-the limiting the presence of hazards that

RISK MANAGEMNT REVIEWER may make food injurious to the health of

CHAPTER 1 the consumer
 Definition of Risk -prevent infection and contamination in
-uncertain event or condition that, if it occurs, has a the food production chain
positive or negative effect 2. Food Suitability
 If it helps, its called an OPPORTUNITY -is the assurance that the food is
 If it hinders. Its called a THREAT “acceptable” for human consumption
 Risk in Hospitality Management  Food Security
1. accidents inside kitchen -a condition related to the availability of food
supply to group of people as well as individuals’
2. food airborne illness access to it
3. airplane crash  Food Insecurity
4. ship sank -a lack of consistent access to enough food for an
active, healthy life
5. fire hazard  Causes of Food Insecurity
 Basic Ways to Handle Risk 1. Drought and other extreme weather event
1. Avoid 2. Pets, livestock diseases and other agricultural
problem
2. Mitigate
3. Climate change
3. Transfer and Accept 4. Military conflicts
4. Accept 5. Corruption and political stability
 Risk Management 6. Rapid population growth
LAW AND AGENCIES PERTAINING TO FOOD
-refers to the practices, policies, and procedures SAFETY AND REGULATIONS
designed to minimize or eliminate unacceptable  International Laws
risks -complex subject and most act and regulations
PRINCIPLES OF FOOD AND SAFETY SANITATION affecting the food industry are difficult to
 Food Safety and Sanitation comprehend
-an indispensable part of the food service industry -all food handlers should make special efforts to
-ensuring safe food is an important public health understand the legislation that affects their business
priority and themselves
-the word sanitation is derived from the Latin word LAWS RELATING TO HEALTH AND SAFETY
saints, meaning “health.”  Occupational Safety and Health Act (OSHA)
-applied to the food industry, sanitation is “the -principal act concerned with protecting the health
creation and maintenance of hygienic and and safety of employees and members of the
healthful conditions.” public
 Why is sanitation important? -formed in 1971 to ensure employees safety and
1. Sanitation is a legal health and create a better working environment
requirement  ISO 22000
-standard developed by the International
2. Sanitation helps prevent food poisoning Organization for Standardization dealing with
outbreaks food safety. This is a general derivative of ISO 9000
3. Sanitation helps maintain food quality  Employees’ Right-to-Know Act
4. Sanitation protects your brand -The regulations in this act provide a legal
 Sanitation framework for the control of substances
 Foundation for Food Safety and Assurance hazardous to health
1. Proper Sanitation-outbreaks of food borne illnesses  Presidential Decree 856: Sanitation Code of the
and cause injury. Philippines Issued by President Ferdinand Marcos
2. Food Safety Incidents- common characteristic are -code requires all food establishments to secure
a) Chemical Hazard sanitary permits from the local health office
b) Physical Hazard REGULATORY AGENCY
c) Biological Hazard  Bureau of Food and Drugs (BFAD)
 Food Hygiene -created by Republic Act 3720 mandated to enforce
-conditions and measures necessary to ensure the an administer in the law
safety of food from production to consumption  Republic Act 7397 (Consumer Act of the Philippines)
 6 Stages of Food Process -reiterated BFAD’S mandate from adulterated or
1. slaughtering or harvesting unsafe product with false, deceptive and misleading
2. Processing information
3. Storage  4 strategies
4. Distribution 1. licensing inspection of food establishments;
5. transportation 2. product registration;
6. Preparation 3. monitoring of trade outlets; and
 Food hygiene compromises 2 components: 4. monitoring of product and advertisements and
1. Food Safety process.
CHAPTER 2
 Food Safety Risk Analysis -Molds
-an emerging discipline which serves as the -Protozoa e.g. Giardia
methodological basis for assessing and managing  Food Poisoning
risks associated with food hazards is still in a -used to refer any illness involving of a combination
developing phase of symptoms nausea, vomiting and diarrhea
 Hazard  Symptoms of Food Borne Illness
-a biological, chemical or physical agent in, or -Common symptoms of food borne illness are
condition of, food with the potential to cause harm diarrhea and/ or vomiting, typically lasting 1 to 7
 Risk days. other symptoms might include abdominal
-an estimate of the probability and severity of the cramps, nausea, fever joint/back pain, and fatigue.
adverse health effects in exposed populations, - “stomach flu” may actually be a food bone illness
consequential to hazards in food caused by pathogens in contaminated food or drinks.
 Risk Analysis -The incubation period can range from 1 hour to 1
-is widely recognized as the fundamental week
methodology underlying the development of food CHAPTER 4
safety standards  Occupational Safety and Health (OSH)
 3 Integrated Elements -important for moral, legal, and financial reasons
1. Risk Assessment  Reasons for OSH
2. Risk Management 1. Moral
3. Risk Communication 2. Economic
 Risk Analysis starts by identifying and describing 3. Legal
any hazards, problems or situations in the facility  Basic Types of Control
and its food production process 1. Elimination or Substitution
1. Consumer feedback 2. Engineering Controls
2. New scientific research/discovery - physical changes to the way tasks are
3. Audit results done
4. Staff comments and inputs 3. Administrative Control
 Hazard Analysis Critical Control Point (HACCP) -changes to the way work is organized and
-developed through an effective and efficient risk performed
assessment. 4. Personal Protective Equipment(PPE)
CHAPTER 3  Ergonomic Injuries
 Food Safety Hazard - the science of designing the workplace to fit the
-a biological, chemical or physical agent, or worker
condition of food, with the potential to cause or  Workplace Violence
adverse health affect when the food is eaten. -any act or threat of physical violence, harassment,
 Physical hazards can be found in: intimidation, or other threatening disruptive behavior
-Objects naturally present in the food (animal hair, that occurs at the work site.
bones chips, leaves, etc.) CHAPTER 5
-Object occurring in the agriculture (dirt, manure,  First Aid For Kitchen
leaves, etc.) -a place where you can get seriously hurt if you’re
-Object added during processing (glass, plastic, not careful
metal, etc.)  6 major areas of concern with respect to kitchen
 Chemical Hazards can be found in: safety.
-Naturally occurring chemicals (poison plants such 1. Fires and burns
as rhubarb leaves, and mushrooms, poisonous 2. Electric shock
animals such s puffer fish algal blooms, mold toxins, 3. Falls
etc.) 4. Cuts
-Chemicals added via water. 5. Chocking
-Agricultural chemicals from soil, plants and 6. Poisoning
animals (pesticides, antibiotics, dips, heavy metal,  Basic First Aid Kit Content
etc.) 1. Alcohol
 Common Allergies Include: 2. Antiseptic cream
 Soybeans and their products 3. Burn treatment ointment
 Sesame 4. Bandage
 Cereals containing glutens 5. Band-aids
 Milk and milk products FIRST AID FOR COMMON KITCHEN ACCIDENTS
 Sulfites  Cuts
 Egg and egg products  CAUSE
 Peanuts and their products 1. Knives
 Crustaceans and their products 2. Broken glass
 Fish and fish products 3. Sharp cooking utensils
 Biological Hazard may cause of the bacteria present in  First Aid
the food such as: 1. Wash gently and thoroughly
-Bacteria e.g. salmonella, staphylococcus, aureus, 2. Apply antiseptic ointment
bacillus cereus 3. Wrap with a bandage
-Viruses e.g. hepatitis A, influenza  If you get cut while using a knife
 1. Clean it with spa and water 2. Difficulty in breathing or heavy breathing
2. Use Anti-bacterial Ointment 3. Squeaky sounds when trying to breathe
3. Go to emergency room if needed or dial 9- 4. Cough, which may either be weak or forceful
1-1 5. Skin, lips, and nails turning into blue or dusky
 Precaution 6. Skin that is flushed, then turns pale or bluish
-Keep the knives sharp in color
-Wash separately and store properly 7. Loss of consciousness
-Pick up broken glass with a proper towel  First Aid
 Burns 1. If the person is able to cough forcefully, the
 CAUSE person should keep coughing. If the person is
1. Hot burners on the stove top choking and can't talk, cry or laugh forcefully, the
2. Oven American Red Cross recommends a "five-and-five"
3. Hot dishes approach to delivering first aid:
4. Scalding from steam and boiling liquid 2. Give 5 back blows
 First Aid 3. Give 5 abdominal thrusts.
1. Cool as quickly as possible 4. Alternate between 5 blows and 5 thrusts
2. Cover with a dry bandage  To perform abdominal thrusts (Heimlich maneuver)
3. Don’t break blisters on someone else:
4. Call doctor if burn is extreme 1. Stand behind the person
 Types of Burn 2. Make a fist with one hand.
1. First Degree Burn-just the top layers of the 3. Grasp the fist with the other hand.
skin. 4. Perform between six and 10 abdominal thrusts
2. Second Degree Burn-Deeper skin injury. It  To perform abdominal thrusts (Heimlich maneuver)
turns red, blisters, swells and hurts on yourself:
3. Third Degree Burn- a medical emergency 1. Place a fist
 Precaution 2. Grasp your fist
1. Use pot holders 3. Shove your fist
2. Turn pan handles towards the center of the  To clear the airway of a pregnant woman or obese
stove person:
3. Turn stove and oven off when done 1. Position your hands a little bit higher
4. Keep small children away from stove 2. Proceed as with the Heimlich maneuver
 Electric Shock 3. Repeat
 CAUSE  To clear the airway of an unconscious person:
1. Worn cords on appliance 1. Lower the person
2. Ungrounded outlets 2. Clear the airway
3. Water in contact with appliance 3. Begin CPR
 First Aid  To clear the airway of a choking infant younger than
1. Disconnect the power first age 1:
2. Remove the injured person from the power 1. Assume a seated position and hold the infant
source facedown
3. Administer CPR 2. Thump the infant gently but firmly
4. Call for help 3. Turn the infant face-up on your forearm
5. Treat burns 4. Repeat the back blows and chest thrusts
 Precaution 5. Begin infant CPR
1. Replace worn cords  Eye Injury
2. Disconnect small appliance when not in use  First Aid
3. Disconnect appliance if it falls in the water 1. Lean over the sink and pour gentle stream of
4. Use outlet cover water over your eyes. Keep flushing it out for up to
 Slips, Trips & Falls 15 minutes
 CAUSE 2. Cover your eye to protect it
1. Clutter and spills on the floor  Call if:
2. Climbing on chairs and counter tops 1. You have a cut in your eye
3. Loose clothing 2. You feel like object is stuck in your eye. Don’t
 First Aid try to get it out
1. Make sure you are not hurt before standing up.  Food Poisoning
Getting up with wrong way could make the  CAUSES
injury worse 1. Cleaning agents and chemicals
2. Slowly rise to your hands and knees  First Aid
3. Try to crawl to a chair and pull yourself up 1. Call poison control and tell them what the
4. If you can’t get up on your own call for help substance was that was inhaled or ingested
5. If the area is swollen and you think you might 2. Follow their instruction
have a fracture, try not to move it. Call your  Precaution
doctor or go to the nearest hospital. 1. keep out of the reach of the children
 Chocking 2. use safety locks on cabinet drawers
 CAUSE 3. don’t mix kitchen chemicals
1. Inability to talk 4. keeping kids safe in the kitchen
 Guideline or Prevention
1. do not wear jewelry
2. keep hair restrained
3. do not wear loose clothing
4. wear closed toed shoes
 First aid for other issues
1. if jewelry gets caught in a small appliance try
to remove it to prevent cutting the victim
2. try to release hair if caught in appliance
3. smother hair with cloth if catches fire.