Ass 1 (Risk MGT)

EMILIO AGUINALDO COLLEGE
Gov. D. Mangubat Ave., Brgy. Burol Main, City of Dasmariñas, Cavite 4114, Philippines
Tel. Nos. (046) 416-4339/41www.eac.edu.ph
BACHELOR OF SCIENCE IN TOURISM MANAGEMENT
Prelim Assignment # 1 (50 pts)
Instruction: Research and answer below questions:
1. After discussing the Common types of Food Hazards, kindly enumerate the
guidelines or common ways to prevent the following
a. Biological hazards
 Treating each situation as potentially dangerous. Don’t ever assume a situation
involving biohazards will be fine to respond to without proper precautions.
 Washing your hands frequently with warm water and soap.
 Wearing personal protective equipment (PPE) when responding to situations
involving biohazards. These can include gloves, facemasks and shields,
respirators, aprons, special protective eyewear, and full body gowns or suits.
 Utilizing proper disposal methods including labeled biohazard bags or containers.
 Reporting all incidents to your supervisor
b. Chemical Hazards
 Provide personal protective equipment. Employees should be equipped with
personal protective equipment (PPE) such as gloves, aprons and eyewear before
performing various cleanup tasks.
 Read the labels. Simply by reading the labels of the cleaning supplies and other
chemicals, restaurant workers learn how to properly handle, use and mix them.
 Invest in non-toxic cleaners. There are a variety of cleaning products that are
much less toxic than some conventional cleaners. Whenever possible, use the
least-toxic products available. Additionally, some establishments use floor wax
stripper, caustic oven cleaners and other strong acids as cleaning materials that
can be very dangerous to employees’ eyes. If these cleaners must be used,
consider keeping containers of buffered eye wash solution on hand in the case of
accidental splashes to the eyes, or even install a plumbed-in eyewash station.
 Make sure to properly label cleaning supplies. While it’s recommended to
keep chemicals in their original containers, you can help prevent improper mixing
and handling by labeling every bottle of cleaning solution and any other
chemicals kept in your establishment. The label should clearly state the contents
of the spray bottle or container and list the common hazards of the chemicals
inside.
 Utilize automated dispensers. Help reduce employee exposure to commercial
kitchen chemicals by installing automated dispensers. These dispensers help
ensure the proper chemical concentration by only dispensing the amount
needed.
 Provide ongoing training to kitchen staff. Ensure all restaurant workers
understand the dangers of working with hazardous chemicals by providing
ongoing training. This training not only allows them to understand how to
correctly use cleaning supplies, but also how to react in the event of an
emergency.
c. Physical Hazards
• Inspect raw materials and food ingredients for field contaminants, such as
stones in cereals that were not found during receiving.
• Handle food according to Good Manufacturing Practices (GMPs). (Ex: avoid
inclusion of physical hazards such as jewelry or false fingernails in food products
by using proper personnel practices.)
• Eliminate potential sources of physical hazards in processing and storage
areas. (Ex: use protective acrylic bulbs or lamp covers to prevent contamination
by breakable glass.)
• Install an effective detection and elimination system for physical hazards. (Ex:
metal detectors or magnets will detect metal fragments in the production line
while filters or screens will remove foreign objects at the receiving point.)
• Establish an effective maintenance program for the equipment in your facility to
avoid sources of physical hazards such as foreign materials that can come from
worn out equipment.
2. Define what is Risk as applied to Hospitality and Tourism Industry.

 Risk is the possibility or chance of loss, danger or injury.
 risk is the likelihood of harm taking place, based on exposure to that
hazard.
 risk is the exposure a company or organization has to factor(s) that will
lower its profits or lead it to fail. Anything that threatens a company's ability
to achieve its financial goals is considered a business risk.
 Risk is the main cause of uncertainty in any organisation. Thus,
companies increasingly focus more on identifying risks and managing
them before they even affect the business.
 risk is the possibility of something bad happening. Risk involves
uncertainty about the effects/implications of an activity with respect to
something that humans’ value (such as health, well-being, wealth,
property or the environment), often focusing on negative, undesirable
consequences.
3. Differentiate Risk to Hazards.
 A hazard is something that has the potential to cause harm while risk is
the likelihood of harm taking place, based on exposure to that hazard.
 A hazard is something that can cause harm, e.g. electricity, chemicals,
working up a ladder, noise, a keyboard, a bully at work, stress, etc. A risk

is the chance, high or low, that any hazard will actually cause somebody
harm. For example, working alone away from your office can be a hazard.
SOURCE:
https://www.aftermath.com/content/biohazards-in-the-workplace/
https://amtrustfinancial.com/blog/loss-control/chemical-exposure-commercial-kitchens
https://www.gov.mb.ca/agriculture/food-safety/at-the-food-processor/food-safety-program/pubs/
fs_16.pdf
https://en.wikipedia.org/wiki/Risk
https://www.hse.gov.uk/catering/risk.htm
https://www.yourdictionary.com/risk
https://worksmart.org.uk/health-advice/health-and-safety/hazards-and-risks/what-difference-between-
hazard-and-risk
https://www.eufic.org/en/understanding-science/article/hazard-vs.-risk-infographic

Ass 1 (Risk MGT)

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EMILIO AGUINALDO COLLEGE

BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

Prelim Assignment # 1 (50 pts)

Instruction: Research and answer below questions:

guidelines or common ways to prevent the following

 Treating each situation as potentially dangerous. Don’t ever assume a situation

involving biohazards will be fine to respond to without proper precautions.

 Washing your hands frequently with warm water and soap.

 Wearing personal protective equipment (PPE) when responding to situations

involving biohazards. These can include gloves, facemasks and shields,

 Utilizing proper disposal methods including labeled biohazard bags or containers.

 Reporting all incidents to your supervisor

 Provide personal protective equipment. Employees should be equipped with

performing various cleanup tasks.

BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

 Invest in non-toxic cleaners. There are a variety of cleaning products that are

least-toxic products available. Additionally, some establishments use floor wax

can be very dangerous to employees’ eyes. If these cleaners must be used,

accidental splashes to the eyes, or even install a plumbed-in eyewash station.

 Make sure to properly label cleaning supplies. While it’s recommended to

 Utilize automated dispensers. Help reduce employee exposure to commercial

kitchen chemicals by installing automated dispensers. These dispensers help

ensure the proper chemical concentration by only dispensing the amount

 Provide ongoing training to kitchen staff. Ensure all restaurant workers

understand the dangers of working with hazardous chemicals by providing

BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

stones in cereals that were not found during receiving.

• Handle food according to Good Manufacturing Practices (GMPs). (Ex: avoid

inclusion of physical hazards such as jewelry or false fingernails in food products

by using proper personnel practices.)

• Eliminate potential sources of physical hazards in processing and storage

• Establish an effective maintenance program for the equipment in your facility to

worn out equipment.

2. Define what is Risk as applied to Hospitality and Tourism Industry.

BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

 Risk is the possibility or chance of loss, danger or injury.

 risk is the likelihood of harm taking place, based on exposure to that

 risk is the exposure a company or organization has to factor(s) that will

to achieve its financial goals is considered a business risk.

 Risk is the main cause of uncertainty in any organisation. Thus,

companies increasingly focus more on identifying risks and managing

them before they even affect the business.

 risk is the possibility of something bad happening. Risk involves

uncertainty about the effects/implications of an activity with respect to

something that humans’ value (such as health, well-being, wealth,

property or the environment), often focusing on negative, undesirable

3. Differentiate Risk to Hazards.

the likelihood of harm taking place, based on exposure to that hazard.

 A hazard is something that can cause harm, e.g. electricity, chemicals,

working up a ladder, noise, a keyboard, a bully at work, stress, etc. A risk

BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

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