THC 1202

Risk Management as Applied

to Safety, Security, and
Sanitation
 Unit I - Introduction

• What is Risk Management?

- is our response to the possibility of suffering
harm or something going wrong.
- is the process of identifying, assessing,
mitigating and controlling threats to an
organization.
 Unit II – Food Safety and Sanitation
• Foodborne illness – is a disease that is carried
or transmitted to human beings through food.
• Outbreak – two or more people experience the
same symptoms after eating the same food.
• Immune system – the body’s defense system
against illness.
• Sanitation – is the creation and maintenance of
healthful, or hygienic, conditions.
Sanitation comes from the Latin word sanitas,
meaning health.

Clean – means free of visible dirt or soil.

Sanitary – means free of harmful levels of
disease-causing micro-organisms and other
harmful contaminants.
Sanitize – to reduce pathogenic organisms to
safe level.
Sterilize – to destroy all living microorganisms.
 Challenges to Food Safety
• Time
• Language and culture
• Literacy and education
• Pathogens
• Unapproved suppliers
• High-risk customers
• Staff turnover
 Factors Involved in Food Safety
• Food
• People
• Facilities

Contamination – the unintended presence of

harmful substances or microorganisms in food –
the effects of contaminated food, and cross-
contamination.
Costs of a Foodborne Illness to an Operation:

• Loss of customer and sales

• Loss of reputation
• Negative media exposure
• Lowered staff morale
• Lawsuits and legal fees
• Staff missing work
• Staff retraining