Group Activity

Risk Management as
applied to Safety,
Security , and
Sanitation
Topic:
Goverment
Industry
Consumer
Academia
 The following scenarios is to be able
to conduct a (FHB) Food Hygiene
Basics with the merely fact of being
protect from foodborne illnesses it

Goverment provides a right conduct of avoiding

cross-contamination,cleaning and
Government has implementing the maintaning the personal hygiene for
food control authorities such as our health and business and develop a
managing the food,maintain the highly point of managing a food
safety of food supply, and most of all
they have duty to serve a better
safety.
treament to a food to be able to
secure and guide the health of
environmental factors and especially
among elderly.

Industry
Industry has the companies and
activities involved in the process of
producing goods or sale, especially
in a factory or special area such as
the food production.
Two important aspects of a food
system are preservation and
processing, a certain repeat cycle that
proves the hard work skills of a
whole.
Although problems occur in a
business between contributing
factor and a root cause which is
connected towards the food industry
that has impacted the economic
growth and affects the agri-food
sector.
A guide that masterly supports a scenario is
the Root Cause Analysis (RCA) is one of the
primary tools used by manufacturers to
identify the contributing factors to quality
issues within their operations. Also, to
identify what, how, or why a precipitating
event occurred.
 Customers and consumers are
Consumer frequently used interchangeably.
This is just partially true. A client is
Consumers are interested in an individual or business that makes
learning how simple it will be purchases of goods or services. They
to obtain employment, how could eat them or not
much it will cost to purchase
goods and services from the
market, and how much it
would cost. The act of
consuming an item or service
is known as consumption.

Academia
Academic institutions and
professionals play an
important role in enhancing
food safety through research,
education, training, and
collaboration with industry and
regulatory agencies. Their
contributions serve to improve
our understanding of food
safety issues and contribute to
the development of successful
public health measures.
Hazards can include microbial
contamination, the following
scenarios is created to monitor and
coordinate the performance and
implementation, Hazard AnalysIs
and Critical Control Points
(HACCP) refer to a science-based
system which identifies, evaluates
and controls hazards which are
significant for food safety at critical
points during a given stage in the
food supply chain. HACCP is to
identify and assess the potential
biological, chemical, and physical
hazards that may occur at various
stages of food production.
 BSHM-111
Members:
Ventura, Ker Harris
Lipata, Michael Andrie
Baylon, Redmond Zues
Pereña, Gabrielle Angelo