LABORTE, JONECAR A.

BSHM 2- CYAN

ASSIGNMENT
THC2 – RISK AS APPLIED TO SAFETY, SECURITY AND SANITATION.
Defined the following:

1. Food Safety
Food safety is a scientific method/discipline that explains how to handle, prepare, and
store food in a way that prevents food poisoning. A food-borne disease epidemic
occurs when two or more people acquire a similar ailment as a result of consuming a
common food.

2. Hazard
Any source of possible damage, harm, or adverse health effects on something or
someone is considered a danger.

3. Risk
Simply put, risk refers to the likelihood of anything unpleasant occurring. Uncertainty
regarding the effects/implications of an activity on something that humans value, with
a concentration on negative, undesirable consequences, is referred to as risk.

4. HACCP
Hazard analysis and critical control points, or HACCP, is a systematic method to food
safety that identifies biological, chemical, and physical dangers in manufacturing
processes that could lead to dangerous final products and develops measures to
mitigate these risks to a safe level.