❖ Identification of available

B. Risk management options

Management ❖ Selection of preferred
a situation involving exposure to danger. The option management option,
including consideration of
probability or the possibility of something that
something bad will happen. Involves uncertainty
assessment risk assessment result
about the effects/implications of an activity with
respect to something that humans value, often C. Implementation
focusing on negative undesirable consequences. of management
decision
❖ Assessment of
→ the identification, evaluation, and effectiveness of
prioritization of risks followed by D. Monitoring measures taken.
coordinated and economical application of and Review ❖ Review risk
resources to minimize, monitor, and control management and/or
the probability or impact of unfortunate assessment as
events or to maximize the realization of necessary
opportunities.

→ The Best Way to Prevent Risk.

→ Risk Management is to reduce the

possibility of danger from happening.
an estimate of the a biological,
probability and chemical, or physical
To protect the public health by controlling such severity of the adverse agent in, or condition
risks as effectively as possible through the selection health effect in of, food with the
and implementation of appropriate measures. exposed populations. potential to cause
harm.
the possibility,
Risk elements are assessment management
whether large or anything that has the
minor, that a hazard potential to cause
❖ Identification of a food will cause harm to harm, such as
safety problem. someone. electricity, chemicals.
❖ Establishment of a Risk
profile
Virus Parasite Fungi
❖ Ranking of the hazard for
➢ smallest ➢ Lives in or on a ➢ Both
A. Risk risk assessment and risk
management priority.
microorganism host organism. unicellular
or biological ➢ Sources of many and very
Evaluation ❖ Establishment of risk
assessment policy for
contaminants. human disease complex
➢ Needs a host such as multicellular
conduct of risk assessment to replicate. migraine. organisms.
❖ Commissioning of risk ➢ You can get Mostly lived
assessment Trichinella or on land
❖ Consideration of risk Cryptosporidium ➢ Causes food
assessment result by accidently spoilage. It
swallowing is a mold.
infected animal
stool from food
or water.
 The fundamental
methodology underlying When to do risk assessment?
the development of food
▪ Use of new additives in the facility’s food
safety standards.
Risk Deals with:
products
▪ Assessing with ▪ Facility changes that affect exposure and
Analysis risk product safety
▪ Managing the risk
▪ Environmental changes at the facility that
▪ Communicating
could affect the product safety
the risk

Risk Analysis may start by:
• Identifying and describing any hazards,
problems or situations in the facility and its
food production process
• Look for anything that could be a risk to
human health.
▪ Changes to the process or facility that might
affect the microbiological or chemical safety
of food supplies or the food supply chain
▪ Assess existing facilities, procedures,
processes, and policies to improve existing
risk prevention

• Consumer feedback (google)

• New scientific research • Before introducing new processes or

activities.
• Audit results • Before introducing modifications to existing
• Staff comments and input processes or activities, such as when items,
machines, tools, or equipment change or
new information about damage becomes
available.
Helps the facility to decide on the level of risk for
each hazard. • When potential hazards are recognized.

▪ Should provide complete information to

allow risk management team to make the
best possible decisions
Questions to guide in the risk assessment:
• What could go wrong?
• How likely is the event to happen?
• What would be the outcome or impact if this
event happened?
(google)
the overall process of hazard identification, risk
analysis, and risk evaluation.
The goal of the risk assessment process is to
evaluate hazards, then remove or reduce the amount
of risk by implementing control measures as
needed.
❖ Risk Communication lets the facility
identify and weigh the options during risk
analysis process.
• Open Communication among all
stakeholders from employees to consumers
• Important during food safety emergencies
• To help make sure the message stays
constant and clear, communication is also
very important when there is no crisis
Goals of Risk Communication
• Promoting awareness and understanding of
risks (amongst employees, government
officials and consumers)
 • Promoting consistency and clarity about risk • Food is prepared in advance and not set
and analysis process to a safe required internal temperature
while the food is on hold.
• Providing an understanding for risk
management decisions
• Strengthening good working relationships
and promoting respect
Serve hot
• Promoting appropriate involvement of all foods hot.
stakeholders’ groups
Serve cold
• Exchanging information, knowledge, foods cold.
attitudes, practices, and perception for those
involved
Application risk management is the act of
recognizing potential hazards and making
improvement efforts to mitigate or prevent
potentially unfavorable occurrences that may occur
in your business or employment. (google)
❖ Have to consider the cause-and-effect
relationship between identified substance
agent or event and how this might affect food Potentially Hazardous Foods
safety. → foods that can cause illnesses if not
monitored correctly. Highly susceptible to
pathogenic microorganisms if time and
Food CONTAMINANTS temperature are not controlled.

Biological contaminants → foods that provide the ideal environment for

when food is contaminated by living creatures or food poisoning bacteria to grow quickly.
the substances they produce such as bacteria or any
microorganisms. → Potentially hazardous food must be kept at
safe temperature of at or below 5 °C or at or
Biological contaminants caused by these above 60 °C to prevent the growth of bacteria
factors: that cause food poisoning.
Time Temperature Abuse Examples of Potentially Hazardous Foods:
❖ TDZ (Temperature Danger Zone)
❖ Time and Temperature ❖ Raw and cooked meats (mince, steaks, hams,
❖ Time Temperature abuse happens for the sausages, chicken, etc.)
following reasons: ❖ Cooked rice and pasta
• Food was not held at the proper ❖ Dairy products (milk, cheese, cream, etc.)
2 HOUR temperature upon receiving and during ❖ Seafood (fish, shrimps, oysters, etc.)
RULE!! storage. ❖ Processed fruits and vegetables
Conserve or • Food was not cooled or appropriately ❖ Processed foods containing eggs, beans,
serve the reheated. soybeans, and nuts.
food for 2-4 • Food is not cooked or warmed to a ❖ Warm food stored lower than 60 degrees
hours temperature high enough to kill harmful Celsius in Baine Marie.
microorganisms. ❖ Salad and cold cut meats displayed in
• Food is not properly chilled. countertops above 5°C.
 ❖ Pre-cut sandwiches and rolls.
❖ Displayed sushi
❖ Displayed grilled chicken, roast ducks, and
pork
❖ Filled cream or custard cream, sandwiches,
and cakes.
Characteristics of PHF or high-risk foods:
• High moisture content that supports bacterial
growth (with water activity level of .85)
• Contains high protein and carbohydrate (rice
and pasta)
• Not acidic enough to inhibit growth of
microorganism’s pH level of 4.6 to 7.5
(slightly acidic)
Requirements for the storage and display of
PHF
• PHF must be stored and displayed below 5°C
or above 60°C.
• PHF must be thrown out if stored or
displayed at temperatures between 5°C and
60°C if more than four hours.
• PHF must be used immediately if stored or
displayed between 5°C and 60°C for between
two and four hours.
• PHF may be either refrigerated or used
immediately if stored or displayed between
5°C and 60°C for less than two hours.
Cross- Contamination
Happens when disease causing microorganisms are
passed or spread from a contaminated person
handling food, direct contact with contaminated
food or contaminated equipment.
Cross- Contamination can happen in the
following situations:
▪ Not practicing proper hand washing
procedure
▪ Bare hand contact with food
▪ Food handler wears inappropriate jewelry
▪ Dirty and unsanitary facilities, equipment
and utensils come in contact with food
Poor Personal Hygiene
Good personal hygiene is the most essential part of
food quality and food safety.
Humans are carrier of bacteria.
Food handlers should stay home if they have
the following illnesses:
❖ Hepatitis A
❖ Shigella
❖ E-Coli infection
❖ Salmonella
Chemical Contaminants
Food products become contaminated through
ignorance or carelessness
Food workers does not know how to handle
chemicals, may result in great danger.
Melamine- chemical in food (in the plastic)
Chemical contamination happens
through:
• Raw food – some raw food contains natural
poison; example are wild mushrooms, red
kidney beans and green potatoes, puffer fish.
• Pesticides – foods specifically food products
that are treated with chemical. Additives are
being added to animal feeds and residues
from an antibiotic.
• Cleaning chemicals – food may be
contaminated with chemicals if not correctly
used or stored.
• Transporting food – transport vehicle should
be different when transporting food and
chemicals. Petroleum and diesel fumes can
contaminate food and may cause serious risk
• Storage and Equipment - lubricating
catering equipment, mixers, or slicers if the
oil or grease used is not “food safe” and
come in contact with food may cause
contamination
• Metal cookware made from cadmium, zinc,
lead, galvanized iron, antimony, copper,
zinc, and tins this cookware should not be
used for acidic foods such as lemons and
 vinegar as there will be chemical reaction
and may cause hazard.
Examples:
• Glycoalkaloids- found in potatoes
(particularly potatoes sprouts, green
potatoes)
• Lectins – found in beans (kidney, lima, peas)
• Trypsin – found in raw soybeans
• Oxalic acid – found in “rhubarb” causes
muscle twitching, cramps, decreased
breathing, vomiting, pain, headache
convulsions and coma.
• Cucurbitacin – found in wild zucchini that
can cause vomiting.
• Cyanogenic glycosides – found in cassava
and bamboo shoots (raw or unprocessed)
• Goitrogen – found in cabbage, broccoli,
cauliflower, canola, resulting in goiter.
Physical Contaminants
Situations that accidentally find foreign bodies in
the food such as hair strand, a piece of glass, plastic,
staple wire, metal shavings, fish bones.
These are unpleasant situations for the business and
can ruin the reputation.
Physical Contamination may acquire from:
➢ Building – broken bricks, flake of paint,
electric cable, broken tiles.
➢ Equipment – screw, bolt, a piece of metal,
nuts.
➢ Packaging – paper, plastic, staple wire,
elastic bands.
➢ Food handler – hair, fingernails, buttons,
earrings.
➢ Insects – flies, ant, rodents, cockroach.
Establishing control measures to food
hazards
Controlling Hazard for Purchasing
o Select approved and reputable suppliers.
o Have a good safe food practice.
o Choose only one supplier approved by FDA.
o Develop good relationship with your
suppliers and get to know their safety
practices.
o Always consider the supplier’s recent
inspection reports from the FDA. Adopts
HACCP SYSTEM.
o Visit supplier’s warehouse periodically.
Controlling hazard for delivery
o Schedule deliveries ensuring that they arrive
one at a time.
o Avoid deliveries during peak hours.
o Suppliers must deliver during the time the
staffs have time to inspect the food
deliveries.
o Make sure that all employees have the
proper training to receive, check and store
food.
o Make sure that delivery trucks are clean with
adequate refrigeration and freezer.
o Food containers are cleaned, sanitized, leak-
proof with a protective covering.
o Make sure raw meat, vegetables, fruits, and
other food supplies have a separate area.
Controlling Hazard for Receiving
o Train employees in receiving and inspecting
food supplies.
o Only authorized staff should manage
deliveries.
o Ensure appropriate receiving documents like
specification, quality, date, and other
important details are attached for checking
and inspecting.
o Check delivery trucks if there are possible
contamination and temperature abused.
o Do not accept food that does not meet food
safety requirement and purchase
specification.
o Do not delay checking and inspecting food.
o Avoid exposing the food at TDZ. Organize
space, equipment, and lighting for receiving
efficiency.
o Use a calibrated food thermometer when
receiving raw meat, poultry, seafood, and
other refrigerated products.
Controlling hazard for storage
o Allow proper air circulation and maintain
storage temperature (50°F – 70°F).
o Keep storeroom clean and dry and free from
pests.
o Conduct regular leaning schedules for all
surfaces, floor, walls, and ceiling.
o Store all foods 6 inches above the floor and 6
inches away from the floor.
o Keep food in labeled jar tight fitting
containers with name, delivery, and expiry
date.
o Use FIFO method of inventory.
o Protect food from contamination with regular
pest control.
o Chemicals must be stored away from food.
o Loom for damaged, spoiled foods, bulging
cans, infested packages, and foods.
immediately and clean the area thoroughly.
o Discard all contaminated foods.
Cold storage
o Do not overload the refrigerator and arrange
foods according to its kind and uses.
o Allow air to circulate to prevent the growth
of harmful microorganism.
o Food should be labeled indicating name of
food item, date of storage and expiration date,
temperature heat.
o Store food in a clean non-absorbent, covered
container, and properly sealed.
o Cool foods before placing inside the
refrigerator using ice bath.
o Store dairy products separately with foods in
strong odor such as onion, cabbage, and
seafood.
o Fruits and vegetables must have their own
separate sections.
o Raw foods and uncooked foods must be
stored separately from cooked and ready to
eat foods.
o Never allow fluids from raw poultry, fish, or
meat to come into contact with other foods
Controlling hazard for preparation
o Practice hand washing before preparing
foods.
o Prepare in small batches and limit advance
preparation.
o Refrigerate immediately after preparing and
mise en place. (set up your ingredients
before cooking.)
o Wash fruits and vegetables prior to peeling
and cooking.
o Separate raw products from ready to eat
foods.
o Clean and sanitize utensils before and after
preparation.
o Discard batter and marinade for meat.
o Use single use gloves properly and dispose
them after use.
o Use color coded chopping boards
Thawing Food
• Inside the refrigerator, to prevent food from
being exposed to the TDZ
• Under cold running water, suitable for small
portions
• Thawing food in the microwave oven, the
food should be cooked immediately.
Do not freeze Do not thaw Do not thaw
food if it has food on the food under a
been thawed. countertop, bowl bowl of water.
or sink under
TDZ.
Controlling Hazard for Cooking
o Always cook food to their required internal
temperature and needed time.
o Monitor temperature by using a clean and
accurate food thermometer.
o Do not overload fryers for frying.
o Stir continuously to ensure heat distribution
especially in deep pots.
o Meat and vegetable should be cut in uniform
size and thickness to ensure even cooking.
o Never interrupt cooking process. Partially
cooked meat may encourage bacterial
growth.
o Use a spoon or other utensils in tasting the
food.
o Use a serving utensil or single use glove to
avoid cross contamination.