RISK MANAGEMENT AS APPLIED TO SAFETY,

SECURITY AND SANITATION

Creating a safe, secure
and healthy environment
is vital for students, staff
and visitors to pursue
their learning, work and
activities .
 Safety, Security and
Risk Management is
in charge of security
operations,
emergency
preparedness and
planning, as well as
occupational health
and safety
FAO/WHO expert consultation in the
important subject area of the application
of risk analysis
to food safety, with the first, held in
Geneva in 1995, having focused on the
risk assessment
component of risk analysis
 In this current consultation, the experts were
being asked to address
a central issue in food safety. Risk
management, he observed, involves both the
identification of
the standards of acceptable risk appropriate to
different types of food hazards, and the
establishment of procedures to ensure that
the risks are kept within the limits set by those
standards.
 two important
underlying
considerations to the
attention was the
imperative to keep the
interest and the well
being of the consumer
 as a fundamental
consideration at all
times. The ultimate
objective of food safety
standards is
 the protection of the
consumer, and it is
essential not to lose
sight of this.
The second
important
issue was that it is
in the basic
interest of
everyone that
trade in food be
facilitated.
 risk from both chemical
and biological hazards in
food, including the full
range of acute and
chronic adverse health
effects.
Chemical hazard
Biological hazard
it is important to recognise the difference between
“hazard” and “risk”. A hazard is a biological,
chemical or physical agent in, or condition of,
food with the potential to cause harm. In contrast,
risk is an estimate of the probability and
severity of the adverse health effects in exposed
populations, consequential to hazards in food.
Understanding the association between a
reduction in hazards that may be associated with a
food, and the reduction in the risk to consumers of
adverse health effects is of particular
importance in development of appropriate food
safety controls.
Risk analysis is widely recognised as the
fundamental methodology underlying the
development of food safety standards. As
recognised in the 1995 consultation, risk
analysis is
composed of three separate but integrated
elements, namely risk assessment, risk
management
and risk communication.
Risk Communication
refers to the exchange of
real-time information, advice
and opinions between experts
and people facing threats to
their health, economic or
social well-being. The
ultimate purpose of risk
communication is to enable
people at risk to take
informed decisions to protect
themselves and their loved
ones.
.
 Risk Communication is
an important tool for
disseminating
information and
understanding about
a risk management
decision. This
understanding and
information should allow
stakeholders to make an
informed conclusion
about how the decision
will impact their interests
and values.
What is health risk communication?

 Virtually every day, crisis

and emergency risk
communication is
needed somewhere in
public health. Whenever
a crisis occurs,
communicators must to
be ready to provide
information to help
people make the best
possible decisions for
their health and well-
being.
 Effective risk
communication: Theory,
tools, and practical skills
for communicating about
risk.
 Risk communication is a
tool for creating that
understanding, closing the
gap between laypeople
and experts, and helping
everyone make more
informed choices.
 Risk management is a
four-step process for
controlling exposure to
health and safety risks
associated with hazards
in the workplace.
 Step 1: Identify hazards.
Examples of common
hazards which can lead
to musculoskeletal
disorders (MSD) ...
 Step 2: Assess the risk. ...
 Step 3: Control the risk. ..
 Step 4: Review risk
control.
What are the 5 steps to risk assessment?

 Step 1: Identify the

hazards.
 Step 2: Decide who might
be harmed and how.
 Step 3: Evaluate the risks
and decide on precautions.
 Step 4: Record your
findings and implement
them.
 Step 5: Review your
assessment and update if
necessary.
 Once risks have been
identified and assessed,
all techniques to manage
the risk fall into one or
more of these four major
categories:
 Avoidance (eliminate,
withdraw from or not
become involved)
 Reduction (optimize –
mitigate)
 Sharing (transfer –
outsource or insure)
 Retention (accept and
budget)
 Evaluation of risk
management options
is the weighing of
available options for
managing a food
safety issue in light of
scientific information
on risks and
other factors, and may
include reaching a
decision on an
appropriate level of
consumer protection.
Risk assessment
a systematic process of
evaluating the potential
risks that may be
involved in a projected
activity or undertaking.
 The Hazard Communication
Standard (HCS) (29 CFR
1910.1200(g)), revised in
2012, requires that the
chemical manufacturer,
distributor, or importer
provide Safety Data Sheets
(SDSs) (formerly MSDSs or
Material Safety Data Sheets)
for each hazardous chemical
to downstream users
to communicate information
on these hazards.
What is the hazard communication
standard commonly called?
The regulation is called the
Hazard Communication
Standard, but is more
commonly called Hazcom or
the "Right to Know Law." It can
be found in the Code of Federal
Regulations, at
29 CFR §1910.1200. The
Standard says you have a right
to know what chemicals you
are working with or around.
What are the five required elements of
a hazard communication program?
These are the Five elements of the Hazard
Communication Standard. They are:
 Chemical Inventory
 Written Program
 Labels
 Material Safety Data Sheets
 Training
The first element of the Hazard Communication Standard is
for employers to develop inventories of all
the hazardous chemicals they have at their worksite.
What is hazard communication standard?
 According to OSHA, the
purpose of the Hazard
Communication
Standard (HCS) is “to
ensure that
the hazards of all
chemicals produced or
imported are evaluated
and details regarding
their hazards are
transmitted to
employers and
employees."
What is a health hazard?
 Health hazard means
a chemical for which
there is statistically
significant evidence
based on at least one
study conducted in
accordance with
established scientific
principles that acute or
chronic health effects
may occur in exposed
employees.
What is the Hazard
Communication Act?
 The Texas Hazard
Communication
Act (THCA) is a state
"worker right-to-know"
law that requires public
employers to provide
their employees with
specific information and
training on
the hazardous chemicals
to which employees may
be exposed in the
workplace.
Kinds of naturally occurring toxins

 Aquatic biotoxins. Toxins formed

by algae in the ocean and fresh
water are called algal toxins.
Algal toxins are generated
during blooms of
particular naturally
occurring algal species. Shellfish
such as mussels, scallops and
oysters are more likely to contain
these toxins than fish
What are natural toxins in
food?
 As opposed to man-
made chemicals such
as pesticides, veterinary
drugs or
environmental pollutants
 that get into our food supply,
toxins can be present due to
their natural occurrence in
food. Natural toxins found
inherently in foods of plant
and animal origins can be
harmful when consumed in
sufficient quantities.
The commonly eaten food listed below may contain
natural toxins.

 Apple and pear seeds

And the inner stony pit (kernel) of
apricots
and peaches contain a naturally
occurring
Substance called amygladin.
Amygladin can
turn into hydrogen cyanide in the
stomach
causing discomfort or illness. It can
sometimes be fatal
Kumara
 Kumara a member of the sweet
potato family, can produce toxins in
response to injury, insect attack, and
other stress. The most common toxin
ipomeamarone can make the kumara
taste bitter. There have been report of
cattle death after they moldy
kumara. The toxin levels are usually
highest near the area damage. It is
recommended that any damage parts
on kumara are removed before
cooking. Do not eat it if it taste bitter
after cooking.
 The development of standards
guidelines and other recommendations
for food safety. In the national situation
it is likely that
different risk management decisions
could be made according to different
criteria and
different ranges of risk management
options.
The goal of food risk management

 The primary goal of the

management of risks
associated with food is to
protect public
health by controlling such
risks as effectively as
possible through the
selection and
implementation of
appropriate measures.