Risk Management as Applied to Safety,

Security, and Sanitation

SY2122-1T
Charles Gabriel Pequino TM – 101

Topic: Food safety issues were high in the food market in Munoz, Quezon City
Topics on food and safety assessment in both practices; health and personal hygiene, proper
manufacturing methods, food contamination, waste management, and food regulation were all
discussed as topics for food safety assessment in both practices and knowledge.
Issue
Vendors in Muñoz Market were being inspected by authorities and it’s mainly because of food
safety issues and were imposed by the government. The problem here is there are several cases of
selling double-dead mean AKA botcha. Vendors surveyed, knowledge on food safety concepts was
established particularly on topics that dealt with health and personal hygiene, food contamination and
good manufacturing procedures. However, vendors were shown to be not too knowledgeable in terms
of food legislation and waste management. The gap between knowledge and practice on these themes
(Food Safety) was identified, and it was linked mostly to meat vendors' inclinations to compromise food
safety for financial reasons. Confusion in food legislation was created in this test microcosm because the
provider of food safety regulations was lacking which is the problem of local government health unit.

As indicated by these figures, foodborne diseases are widespread throughout the world. The process by
which a foodborne disease spreads begins with the features of the disease contaminating the food,
which in turn threaten both individual and public health by means of the foods.
Factors that can affect Food Safety

Foods are the basic building blocks of living things, yet they may pose a threat and become harmful to
human health in some situations. The factors involved in the potential threat caused by foods are
inappropriate agricultural practices, poor hygiene, lacking of preventive controls during processing and
preparation of the food, incorrect use of the chemical materials, contaminated raw materials, food and
water and inappropriate storage.

These issues were classified into three categories: food hygiene, personal hygiene of food handlers and
also disobeying health guidelines.

How to address the problem

Workers and vendors, in the Food Safety and Processing industry did not show enough care in washing
their hands properly when necessary and/or in using protective attire.

The steps for proper hygienic hand washing are:

 Wash hands and wrists with soap under clean running water
 Ensure to rub between the fingers
 Use a nail brush to clean nails
 Rub arms and wrists with soap and water
 Soap and rub hands together for 10 to 15 seconds

Equipment Hygiene

Equipment that comes into contact with food on a daily basis should be made of materials that are easy
to clean and disinfect, corrosion-resistant, and non-toxic. The equipment should be set up in such a way
that it and the area around it can be cleaned thoroughly.

On the other hand. Food Safety is ultimately concerned with the stage of consumption, where the
presence and severity of food-borne hazards are of primary concern. Given that food safety issues can
arise at any point along the food chain, strict control procedures must be followed at all times. As a
result, everyone in the food chain bears some responsibility. To begin with, minimum hygiene standards
should be determined by laws and regulations, food producers and vendors must apply food safety
measures and procedures and official bodies must supervise and inspect food industry companies to
confirm that they are conducting their operations in a manner consistent with the regulations in force.
https://www.researchgate.net/publication/
12297408_Food_safety_knowledge_and_practices_of_streetfood_vendors_in_a_Philippines_university
_campus

https://pubmed.ncbi.nlm.nih.gov/11027035/

https://www.researchgate.net/publication/
337674636_Public_health_risks_related_to_food_safety_issues_in_the_food_market_a_systematic_lite
rature_review

Food Safety – Problems and Solutions https://www.intechopen.com/chapters/50189