ACTIVITY #1

Name: JAIME, Rolan Aidyl O.__________________ Date:__________

Course/Year & Sec: BSHM 1C_________________ Score:_________
Directions:
a. Search for a picture of a kitchen of a food establishment or hotel and paste it
inside the box provided below.
b. Assess and identify the risk and vulnerability ratings.
c. Based from the identified risk propose a control action plan.

Risk Vulnerability Rating Action Plan

Fire Low To prevent, make certain that
every employee is well-trained and
aware of all potential fire hazards
in a kitchen. Ensure that the
appropriate fire extinguisher types
are available, conveniently
accessible, and that staff has
received training in their safe use.
Food Poisoning Moderate To prevent, maintaining a clean
workspace and maintaining
appropriate personal hygiene.
Natural Hazards Moderate Practically steps that can be taken
to prevent slips, trips, and falls
include proper housekeeping,
suitable footwear, cleaning up
spills, and good lighting.
Mechanical Hazards Moderate To avoid, ensure that the machine
is operating normally and report
any unsafe condition.
Supplier Failure Low Determine which supplier are
essential to the operation and the
point at which a lack of supply
becomes problematic. Determine
whether a substitute is available
and how long, how expensive, and
how feasible it would be to use it.