RONELYN T.

BOHOLST BSHM- 1A
MR. ROXY BANDEJO September 6, 2021
Food safety risk analysis is an emerging discipline, and the
methodological basis for assessing and managing risks associated
with food hazards is still in a developing phase. It is important to
recognize the difference between “hazard” and “risk”.

Risk Management is really important by implementing a risk

management plan and considering the various potential risks or
events before they occur, an organization can save money and
protect their future. Other important benefits of risk management
include: Creates a safe and secure work environment for all staff and
customers.

And also Risk Management is important in the future to manage risk

to help companies act more confidently on future business decisions.
Their knowledge of risks they are facing will give them various
options on how to deal with potential problems.
RONELYN T. BOHOLST BSHM-1 A
MR. ROXY BANDEJO August 27, 2021

As a

student, we develop knowledge, skills, and values on the basic principles of

personal hygiene, food safety and sanitation as applied in tourism and
hospitality industry. Risk management is an element in organizational
management, whether in private or public sector. It enables risks and
opportunities to be actively monitored and controlled.
Food sanitation is more than just cleanliness. It included all practices
involved in protecting food from risk of contamination, harmful bacteria,
poisons and foreign bodies, preventing any bacteria from multiplying to an
extent which would result in an illness of consumers; and destroying any
harmful bacteria in the food by thorough cooking and processing. Control of
the microbial quality of food must focus on the preparation of food itself,
food handlers, facilities and equipment. The quality of food depends on the
condition when purchased and the time temperature control during storage,
preparation and service.
Good sanitation is the foundation of life and without it there would be
illness, sickness, and the spread of disease. “If it is not safe, it is not food”.
Food security is achieved when all people at all times, have physical and
economic access to food that meets their dietary needs for an active and
healthy life.
RONELYN T. BOHOLST BSHM- 1 A
MR. ROXY BANDEJO September 1, 2021

Food safety is the responsibility in every person who is involve in food service.
Serving safe foods is the top priority for every food service employee. Food
borne illness are the greatest danger to food safety. It could result to illness or
diseases to an individual that would affect their overall health, work and personal
lives.
The main causes of Food Borne illness: Cross-contamination, Time-temperature
abuse and Poor Personal Hygiene. So before preparing food, ensure the
surfaces and equipments for food are clean and sanitized to prevent spreading
harmful bacteria in the food. Wash hands and wrists thoroughly with soap and
water. Dry them on a clean towel before handling food again. Keep finger nails
cut short.
Food safety and food hygiene are important as they ensure that the food you
handle and produce is safe for consumption. Because if food safety and hygiene
are not maintained, consumers could become seriously ill with food poisoning
and foodborne illness. Therefore, food safety and food hygiene are of the utmost
importance to protect the health of consumers.