Introduction to Risk Management

● Risk management” helps an organization to identify, evaluate, analyze, monitor, and

mitigate the risks that threaten the achievement of the organization’s strategic
objectives in a disciplined and systematic way (note the words “disciplined” and
“systematic”).
● Risk management is intentionally proactive, not reactive. It can be as simple as one
crew member mentioning that a co worker needs to wear her safety glasses, or it may
involve something as complex as a full asset allocation modeling of all of your
organization’s capital assets. Risk management practices can even be applied to
events as broad and far-reaching as the loss of a major employer in the community.

The Benefits of Risk Management

There are four major benefits of adopting a risk management system for your municipality.
1. Risk management enhances management, both in day-to-day and long-term situations.
Knowing what might go wrong and how to deal with a situation lets you control the outcome.
2. Risk management systems streamline day-to-day operations. Employees who know the proper
procedures and policies are better able to do their jobs safely.
3. Risk management improves financial management. Losses, lawsuits, and injuries all cost
money and risk management helps your agency avoid these costs.
4. Risk management helps provide consistent and enhanced services. Every time a loss occurs or
property is damaged, reports need to be written, depositions taken, and so on, activities that
take time away from an employee’s ability to provide services to the public.

RISK ASSESSMENT
- A systematic process of evaluating the potential risks that may be involved in a projected
activity or undertaking.

TERMS RELATED TO FOOD SAFETY AND SANITATION:

FOOD SAFETY
- is the responsibility in every person who is involved in food service. Serving safe food is the
top priority to every employee

FOOD SANITATION
-It included all practices involved in protecting food from risk of contamination, harmful bacteria,
poisons, And foreign bodies, preventing in any bacteria from multiplying to an extent which would
result in an illness of consumers; and destroying any harmful bacteria in the food by through
cooking or processing.

a) The primary principle of food service sanitation is absolute cleanliness; it begins with personal
hygiene, the safe handling of foods during preparations, clean utensils, equipment, appliances,
storage facilities, kitchen and dining room.

FOOD
 –any substance whether simple, mixed or compounded that is used as food, drink, confectionery,
or condiments.

SAFETY
- is overall quality of food fit for consumption

SANITATION
- is a health of being clean and conducive to health.

CLEANLINESS
–is the absence of visible Soil or dirt and is not necessary sanitize.

MICROBIOLOGY
-the branch of biology that deals with micro organisms and their effect on other
microorganisms.

MICROORGANISM
- Organisms of microscopic or sub microscopic

FOOD INFECTION
-microbial infection resulting from ingestion of contaminated food.

FOOD INTOXICATION
- Type of illness caused by toxins. Under favorable condition certain bacteria produce chemical
compound called toxins.

FOOD SPOILAGE
-means the original nutritional value, texture, flavor of the food are damage, the food become
harmful to people and unsuitable to eat.

FOOD BORNE ILLNESS

- Disease carried or transmitted to people by food.

CONCEPT ON FOOD SAFETY

b) Food safety refers to the proper handling, cooking, and preservation of food in order to protect
people from food borne illnesses caused by microbes such as bacteria, fungi, parasites, and
virus.

DIFFERENTIATE SANITIZE FROM CLEAN:

CLEANING
-there is a big difference between cleaning and sanitizing.
-removes food and other types of soil from a surface such as countertop of plate.

SANITIZING
 -reduces the number of pathogens on that clean surface to safe levels.

To be effective cleaning and sanitizing must be a four step process.

1. Clean The Surface
2. Rinse The Surface
3. Sanitize The Surface
4. Allow To Air Dry

WHEN TO CLEAN AND SANITIZE?

c) everything in your operation must be kept clean, but any surface that comes in contact with
food must be cleaned and sanitized
surfaces that come in contact with food must be washed, rinsed and sanitized
● each time you use them
● when you are interrupted during a task when you begin working with a different type of food
● as often as possible, but at least every four hours if items are in constant use.

DISCUSS THE CONCEPT OF FOOD BORNE ILLNESSES:

FOOD BORNE ILLNESS

-Is an infection or irritation of the gastrointestinal tract caused by food or beverages that contain
harmful bacteria, parasites, viruses, or chemicals. Common food borne illness symptoms include
vomiting, diarhea, abdominal pain, fever, and chills.
Most food borne illnesses area cute meaning they happen suddenly and last a short time, and most
people recover on their own without treatment. Occasionally, food borne illness may lead to more
serious complications.

A person suffering from food borne illness may experience the following symptoms:
● Diarhea- also known as LBM or loose bowel movement. This is when a person has as
watery stool. This person may visit the toilet for two to three times within an hour or even
more.
● Vomiting- also known as throwing up. This is when the person pushes out all the good and
liquid from it stomach exiting through its mouth, this may include gastric juice that is about
green or yellowish in color.
● Nausea- this is when person experience light headedness and may not be able to stand
straight for a long period of time.
● Muscle Cramps –the person’s experiences tightness on some parts of the muscles.
Difficulty in moving these muscles may be experienced by the person.
● Stomach Ache – extreme pain in the abdominal area. This me be caused by spasm or
bloating of the stomach due to some gases produced in the stomach or intestine by the
micro-organisms.
● Dehydration- this is the most dangerous symptoms of food borne illness. This occur when

d) The person losses a significant amount of the body fluids particularly electrolytes during
diarrhea.

MAIN CAUSE OF FOOD BORNE ILNESS:

 1. CROSS CONTAMINATION
- occurs when microorganisms are transferred from one surface or food to another
the bacteria can transfer or wherein a infected person may not be the only way that a food item
maybe contaminated, they could also be contaminated through the following:

a) Hand to Food Contamination

b) Time Temperature Abuse
c) Poor Personal Hygiene
d) Improper re-heating of food
e) Unsafe sources and suppliers

A). HAND TO FOOD CONTAMINATION- occurs when contaminated hands handle cooked or
ready to eat foods.

HOW TO PREVENT HAND TO FOOD CONTAMINATION?

a) WASH HANDS PROPERLY

● HANDWASHING
-Also known as hand hygiene, is the act o cleaning ones hands with soap and
water to remove viruses/bacteria/germs and microorganisms, dirt, greases or other harmful
and unwanted substances stuck to the hands

WHEN TO WASH HANDS?

BEFORE:
1). Beginning food preparation
2. Putting on disposable gloves
3. Serving customers
AFTER:

1. Arriving at work and after break

2. Using the restroom washing sinks
3. Eating, drinking, smoking, chewing, tobacco and gums
4. Using the telephone
5. Using handkerchief or tissue
6. Handling inventory
7. Handling raw foods
8. Touching or scratching a part of the body
9. Coughing, sneezing
10. Handling garbage
11. Touching dirty surface

HOW TO WASH HANDS PROPERLY:

⮚ Steps to washing your hands properly:

1. Wet your hands with clean — preferably running — water.

2. Apply enough soap to cover all surfaces of your hands and wrists.
 3. Lather and rub your hands together briskly and thoroughly. Make sure to
scrub all surfaces of your hands, fingertips, fingernails, and wrists.
4. Scrub your hands and wrists for at least 20 seconds.
5. Rinse your hands and wrists under clean — preferably running — water.
6. Dry your hands and wrists with a clean towel, or let them air-dry.
7. Use a towel to turn off the faucet.

b) COVER CUTS, SORES, WOUNDS.

c) KEEP FINGENAILS SHORT, UNPOLISHED AND CLEAN
d) AVOIDING AND WEARINGJEWELRY, EXCEPT FOR PLAIN RING.

B). FOOD TO FOOD CONTAMINATION

-When harmful organisms from one food contaminate other foods. (raw meats, thawing
meat on top Of the shelf where it can drip on the other foods).

HOW TO PREVENT FOOD TO FOOD CONTAMINATION

⮚ Store cooked foods that will not be cooked in the refrigerator on a higher shelf than
raw foods.
⮚ Best to practice mix left over foods with fresh foods
⮚ Wash fruits and vegetables in cold running water
⮚ Do not let raw meat and raw vegetables be prepared on the same surface at the
same time.

EQUIPMENT TO FOOD CONATMINATION (HOW TO PREVENT)

⮚ Use separate cutting boards for different foods.
⮚ Prepare raw foods in separate area from fresh and ready to eat foods.
⮚ Clean and sanitise equipment, work surface s and utensils after preparing each
foods.
⮚ Use specific containers for various food products

⮚ Make sure cloth and paper towel use for wiping piss are not used for any other
purposes.

2. TIME TEMPERATURE ABUSE

-Happens when the food is exposed to temperature danger zone (41F-140F) FOR
more than 4 hours.

TIME TEMPERURE BUSE OCCURS WHEN:

⮚ Food is not stored , prepared or held at a required temperature
⮚ Food is not cooked or reheated to temperature high enough to i harmful
microorganisms
⮚ Food is not cooled low enough fast.
⮚ Food is prepared in advance and not set to a safe require internal temperature
while the food is on hold.

3. POOR PERSONAL HYGIENE

 Poor food handlers are carriers of disease causing bacteria. Food service personnel
can contaminate food

DANGERS OF FOOD BORNE ILLNESS:

INDIVIDUAL
- Food Bourne illness are the greatest to food safety. It could result to illness or disease to an
individual that would affect their overall health, work, and personal lives.
● Family income
● Increase insurance
● Medical expenses
● Cause of special dietary needs
● Loss of productivity
● Leisure and travel opportunities
● Death and funeral expenses

ESTABLISHMENT
-Food borne illness outbreak can cause an establishment thousands of peso, it can be the reason
an establishment is force to close.

● Loss of customers and sales.

● Loss of prestige and reputation
● Lawsuit
● Increase insurance premium
● Lowered employee moral
● Employee absenteeism
● Increase employee turnover
● Embarrassment

4. Improper Reheating of Food

- Reheating of leftover food is very common among many people here in the
Phillipines.However , serious things should be considered in reheating food items.
1. leftover food items should be properly stored in a freezer or chiller, please take note that
left over foods should not exceed more than four hours before they are placed in chillers
and freezer.( important consideration before they are placed in chiller or freezer is that
these food items should have been properly cooled first)
2. When reheating food items, make sure that the entire food items are left to boil foe more
than 15 minutes. (for safety reheat food only once).

5. Unsafe Sources and Suppliers

- In the food service industry, it is very important that you buy your raw ingredients from
reliable and safe sources particularly from suppliers who had obtained a very reputable
status in the food service industry. This is very important because obtaining raw ingredients
means that their products had undergone high sanitation standards and considered safe.
TYPES OF FOOD CONTAMINANTS:

1). BIOLOGICAL CONTAMINANTS

-a microbial contaminants that may cause a food borne illness(bacteria, viruses, fungi,
parasites, biological toxins)

EXAMPLES:
Seafood Toxins,
Mushrooms Toxins,
Clostridium Botulinum
Salmonella Bacteria

PREVENTING BIOLOGICAL CONTAMINANTS

● Purchased Food Only On Reputable Supplier

● Do Not Use Wild Mushrooms
● Maintain Good Personal Hygiene
● Observed Proper Hand washing
● Clean And Sanitize Equipment
● Maintain Clean And Sanitize Facilities
● Pest Control

2). PHYSICAL CONTAMINANTS

-Any foreign object that accidentally find it ways into food.

EXAMPLE

● Hair, Staple Wire, Dust

● Preventing Physical Contaminants
● Wear Hair Restraint
● Avoid Wearing Jewelry When Preparing, Cooking And Holding Foods
● Do Not Carry Pencil Or Pen
● Do Not Wear Nail Polish Or Artificial Nails When Working With Foods
● Clean Can Openers Regularly
● Remove Staple Wire In The Receiving Area
● Place Shield On Lights

3).CHEMICAL CONTAMINANTS
-A Chemical Substance That Can Cause Food Borne Illness. Substance Normally Found In
Restaurant.

EXAMPLES

● Toxic Metals
● Pesticides
 ● Cleaning Product
● Sanitizers

PREVENTING CHEMICAL CONTAMINANTS

● Teach Employees How To Use Chemicals

● Store Chemicals In Original Containers To Prevent accidental Misuse, As Well As Leakage Into
Food
● Make Sure Labels are Clearly Identify Chemical Contents of Chemical Containers
● Always Chemical According To Chemical Recommendation
● Always Test Sanitizing Solution
● Wash Hands Thoroughly After Working With chemicals wash Foods In Cold Running Water
● Monitor Pest Control Operator and Make Sure Chemicals Do Not Contaminate Foods.

Different types of diseases caused by bacteria, virus, parasites and fungi and its illness and its
signs and symptoms.

Understanding Microorganisms
1. Pathogens – are disease causing microorganisms ( bacteria, viruses, parasites and fungi)
2. Bacteria- single celled living micro organisms responsible for the decay of many plant and
nimal diseases.
3. Virus – the smallest of the microbial food contaminants, viruses rely on a living host to
reproduce.
4. Parasites- an organism that needs a living host to survive.
5. Fungi- can be single celled or multi cellular microorganisms can that can cause food spoilage
and lives by absorbing nutrients from organic matter.