FOOD and WATER Safety

The long-weekend arrived; it was August 27-30. I went back in my hometown, Aklan. I already planned to do the House-house interview in my designated barangay. I chose Banga, Aklan. I asked my mom, auntie and cousin to help me in interviewing the houses. So there, I interviewed five houses while they just sat and waited for me to finish the interview. After that, I categorized the houses by the intelligence of the owner by how they reacted, commented, and how they practice the food safety and in their own respective way and in their own respective lives.

First House:

            Mary-Gie I. Poblador is a mother of two children. She finished high school and didn’t go to college/university because they can’t afford it. I asked her about the topic of food and water safety. And she said that they only eat Fruits and vegetables. So, I still continued interviewing her about this topic. I asked if how did she prepare their food and how can prevent bacteria’s from the food. Preparing Fruits and Vegetables is easy. First thing to do is to scrub all fruits and vegetables with plain water (even if you plan on peeling them) to remove any pesticide or dirt. Second, Wash melons, such as cantaloupes and watermelons, before eating to avoid carrying bacteria from the rind to the knife to the inside of the fruit. Then, Remove the outer leaves of leafy greens, such as spinach or lettuce. I may say that even though you didn’t go to college/university little knowledge may lead to accidents. So, I tried to show her the PowerPoint presentation that I printed and let her read it. I am happy to know that she learned something from me and I learned something from her. And it added some knowledge about food and water safety to her. Just to prevent contamination and cross contamination. I thanked her and she thanked me.

Second House:

            Ate Liann is a graduate of BS Accountancy and she loves to cook that’s a bonus! Then, I asked her about the topic of Food and Water Safety. She just simply said that, food safety — probably more so than any other public health problem, must be solved in and by the global food safety community and the resources to do this work are shrinking. And as any other people that are aware of the food safety crisis, I am still waiting to see any credible government-led food safety initiatives in the mainstreams media. We have a lot of insightful writers going at the subject now from a variety of angles, and so there is education at some level, but not the type that has the answer for consumers. More and more, I don’t think we have the answer for the customer. I think we need to tell consumers that and wake them up. And when it comes to preparing foods, it’s a good idea to follow these handling and cooking guidelines to help prevent food-borne illnesses in your family. In Raw Meat, Poultry, Fish, and Egg Products: Wash your hands with hot water and soap before preparing foods and after handling raw meat, poultry, fish, or egg products. Keep raw meats and their juices away from other foods in the refrigerator and on countertops. Use separate utensils for cooking and serving raw meat, poultry, fish, or eggs (or wash the utensils in hot, soapy water before using them to serve). Never put cooked food on a dish that was holding raw meat, poultry, or fish. Thaw meat, poultry, and fish in the refrigerator or microwave, never at room temperature. Cook thawed meat, poultry, and fish immediately. Throw away any leftover uncooked meat, poultry, or fish marinades. Do not allow raw eggs to sit at room temperature for more than 2 hours to reduce the risk of Salmonella infection. Thoroughly cook eggs. She reminded me that never serve foods that contain raw eggs, such as uncooked cookie dough, eggnog, mousse, and homemade ice cream. If you want to use these recipes, substitute pasteurized eggs (found in the grocery store's dairy case) for raw eggs. Cook meat until the center is no longer pink and the juices run clear. And cook crumbled ground beef or poultry until it's no longer pink. Use a meat thermometer to tell whether meats are cooked thoroughly. (Place the thermometer in the thickest portion of the meat and away from bones or fat.) Most thermometers indicate at which temperature the type of meat is safely cooked, or you can refer to these recommendations: poultry: 180 to 185 degrees Fahrenheit (82 to 85 degrees Celsius), pork: 137 degrees Fahrenheit (58 degrees Celsius), ground beef patties and loaves: 160 degrees Fahrenheit (71 degrees Celsius), ground poultry patties and loaves: 165 degrees Fahrenheit (74 degrees Celsius), leftovers: at least 165 degrees Fahrenheit (74 degrees Celsius). When cooking, broiling, or grilling meats on the stove, turn them over at least once. In the microwave, cover all meats and do the following: Turn patties over and rotate the dish halfway through cooking. Rotate meatloaf dishes halfway through cooking (and let sit for up to 7 minutes after cooking before eating - consult your owner's manual). Stir ground meats once or twice.

Third House:

Mrs. Linda and her son arrived from to the grocery store. I interviewed them about the topic. Then they said that the first flow of the food cycle is coming from how you purchase an item. Like, the grocery store is your first stop on the way to food safety. To ensure freshness, refrigerated items (such as meat, dairy, eggs, and fish) should be put in your cart last. If your drive home is longer than 1 hour, you might consider putting these items in a cooler to keep them fresh. When purchasing packaged meat, poultry, or fish, be sure to check the expiration date on the label. Even if the expiration date is still acceptable, don't buy fish or meats that have any unusual doors or look strange. It's also important to check inside egg cartons - make sure the eggs, which should be grade A or AA, are clean and free from cracks. And Kuya Rowen said the things that I don’t have to buy. “Don't buy fruits with broken skin (bacteria can enter through the opening in the skin and contaminate the fruit). Unpasteurized ciders or juices (they can contain harmful bacteria). Lastly, pre-stuffed turkeys or chickens.” Short conversation happened because it’s already lunch time. But, I still learned about their shared thoughts.

Fourth House:

            Mrs. Richelle and Mr. Eliodoro have a two grown ladies, one is studying in Central Philippines University and the other one has a family of her own. So, Mrs. Richelle is a teacher and Mr. Elidioro is a retired seaman. I asked them if what they know about the food and water safety. Auntie Richelle said that, Meats are the Worst Offenders. You probably already know this, because your course is a Hotel and Restaurant Management but meat is your enemy when it comes to germ fighting. I let her continue, it contains hundreds of possible bacteria right from the start and it’s an uphill battle from then. I asked her if she knew how to reduce contamination or cross contamination of it. She surprises me with these ideas; the ways you can reduce your risk of food poisoning and infection: First, Never store raw meat above fresh produce. The juices can drip onto the clean product. Secondly, If meat looks or smells spoiled, throw it out. Better to waste some money than to make your guests sick. Next, always check expiration dates. Lastly, wear gloves when handling meat and then throw the gloves away when done. I just can’t help myself be amused by the facts that i gathered from her. Then Mr. Eliodoro said, temperature is one way of producing bacteria’s. Then he added, temperature have rules to follow. First rule is to make sure your meats are safe to eat, they should be cooking to an internal temperature of 165 degrees Fahrenheit, at least. This ensures that any bacteria are dead and gone from your meals. You can use long digital thermometers to check this, wiping the thermometer down with a sanitizer or washing it thoroughly between temp checks. Cold foods should be kept between 35 and 45 degrees, helping to keep germs from growing. Then I asked him how about when you are cooking a huge meal like having parties, what would you do to prevent cross contamination and cross contamination? Then, he answered: “Meats cannot sit out for longer than two hours, so if you have a buffet arrangement, you need to make sure to check the meat temperature to make sure it’s consistent or bring the food off the table after two hours. Cold foods should also check regularly and placed into bowls of ice to help keep the temperature low. So, I cut the conversation by saying thank you for letting me interview them. And as an evidence of this I asked my cousin to take a picture of me and them.

Fifth House:

            Ate jhurlyn with her kids are just visiting her mom. Jhurlyn is a mother of two little children. One is a baby and the older kid is a 1st grade student. As they let me in their house, I started interviewing them; I asked them if what they knew about the food and water safety. And then, she started sharing things about her experiences. “If you stop for a moment to think about how your mother cooked for you as a child, you might be surprised that you made it as far as you did. It seemed that no one knew about germs, so raw chicken and that night’s bread loaves were both on the same cutting board without a second thought. But times have changed and we’re a bit more particular about our foods and food safety. With headlines everyday about e Coli and other dangerous germs in foods, your best line of defences begins in the same place your recipes do. Everything Has Germs Right now; your hands have germs on them. That knob you just turned to wash your hands at the sink? Germs are there too.” I was so amazed about what I learned from her from this moment. And Mrs. Lynette her mother added “For a moment, let us be realistic. Everything has germs on it. But while this is the case, that doesn’t mean we should give up. She discussed with me on how or the proper way of washing hands and other utensils like the school and my family does. She continues: Here are some easy ways to keep germs at a minimum: First, Wash your hands with warm soapy water for the same length of time as – Twinkle, Twinkle Little Star. Dry them completely with a paper towel and don’t touch anything. Secondly, don’t touch your face with your hands or cross contaminate your hands in any way. Third, Wash down your utensils and cutting board with warm soapy water too. Then, Wash the board between food groups. Lastly, rinse all vegetable and fruits before preparing. I don’t have to discuss anything to them, because they already know what to do and what not to do when it comes to food and water safety.The long-weekend arrived; it was August 27-30. I went back in my hometown, Aklan. I already planned to do the House-house interview in my designated barangay. I chose Banga, Aklan. I asked my mom, auntie and cousin to help me in interviewing the houses. So there, I interviewed five houses while they just sat and waited for me to finish the interview. After that, I categorized the houses by the intelligence of the owner by how they reacted, commented, and how they practice the food safety and in their own respective way and in their own respective lives.

First House:

            Mary-Gie I. Poblador is a mother of two children. She finished high school and didn’t go to college/university because they can’t afford it. I asked her about the topic of food and water safety. And she said that they only eat Fruits and vegetables. So, I still continued interviewing her about this topic. I asked if how did she prepare their food and how can prevent bacteria’s from the food. Preparing Fruits and Vegetables is easy. First thing to do is to scrub all fruits and vegetables with plain water (even if you plan on peeling them) to remove any pesticide or dirt. Second, Wash melons, such as cantaloupes and watermelons, before eating to avoid carrying bacteria from the rind to the knife to the inside of the fruit. Then, Remove the outer leaves of leafy greens, such as spinach or lettuce. I may say that even though you didn’t go to college/university little knowledge may lead to accidents. So, I tried to show her the PowerPoint presentation that I printed and let her read it. I am happy to know that she learned something from me and I learned something from her. And it added some knowledge about food and water safety to her. Just to prevent contamination and cross contamination. I thanked her and she thanked me.

Second House:

            Ate Liann is a graduate of BS Accountancy and she loves to cook that’s a bonus! Then, I asked her about the topic of Food and Water Safety. She just simply said that, food safety — probably more so than any other public health problem, must be solved in and by the global food safety community and the resources to do this work are shrinking. And as any other people that are aware of the food safety crisis, I am still waiting to see any credible government-led food safety initiatives in the mainstreams media. We have a lot of insightful writers going at the subject now from a variety of angles, and so there is education at some level, but not the type that has the answer for consumers. More and more, I don’t think we have the answer for the customer. I think we need to tell consumers that and wake them up. And when it comes to preparing foods, it’s a good idea to follow these handling and cooking guidelines to help prevent food-borne illnesses in your family. In Raw Meat, Poultry, Fish, and Egg Products: Wash your hands with hot water and soap before preparing foods and after handling raw meat, poultry, fish, or egg products. Keep raw meats and their juices away from other foods in the refrigerator and on countertops. Use separate utensils for cooking and serving raw meat, poultry, fish, or eggs (or wash the utensils in hot, soapy water before using them to serve). Never put cooked food on a dish that was holding raw meat, poultry, or fish. Thaw meat, poultry, and fish in the refrigerator or microwave, never at room temperature. Cook thawed meat, poultry, and fish immediately. Throw away any leftover uncooked meat, poultry, or fish marinades. Do not allow raw eggs to sit at room temperature for more than 2 hours to reduce the risk of Salmonella infection. Thoroughly cook eggs. She reminded me that never serve foods that contain raw eggs, such as uncooked cookie dough, eggnog, mousse, and homemade ice cream. If you want to use these recipes, substitute pasteurized eggs (found in the grocery store's dairy case) for raw eggs. Cook meat until the center is no longer pink and the juices run clear. And cook crumbled ground beef or poultry until it's no longer pink. Use a meat thermometer to tell whether meats are cooked thoroughly. (Place the thermometer in the thickest portion of the meat and away from bones or fat.) Most thermometers indicate at which temperature the type of meat is safely cooked, or you can refer to these recommendations: poultry: 180 to 185 degrees Fahrenheit (82 to 85 degrees Celsius), pork: 137 degrees Fahrenheit (58 degrees Celsius), ground beef patties and loaves: 160 degrees Fahrenheit (71 degrees Celsius), ground poultry patties and loaves: 165 degrees Fahrenheit (74 degrees Celsius), leftovers: at least 165 degrees Fahrenheit (74 degrees Celsius). When cooking, broiling, or grilling meats on the stove, turn them over at least once. In the microwave, cover all meats and do the following: Turn patties over and rotate the dish halfway through cooking. Rotate meatloaf dishes halfway through cooking (and let sit for up to 7 minutes after cooking before eating - consult your owner's manual). Stir ground meats once or twice.

Third House:

Mrs. Linda and her son arrived from to the grocery store. I interviewed them about the topic. Then they said that the first flow of the food cycle is coming from how you purchase an item. Like, the grocery store is your first stop on the way to food safety. To ensure freshness, refrigerated items (such as meat, dairy, eggs, and fish) should be put in your cart last. If your drive home is longer than 1 hour, you might consider putting these items in a cooler to keep them fresh. When purchasing packaged meat, poultry, or fish, be sure to check the expiration date on the label. Even if the expiration date is still acceptable, don't buy fish or meats that have any unusual doors or look strange. It's also important to check inside egg cartons - make sure the eggs, which should be grade A or AA, are clean and free from cracks. And Kuya Rowen said the things that I don’t have to buy. “Don't buy fruits with broken skin (bacteria can enter through the opening in the skin and contaminate the fruit). Unpasteurized ciders or juices (they can contain harmful bacteria). Lastly, pre-stuffed turkeys or chickens.” Short conversation happened because it’s already lunch time. But, I still learned about their shared thoughts.

Fourth House:

            Mrs. Richelle and Mr. Eliodoro have a two grown ladies, one is studying in Central Philippines University and the other one has a family of her own. So, Mrs. Richelle is a teacher and Mr. Elidioro is a retired seaman. I asked them if what they know about the food and water safety. Auntie Richelle said that, Meats are the Worst Offenders. You probably already know this, because your course is a Hotel and Restaurant Management but meat is your enemy when it comes to germ fighting. I let her continue, it contains hundreds of possible bacteria right from the start and it’s an uphill battle from then. I asked her if she knew how to reduce contamination or cross contamination of it. She surprises me with these ideas; the ways you can reduce your risk of food poisoning and infection: First, Never store raw meat above fresh produce. The juices can drip onto the clean product. Secondly, If meat looks or smells spoiled, throw it out. Better to waste some money than to make your guests sick. Next, always check expiration dates. Lastly, wear gloves when handling meat and then throw the gloves away when done. I just can’t help myself be amused by the facts that i gathered from her. Then Mr. Eliodoro said, temperature is one way of producing bacteria’s. Then he added, temperature have rules to follow. First rule is to make sure your meats are safe to eat, they should be cooking to an internal temperature of 165 degrees Fahrenheit, at least. This ensures that any bacteria are dead and gone from your meals. You can use long digital thermometers to check this, wiping the thermometer down with a sanitizer or washing it thoroughly between temp checks. Cold foods should be kept between 35 and 45 degrees, helping to keep germs from growing. Then I asked him how about when you are cooking a huge meal like having parties, what would you do to prevent cross contamination and cross contamination? Then, he answered: “Meats cannot sit out for longer than two hours, so if you have a buffet arrangement, you need to make sure to check the meat temperature to make sure it’s consistent or bring the food off the table after two hours. Cold foods should also check regularly and placed into bowls of ice to help keep the temperature low. So, I cut the conversation by saying thank you for letting me interview them. And as an evidence of this I asked my cousin to take a picture of me and them.

Fifth House:

            Ate jhurlyn with her kids are just visiting her mom. Jhurlyn is a mother of two little children. One is a baby and the older kid is a 1st grade student. As they let me in their house, I started interviewing them; I asked them if what they knew about the food and water safety. And then, she started sharing things about her experiences. “If you stop for a moment to think about how your mother cooked for you as a child, you might be surprised that you made it as far as you did. It seemed that no one knew about germs, so raw chicken and that night’s bread loaves were both on the same cutting board without a second thought. But times have changed and we’re a bit more particular about our foods and food safety. With headlines everyday about e Coli and other dangerous germs in foods, your best line of defences begins in the same place your recipes do. Everything Has Germs Right now; your hands have germs on them. That knob you just turned to wash your hands at the sink? Germs are there too.” I was so amazed about what I learned from her from this moment. And Mrs. Lynette her mother added “For a moment, let us be realistic. Everything has germs on it. But while this is the case, that doesn’t mean we should give up. She discussed with me on how or the proper way of washing hands and other utensils like the school and my family does. She continues: Here are some easy ways to keep germs at a minimum: First, Wash your hands with warm soapy water for the same length of time as – Twinkle, Twinkle Little Star. Dry them completely with a paper towel and don’t touch anything. Secondly, don’t touch your face with your hands or cross contaminate your hands in any way. Third, Wash down your utensils and cutting board with warm soapy water too. Then, Wash the board between food groups. Lastly, rinse all vegetable and fruits before preparing. I don’t have to discuss anything to them, because they already know what to do and what not to do when it comes to food and water safety.

IMAGE OF SUCCESS.

 I’ve known since birth that I want to own a restaurant, and I know my childhood dreams will come true. I’ve been dreaming to own a restaurant; but I wondered on how I might accomplish my goal. ‘Cause I know that there are several roads to restaurant ownership. Each has its own advantage. For some restaurateurs a franchise is the ideal choice, as the business plan has often been worked out by skilled professionals. But, for those who have their own unique restaurant dreams, they will make their own choices—I know I can do it! A lot of business in the tourism industry are being closed down/ shut down because of the improper way of managing it. I am speaking of the person who actually believes they can step in front of the stove, function at the rope, or behind the bar as a qualified guardian of ownership. Peculiar as it may appear few of the people begin at the bottom of the business, acquire experience and grow into ownership roles. And as the tourism industry grow, a growing number of people across the country make foundation less decisions to join the growing ranks of restaurant owners having no sense of hospitality business acumen. Though the future looks bright for the food-service industry overall, there are no guarantees in this business. Even the most successful operators I’ve known told a billion of people that this isn't a "get rich quick" industry. It's more like a "work hard and make a living" industry.  In the presentation said there are the Commandments of Human Relations first is to Speak to people. Secondly, Smile. Third, Call people by name and remember them. Fourth, be friendly and helpful. Fifth, be cordial. Sixth, be genuinely interested in people. Seventh, be generous with praise and cautious with criticisms. Eight, be considerate with the feelings of others. Then, be alert to give service. Lastly, add to this a great sense of humor, a big dose of patience, and a dash of humility. To attain success, I’ll be boosting up the 10 “must have” Skills in the workforce. Communication skills, Cooperative skills, Interpersonal skills, Creativity and innovativeness, Manipulative skills, Analytical skills, Computer skills, Organization and management skills, Listening and Flexibility. Five years from now, I could see myself owning a huge restaurant and it is going well because I followed the tips and learned failures from the other businessmen and within my experiences in the future. Image builds BUSINESS. In the next 5 seconds, your image INFLUENCES the people you meet. Your image is your REPUTATION. Your reputation is your FUTURE. That phrases will improve me by following it and by being conscious when it comes to talking to anyone. Learn on how to be patient. Following instructions and listening carefully to anyone because a misinterpretation leads to misunderstandings and miscommunications. Reputation is your image. And it is your future.

STRESS MANAGEMENT.

Whether you're facing final exams, managing a long distance relationship or just struggling to stay on top of a pile of homework, college can be a stressful time. Don't succumb to anxiety. There are simple tips for dealing with stress during college. As an FEU College Student, There are times that every subject has an assignment to be passed or due on the same date. It is very hard to choose which one I will do first. FEU College students face a host of stressors. University-level homework may be more challenging (and plentiful!) than anything you've ever faced before, and final exams can bring a whole new meaning to the term 'crunch time.' The difficulties also don't typically end with academics. Romance and social lives can be as much a source of anxiety as they are of fun, and many students struggle to stay on top of the newfound freedoms of living away from home, from cooking to laundry to managing a budget. In response to these challenges, some students fall behind on homework, stop attending class or worse - they turn to dangerous coping mechanisms like drugs or alcohol. Good thing I never thought about doing those things. There are some ideas for managing the college life in FEU and keeping your stress levels under control. In the PowerPoint presentation attached to this topic it is said that, you could lessen the stress by organizing your time. So that, everything will feel less overwhelming if you have a manageable plan for staying on track. Get a calendar and use it to track your classes and deadlines, as well as plan out study time and social time. Secondly, maintaining healthy habits. For eating well and getting enough rest is very crucial for staying healthy and calm. Make sure you account for cooking balanced meals and getting 6-8 hours of rest most nights in your scheduling. Getting regular exercise is also important. Then, Setting realistic goals. As many students generate extra stress for themselves by taking on too many responsibilities or simply having unrealistic expectations for themselves. Set realistic, achievable goals and don't be too hard on yourself if you fail once in a while.  Next is, developing good coping mechanisms. Some stress will be unavoidable, so it's important to develop healthy ways to deal with it. Popular options include athletic exercise, meditation or simply engaging in breathing exercises. Find something that works for you and incorporate it into your routines. Lastly, Seek for help. Most colleges and universities offer free counselling services through their health centers. Emergency counselling can be a great way to get through times of extreme stress, and many people find that regular counselling helps them deal with day to day challenges. Some of the activities said in the presentation are what I’m practicing now. And it really helps me not to be stressed every single day.

Character Orientation and Renewal of Ethical Values (CORE Pro-V) (MODULE/SEMINAR 6) 1st Batch

The Seminar discussed about the Core Values of FEU (Far Eastern University). The Core Values of are Fortitude, Excellence and Uprightness. In this seminar, the speaker also tackled the hierarchy of Life by Maslow and life as a pencil. The first speaker discussed about the hierarchy of life by Maslow. It is said that, the most fundamental and basic four layers of the pyramid contain what Maslow called "deficiency needs" or "d-needs": esteem, friendship and love, security, and physical needs. With the exception of the most fundamental (physiological) needs, if these "deficiency needs" are not met, the body gives no physical indication but the individual feels anxious and tense. Maslow's theory suggests that the most basic level of needs must be met before the individual will strongly desire (or focus motivation upon) the secondary or higher level needs. The second speaker said that “Life is a pencil”. There always been the purpose, power, priority, pain and perseverance. Also, choosing the right from wrong and choosing the best among the rest and focusing your mind into your goal. Always never ever give up, exceed to your limits. There’s always been pain in every obstacle you choose.

What I’ve learned in this seminar is that, Values, is an important and enduring beliefs or ideals shared by the members of a culture about what is good or desirable and what is not. Values exert major influence on the behaviour of an individual and serve as broad guidelines in all situations. “Values/Moral Education,” unlike “Science” and “Mathematics,” is an extremely ambiguous expression. Attempts to stabilize or clarify it proved difficult as it continues to admit conflicting, if not inconsistent, conceptions about its place in education. A non-sectarian organization, for instance, may take Values/Moral Education as a tool for transmitting a certain set of “transcultural” values to the students. Philippine Values is defined by the way of people live their life as an influence of one’s culture. Philippines, having been an archipelago, have not become a hindrance towards having a single values system throughout the country. In whatever part of the country you may be, one will find the same hospitality that the Filipinos are known for as well as many other values that have originated from our forefathers. The values of Filipinos have been looked upon by foreigners as a weakness instead of strength due to the nature of how they may be abused and manipulated due to these values. But values are what make up a certain nation both in growth and unity. Some may see that Filipino values as a hindrance to the growth of the country and yet others may say that his is what makes our country powerful. 

I could apply these insights in my life or in my community by sharing it with the academic school personnel that should be guided by the idea that teachers are also value inculcators, hence their credentials and background should be in keeping with such role; (2) school administrators should model good values by actively interacting more with students; (3) parents should have an active participation in formulating policies for character development; and (4) school administrators should fine tune the function of Theology in order to get the students to confer a positively higher value judgment on their faith. The Filipinos recognize their family as an important social structure that one must take care of. They give importance to the safety and unity of one’s family. The Filipino family is so intact that it is common for members of the same family work for the same company. It is also common to find the whole clan living in the same area as that the Filipinos are afraid to be too far from their own family. People get strength from their family, thus a child may have several godparents to ensure his future in case his parents will not be there for him. They also do not let their elders live too far away from them. The Filipinos take care of their elders by taking them into their homes. Unlike the Westerners, the Filipinos do not send their elders to nursing homes to be taken care of. They believe that when their elders are unable to live alone, the time has come for them to pay their respects and to be able to serve their parents just as they were cared for when they were younger. These are the different values of the Filipinos and how they may be of influence to a person’s growth/ to my personal growth.

MODULE 5 (Disaster Management focus on Earthquake and Fire)

The Disaster Management focus on Earthquake and Fire, this concept is usually common today. By concentrating population, buildings, infrastructure and economic activities into small areas, the greater interplay between the different urban elements that exist creates higher vulnerability indices compared with the same elements widely spread in a rural environment.  A multiplying effect occurs in urban areas therefore, losses due to natural hazards are usually much more severe than in rural areas. For this reason, more than ever before, the issues of urban planning and disaster management are crucial in ensuring adequate social, economic and environmental conditions. Natural disasters can destroy decades of human effort and investment.  Since natural disasters can have a strong negative impact on long-term development, they are a threat to sustainable development.  In addition to the direct social and economic impact, natural disasters affect employment, the balance of trade and foreign indebtedness for years after their occurrence, and funds intended for development are often diverted into costly relief efforts. Disaster management should consist of an organised effort to mitigate against, prepare for, respond to, and recover from a disaster. Before this was discussed to us, the first speaker’s topic was about Leadership. Leadership is the ability to influence individuals or groups toward the achievement of goals. Leadership, as a process, shapes the goals of a group or organization, motivates behaviour toward the achievements of those goals, and helps define group or organizational culture. It is primarily a process of influence.

            I am so excited before the presentation started. ‘Cause in the past seminars it was amazing. I learned a lot from it. It is fun, and there’s never a dull moment. I was so stunned by the speakers. Mr. JM OLACO made some speech/shared his experiences with us before letting the speakers talk. He told us that there will be two speakers in this module. I was so thrilled and very excited. First speaker is, Mr. John Carlo Yu. He is the one who shared about Leadership. Leadership has been defined in many ways as far as I know. Since I started researching on the subject I’ve found at least a dozen definitions in Google. But, the definitions of Mr. Yu are one of the best. He said that in every Leadership made there’s a leader behind it. And every leader has challenges to tackle. He clearly stated that “Every challenge involves Fighting obstacles.” Then, “Every challenge involves Extra-ordinary rebels.” Lastly, “Every challenge involves a Universe of your own.” short for FEU. And a lot from his presentation leads me to do something better and still aim high to have a better future ahead. The second speaker was Mr. Ariel Castillo, he presented the Earthquake and Fire topic. I never expected that this presentation is boring. All he did is read his PowerPoint presentation in front. After the presentation, I felt half glad and half disappointed.

            I learned in this module is that being a Leader is taking the first step even though it is the hardest step of all, because once you took it and get out from your shell everything will follow and everything will just be an insect bite. Taking the risk is one way to know your limit and things that you can do. Failing is just a step towards your success. Like in the presentation, it is said that Life is Risk. If you never fail, you never live. The five hard things, first is that things are outside your comfort zone. Secondly, things that goes beyond what is expected or required. Third, is that things that are too big to accomplish alone. Then, things that don’t earn immediate pay off. Lastly, are the things that challenge the cultural norm. The best quote that Mr. Yu said was that “You are far more capable than you think”. For the second presentation, all I could sum up is that Earthquake is the effect of the human beings that is torturing the nature. It could lead us into the imbalance of the cycle. The role of communities in disaster reduction is increasingly being recognized. Communities are knowledgeable about their own environment and possess rich coping experiences.  Involving communities in the whole process of hazard identification, vulnerability and capacity assessments, and risk reduction program development and implementation ensures that problems are addressed by appropriate interventions.  The community is the main actor as well as the beneficiary in the risk reduction and development process. As far as I remember, that is all that I could say that I learned about the second topic.

            As a leader, it can help me to my personal growth and participation in the community. And I can share it to my fellow students. In the Earthquake and Fire module It can help me in a way that I’ll be aware of what will I do if there’s an actual Earthquake occurring.