RISK MANAGEMENT (SEMI- FINAL 4.
Heavy Lifting: Lifting heavy boxes,
EXAM) bags of ingredients, and equipment
can lead to back injuries.
THE FOOD PRODUCT FLOW:
5. Chemical Exposure: Cleaning
1. Purchasing- this is the first step, products, pesticides, and food
where you select and acquire food additives can pose chemical hazards.
items from reputable suppliers. 6. Foodborne Illnesses: Improper
food handling practices can lead to
2. Receiving: This is where you the spread of bacteria, viruses, and
inspect incoming deliveries to parasites.
ensure they meet your specifications
2 TYPES OF RISK CONTOL
and are safe for use at the correct
temperatures (cold foods below 41 1. Elimination: The most effective
F, Hot foods Above 135F) control measure is to eliminate the
hazard entirely.
3. Storage: Proper storage is 2. Substitution: If elimination isn't
essential to prevent contamination possible, substitute the hazard with a
and spoilage. FIFO (FIRST IN, less hazardous option.
FIRST OUT)
HAZARD IDENTIFICATION
4. Preparation: This involves 1. Biological Hazards: These are
preparing food for cooking or
living organisms that can contaminate
serving
food and cause illness.
5. Cooking: cooking food to the Common biological hazards include
correct internal temperature kills bacteria, viruses, parasites, and
harmful bacteria. fungi.
2. Chemical Hazards: These hazards
6. Holding: Holding food at a correct
involve chemicals that can contaminate
temperature is crucial to prevent
bacterial growth. Hold hot foods at food and harm consumers.
135f or above and cold foods at 3.Physical Hazards: Physical hazards
41f or below
are foreign objects that can
accidentally get into food and cause
7. Serving: The final stage involves
serving food to customers. harm. These can include glass, metal,
Temperature: serve hot foods hot plastic, bones, stones, and other objects
and cold foods cold 4. Allergenic Hazards: Allergenic
hazards refer to substances that can
8. Cooling and Reheating- Cooling:
cool cooked food rapidly to 41f or
trigger allergic reactions in
below within 2 hours. Reheating: individuals who are sensitive to them.
Reheat food to 165f for at least 15
seconds
OSHA- OCCUPATIONAL SAFETY AND
COMMON INJURIES
HEALTH ADMINISTRATION
1. Slips, Trips, and Falls: Wet floors,
spills, uneven surfaces, and ADMINISTRATIVE RISK CONTROL:
obstacles can create tripping hazards These involve changes to work
2. Cuts and Lacerations: Sharp practices, procedures, or policies.
knives, slicers, and other kitchen Examples include implementing safety
equipment pose a significant risk of training programs, work permits.
cuts
ENGINEERING CONTROLS: These are
3. Burns: Hot surfaces, ovens, and
physical changes to the workplace to
cooking equipment can cause burns.
reduce exposure to hazards. Examples Not a Substitute for Good Hygiene
safety guards, ventilation system. Practices
JOB ROTATION- Rotating job
assignments can reduce the risk of
repetitive strain injuries by giving CHOPPING BOARD COLOURS:
employees a break from repetitive motions.
Yellow – cooked meat.
TRAINING PROGRAMS: Providing Red – raw meat.
employees with training on safe work Blue – raw fish.
practices, hazard identification, and Brown – vegetables.
emergency procedures can help them Green – fruit, herbs and salads.
avoid risks and respond appropriately White – bread and dairy products
in emergencies.
ERGONOMIC WORKSTATIONS: Designing SEQUENCE OF WASHING DISHES
ergonomic workstations can reduce the
Glasses, Cups
risk of repetitive strain injuries by
Flat wares, Plates, Bowls, Serving
providing employees with comfortable and
supportive work environments. Dishes
Pots, Pans, Cookware
THE FOOD PRODUCT FLOW:
encompasses all the stages a food item STEPS IN WASHING DISHES
undergoes from the time it enters a
1. Gather Materials
foodservice establishment until it’s served
to the customer.
2. Prepare The Dishes for Washing
3. Fill The Sink
LILO- LAST IN, LAST OUT 4. Wash The Dishes
FIFO- FIRST IN, FIRST OUT 5. Rinse The Dishes
6. Dry The Dishes and Put Them
ADVANTAGES AND Away
DISADVANTAGES OF HACCP 7. Clean Up- Wash The Sink, Wipe
Advantages: Down Any Water Spillage
Proactive Approach: HACCP focuses And Disinfect and Sanitize
on preventing hazards
Improved Food Safety: HACCP
significantly reduces the risk of
foodborne illnesses.
Enhanced Consumer Confidence:
HACCP helps build trust with consumers
Reduced Costs: Preventing foodborne
illnesses can save money on recalls
Improved Efficiency: HACCP helps
streamline food production processes
Global Recognition: HACCP is a
globally recognized system.
Disadvantages:
Time and Resource Intensive
Requires Expertise
Ongoing Monitoring
Potential for Complexity
