RISK

MANAGEMENT
PLAN

KFC
BSTM 11A
BARNEDO, CHERLY YEN
CELEDONIO, MARY JANE
DE CASTRO, ADELFA JANNEL
ORTIGA, CARMILA
TEJEDOR, JANETTE
RISK MANAGEMENT
 I. COMPANY BACKGROUND

Kentucky Fried Chicken also known as KFC Corporation, headquartered in

Louisville, Kentucky, in the United States, is the world’s most famous chicken
restaurant; and the third largest food chain in the world that sell fast food specializing
in fried chicken. KFC, a wholly owned subsidiary of PepsiCo, Inc. until late 1997,
operates over 5,000 units in the United States, approximately 60 percent of which are
franchises. Internationally, KFC has more than 3,700 units, of which two-thirds are
also franchised. In addition to direct franchising and wholly owned operations, the
company participates in joint ventures and continues investigating alternative venues
to gain market share in the increasingly competitive fast-food market. Kentucky Fried
Chicken was founded by Harland Sanders in Corbin, Kentucky. It started on
September 19, 1952. He created an Original Recipe fill with eleven types of spices
and herbs that present a freshly made delicious taste in 1939. He used his own image
“Colonel Sanders” as the permanent figure of the KFC logo which is well-known
over the globe.

II. FOOD SAFETY PROGRAM

 KFC chicken is delivered and cooked fresh each day.

 KFC operates under the Food Act (2014) and has strict brand standards in
place to assure product quality.

 The KFC Corporation team is trained in food preparation and cooking and
adhere to process and procedures in-store.

 Chicken is cooked and held in a heated cabinet in accordance with the Food
Act, at a minimum temperature of 60oC.

 After purchasing a product(s) from the store, they urge customers to consume
the product(s) immediately, especially during the warmer months, or cover
and refrigerate accordingly.

III. OCCUPATIONAL HEALTH AND SAFETY STANDARDS

  The health and safety of KFC's employees at work is of utmost importance.

The necessary measures were taken to guarantee the health and safety of the

employees.

 The KFC manager constantly exercised caution and made sure that no

employee would suffer damage

 Before starting work, KFC always requires that all new hires read and agree to

all OHS rules and regulations.

 To ensure employee safety at work, KFC provides the necessary equipment.

 Additionally, it frequently organizes employee awareness programs to inform

workers about accidents and the precautions they should take in case of

emergencies. Even KFC gives their employees the required training.

IV. EMERGENCY RESPONSE PLAN

 Before an incident occurs, form a response team and then agree on a strategy.

Everyone on the team should be assigned specific tasks. They should also be

prepared to train anyone in the company on proper protocol.

 Address anyone involved or impacted by the situation, including customers

and employees. Also, express gratitude to those who were unnecessarily

harmed. In KFC’s case, they acknowledged that their restaurants were not to

blame for the incident and thanked them for their efforts to make things right.

Express gratitude for those affected and explain how the situation is being

resolved and how it will be avoided in the future.

  Whether or not all of your employees are affected, they are your most

powerful advocates. Have trust in them. Be open and honest with everyone in

the company after a disaster. And keep them up to date on resolutions, lessons

learned, and any new policies implemented. This will help you retain the

respect of everyone associated with your organization.

GROUP JOURNAL

NAME: Barnedo, Cherly Yen M.

MY CONTRIBUTION TO OUR OUTPUT:

 Company background

 Food safety program

 PowerPoint

NAME: Celedonio, Mary Jane

MY CONTRIBUTION TO OUR OUTPUT:

 OCCUPATIONAL HEALTH AND SAFETY STANDARDS

 Presentor
NAME: De Castro, Adelfa Jannel

MY CONTRIBUTION TO OUR OUTPUT:

 Presentor

NAME: Ortiga, Carmila

MY CONTRIBUTION TO OUR OUTPUT:

 Presentor

NAME: Tejedor, Janette

MY CONTRIBUTION TO OUR OUTPUT:

 Emergency response plan

 Booklet