All of these organizational costs occur when someone injuries themselves at work. Reasons for Occupational Safety and Health Standards The reasons for establishing good occupational safety and health standards are as follows: 1. Moral – no employee nor others associated with the work environment should have to risk injury at work. 2. Economic – many governments realize that poor occupational safety and health performance results in extra costs for the state (e.g., Social Security payments to the incapacitated, costs for medical treatment, and loss of the working capacity of the worker). Private companies also sustain costs in the event of an incident at work (e.g., legal fees, fines, compensatory damages, investigation time, lost production, and lost goodwill from the workforce, customers and the wider community). 3. Legal – OSH requirements may be reinforced in civil law and/or criminal law; it is accepted that without the extra encouragement of potential regulatory action or litigation, many organizations would not act upon their implied moral obligations. 1.2. PERSONAL HABITS OF FOOD SERVICE WORKERS A. Employee Health and Personal Hygiene Providing safe food begins during the hiring process. Studies shows that many cases of foodborne illnesses can be linked directly to the lack of attention to personal hygiene, cleanliness and food handling procedures. The Center for Communicable Disease (CCD) issued a list of infectious and communicable diseases that are often transmitted through food prepared by infected food handlers. The Common Infectious and Communicable Diseases: Amebiasis Ciguatoxin Leptospirosis Botulism E.Coli Rotavirus Cholera Hepatitis A Salmonella The preventive measures that the food manager implements to ensure food safety should begin during the hiring stage of food service industry workers. This strategy is accomplished through the health screening and careful training of food service employees after they have been hired. Page 5 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose The hiring process should be followed by an orientation and training on the standards of proper hygiene established for food service operations. Personal hygiene is simply the application of principles for maintaining health and personal cleanliness. Policies should be designed implemented and monitored to cover employees’ illnesses, proper attire, and personal hygiene habits. The specific methods aimed to fulfill the intent of these policies are frequently referred to as infection control procedures. Healthy Food Handler A clean, hygienic environment starts with a healthy food handler. For a food handler to be considered healthy, he/she must be free from diseases that may contaminate food, such as intestinal disorders (typhoid fever and hepatitis), respiratory tract diseases (tuberculosis, sore throat, and colds) and skin diseases or disorders (boils, lesions and skin infections) Proper Attire 1. HAIR RESTRAINT The presence of hair in food indicates unhygienic food preparation. Food handlers must wear a hair restraint at all times to prevent hair from falling into the food. Common hair restraints include nets, bonnets and caps. Wearing a hair restraint also eliminates the contact of the hands with the head, thereby preventing contamination. A hair restraint must be worn before hand washing and working A hair restraint must be properly worn and should not let a single strand of hair show 2. WORK CLOTHES Work clothes that include a kitchen uniform and an apron must be worn inside the kitchen. Street clothes should never be worn to work as they may be sources of contamination. Aprons help reduce the transfer of microbes to exposed food. Work clothes should always be clean. Clean uniforms are more appealing to the customers. As much as possible, aprons should be of light color to easily reveal dirt. Never use the apron as a hand towel. Change the apron when soiled. A food worker must wash his/her hands after touching his/her apron. Remove the apron before leaving the food preparation area. 3. FOOT WEAR Because footwear can serve as a source of contamination, it is necessary to use footwear exclusively for kitchen use. Footwear worn outside should not be worn in the food preparation area to prevent the possibility of contamination. Closed shoes be worn at all times to prevent slipping or falling 4. FACIAL MASKS Facial masks prevent airborne microorganisms from the nose and mouth from getting into the food when talking, coughing or sneezing. These masks will also prevent direct contact of hands with the nose and mouth, both of which are sources of contamination. Page 6 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose 5. GLOVES Gloves act as barriers between the hands and food. However, these must not be made substitutes for proper hand washing. Proper hand washing prior to wearing of gloves should be observed. Gloves must be sanitized and changed every day or whenever necessary. Gloves must be devoid of any tear or holes as these are possible sources of contamination. Never reuse or wash disposable gloves; always throw them away after use. Personal Habits of Food Workers All of us carry disease-causing microorganisms on or in our bodies. These microbes can be transferred to food. By staying healthy and keeping clean, one can help prevent an outbreak of foodborne illnesses. 1. Taking Daily Baths Taking a bath daily is the most basic requirement among food handlers as it ensures their cleanliness. 2. Trimming of Nails Trimmed nails are a requisite for food preparation. Untrimmed nails are not only unsightly but also potential sources of contamination. 3. Shaving and Haircuts for Males As facial hair is source of contamination, male food handlers are required to shave as necessary. Short, neat haircuts must be maintained as well. 4. Covering Wounds Wounds or cuts must be properly covered with a moisture-proof bandage which must be frequently changed to prevent the risk of contamination and infection at the same time. 5. Wearing of Jewelry Wearing of jewelry must be prohibited at all times. Aside from being a physical hazard, jewelry may also become biological hazards as they have crevices that can harbor microbial growth. 6. Wearing of Nail Polish or False/Artificial Fingernails Because nail can get into food, wearing nail polish or false/artificial fingernails should not be allowed among food handler. 7. Smoking and Eating A high standard of cleanliness must be practiced by food handlers at all times. Any unhygienic practice that could result in cross-contamination of food, such as smoking and eating inside the kitchen, should not be allowed. Eating and smoking areas must be set up outside the kitchen premises. 8. Hand Washing The single most important practice in preventing the spread of foodborne illness is proper and frequent hand washing. Since person-to-person contamination can play a significant role in the spread of some enteric pathogens and mycobacterial, hand hygiene is a critical element in any outbreak prevention control strategy. Importance of Good Hand Washing Hand washing can prevent a lot of diseases that could cross-contaminate with people via food preparations of the food handlers (either direct or indirect transmission). It is necessary for food handlers to maintain and be consistent in doing the proper good hand washing because it will prevent the different types of Page 7 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose diseases that could contaminate food. Some diseases could spread through fecal-oral transmission when it is being ingested of even the tiniest particles of fecal materials especially after using toilet you must do the hand washing, it cannot be overemphasized. Even the indirect contact with respiratory secretions, that microorganism may transmitted through this route (e.g., common colds, influenza, etc.) these can be all avoided by washing the hands especially after coughing or sneezing or even just shaking hands with an individual who has been coughing or sneezing. STEPS IN PROPER HAND WASHING: 1. Wet the hands with warm, running water. 2. With soap, thoroughly wash the hands and lather up to the elbow. 3. Scrub thoroughly using a brush for the nails, then rinse. 4. Re-soap and rub hands for at least 20 seconds. Pay special attention to the back of the hands, wrists, between the fingers and the fingernails. 5. Hands should be rinsed well under running water. 6. Hands should be dried with a single-use towel or hot air dryer. 7. Turn off the faucet using a paper towel to prevent contaminating it again. 8. Use a disinfectant if available. Wash the hands after the following activities: ✓ Coming on duty or entering the kitchen ✓ Touching bare body parts other than clean hands and the clean, exposed portions of arms ✓ Using the toilet ✓ Coughing, sneezing, using a handkerchief or disposable tissue, smoking, eating or drinking ✓ Handling soiled equipment or utensils ✓ Handling money ✓ Handling cleaning materials ✓ Food preparation (this should be done as often as necessary to eradicate microorganisms and to prevent cross-contamination when changing tasks) ✓ Switching from working with raw food to working with ready-to-eat food ✓ Changing into uniform ✓ Having a break ✓ Leaving the kitchen 9. Tasting of Food A small amount of the food to be sampled must be transferred into a separate bowl. The dish must be tasted with a clean spoon that must be immediately washed after use. Never taste the food with the fingers. 10. Storing Personal Belongings Personal belongings like bags and clothes should be stored in lockers or cabinets away from food preparation areas. Page 8 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose 11. Other Personal Habits Blowing air into plastic bags or using the teeth for opening packages are prohibited in food production. Blowing into food containers like plastics bags brings airborne microorganisms in contact with the contents of the container. Opening packages using one’s teeth are potential sources of contamination as well. Other personal hygiene habits to be addressed by policy include: Do not lick the fingers or touch the nose, mouth or hair while in the production area. Never spit in the food handling area. Never apply makeup or spritz perfume in food preparation areas. Do not sit or lean on work tables or equipment. Do not allow unauthorized personnel in the production area. Employees Illnesses Employees with symptoms of vomiting, diarrhea, fever, respiratory infection, or sore throat should not report to work. Any employee suspected of having a communicable disease as listed by the CDC should be referred to the employee health center or either physician for clearance before returning to work. Education and Training Appropriate orientation on the hazards of the food industry, and adequate, periodic training must be implemented for the food production personnel to fully understand and their responsibilities toward food safety. Use of visual control or reminders in the form of posters and signs is an effective way of reinforcing hygienic habits in the kitchen. B. Management and Supervisory Responsibilities of a Food Manager Food managers, especially those responsible for proving food to the “at-risk” population, have an important responsibility in the prevention of foodborne illness. They must educate and instill a sense of urgency to food service employees on the realities of foodborne diseases. Food service managers themselves must be well educated on food safety and related topics such as microbiology, epidemiology, food science and standard operating procedures. These are just a few of the requirements to effectively design an integrated food safety program. To effect change, food service managers must take a proactive role in designing a food safety plan that accomplishes food safety objectives. A food manager is person who: 1. Identifies hazards in the day-to-day operation of food establishment that prepares, serves, vends or provides food for human consumption. 2. Develops or implements specific policies, procedures or standards aimed at preventing foodborne illnesses. 3. Coordinates training, supervises or directs food preparation activities, and takes corrective action as needed to protect the health of the customers. 4. Conducts in-house self-inspection of daily operations on a periodic basis to see those policies and procedures concerning food safety are being followed. A certified Food Protection Manager will have to be able to demonstrate knowledge and skills in food protection management. He/she should also be able to: 1. Identify foodborne illnesses 2. Describe the relationship between time and temperature and the growth of microorganisms that cause foodborne illnesses. Page 9 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose 3. Describe the relationship between personal hygiene and food safety. 4. Describe methods on how to prevent food contamination when purchasing and receiving. Recognize problems and solutions associated with temperature control, cross-contamination, housekeeping and maintenance. 1.3. THE BASIC FIRST AID PROCEDURE Basic first aid procedures can help you get someone through a medical crisis, at least until the paramedics arrive or you can get them to a hospital. Until you're able to do that, though, you can learn some basic first aid procedures. That way, you can respond the right way when someone needs you to. First aid is the care a sick or injured person gets before they get full medical treatment. In some cases, it may be the only care someone needs, while in others, it may keep them safe until paramedics arrive or someone else gets them to the hospital. First aid can include everything from bandaging a minor wound to preventing shock to keeping someone's heart beating during a cardiac event. Ideally, it should be performed by someone who's taken a class and is certified in first aid, but if no one is available, anyone with some basic knowledge can pitch in. When someone is unconscious or unresponsive, a basic tenet of first aid is ABC: ✓ Airway: If someone's not breathing, clear their airway. ✓ Breathing: If the airway is clear and they're still not breathing, provide rescue breathing. ✓ Circulation: Chest compressions to keep blood circulating should be performed along with rescue breathing. If the person is breathing but unresponsive, check their pulse to see if their heart has stopped and, if so, provide chest compressions. An alternate and simpler version of the ABCs is: ✓ Awake? If not, try to wake them. If they don't wake up, make sure someone is calling 911 or any emergency hotline and move on to B. ✓ Breathing? If not, start rescue breathing and chest compressions. If so, move on to C. ✓ Continue care: Follow instructions from 911 or continue treatment until an ambulance arrives. Some courses also include D and possibly E, as well: D can stand for disability assessment, which is fairly complicated for someone without medical training. It also sometimes stands for deadly bleeding, which needs to be stopped, or defibrillator if someone's heart has stopped and an automated external defibrillator (AED) device is available. E stands for examination—evaluating the person for signs of injury, bleeding, allergies, or other problems once you know they're breathing and their heart is beating. WHAT IS AN AED? An AED, or Automated External Defibrillator, is a portable, easy-to-use device that can check someone’s heart rhythm and, if necessary, deliver an electric shock to correct the rhythm. Page 10 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose 1. CPR (Cardiopulmonary Resuscitation) Cardiopulmonary resuscitation (CPR) is a hands-on emergency intervention used to restore breathing and a heartbeat in a person who has gone into cardiac arrest. Common causes of cardiac arrest are a heart attack or near-drowning. CPR involves performing chest compressions and, in some cases, rescue ("mouth-to-mouth") breathing. These techniques can keep blood flowing to the brain and other organs until medical help arrives. When oxygen-rich blood cannot get to the brain, brain damage can occur within minutes.\ What to do BEFORE performing CPR? Time is of the essence, but before you attempt CPR on someone, follow these steps: a. Make sure the environment is safe. A fire, traffic accident, or other dangers could put your own life at risk. b. Try to wake the person. Tap on the person's shoulder firmly and ask "Are you OK?" in a loud voice. Move on to the next steps after five seconds of trying to wake the patient. c. Call 911 / Emergency Hotline. Anytime a patient won't wake up, call 911 immediately or ask a bystander to call. Even if you will perform CPR on the spot, it's important to get paramedics to the scene as quickly as possible. d. Put the person on their back. If it's possible that the person may have had a spinal injury, turn them carefully without moving the head or neck. e. Check for breathing. Tilt the patient's head back to open the airway and determine if they are breathing. If the patient doesn't take a breath after 10 seconds, start CPR. How to do CPR? ADULT The following steps apply to adults and to children over 8 years old. a. Place your hands on the person's chest. Imagine a line between the nipples and put the heel of one hand directly on that line, in the center of the chest (i.e., the sternum). Place your other hand on top of that hand. Center your weight directly over your hands. b. Perform chest compressions. Push hard, to a depth of at least 2 inches (but no deeper than 2.4 inches) and fast—about twice per second until the person responds. Your hands shouldn't bounce, but you should lift your entire body weight off the patient in between each compression. Page 11 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose c. Give rescue breaths. If you have had CPR training and feel comfortable performing the steps, push on the chest 30 times, then give two rescue breaths. d. Repeat. Repeat cycles of 30 chest compressions and two breaths until help arrives or the patient wakes up. CHILDREN 1 TO 8 YEARS OLD The procedure for giving CPR to a child between 1 to 8 is essentially the same as that for an adult. a. Place your hands on the child's chest. Place two hands (or one hand if the child is very small) on the child's sternum. b. Perform chest compressions. Push hard, to a depth of at least 2 inches (but no deeper than 2.4 inches) and fast—about twice per second until the person responds. c. Give rescue breaths. If you have had CPR training and feel comfortable performing the steps, push on the chest 30 times, then give two rescue breaths. d. Repeat. Repeat cycles of 30 chest compressions and two breaths until help arrives or the patient wakes up. INFANTS a. Flick the bottom of the foot to elicit a response. This takes the place of shaking the shoulders of an older person. b. Place two fingers of one hand in the center of the chest. c. Give chest compressions. Gently use your fingers to compress the chest about 1.5 inches deep. Perform two compressions per second, just as you would when giving an adult CPR. d. Perform rescue breathing. If you are comfortable giving rescue breaths, give two of them between each series of 30 chest compressions, just as you would with an older person. 2. Bleeding Regardless of how severe a cut or laceration is, all bleeding can be controlled. With that said, some wounds can cause profuse bleeding, and it is only with the proper first aid interventions that the bleeding can be stopped. Preparation and awareness are key to treating any wound properly. This starts with having a fully stocked first aid kit close at hand wherever you are.1 It is equally important to recognize when bleeding requires emergency care. First Aid for Bleeding If you're faced with bleeding: 1. Rinse the wound with water if possible. 2. Cover the wound with a gauze or cloth (towel, blanket, clothing, whatever's available). 3. Apply direct pressure to stop the blood flow and encourage clotting. 4. If possible, elevate the bleeding body part above the heart. 5. Don't remove the cloth if it becomes soaked through, but add more layers if needed. Removing the first layer will interfere with the clotting process and result in more blood loss. 6. Once bleeding is stopped, apply a clean bandage. Page 12 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose For Severe Bleeding A. DIRECT PRESSURE The first step in controlling a bleeding wound is to plug the hole. Blood needs to clot in order to stop the bleeding and start the healing process. Just like ice won't form on the rapids of a river, blood will not coagulate when it's flowing. The best way to stop it is to: a. Put pressure directly on the wound. b. If you have some type of gauze, use it. Gauze pads hold the blood on the wound and help the components of the blood to stick together, promoting clotting. c. If you don't have gauze, terrycloth towels work almost as well. If the gauze or towel soaks through with blood, add another layer. Never take off the gauze. Peeling blood-soaked gauze off a wound removes vital clotting agents and encourages bleeding to resume. Once bleeding is controlled, take steps to treat the victim for shock. B. ELEVATE ABOVE THE HEART Gravity makes blood flow down easier than it flows up. If you hold one hand above your head and the other at your side, the lower hand will be red while the higher one is pale. Step two to control bleeding uses this principle. a. Elevate the wound above the heart to slow the flow of blood. b. As the blood slows, it becomes easier to stop it with direct pressure. c. Remember, the wound must be above the heart and you must keep direct pressure on it. C. USE PRESSURE POINTS Common Pressure Points: ✓ Arm between shoulder and elbow – Brachial Artery ✓ Groin area along bikini line – Femoral Artery ✓ Behind the Knee – Popliteal Artery D. TOURNIQUETS This technique for first aid in bleeding is not really advisable, almost never do this. Applying Tourniquets is a desperate move, only for dire emergencies where the choice is between life and limb must made. Tourniquets severely restrict or occlude blood flow to the arm or leg to which they are applied. Using a tourniquet to stop bleeding has the potential to damage the entire arm or leg. People lose limbs from the use of tourniquets. 3. Choking Choking due to a windpipe obstruction is a serious situation that can make someone lose consciousness and even die if the obstruction isn't removed. Procedures are different for babies who are less than a year old. Before you start first aid on someone for choking, make sure they really need it. If they're coughing or talking, leave them alone. That's not really choking. Signs of choking include: 1. Gagging, gasping, or wheezing 2. Inability to talk or make noise 3. Turning blue in the face Page 13 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose 4. Grabbing at the throat 5. Waving arms 6. Appearing panicked If the person is conscious and old enough to respond properly, ask if they're choking before you start first aid. In anyone but an infant, that means performing the Heimlich maneuver. First Aid for Choking To perform the Heimlich maneuver: 1. Stand behind the person and lean them slightly forward 2. Put your arms around their waist 3. Clench a fist and place it between their navel and rib cage 4. Grab your fist with your other hand 5. Pull the clenched fist sharply backward and upward under their rib cage in 5 quick thrusts. Repeat until the object is coughed up. For someone who's obese or pregnant, perform thrusts around the chest instead of the abdomen. If someone is unconscious: 1. Place them on their back and kneel over them 2. Place the heel of your hand slightly above the navel 3. Place your other hand on top of it 4. Give quick upward thrusts to dislodge the obstruction 4. Burns The first step to treating a burn is to stop the burning process. Chemicals need to be cleaned off. Electricity needs to be turned off. Heat needs to be cooled down with running water. Sunburn victims need to be covered up or go inside. No matter what caused the burns or how bad they are, stopping the burn comes before treating the burn. The severity of a burn is based on its depth and size: ✓ First-degree burn: This affects only the outer layer of skin and causes redness and swelling. It is always considered a minor burn. ✓ Second-degree burn: This affects two layers of skin and causes blistering along with redness and swelling. It is considered a major burn if it's more than 3 inches wide or on the face, hands, feet, genitals, buttocks, or over a major joint. Page 14 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose ✓ Third-degree burns: This affects deeper layers of skin and causes white or blackened skin that may be numb. It is always considered a major burn. Major Burns need emergency medical attention, so call 911 or get someone else to call once the burning process has been stopped. First Aid for Burns 1. Flush the burned area with cool running water for several minutes. Do not use ice. 2. Apply a light gauze bandage. 3. Take ibuprofen or acetaminophen for pain relief if necessary. 4. Do not break any blisters that may have formed. 5. Do not apply ointments, butter, or oily remedies to a burn. 5. Sprain A sprain is an injury to ligaments, which are connective tissues that holds bones, cartilage, and joints together. Sprains are generally caused by a violent wrenching or twisting of a joint, which over-stretches or tears the ligament. Common places for a sprain are the ankle and wrist. The symptoms of a sprain are almost exactly the same as those of a broken bone (barring a compound fracture or visible deformities). Because even a healthcare provider may not be sure whether it's a break or sprain until after an X-ray, first aid for sprains should be largely the same as for broken bones. The first thing to do is make sure the injured person stops any unnecessary activity so they don't make the injury worse. Then you can begin first aid. First Aid for Sprains 1. Immobilize the limb 2. Apply a cold pack 3. Elevate the injured part if you can do so safely 4. Use NSAIDs for pain (NSAID – Nonsteroidal Anti-inflammatory Drugs e.g. Aspirin, Ibuprofen, Naproxen) See your healthcare provider soon for further diagnosis and treatment. Page 15 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose As with fractures, sprains often don't require emergency treatment. However, you should get immediate medical care if the injured person has: ✓ Severe pain with movement or touch ✓ Ongoing inability to bear weight on the injured joint ✓ Increased bruising ✓ Numbness or pins-and-needles near the sprain ✓ Signs of infection ✓ Little or no improvement during the first week 6. Nosebleed Most of us have had a bloody nose at some time in our lives. It simply means bleeding from the inside of the nose due to trauma. The biggest cause of a nosebleed is digital trauma—otherwise known as picking it. It can also be caused by environmental factors, medical conditions (some minor, some serious), medications, and recreational drugs. Causes include: ✓ Dry or hot air ✓ High altitudes ✓ Chemical fumes that irritate the nasal passage ✓ Colds and allergies ✓ Blowing your nose hard or often ✓ Trauma to the nose ✓ Deviated septum and Nasal polyps or tumors ✓ Bleeding disorders, including hemophilia and leukemia ✓ High blood pressure (hypertension) ✓ Pregnancy ✓ Frequent use of nasal sprays, decongestants, and antihistamines ✓ NSAIDs ✓ Blood thinners such as Coumadin (warfarin) ✓ Cocaine and other inhaled drugs Many of these things dry out or damage the delicate nasal membranes in your nostrils, causing them to become crusty and burst when irritated. First Aid for Nosebleed The first aid for nosebleed includes: 1. Lean slightly forward, not back. 2. Pinch the nose just below the bridge, high enough that the nostrils aren't pinched closed. 3. Check after five minutes to see if bleeding has stopped. If not, continue pinching and check after another 10 minutes. 4. You can also apply a cold pack to the bridge of the nose while pinching Page 16 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose POST-ACTIVITY –After Reading Questions / Discussion Questions: The following questions will be posted to our SILID, please do submit it directly there. 1. Cite a situation or scenario that shows one of the work-related accidents and how it must be prevented. You can state a scenario that you encounter and experience personally. 2. After taking the customer’s money, what you should do before handling food? Why? 3. What should you do if you encounter a COVID-19 infected person? 4. CASE STUDY 1 - Lexter is in-charge in the meal preparation in a hotel. His main task is to prepare all the dessert food for the event tonight. When he arrived at work, the food manager on duty that time, noticed that Lexter looks not feeling well upon seeing him also coughing and sneezing. Lexter admitted that he had a flu. If you are the food manager, how will you handle that kind of situation? 5. CASE STUDY 2 – A woman had just fetched her kindergarten son from school. The boy was playfully tossing peanuts in the air and catching it with his open mouth. He must have tossed several at the same time because all of the sudden, he started to gag. His mother panicked and pounded his chest and back but the peanuts could not be dislodged. The boy was rushed to the hospital, but was pronounced dead. What could be the reason for the boy’s death? Is there a chance that the boy could have been saved? How? LEARNING TASKS: Do a video demonstration of the following task to be done: 1. Demonstrating the proper steps of hand washing. 2. Perform a sample demonstration of 2 First Aid Procedures. These two videos must be submitted separately in the format of.mp4 (preferred format) or any format that can be readable to laptop. Putting subtitles or having it with voice over during the demonstration must be in ENGLISH. Make sure to name the file with this format: LASTNAME_HANDWASHING & LASTNAME_FIRST_AID_DEMO. RUBRICS Standard Meets Does Not Meet Approaching Standard Meets Acceptable INDICATORS Standard of Acceptable Score of Excellence Standard Excellence Standard CRITERIA CONTENT It covers all the topics It includes basic It includes essential The content includes in depth with details knowledge about the information about the minor details and it has and examples. The topic. The content topic, but it has 1-2 several mistakes in the knowledge of the seems to be good mistakes in the facts. facts. topic is excellent (6) (4) (2) (8) USE OF LANGUAGE There are no mistakes Three or fewer spelling Four spelling of grammar More than four spelling in spelling or mistakes or punctuation mistakes or grammar mistakes grammar mistakes (2) (1) (4) (3) VIDEOGRAPHY A lot of different Several (3-4) and One or two different Little effort has been INTEREST shots, camera angles, different shots, camera shots, camera angles made to provide variety sound effects and an angles, sound effects and/or an adequate use to the video. adequate use of and/or an adequate use of zooming providing (4) zooming providing of zooming providing variety in the video variety in the video. variety in the video. (2) (4) (3) VIDEOGRAPHY The overall quality of Most of the quality of The quality of the video is The quality of the video CLARITY the video and the the video and the focus not very good but the and the focus are not focus were excellent were excellent overall focus was very good. (4) (3) excellent (2) TOTAL SCORE References: Mratinkovic, Piestun, Fouda, Killings, El Haji, et.al. (2023). Hygiene, Safety and First Aid in Hospitality Maranan, J., Maranan, M., Nazareno-Caluza, C. (2018). Risk Management for Tourism and Hospitality Management Ang, M.J.C. & Balanon, H.A. (2010) Food Safety and Sanitation. Brouhard, R. (2021). 10 Basic First Aid Procedures. Retrieved from https://www.verywellhealth.com/basic-first-aid-procedures-1298578 For Video Links: Page 17 of 18  HTM102: Risk Management as Applied to Safety, Security and Sanitation College of Business and Management – Hospitality and Tourism Management Program Prepared by: Sheryl Jane H. Llose 1. Basic First Aid Training UK (Updated 2021) https://www.youtube.com/watch?v=ErxKDbH-iiI 2. Proper Methods of Handwashing – What are the 7 Steps of Hand Washing to Prevent COVID-19?” https://www.youtube.com/watch?v=SDNzBYPosT8 Page 18 of 18