RISK MANAGEMENT AS

APPLIED TO SAFETY,
SECURITY & SANITATION
THC 2
TOPICS OUTLINE:
PRINCIPLES OF FOOD SAFETY & SANITATION
RISK MANAGEMENT
FOOD SAFETY HAZARDS
OCCUPATIONAL SAFETY HAZARDS IN FOOD SERVICE
OPERATIONS
KITCHEN SAFETY: PRECAUTIONS & FIRST AID
FOOD HANDLER’S SAFETY & HYGIENE
WORKPLACE HYGIENE
FOOD FLOW
HAZARD ANALYSIS & CRITICAL CONTROL POINT
FOOD SAFETY PLAN
MARY VIN JOSEPH G.
BALILI
INSTRUCTOR
COURSE DESCRIPTION:

The student will develop knowledge,

skills and values on the basic principles
of personal hygiene, food safety and
sanitation as applied in tourism and
hospitality industry. Topics include the
following: compliance with workplace
hygiene procedures, establishment and
maintenance of a safe and secure
workplace and implementation of
occupational health and safety procedure.
RESTAURANT
RESTAURANT
RESTAURANT
RESTAURANT
PRINCIPLES OF
FOOD SAFETY
AND
SANITATION

CHAPTER 1
LEARNING OUTCOMES:
Identifying different principles of food safety and sanitation.
Describing the proper sanitation practices.
Enumerating the basic principles of food hygiene.
Comparing food suitability from food safety.
Evaluating food security and the availability of food supply in
the society.
FOOD SAFETY &
SANITATION
 Is an indispensable part of the
food service industry.
 Ensuring safe food is an
important public health
priority.
 Food sanitation is more than
just cleanliness .
 It includes all practices
involved in protecting food
from risk of contamination,
harmful bacteria, poison and
foreign bodies.
The word sanitation is derived from the Latin word sanitas,
meaning "health." Applied to the food industry, sanitation is
"the creation and maintenance of hygienic and healthful
conditions." It is the application of a science to provide
wholesome food processed, prepared, merchandised, and sold
in a clean environment by healthy workers to prevent
contamination with microorganisms that cause foodborne
illness, and to minimize the proliferation of food spoilage
microorganisms. Effective sanitation refers to all the
procedures that help accomplish these goals.
 WHY IS SANITATION
IMPORTANT?
Here are several reasons why sanitation and safe food
handling practices are important in the commercial
kitchen.
 Sanitation is a legal requirement. The simplest
argument for maintaining a safe, sanitary
commercial kitchen is because you are legally
required to do so.
 Sanitation helps prevent food poisoning outbreaks.
Most of the food-related illnesses that are caused
by restaurants are the result of unsanitary food
handling practices.
 Sanitation helps maintain food quality. Even if
customers don't get sick, storing, preparing or
serving food in unsanitary conditions will adversely
affect the food quality and taste.
 Sanitation protects your brand. Keeping things
clean and sanitary will gain the trust of your
patrons.
  contaminated raw materials
 errors in transportation, processing, preparation, handling, or storage
 packaging problems
 food tampering/malicious contamination
Major food safety  mishandling
incidents have  changes in formulation or processing
common  inadequate maintenance of equipment or facilities

characteristics and  addition of incorrect ingredient(s)

include biological,
chemical or
physical hazards
WHAT IS FOOD
HYGIENE?

Food hygiene are the conditions and

measures necessary to ensure the
safety of food from production to
consumption. Food can become
contaminated at any point during
slaughtering or harvesting,
processing, storage, distribution,
transportation and preparation.
Lack of adequate food hygiene can
lead to foodborne diseases and
death of the consumer.
The five key principles of food hygiene, according to WHO, are:

 Prevent contaminating food with pathogens spreading from people, pets,

and pests.
 Separate raw and cooked foods to prevent contaminating the cooked
foods.
 Cook foods for the appropriate length of time and at the appropriate
temperature to kill pathogens.
 Store food at the proper temperature.
 Do use safe water and cooked materials.
WHAT IS FOOD
SUITABILITY?
 It is concerned with the intrinsic
characteristics of the product,
namely taste, smell, texture and
presentation, characteristics that
can change with the presence of
spoilage microbes (bacteria,
yeast and molds). Suitability is
the assurance that the food is
'acceptable' for human
consumption.
WHAT IS FOOD
SAFETY?
 Food safety refers to limiting
the presence of those
hazards whether chronic or
acute, that may make food
injurious to the health of the
consumer. Food safety is
about producing, handling,
storing and preparing food in
such a way as to prevent
infection and contamination
in the food production chain,
and to help ensure that food
quality.
FOOD SAFETY: A GLOBAL PROBLEM
The WHO has also recognized that foodborne illnesses:
 are a problem in developing and developed countries
alike;
 place a burden on healthcare systems;
 seriously affect infants, young children, the elderly and
those who are already ill;
 spawn a vicious circle of diarrhea and malnutrition;
 undermine the economy and national development
efforts, as well as international trade.
WHAT IS FOOD SECURITY?

Food security is a condition related to the availability of food

supply to group of people as well as individuals' access to it.
Food security is often defined in terms of food availability, food
access and food utilization. Famine and hunger are both rooted
in food insecurity. Chronic food insecurity translates into a high
degree of vulnerability to famine and hunger; ensuring food
security presupposes elimination of that vulnerability.
CAUSES OF FOOD
INSECURITY

 Drought and other extreme weather

events.
 Pests, livestock diseases and other
agricultural problems.
 Climate change.

 Military conflicts.

 Corruption and political instability.

 Rapid population growth.

 LAW AND AGENCIES RELATING TO FOOD SAFETY AND
SANITATION

 International Laws

The law is a complex subject and most acts and regulations affecting the food industry are difficult to
comprehend. However, ignorance of the law is no defense in the event of, prosecution, and all food handlers should
make special efforts to understand the legislation that affects their business and themselves. Acts and regulations
applicable to the food industry are concerned with:
 the production or sale of injurious, unsafe, unfit, or substandard food

 the contamination of food

 the sanitation of food premises, equipment, and personnel

 food-safety practices, including temperature control and treatment

 the control of food poisoning and food-borne disease

 the composition and labeling of food

 LAWS RELATING TO HEALTH AND SAFETY

Occupational Safety and Health Act (OSHA)

The Occupational Safety and Health Administration was formed in 1971 to
ensure employee safety and health and create a better working environment.
Since its inception occupational related illness and injury rates have dropped
nearly 60%, while the number d U.S. workers has doubled. OSHA utilizes a
variety of proven intervention strategies like standards enforcement, guidance,
and training and cooperation programs in order to ensure a safe workplace.
 LAWS RELATING TO HEALTH AND SAFETY

ISO 22000
ISO 22000 is a standard developed by the International Organization for
Standardization dealing with food safety. This is a general derivative of ISO
9000.

The ISO 22000 international standard specifies the requirements for a food
safety management system that involves interactive communication, system
management, prerequisite programs, HACCP principles.
 LAWS RELATING TO HEALTH AND SAFETY

Employees' Right-to-Know Act

The regulations in this act provide a legal framework for the control of
substances hazardous to health. They apply to all types of business
including food businesses. The essential measures that employers (and
sometimes employees) have to take to ensure people are protected from the
hazardous substances they may encounter are stipulated. Hazardous
substances include those that are toxic, harmful, irritant or corrosive.
 LAWS RELATING TO HEALTH AND SAFETY

Presidential Decree 856: Sanitation Code of the

Philippines Issued by President Ferdinand Marcos
The code requires all food establishments to secure sanitary permits from the
local health office. It specifies that health certificate will be issued only to
persons who have passed the physical and medical examinations and have been
administered immunization. The code also specifies the structural requirements
for food establishments, the vermin-control measures to be undertaken, and the
proper disposal of refuse.
REGULATORY AGENCY

The Bureau of Food and Drugs is the key regulatory agency of

the Department of Health, Philippines with major
responsibilities in ensuring safety, efficacy, and quality of food
products, drugs, vaccines and biologicals, in vitro, diagnostic
reagents, medical devices, cosmetics and household hazardous
substances.
THE PHILIPPINE FOOD
PROCESSING
INDUSTRY
 The food processing
industry is an important
sector of the Philippine
economy. It is composed of
establishments engaged in
the processing/
manufacturing and
distribution of food and
food products.
THE MAJOR PROCESSED FOOD SECTORS INCLUDE THE
FOLLOWING:
 Fruits and vegetables
 Fish and marine products
 Meat and poultry products
 Flour and bakery products
 Beverage and confectionery
 Dairy foods
 Food-condiments and seasonings
 Food supplements
 Bottled water
 Snacks foods
 Fats and oils
The Bureau of Food And Drugs (BFAD) was created by Republic
Act 3720 mandated to enforce and administer the law, " it is the
policy of the state to ensure safe and good quality food, drug
and cosmetics and regulate the production, sale and traffic of
the same to protect the health of the consumer".
 Republic Act 7394 (Consumer Act of the Philippines) reiterated BFAD's mandate "to
protect consumers from adulterated or unsafe product with false, deceptive and
misleading information," The enforcement activities have been focused on four (4)
strategies, namely; 1) licensing and inspection of food establishments; 2) product
registration; 3) monitoring of trade outlets, and 4) monitoring of product
advertisements and process.
BFAD is carrying out its regulatory functions and has been in coordination
with the food processors. Among the activities that BFAD undertake to
assist the food processors are as follows:
 establish partnership with other government agencies to help food
processor meet international market requirements and develop/update
standard in line with Codex
 provide information relevant to regulatory requirements both local and
international
RISK
MANAGEMENT

CHAPTER 2
LEARNING OUTCOMES:

Analyzing food safety risk and management.

Assessing risks in the food industry business.
Describing the goal of food risk management in the society.
Identifying the elements of risk management.
 Listing the general principles of food safety risk and
management.
 Food safety risk analysis is an emerging discipline,
and the methodological basis for assessing and
managing risks associated with food hazards is
still in a developing phase.
 It is important to recognize 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.
Risk analysis is widely recognized as the fundamental
methodology underlying the development of food safety
standards.
Risk analysis is composed of three separate but integrated
elements, namely risk assessment, risk management and risk
communication.
RISK ANALYSIS DEALS WITH:

 Assessing the risk

 Managing the risk

 Communicating the risk

TO MAKE THIS LIST OF RISKS, USE INFORMATION FROM:

Consumer feedback
Audit results
New scientific research
Staff comments and input
 Begin the risk assessment by
answering three basic questions;
• What could go wrong?
RISK • How likely is the event to happen?
ASSESSMENT • What would be the outcome or impact if this
event happened? A risk assessment is never
exact. The results of the risk assessment point
toward probable outcomes that describe the
population risk (e.g. look into density,
distribution, disease and/or death)
WHEN TO DO A RISK ASSESSMENT

Examples might include:

 The use of new additives in the facility's food products;
 Facility changes that affect exposure and product safety;
 Environmental changes at the facility that could affect product safety;
 Changes to the process or facility that might affect the microbiological or chemical
safety of food supplies or the food supply chain; and
 Assess existing facilities, procedures, processes and policies to improve existing risk
prevention.
RISK ASSESSMENT AND HACCP

 Risk assessment is very important in developing a HACCP (Hazard

Analysis Critical Control Point) system. Hazard Analysis is the first
principle of HACCP plan development. A hazard analysis looks at the
hazards that might affect a food product or raw ingredient in a
processing operation. It includes collecting and evaluating information on
each hazard and looks at the conditions that may cause the hazard to be
present or to increase.
RISK MANAGEMENT
 Risk management was originally considered a separate part of risk
analysis. However, risk analysis experts now realize that risk
management and risk assessment overlap. Risk management is about
choosing the best way to reduce the risk.

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.
 Risk management is defined within CODEX as the
process of weighing policy alternatives in the light of
the results of risk assessment and, if required,
selecting and implementing appropriate control
RISK options, including regulatory measure.
MANAGEMENT

The overall objective of Codex is to ensure consumer

protection and to facilitate international trade.
ELEMENTS OF RISK MANAGEMENT

 A. Risk evaluation
 Identification of a food safety problem
 Establishment of a risk profile
 Ranking of the hazard for risk assessment and risk management priority
 Establishment of risk assessment policy for conduct of risk assessment
 Commissioning of risk assessment
 Consideration of risk assessment result
ELEMENTS OF RISK MANAGEMENT

 B. Risk management option assessment

 Identification of available management options
 Selection of preferred management option, including consideration of an
appropriate safety standard
 Final management decision
ELEMENTS OF RISK MANAGEMENT

 C. Implementation of management decision

ELEMENTS OF RISK MANAGEMENT

 D. Monitoring and review

 Assessment of effectiveness of measures taken
 Review risk management and/or assessment as necessary
GENERAL PRINCIPLES OF FOOD SAFETY RISK MANAGEMENT

PRINCIPLE 2: PROTECTION OF PRINCIPLE 4: DETERMINATION

PRINCIPLE 1: RISK PRINCIPLE 3: RISK
HUMAN HEALTH SHOULD BE OF RISK ASSESSMENT POLICY
MANAGEMENT SHOULD MANAGEMENT DECISIONS
THE PRIMARY CONSIDERATION SHOULD BE INCLUDED AS A
FOLLOW A STRUCTURED AND PRACTICES SHOULD BE
IN RISK MANAGEMENT SPECIFIC COMPONENT OF RISK
APPROACH TRANSPARENT
DECISIONS MANAGEMENT

PRINCIPLE 5: RISK
PRINCIPLE 7: RISK PRINCIPLE 8: RISK
MANAGEMENT SHOULD
PRINCIPLE 6: RISK MANAGEMENT SHOULD MANAGEMENT SHOULD BE A
ENSURE THE SPECIFIC
MANAGEMENT DECISIONS INCLUDE CLEAR, CONTINUING PROCESS THAT
INTEGRITY OF THE RISK
SHOULD TAKE INTO ACCOUNT INTERACTIVE TAKES INTO ACCOUNT ALL
ASSESSMENT PROCESS BY
THE UNCERTAINTY IN THE COMMUNICATION WITH NEWLY GENERATED DATA IN
MAINTAINING THE
OUTPUT OF THE RISK CONSUMER AND OTHER THE EVALUATION AND REVIEW
FUNCTIONAL SEPARATION OF
ASSESSMENT INTERESTED PARTIES IN ALL OF RISK MANAGEMENT
RISK MANAGEMENT AND RISK
ASPECTS OF THE PROCESS DECISIONS.
ASSESSMENT
RISK COMMUNICATION

 Communication Risk communication lets the facility identify and

weigh options during the risk analysis process. Open
communication among all stakeholders (from employees to
consumers) will improve the overall risk management. When the
facility decides on a course of action, make sure that the decision
and the reasons for it are explained clearly to everyone involved.
Risk communication is very important during food safety
emergencies. However, to help make sure the message stays
constant and clear, communication is also very important when
there is no CRISIS.
 Promoting awareness and understanding of risks (amongst employees,
Promoting government officials and consumers);

Promoting Promoting consistency and clarity about the risk analysis process;

THE MAIN
GOALS OF RISK Providing Providing an understanding for risk management decisions;

COMMUNICATIO
Strengthening
N ARE: Strengthening good working relationships and promoting respect;

Promoting Promoting appropriate involvement of all stakeholders groups; and

Exchanging information, knowledge, attitudes, practices and perceptions of those

Exchanging involved.