Risk management
Food safety risk analysis
- an emerging disciplined and the
methodological basis for assessing and
managing risks associated with food hazards.
*Risk - is an estimate of the probability and
severity of the adverse health effects in exposed
populations, consequential to hazards in food.
- Is the likelihood of harm taking place.
- An estimate of the probability and severity of
the adverse health effects in exposed
populations, consequential to hazards in food.
Risk is determined by exposure of how much,
how long, and how often to a Hazard.
*Hazard - is any source of potential damage,
harm or adverse health effects on something or
someone.
- Is the potential to cause harm.
- A biological, chemical, or physical agent in, or
condition of, food with the potential to cause
harm.
Hazard in foods can be:
Physical – for instance pieces of bones in fish
products
Biological – for instance harmful bacteria,
viruses, or parasites
Chemical – for instance mercury in fish or
acrylamide in starchy food
Elements of risk analysis
1. Risk assessment
2. Risk management
3. Risk communication
Risk Assessment - “First step”. Helps the facility
to decide on the level of risk for each hazard.
When to do a risk assessment:
- The use of new additives in the
facility’s food products.
- Facility changes that affect
exposure and product safety.
- Environmental changes that could
affect product safety.
- Changes to the process or facility
that might affect microbiological or
chemical safety of food supplies or
the food supply chain.
- Assess existing facilities,
procedures, processes, and policies
to improve existing risk prevention.
Risk management
 Risk management is about choosing the
best way to reduce risk
 Primary goal of the management or
risks associated with food is to protect
public health by controlling such risks
effectively as possible through the
selection and implementation of
appropriate measures.
Elements of risk management
 Risk evaluation
 Risk management option assessment
 Implementation of management
decision
 Monitoring and review
General Principles of Food Safety Risk
Management:
PRINCIPLE 1: Risk management should follow a
structured approach
PRINCIPLE 2: Protection of human health should
be the primary consideration in risk
management decision.
PRINCIPLE 3: Risk Management decisions and
practices should be transparent
PRINCIPLE 4: Determination if risk assessment
policy should be included as a specific
component of risk management
PRINCIPLE 5: Risk management should ensure
the scientific integrity of the risk assessment
process by maintaining the functional
separation of risk management and risk
assessment
PRINCIPLE 6: Risk management decisions should
consider the uncertainty in the output of the
risk assessment
PRINCIPLE 7: Risk management should include
clear, interactive communication with
consumers and other interested parties in all
aspects of the process
PRINCIPLE 8: Risk management should be a
continuing process that considers all newly
generated data in the evaluation and review of
risk management decisions
MAIN GOALS OF RISK COMMUNICATION:
- Promoting awareness and
understanding of risks.
- Promoting consistency and clarity
about the risk analysis process.
- Providing an understanding for risk
management decisions.
- Strengthening good working
relationships and promoting
respect.
- Promoting appropriate involvement
of all stakeholders’ groups; and
- Exchanging information,
knowledge, attitudes, practices, and
perceptions of those involved.
FOOD SAFETY HAZARDS
Food Safety Hazard - is a biological, chemical, or
physical agent, or condition of food, with the
potential to cause harm or an adverse health
affect when the food is eaten.
- There are more than 250 known
foodborne diseases. Majority are
infectious and are caused by
bacteria, viruses, and parasites.
- Other foodborne diseases are
essentially caused by toxins,
chemicals, contaminating the food.
- All foodborne microbes and toxins
enter the body through the
gastrointestinal tract and often
cause the first symptom like nausea
and vomiting.
Types of hazards
- Biological
- Chemical
- Physical
Physical hazard usually results from accidental
contamination and /or poor food handling
practices
Physical hazards which can be found in food
include:
- Objects naturally present in the food
- Objects occurring in agriculture (dirt,
manure, leaves, etc.)
- Objects added during processing (glass,
plastic, hair, metal, etc.).
Examples
1. Human hair
2. Stones
3. Plastics
4. Nail polish
Application: Visual and ocular inspection
Chemical hazard is any substance that can
cause a health problem when ingested or
inhaled
Chemical hazards which can be found in food
include:
- Naturally occurring poisonous chemicals
- Chemicals added via water
- Agricultural chemicals
- Chemicals added during food
processing
Examples
1. Chemical added via water
2. Natural poisonous chemical
3. Allergens (egg, fish, cereals with gluten,
sesame, soybeans, peanuts)
4. Agricultural chemicals
Controlled by:
- Purchasing from an approved
supplier
- Covering and protecting it from
contamination
- Having an allergens awareness, and
strategies to prevent cross
examination from allergens
- Separating chemical storage areas
away from food
- Correcting cleaning procedures
Application: in order to ensure chemical safety
in the workplace information about the
identities and hazards of the chemicals must be
available and understandable to workers.
Biological hazards are characterized by the
contamination of food by microorganisms
Hazard which lives within food can occur from
multiple sources. These microorganisms which
commonly called “germs” are so small that they
can only be seen under a microscope. Not all
microorganisms are harmful to humans.
Pathogens are the microorganisms which cause
harm to humans when they reach a high level in
food.
Biological Hazards:
Situations when food safety hazards are likely
to pose significant risk are.
 Handling raw food and fresh goods
 Handling with your hand than using
equipment
 Cooking food
 Chilling food
 Defrosting foods
 Reheating foods
Sources of Food Safety Hazards:
- Material,
- Men,
- Method,
- Machine,
- Money and
- environment
Contamination – unintended presence of
harmful substance in food while cross
contamination in the transfer of such a harmful
substance from one food to another through a
non-food surface such as wares, equipment,
and food workers.
Food poisoning- refers to any illness involving
an intestinal symptom, nausea, vomiting,
diarrhea.
(Check the food if its safe to eat or it has no
contamination)
Food-borne illnesses - are defined as diseases,
usually either infectious or toxic in nature,
caused by agents that enter the body through
the ingestion of food
- Bacteria e.g., salmonella,
staphylococcus aureus, bacillus
cereus
- Viruses e.g., hepatitis A, influenza
- Yeasts e.g.
- Moulds
- Protozoa e.g., Guardia
 Food related pathogens are common in
the environment and may contaminate
a food item “spoiling” it.
 Other term for microorganisms is
pathogen
 Is caused by consuming foods and
beverages
 This can range from several hours to 1
week.
Food-borne illness common symptoms
 Diarrhea
 Vomiting
 Abdominal cramps
 Nausea
 Fever
 Joint/back aches
 Fatigue
Foods Associated with Food-borne Illness:
- Raw foods of animal origin
- Fruits and vegetables
- Raw sprouts
- Unpasteurized fruit juices
- Any food item that is touched by a
person who is ill.
Who is at risk?
- infants and young children.
- pregnant women.
- elderly persons over 65 years old.
- persons with (HIV or aids)
- persons with debilitating illness or
chronic disease like cancer, diabetes
mellitus, tuberculosis.
- persons whose immune system are
compromised
- malnourished individuals
- individuals with unhealthy lifestyle
Risk Factors for Foodborne Illness:
- Improper Hot and Cold Holding of
Foods
- Inadequate Cooking of Foods
 - Dirty and/or Contaminated Equipment
- Poor Employee Health & Personal
Hygiene
- Food From Unsafe Sources
Potentially Hazardous Foods (PHF) - Some
types of foods can support the rapid and
progressive growth of infections and toxin-
producing microorganisms. These foods are
called “potentially hazardous. These foods have
these characteristics:
- A history of being involved in foodborne
illness outbreaks.
- A natural potential for contamination.
- High moisture that supports bacterial
growth.
- High protein and carbohydrate.
- Not acidic enough to inhibit growth of
microorganism.
Temperature time- factors that affect the
growth of microorganisms
Examples of PHF
 Raw and cooked meat
 Dairy product
 Seafood
 Process food
 Cooked rice or pasta
*PRINCIPLES OF FOOD SAFETY AND
SANITATION
Food Safety and Sanitation
-Sanitation is derived from the Latin word
“Sanitas” meaning “health”
¬- FSS (Food Safety and Sanitation) is an
indispensable part of the food service industry
- Include all practices involved in protecting
food from risk of contamination, harmful
bacteria, poison, and foreign bodies.
*IMPORTANCE OF SANITATION
- Sanitation is a legal requirement
- Sanitation helps prevent food poisoning
outbreaks
- Sanitation helps maintain food quality
- Sanitation protects your brand
*FOOD SAFETY INCIDENTS
- Contaminated raw materials
- Errors in transportation, processing,
preparation, handling, or storage
- Packaging problems
- Food tampering/malicious
contaminations
- Mishandling
- Changes in formulation or processing
- Inadequate maintenance of equipment
or facilities
- Addition of incorrect ingredient(s)
*THE FIVE KEY PRINCIPLES OF FOOD HYGIENE*
- 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 amount
length of time and at the appropriate
temperature to kill pathogens
- Store food at the proper temperature
- Do use safe water and cooked materials
*TWO COMPONENTS OF FOOD HYGIENE*
Food Safety – refers to limiting the presence of
those hazard whether chronic or acute, that
may make food injurious to the health of the
consumer
- Food Suitability
Food Security – is a condition related to the
availability of food supply to group of people as
well as individuals’ access to it
*CAUSES OF FOOD INSECURITY*
- Drought and other weather extreme
events
- Pests, livestock diseases and other
agricultural problems. Climate Change.
- Military Conflicts
- Corruption and political instability
- Rapid population growth
*LAWS RELATING TO HEALTH AND SAFETY*
- Occupational Safety and Health Act
(OSHA)
- ISO 22000
- Employees’ Right-To-Know Act
- Presidential Decree 856: Sanitation
Code of the Philippines
- -Republic Act 7394