WEEK 1
RISK MANAGEMENT PROCESS
Risk Management is a process of identifying,
assessing, managing threats to an organization. Threats
includes food safety issues, poor sanitation ,accidents,
natural and man-made disasters, breach of security that
may lead to legal liabilities.
RISK IDENTIFICATION
Identification of potential risk that may endanger
human live and property. Workplace hygiene procedure
for food safety, enterprise standards and legislated
requirements that applies to the protection of lives and
property. Human life does not mean only the safety of the
customers but also the management, business, assets,
personnel, stakeholders, visitors or even public. Any
injuries or illness, or loss of property may pose a threat
and liabilities.
RISK ASSESSMENT
Determine possible impacts that is likely to bring
injury, sickness, loss of property, or death. It is a broader
spectrum inherent to prevent, reduce, or eliminate risk
related consequence. Examine the identified risk and use
the information as the basis for calculating the risk level.
The matrix is commonly used to assist in
determination in which the severity of consequences is
indicated in one axis and the likelihood of occurrence are
listed on another side. For instance, strong waves are
likely to or expected to
occur on resorts located in the shoreline of Siargao Island
or possibility of breaching of data of a hotel whose
website is likely to be hack due to poor system control.
CONTROLLING OF RISK
Reduce the likelihood of the risk occurring, reduce
the consequence of the risk. Control risk relevant
to hospitality and tourism includes:
 contracts that penalizes the failure
delivery of service
 ensuring equipment is fully functional
 extensive training given i.e. food safety,
waste management, cleaning and
sanitizing
 equipment appropriates for the task
 workplace lay-out facilities safe work
 providing PPE necessary to avoid contact
to biological and chemical hazard
 proper information dissemination to high-
risk areas
 training in handling work related injuries
 training for disaster preparedness
 additional security staff or install
equipment/devices to detect theft and
other improper practices committed by
staff or even guest
 Regular workplace inspections to identify
situations likely to cause/facilitate loss of
property or stocks.
RISK MONITORING
To best get results after thorough planning,
monitoring the progress and success of the plan then
improve current and future management of results,
outcomes and impact. Continuous assessment of
programs. Continuous monitoring and control keeps the
tract of the identified risk, residual risk and new risks.
TOOLS AND TECHNIQUES FOR RISK MONITORING
AND CONTROL
Risk Reassessment
 Risk reviews of the threats and weaknesses,
capitalized on the strengths and positive
outcomes
 Prioritization of identified risk to reduce the
impact to the organization
Risk Audits
 Examine and document the effectiveness of the
risk response planning in controlling risk and
effectiveness of the risk owner
Variance and Trend Analysis
 Update risk identification and analysis must be
performed. It is where technical performance is
measured, analysis strong and weak areas that
needs great concern.
Reserve Analysis
 Using possible reserves/options and compared
reserves with amount of risk remaining at the
time and determines the sufficiency of the
reserves.
Feedbacking and Meetings
 Risk management can be properly address after
careful considerations on the feeding and holding
regular meetings to address the weak points and
threats identified.
Evaluate
 Examination concerning the relevance,
effectiveness, efficiency and impact of plan of
activities. Determine the significance of risk and
then decide to accept a specific risk or take action
to prevent or reduce the impact. Risk evaluation is
comparing with the pre-defined objectives. It
requires a thorough investigation, discovering the
flaws in the implementation allows the analyze
the whole plan systematically.
 Risk avoidance skipping a high risk activity or
decisions, not getting involve in business venture
that potentially will cost expense. Risk mitigation
is making less an action of reducing the severity
and seriousness of a threat. Reducing the loss
and lessening the impact, in the case of food
establishment, the food borne illnesses and
poisoning. Risk sharing and transfer involves third
party or other organization like insurance
company, partner tour provider, security agencies
handling safety and security in a concert or
convention. Risk acceptance is the last option
when there is nothing you can do to prevent or
mitigate a risk, only if the potential loss is less
than the cost of insuring against the risk.
WEEK 2 - HIGH RISK FOOD
TEMPERATURE REQUIREMENT Deep Freezer Daily, at least 18◦ C or below
Thawing whenever food is 0◦ C to 5◦ C
DISCUSS WHY TEMPERATURE MONITORING IS
Frozen meat thawed
ESSENTIAL DURING THE ENTIRE FOOD FLOW
and poultry
Cooking (e.g Whenever food Minimum core
joints of meat is cooked temperature of 70◦
and poultry) C for 2minutes
Cooling whenever food is 5◦ C or cooler,
cooled ideally within one
to two hours
Reheating Whenever food Minimum
is reheated recommended
core temperature
of 70◦ C for 2
minutes in
England, Wales
and Northern
Ireland
In Scotland, there
is a legal
requirement to
reheat food to a
minimum of 82◦ C
Hot holding Frequently Minimum core
How to keep the food out of Danger Zone throughout the temperature of 63◦
holding period C
Cold Holding Frequently 0◦ to 5◦ C is
throughout the recommended
holding period

WHAT IS CROSS CONTAMINATION?

 Cross-contamination occurs when pathogens –

microorganisms like bacteria that can cause
disease – are transferred from one food product
or surface to another, potentially resulting in
foodborne illness.
 Pathogens can transfer easily, spread from food
or unwashed hands to prep areas, equipment,
utensils or other food. This can occur throughout
any point of the flow of food – the path that food
takes through your operation, from receiving to
storing, prepping, cooking, holding, serving, etc.

TYPES OF FOOD CONTAMINATION?

Food-to-food
 Adding contaminated foods to non-contaminated
foods results in food-to-food cross contamination.
Stage of When to Check Recommended This allows harmful bacteria to spread and
Food Temperature Safe populate.
handling Temperature  Raw, undercooked, or improperly washed food
Delivery Every time 0◦ C to 5◦ C is can harbor large amounts of bacteria, such as
perishable food ideal for Salmonella, Clostridium perfringens,
is delivered refrigerated food - Campylobacter, Staphylococcus aureus, E. coli,
22◦ C to -18◦ C is and Listeria monocytogenes — all of which can
ideal for frozen harm your health if consumed
food  Foods that pose the highest risk of bacterial
Storage Daily, at least 0◦ c to 5◦ C (the contamination include leafy greens, bean sprouts,
Refrigerator or law in England, leftover rice, unpasteurized milk, soft cheeses,
cold storage Wales and and deli meats, as well as raw eggs, poultry,
Northern Ireland meat, and seafood.
permits up to 8◦ C)  For example, adding unwashed, contaminated
Refrigerated Daily, at least 0◦ c to 5◦ C (the lettuce to a fresh salad can contaminate the other
storage law in England, ingredients.
Counter or Wales and  By far, the most effective way to reduce the risk
display Northern Ireland of cross contamination is to properly wash your
permits up to 8◦ C) handswith soap and water for at least 20 seconds.

Equipment-to-food
 Equipment-to-food is one of the most common
yet unrecognized types of cross contamination.
 Bacteria can survive for long periods on surfaces
like countertops, utensils, cutting boards, storage
containers, and food manufacturing equipment
 When equipment is not washed properly or
unknowingly contaminated with bacteria, it can
transfer large volumes of harmful bacteria to
food. This can happen at any point during food
production — both at home and in food
manufacturing.
 A common example of this occurring at home is
using the same cutting board and knife to cut raw
meat and vegetables, which can be harmful if the
vegetables are then consumed raw. Improper
food preservation techniques can lead to cross
contamination.
People-to-food
 Humans can easily transfer bacteria from their
bodies or clothes to food during many steps of
food preparation
 For example, a person may cough into their hand
or touch raw poultry and continue to prepare a
meal without washing their hands in between
 Other common examples include using a
cellphone that’s loaded with bacteria while
cooking or wiping your hands with a dirty apron
or towel. These practices may contaminate your
hands and spread bacteria to food or equipment
Biological Contamination
 Biological contamination occurs when harmful
microorganisms, pathogens, are consumed. There
are four types of pathogens that can contaminate
food and cause foodborne illness: bacteria,
viruses, parasites, and fungi (mold and yeast).
The FDA reports more than 40 kinds that can
occur in food and cause illness. The Big Six –
dubbed because they are highly contagious and
can cause severe illness – include:
 Shigella – often transferred from flies
 Salmonella Typhi – lives only in humans,
transferred from person to person
 Nontyphoidal Salmonella – lives in animals,
transferred from poultry, eggs, meat, dairy
products, and produce
 Shiga toxin-producing Escherichia coli (E.
Coli) – found in ground beef and contaminated
produce
 Hepatitis A
 Norovirus
If a food handler has been diagnosed with any one of
these six, they must be excluded from the operation until
symptoms disappear and a doctor says they can come
back. In order to prevent these, it is essential to know
how each of the four pathogen types occur.
Bacteria
 Bacteria requires six conditions to grow: food,
acidity, temperature, time, oxygen and moisture
(FATTOM). To prevent bacteria growth, the best
course of action is to control time and
temperature, always doing your best to ensure
that food mandating time and temperature control
is kept out of the temperature danger zone
(between 41°F and 135°F).
Viruses
 Viruses need a living host to survive, thus why
they are carried and transmitted by humans and
animals. People can contract a virus from food,
water or contaminated surfaces. Unlike bacteria
and parasite, viruses cannot be destroyed by
cooking food to minimum internal temperatures.
The best way to prevent a virus is by practicing
good personal hygiene and mandating staff stay
home when they’re ill.
Parasites
 Parasites are commonly associated with seafood,
wild game, and food processed with contaminated
water, like produce. They require a host to thrive.
To prevent, always ensure your food products are
purchased from an approved, reputable supplier
and that cooked food meet the required minimum
internal temperatures.
Chemical Contamination
 If not correctly utilized, everyday chemicals like
cleaners, sanitizers, and polishers can
contaminate food and cause illness. Ensure that
chemicals are approved for use in a foodservice
operation and purchased from approved suppliers.
Store away from prep areas, food storage areas
and service areas, and separate from food and
food-contact surfaces with proper spacing and
partitions. Never store chemicals above food or
food-contact surfaces, and always use only for
their intended use, following the manufacturer’s
directions. Also, be sure to handle food only with
equipment and utensils approved for foodservice.
All chemicals should be clearly labeled.
Physical Contamination
 Physical contamination occurs when physical
objects find their way into foods. These could
include dirt, hair, bandages, metal shavings,
glass, jewelry, etc. Natural objects, such as fish
bones, are also considered physical contaminants.
These could cause mild to fatal injuries such as
cuts, dental damage, and choking. To help
prevent, carefully inspect all food you receive, and
take steps to make sure food handlers are aware
of their surroundings. Jewelry should be removed
and hair nets donned before handling food.
TO AVOID CROSS CONTAMINATION
 A green cutting board is traditionally used for
prepping fresh produce.
 Use a yellow cutting board and utensils for
handling raw poultry.
 Use blue cutting boards and supplies for cooked
foods.
 White cutting boards and supplies are ideal for
dairy products.
 Brown cutting boards and supplies are used
when dealing with seafood.
 Red cutting boards and supplies have been used
to indicate use for raw meat.
  Many have taken to using purple color-coded
supplies to prep allergen special orders.

THE 2/4 RULE

 The 2 Hour/ 4 Hour Rule tells you how long
freshly potentially hazardous foods*, foods like WEEK 3 - FOOD HAZARDS
cooked meat and foods containing meat, dairy WHAT ARE THE FOOD HAZARDS?
products, prepared fruits and vegetables, cooked
rice and pasta, and cooked or processed foods PHYSICAL HAZARDS
containing eggs, can be safely held at
temperatures in the danger zone; that is between  A physical hazard is defined as "A factor within
5° C and 60° C. It takes time for food poisoning the environment that can harm the body without
bacteria to grow to unsafe levels. Apply the necessarily touching it. Vibration and noise are
following time limits to ensure these risky type examples of physical hazards". Physical
foods remain safe to eat. hazards include but aren't limited to electricity,
 The total time includes all the time the food has radiation, pressure, noise, heights and vibration
been at room temperature, for example during amongst many others.
delivery, preparation and transportation.  Physical hazards include foreign objects
Total time between 5C and 60C in food that can cause harm when eaten, such as
- Under 2 Hours: Ok to use or refregirate at 5C or glass or metal fragments. It is important to
less understand that, for the purposes of
- 2 to 4 Hours: Okay to use straight away HACCP, hazards only refer to the conditions or
- Over 4 Hours: Throw away contaminants in food that can cause illness or
injury to people.

DO’S AND DON’T’S OF HYGIENE NATURALLY OCCURING CHEMICAL HAZARDS

Mycotoxins

Produced by fungi and can be toxic to humans

and animals. They are formed by molds which
grow on crops and foods under certain
conditions.

Natural Toxins

Biochemical compounds produced by plants in

response to certain conditions or stressors.

Marine Toxins

Decomposition or microscopic marine algae

accumulated in fish and shellfish.

Environmental Contaminants

Accidentally or deliberately enter the

PROPER HANDWASHING environment. Typically manufactured for
industrial use.
Duration: at least 20 seconds

1. Wet hands with water Food Additives

2. Apply plenty of soaps
3. Rub your hands together, palm to palm Any chemical substance that is added to food
4. Rub the back of your hand with the palm of the during preparation or storage.
other hand, with the fingers interlaced
5. Rub palm to palm with fingers interlaced Processing-induced Chemicals
6. Rub with the backs of fingers to opposing palms,
with fingers interlaced Undesirable chemicals can be formed in certain
7. Rub each thumb clasped in the opposite hand foods during processing as a result of reactions
using a rotational movement. between compounds that are natural
8. Rub the tips of the fingers in the opposite palm components of the food.
using circular motion
9. Rise your hands well with water Pesticides/Agricultural Products
10. Dry your hand throughly with a single use towel
11. Keep the towel in your hand and use it to turn off Used to control, destroy, or repel a pest, or to
the tap mitigate the effects of a pest.

Veterinary Drug Residues

 Used in food-producing animals to control and/or
prevent illness in the animal.
CHEMICAL HAZARDS
Aquatic biotoxins
 Toxins formed by algae in the ocean and fresh
water are called algal toxins. Algal toxins are
generated during blooms of particular naturally
occurring algal species. Shellfish such as mussels,
scallops and oysters are more likely to contain
these toxins than fish. Algal toxins can cause
diarrhea, vomiting, tingling, paralysis and other
effects in humans, other mammals or fish. The
algal toxins can be retained in shellfish and fish or
contaminate drinking water. They have no taste
or smell, and are not eliminated by cooking or
freezing.
 Another example is ciguatera fish poisoning (CFP)
which is caused by consuming fish contaminated
with dinoflagellates that produce ciguatoxins.
Some fish known to harbour ciguatoxins
include barracuda, black grouper, dog
snapper, and king mackerel. Symptoms of
ciguatera poisoning include nausea, vomiting, and
neurologic symptoms, such as tingling sensation
on fingers and toes. There is currently no specific
treatment for ciguatera poisoning.
Cyanogenic glycosides
 phytotoxins (toxic chemicals produced by plants)
which occur in at least 2000 plant species, of
which a number of species are used as food in
some areas of the world. Cassava, sorghum,
stone fruits, bamboo roots and almonds are
especially important foods containing cyanogenic
glycosides. The potential toxicity of a cyanogenic
plant depends primarily on the potential that its
consumption will produce a concentration of
cyanide that is toxic to exposed humans. In
humans, the clinical signs of acute cyanide
intoxication can include: rapid respiration, drop in
blood pressure, dizziness, headache, stomach
pains, vomiting, diarrhoea, mental confusion,
cyanosis with twitching and convulsions followed
by terminal coma. Death due to cyanide poisoning
can occur when the cyanide level exceeds the
limit an individual is able to detoxify.
 These toxins are present in many plants such
as parsnips (closely related to carrots and
parsley), celery roots, citrus plants (lemon, lime,
grapefruit, bergamot) and some medicinal plants.
Furocoumarins are stress toxins and are released
in response to stress, such as physical damage to
the plant. Some of these toxins can cause
gastrointestinal problems in susceptible people.
Furocoumarins are phototoxic, they can cause
severe skin reactions under sunlight (UVA
exposure). While mainly occurring after dermal
exposure, such reactions have also been reported
after consumption of large quantities of certain
vegetables containing high levels of
furocoumarins. 
Poisonous mushrooms
 Wild mushrooms may contain several toxins, such
as muscimol and muscarine, which can cause
vomiting, diarrhoea, confusion, visual
disturbances, salivation, and hallucinations. Onset
of symptoms occurs 6–24 hours or more after
ingestion of mushrooms. Fatal poisoning is usually
associated with delayed onset of symptoms which
are very severe, with toxic effect on the liver,
kidney and nervous systems. Cooking or peeling
does not inactivate the toxins. It is recommended
to avoid any wild mushrooms, unless definitively
identified as non-poisonous.
Mycotoxins
 naturally occurring toxic compounds produced by
certain types of moulds. Moulds that can produce
mycotoxins grow on numerous foodstuffs such as
cereals, dried fruits, nuts and spices. Mould
growth can occur before harvest or after harvest,
during storage, on/in the food itself often under
warm, damp and humid conditi

Lectins

 Many types of beans contain toxins called lectins,

and kidney beans have the highest concentrations
especially red kidney beans. As few as 4 or 5 raw
beans can cause severe stomachache, vomiting
and diarrhoea. Lectins are destroyed when the
dried beans are soaked for at least 12 hours and
then boiled vigorously for at least 10 minutes in
water. Tinned kidney beans have already had this
process applied and so can be used without
further treatment.

Furocoumarins
BIOLOGICAL FOOD HAZARDS

Bacteria Foods Symptoms Incubation Prevention

period

Salmonella Contaminated raw eggs, Diarrhea, fever, abdominal 12 to 74 Cold holding, hand
poultry, meat, unpasteurized cramps hours washing, a personal
milk or cheese contaminated hygiene
raw vegetables and fruits
exposed to raw meat

Staphylococcus Salads, bakery products, Nausea, vomiting, diarrhea, 1 to 6 hours Proper hand washing, no
sandwiches, milk and poultry loss of appetite nare hands with
RTEfoods

Clostridium Beef, poultry, gravies Diarrhea and abdominal 6 to 24 Thorough cooking hot
cramps but without fever hours holding, cold holding,
perfringens safe cooling

Clostridium Home canned food with low Double vision blurred vision 12 to 72 Be careful when canning
acid contents, improperly hours foods at home
botulinum canned Commercial food, fish, Drooping eyelids,
vacuum packed foods Slurred speech, difficulty
swallowing, difficulty in
swallowing

Bacillus cereus Rice and leftovers as well as Abdominal pain, nausea, 30 mins to Cooking, cooling, cold
sauces, soups, and other vomiting, diarrhea 15 hours holding, hot holding
prepared foods that sat out to
long

Campylobacter Raw and under cooked Diarrhea, cramps,fever and 2 to 5 days Prevent cross
poultry, meat, unpasteurized vomiting contamination thorough
jejuni milk, contaminated water cooking, no bare hands

Escherichia coli Raw ground beef, raw seed Severe fever that is often 1 to 10 days  
sprouts bloody
(E.coli)

Listeria Ready to eat deli meats, Fever, muscle aches, 3 to 7 days  

monocytogenes refrigerated smoked seafoods nausea,and vomitig
contaminated food or water
or contact with an infected
person,

Shigella Contaminated food or water, May include abdominal pain, 1 to 2 days Thorough cooking, no
or contact with infected cramps, vomiting, blood ,pus bare hands contact with
Bacillary person contaminated and mucus in stool RTE foods
dysentery vegetables, salads,
sandwiches