Module-1-THC-1.pdf

Risk Management as Applied to Food Safety, Sanitation and Security 2020 To the University of Rizal System Student: Welcome to THC 1 (Risk Management As Applied To Safety, Security & Sanitation). The course guide will develop student’s knowledge, skills and val...

Risk Management as Applied to Food Safety, Sanitation and Security 2020 To the University of Rizal System Student: Welcome to THC 1 (Risk Management As Applied To Safety, Security & Sanitation). The course guide will develop student’s knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry. Topics may 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. I am Anniversary M. Balbuena, your Course Coordinator for THC 1 (Risk Management As Applied To Safety, Security & Sanitation). An Instuctor II under the College of Hospitality Management, graduated Bachelor of Science in Hotel and Restaurant Management at La Consolacion College Manila, having a Master’s Degree in Business Administration (MBA) from the University of Rizal System Binangonan Rizal. Currently enrolled under the Doctorate in Business Administration program of the Polytechnic University of the Philippines. The President of Angono Life Savers (ALSI), Inc. Should you wish to get in touch with me, please connect at [email protected]. The other members of the course team are: Mary Jane A. De Andres, Dean of the College of Hospitality Management of URS Antipolo, an Assistant Professor III ,a graduate of Bachelor of Science in Hotel and Restaurant Management in the Univeristy of Santo Tomas Manila, with Maters in Business Administration at University of Rizal System Binangonan Rizal and currently a student in Doctor in Business Administration (CAR) at Polytechnic University of the Philippines and the Vice President of the Faculty Organization of URS. Dorcas S. Macapagal, the program head of Tourism Management at the University of Rizal System Angono Campus. Graduate of Bachelor of Science in Tourism Management at the Aisan Institute of Tourism at University of the Philippines with a Master’s Degree in Business Administration (cand) at University of Rizal System Antipolo Rizal. Jonnah O. Bautista, is an Instructor II in the College of Hospitality Management, University of Rizal System Antipolo Campus, with master’s degree in Culinary Arts at Philippine Women’s University, Taft Manila. A graduate of Bachelor of Science in Hotel and Restaurant Management at the University of Rizal System Morong Rizal. Zymryra A. Canillas, is an Instructor II in the College of Hospitality Management. She is currently enrolled at Eulogio Amang Rodriguez Institute of Technology Sta. Mesa Manila taking up Doctor of Business Administration. Graduated Master of Industrial Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 Education Major in HRM at same school. She is also a trainer & assesor in Tourism Sector at TESDA Rizal. She is also the Training & Marketing Project head of RDCHIME of URS Angono Campus. Gilda M. Romano, an Assistant Professor IV at the University of Rizal System Antipolo Campus, a graduate of Bachelor in Home Technology at Rizal State College, with a Master’s degree of Master of Arts Major in Educational Management at URS Antipolo. A Doctor of Philosophy Major in Educational Management at URS Morong. Viviene T. Celestial, an Associate Professor II, a graduate of Bachelor of Science in Industrial Education Major in Girls Home Trade in Rizal Technological and Polytechnic Institute (RTPI), with Master of Arts in Teaching Major in TLE at URS and with 39 units in Educational Management (Ed.D) at URS Morong Campus. Should you wish to get in touch with us, please connect at [email protected]. Course Code : THC 1 Course Title : Risk Management As Applied To Safety, Security & Sanitation Credit Units : 3 units Time Allotment : 3 hour lecture / 54 hours/week Department : College of Hospitality Management Course Pre-requisite : PEC 1, PEC 2, PEC3, PEC 5, PEC 6, PEC 7 Course Description: This course covers discussions on the student to develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry. Topics may 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 Course Objectives: General Objective Undertakes task, functions, duties and activities in the operation of the hotels, restaurant, travel, government and non-government agencies in accordance with the competency. Specific Objectives At the end of the course, the student should be able to: Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 1. Identify and distinguish different food safety hazards and how to eliminate/minimize them. 2. Examine preventive measures and recommend alternatives of food sanitation on the food handling process. 3. Assess operational problems encountered by hotels and restaurant and formulate suggestions to improve their sanitation practices. 4. Plan, design and implement an efficient food safety, sanitation system and basic first aid procedures in school. Course Structure The course THC 2 Risk Management as Applied to Safety, Security and Sanitation consists of five (5) units divided into twelve (12) modules namely: CONTENT WRITER Unit 1 - Food Safety and Sanitation Anniversary M. Balbuena  Module 1 –Occupational Safety Hazards in the Food Service Industry  Module 2 – Common-Work Related Injuries Anniversary M. Balbuena in the Food Service Industry  Module 3- Employee Health and Personal Anniversary M. Balbuena Hygiene  Module 4- Introduction to Food Borne Illness Viviene T. Celestial  Module 5 – Physical and Chemical Hazards Viviene T. Celestial  Module 6 – Biological Hazards Carried by the Food Gilda M. Romano Unit 2 – HACCP and Food Quality  Module 7 – Hazard Analysis and Critical Gilda M. Romano Control Points  Module 8 – Food Quality-HACCP System Mary Jane A. De Andres Simple Diagram  Module 9 – Lay out and Faciltiies Design Zymyra B. Canillas  Module 10 – Environmental Hygiene Jonnah O. Bautista Unit 3 – Environmental Hygiene and Risk Management  Module 11 – Risk Management in Dorcas S. Macapagal Destination  Module 12 – Property Risk Management Dorcas S. Macapagal  Module 13 – Basic First Aid Procedures Anniversary M. Balbuena Course Schedule Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 CONTENT SCHEDULE Unit 1 - Food Safety and Sanitation  Module 1 –Occupational Safety Hazards in the Food Service Industry 04 September 2020  Module 2 – Common-Work Related Injuries in the Food Service Industry  Module 3- Employee Health and Personal Hygiene 04 September 2020  Module 4- Introduction to Food Borne Illness 11 September 2020  Module 5 – Physical and Chemical Hazards 18 September 2020 Unit 2 – HACCP and Food Quality  Module 7 – Hazard Analysis and Critical 16 October 2020 Control Points  Module 8 – Food Quality-HACCP System 23 October 2020 Simple Diagram  Module 9 – Lay out and Faciltiies Design 30 October 2020 Unit 3 – Environmental Hygiene and Risk Management  Module 10 – Environmental Hygiene 6 November 2020  Module 11 – Risk Management in 13 November 2020 Destinations  Module 12 – Property Risk Management 27 November 2020  Module 13 – Basic First Aid Procedures 04 December 2020 Unit 1 Food Safety and Sanitation- The Basics Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 Module 1: Occupational Safety Hazards in the Hospitality and Tourism Industry Learning Objectives: 1. Describe food safety regulations 2. Describe the basic principles of food safety. 3. Developing a food safety plan. 4. Describe the different information on health and safety procedures. 5. Describe the procedures for maintaining workplace sanitation. INTRODUCTION THE FOOD INDUSTRY The food system is a complex, concentrated, and dynamic chain of activities that begins with the production of raw agricultural commodities on farms, orchards, and ranches and moves to value-added processed and manufactured products and then to retail food stores and food service establishments (restaurants and institutions) where they are merchandised, prepared, and sold to consumers. Each sector of the food system is unique in size, scope, and diversity and has evolved and adapted to changes in demo graphics and lifestyles, science and technology, and consumer demands. To more fully comprehend the role of sanitation and food safety in the food industry, it is important to understand the uniqueness of each sector of the food system. THE IMPLEMENTING RULES AND REGULATIONS OF REPUBLIC ACT NO. 10611, “AN ACT TO STRENGTHEN THE FOOD SAFETY REGULATORY SYSTEM IN THE COUNTRY TO PROTECT CONSUMER HEALTH AND FACILITATE MARKET ACCESS OF LOCAL FOODS AND FOOD PRODUCTS, AND FOR OTHER PURPOSES” OTHERWISE KNOWN AS THE “FOOD SAFETY ACT OF 2013.” Declaration of Policy. – Section 15, Article II of the 1987 Philippine Constitution declares that the State shall protect and promote the right to health of the people and instill health consciousness among them. Furthermore, Section 9, Article XVI provides that the State shall protect consumers from trade malpractices and from substandard or hazardous products. Toward these ends, the State shall maintain a farm to fork food safety regulatory system that ensures a high level of food safety, promotes fair trade and advances the global competitiveness of Philippine foods and food products. SECTION 3. Objectives. – To strengthen the food safety regulatory system in the country, the State shall adopt the following specific objectives: (a) Protect the public from food-borne and water-borne illnesses and unsanitary, unwholesome, misbranded or adulterated foods; Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 (b) Enhance industry and consumer confidence in the food regulatory system; and (c) Achieve economic growth and development by promoting fair trade practices and sound regulatory foundation for domestic and international trade. Towards the attainment of these objectives, the following measures shall be implemented: (1) Delineate and link the mandates and responsibilities of the government agencies involved; (2) Provide a mechanism for coordination and accountability in the implementation of regulatory functions; (3) Establish policies and programs for addressing food safety hazards and developing appropriate standards and control measures; (4) Strengthen the scientific basis of the regulatory system; and (5) Upgrade the capability of farmers, fisher folk, industries, consumers and government personnel in ensuring food safety. BASIC PRINCIPLES OF FOOD SAFETY Food Safety requirements ensure food safety by following the general guidelines. The food business operator (FBO) and the regulatory agency must be knowledgeable and take proper steps of the conditions under which food could become unsafe or injurious to health. In determining whether food is unsafe, the following shall be considered:  The normal conditions of the use of food by the consumer maintained at each stage of primary production, processing, handling, storage and distribution;  The health of plants and animals from where the food is derived;  The effect of feeds, crop protection chemicals and other production inputs on otherwise healthy plants and animals; and  The information provided to the consumer. This includes the information provided on the label or any information generally available to the consumer. This should aid consumers in avoiding specific health effects from a particular food or category of foods.  The DOH shall monitor the effects of food on the health of individuals and on subsequent generations (e.g. non-communicable diseases, micronutrient deficiencies).  In determining whether food is unfit for human consumption, regard shall be given to the unacceptability of the food according to its intended use due to contamination by extraneous matter or through putrefaction, deterioration or decay;  Where unsafe food, is part of a batch, lot or consignment of food of the same class or description, it shall be presumed that all food in that batch, lot or consignment is also unsafe; Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020  Food that complies with specific national law or regulations governing food safety shall be deemed safe insofar as the aspects covered by national law and regulations are concerned. However, imported food that is declared unsafe, by the competent authority of the exporting country after entry into the country shall be withdrawn from the market and distribution channels; and  Compliance of a food product with specific standards applicable to a specific food shall not prohibit the competent authorities to take appropriate measures or to impose restrictions on entry into the market or to require its withdrawal from the market, where there is reason to suspect that such food product shows food safety related risks. AN APPROACH TO FOOD SAFETY Food safety does not happen by chance or accident. One must follow certain steps and procedure in order to keep food safe. You have to plan, think and extra attention on how to prepare food to ensure it is safe for consumption. A meal plan is suggested to be done and followed. A detailed and good food safety plan will ensure that your customer’s won’t get sick. A basic food safety plan uses the HACCP method. HACCP stands for Hazard Analysis Critical Control Points. In the succeeding modules you will learn about it. DEVELOPING A FOOD SAFETY PLAN You must adhere and understand that the food you serve to your customers is safe. Developing and following a food safety plan is necessary. There are two types of food safety plan: a process-based and recipe based. A process-based FSP is often used when the same process is used for several different food items, or when menu items change regularly, such as on a daily special sheet. For example, the process for cooking pork chops and chicken breasts is very similar, as is the process for cooking bacon and sausages. A process-based food safety plan for the station preparing these items will ensure the steps to food safety are being followed. Whether the FSP is process based or recipe based, the seven basic steps for creating one are the same. This section leads you through these steps by using a basic recipe and turning it into a food safety plan. Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 PREPARING 1. Pour beef stew base, beef consommé, and beef gravy into stock pot. Add water and seasoning. Stir with wire whisk until all seasoning is dissolved. COOKING 1.Preheat stove. Begin heating beef stew mix. 2.Break up any clumps in the frozen vegetables. Add to the beef stew mix. Stir with long-handled spoon. 3.Add cooked stewing beef and stir. Simmer for 30 minutes. SERVING AND HOLDING 1.Serve immediately, or 2.Hold beef stew in hot hold unit. COOLING 1.Store any leftovers in a covered pan in the cooler. REHEATING 1.Reheat beef stew until steaming. Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 PROVIDE INFORMATION ON HEALTH AND SAFETY PROCEDURES© ASEAN 2012 INTRODUCTION All employers are under a legal and moral obligation to make staff aware of the health and safety information they are expected to comply with, and the workplace hazards and risks that are likely to impact on them. This Section outlines the basic requirements in this regard. ROLES AND RESPONSIBILITIES Every job will have roles and responsibilities attached to the position outlining the work to be done, and responsibilities for items such as cash, equipment, service delivery and other issues relevant to the role. This information can be obtained from the Job Description for the position. This information should be explained to new staff as part of their Induction and Orientation. This Unit does not relate to this type of roles and responsibilities. OHS roles and responsibilities for individual positions. The OHS roles and responsibilities for each job position must be provided to new staff as part of their INDUCTION AND ORIENTATION Examples of OHS-related roles attached to individual workplace jobs may include: Participation in the workplace OHS structure such as:  Attending designated OHS meetings  Being designated as an office bearer within the venue’s OHS structure –for example, the tasks associated with being: –Health and Safety Representative/OHS representative –Secretary of OHS Committee  Being the person in a department or area designated as the „Safety Officer‟, „Area Warden‟ or similar  Provision of OHS training support to internal venue trainers specialising in OHS issues.  Examples of OHS-related responsibilities attached to individual workplace jobs may include:  Operating equipment and systems (as identified in the Job Description) in a safe manner Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020  Identifying and reporting unsafe situations with equipment and systems (as identified in the Job description)  Providing service and maintenance to equipment and systems (as identified in the Job Description)  Following the venue requirements for internal reporting of accidents, injuries and (where applicable) „near misses‟  Complying with workplace SOPs designed to ensure workplace safety. EMPLOYER RESPONSIBILITIES OHS legislation outlines employer and employee responsibilities. Employer responsibilities across all business types should include:  Providing safety training and clear safety rules  Encouraging a Health and Safety Committee or similar body. The aim of the committee is to identify areas in the workplace where changes should be made so as to create a safer working environment. This may include upgrading equipment, equipment, training and safety matters.  Maintaining an injury register to record accidents for insurance and monitoring purposes.  Adhering to all workplace agreements and contracts in relation to the work employees are required to undertake. Where staff are being asked to perform tasks they are not familiar with or have not been trained in, there is a higher risk of injury.  Providing information and written instructions in appropriate languages other than English where significant workers are from a non-English speaking background  Providing all necessary safety equipment to allow staff to perform required work safely. This may include gloves, masks, ear protectors, goggles, protective clothing and footwear  Maintaining a safe workplace for their employees and monitoring health and safety issues. For example, equipment and machinery must be maintained and must conform to safety standards  Providing well-lit and ventilated places to work  First aid must be provided to all employees when and where necessary. This covers employees when they are coming to and from work via the shortest practicable route, provided the accident is not self-inflicted or of a malicious or wilful nature. Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 EMPLOYEE RESPONSIBILITIES All employees across all industries have the following responsibilities:  Work in a way to ensure personal safety, and the safety of others including colleagues and/or customers  Use safety equipment in accordance with the manufacturer’s instructions and the directions or training of the employee  Use all safety equipment when and where required according to workplace instructions and training  Follow all occupational health and safety procedures, practices and protocols in line with establishment requirements and the training received in relation to these  Report accidents, injuries or illness to the appropriate person and record same on nominated forms or documentation  Report any equipment in need of repair so appropriate service and maintenance can be provided  Adhere to all legally imposed OHS requirements  Not interfere or get in the way of a person, such as a first aid provider, who is trying to assist another in need. LEGAL OBLIGATIONS The legal obligations imposed by OHS legislation is contained in the Acts and supporting Regulations for your country. Legal obligations may also be imposed by Codes („Codes of Practice‟, „Compliance Codes‟ or similar).Work Project 1.1 requires you to  Identify the legislation you need to comply with.  Identify the legal obligations imposed on you by the legislation and associated documentation. DUTY OF CARE Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 Common law also imposes a “duty of care‟ on all businesses towards all employees and all customers of the organization. “Duty of care‟ means employers have a legal responsibility in addition to the responsibility and obligations imposed by legislation to provide a reasonable standard of care in relation to actions (such as work practices) that could cause harm to people.The employer must therefore:  Ensure the health, safety and welfare of all customers, delivery drivers, suppliers and visitors to the business  Provide safe access to the business  Provide information, training and supervision when and where required The employee must: Cooperate with the employer in relation to OHS issues Act professionally and responsibly at all times when at work Enforce health and safety requirements on others (workers and customers) in the workplace Inform the employer of any breaches of OHS requirements Ensure a hygienic and safe environment in accordance with the individual‟s responsibility and authority. Participative arrangements for health and safety Workplaces should (and may be required by law) to apply a cooperative and collaborative approach to workplace safety, known as „participative arrangements‟. Participative arrangements involves workers participating in deliberations, decisions, implementation and monitoring of workplace OHS. This approach means management and/or business owners consult with employees about workplace safety and are obliged to take the views and concerns of workers into account when addressing workplace safety issues. Participative arrangements acknowledge:  Workers are often best placed to identify workplace risks and hazards Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020  Workers are often best placed to contribute solutions to identified workplace risks and hazards  Workers are often best placed to monitor the implementation of workplace risk controls  Workers often have viable and effective contributions to make regarding workplace safety. WORKPLACE SANITATION Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can grow on unsanitary surfaces and then contaminate food. Just because a work surface looks clean does not mean that it is sanitary. Always ensure that you clean and sanitize a work area before starting to prepare food. Cleaning Procedures and Schedules Cleaning with soap and other detergents is just one step of the cleaning procedure. It is also necessary to sanitize. Cleaning will remove any dirt or grease, but will not necessarily kill any bacteria or other pathogens. Only a sanitizer will kill bacteria and ensure the area is safe for food preparation. Leading sanitizers used in the food service industry are chlorine solutions (bleach), quaternary solutions (quats), and iodine. Use these materials according to the manufacturer’s instructions that accompany the product and that are found on the material safety datasheet (MSDS) using the appropriate personal protective equipment. A sanitation plan is important in any food service preparation area. It ensures that all surfaces are cleaned on a regular basis and reduces the risks of transferring bacteria or other pathogens from an unclean surface to clean equipment such as cutting boards or tools. A sanitation plan has two components: 1. A list of cleaning and sanitizing agents or supplies with instructions on their safe use and storage 2. A cleaning schedule, outlining how each item needs to be cleaned, who is responsible, and how frequently it happens Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 Dishwashing Procedures Effective dishwashing ensures that all equipment is sanitary and ready for use when required. Using soiled or dirty china is not only dangerous, but it will tell customers that the operator as little or no regard for customer safety. Table 1 shows the proper procedures for both manual and automatic dishwashing. Before washing, scrape dishes and pre-soak any items with hard to remove residue. Then follow the procedure in Table 5, depending on whether you are using a high-or low-temperature dish washer or you are washing dishes manually. Table 1. Dishwashing Procedures Routine Equipment Maintenance Most kitchen equipment is intended to be disassembled for cleaning. Refer to the manufacturer’s instructions and training provided by your employer or instructor on how to do this safely. Some equipment is intended to be cleaned in place. This should be identified in your sanitation plan and cleaning schedule. All equipment must be routinely cleaned and inspected. Older equipment may have nooks and crannies where dirt and bacteria can hide, which can be difficult to clean effectively. Proper cleaning procedures must be established and followed at all times with regular review to ensure that procedures are working. If equipment is replaced or cleaning materials change, the process may have to be adjusted. If you notice any safety concerns with the equipment while cleaning it, such as a frayed cord, missing guard or loose parts, let your supervisor know immediately. Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 Activity 1: CASE STUDY Taco Bell’s History of Illness Taco Bell has come under investigation by the Centers for Disease Control several times since 1995 for a series of foodborne illnesses. This chain has a hazy history of food safety and has had multiple outbreaks of salmonella, E. coli, and even hepatitis A.  In 1995, an outbreak of hepatitis A in Utah was linked to an infected employee.  In 1999, 21 people (many of whom were children) were infected with E. coli in 4 different states after eating beef tacos supplied by a farmer with a dodgy record.  In 2000, their second hepatitis health scare began when uncooked green onions were linked to 30 reports of hepatitis A.  In 2006, an E. coli outbreak linked to lettuce caused 78 cases of E. coli poisoning where 55 people were hospitalized.  In 2010, two types of Salmonella epidemics occurred in multiple states at the same time. 155 people became ill, and 42 people were hospitalized.  In 2011, it was a multi-state outbreak of Salmonella Enteritidis that caused illness in 68 people in 10 states. Since 1999, 343 people in the U.S have become ill after eating food at Taco Bell linked to foodborne illnesses, but there have been no major issues since 2011. Let's hope Taco Bell's winning streak continues. Reflective question:  What is foodborne illness, and what are the symptoms?  How can I prevent foodborne illness? Informal Essay Rubrics: Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 Features 4 3 2 1 Expert Accomplished Capable Beginner Quality of  Piece was  Piece was  Piece  Piece had Writing written in an written in an had little style no style or extraordinary interesting style or voice voice style and voice and voice.  Give  Gives no  Very informative  Somewhat some new new and well informative and information information organized organized but poorly and very organized poorly organized Grammar  Virtually no  Few spelling  A number  So many Usage and spelling, and punctuations of spelling, spelling, Mechanics punctuation or errors, minor punctuation or punctuation grammatical grammatical grammatical and errors errors errors grammatical errors that it interferes with the meaning Go to this Links and Watch: https://www.youtube.com/watch?v=gZC4XmtcmD0&t=289s https://www.youtube.com/watch?v=6lMA1VYSU9I https://www.youtube.com/watch?v=KBvU4Bmu5O0 Click and READ this presentation: https://cte.sfasu.edu/wp-content/uploads/2012/11/Food-Safety-and-Sanitation- Guidelines-Restaurant-Management-PPT.pdf https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/ References: https://play.google.com/books/reader?id=5SAGXHLPk4wC&hl=en&pg=GBS.PR8 https://www.officialgazette.gov.ph/2015/02/20/implementing-rules-and-regulations-of-republic-act-no- 10611/accessedJuly17,2020 http://www.oshc.dole.gov.ph/images/OSH-for-Hotel.pdf/accessedJuly17,2020 Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS  Risk Management as Applied to Food Safety, Sanitation and Security 2020 https://safetylineloneworker.com/blog/workplace-hazards-for-hospitality-hotel- workers/accesseddateJuly17,2020 https://www.asean.org/wp- content/uploads/images/2013/economic/matm/Toolboxes%20for%20Six%20Tourism%20Labour%20Div isions/Common%20Competencies%20(as%20of%20February%202013)/Implement%20occupational%20 health%20and%20safety%20procedures/TM_Implement_OHS_procedures_310812.pdf/accessedJuly17, 2020 Occupational Safety Hazards in the Hospitality and Tourism Industry Property of URS