RMSS PRELIMS REVIEWER
whose website is likely to be hack due to poor
WEEK 1:
RISK MANAGEMENT PROCESS
- Risk Management is a process of
identifying, assessing, managing
threats to an organization. Threats
includes food safety issues, poor
sanitation, accidents, natural and man-
made disasters, breach of security that
may lead to legal liabilities.
RISK IDENTIFICATION
• Identification of potential risk that may
endanger human live and property.
Workplace hygiene procedure for food
safety, enterprise standards and legislated
requirements that applies to
the protection of lives and property. Human
life does not mean only the safety of the
customers but also the management,
business, assets, personnel, stakeholders,
visitors or even public. Any injuries or illness,
or loss of property may pose a threat and
liabilities.
RISK ASSESSMENT.
Determine possible impacts that is likely to
bring injury, sickness, loss of property, or
death. It is a broader spectrum inherent to
prevent, reduce, or eliminate risk related
consequence. Examine the identified risk
and use the information as the basis for
calculating the risk level.
The matrix is commonly used to assist in
determination in which the severity of
consequences is indicated in one axis and
the likelihood of occurrence are listed on
another side. For instance, strong waves are
likely to or expected to occur on resorts
located in the shoreline of Siargao Island or
possibility of breaching of data of a hotel
system control.
CONTROLLING OF RISK
Reduce the likelihood of the risk occurring,
reduce the consequence of the risk. Control
risk relevant to hospitality and tourism
includes:
❖ Contracts that penalizes the failure
delivery of service
❖ ensuring equipment is fully
functional
❖ extensive training given i.e. food
safety, waste management, cleaning and
sanitizing
❖ equipment appropriates for the task
❖ workplace lay-out facilities safe work
❖ providing PPE necessary to avoid
contact to biological and chemical hazards
❖ proper information dissemination to
high risk areas
❖ training in handling work related
injuries
❖ training for disaster preparedness
❖ additional security staff or install
equipment/devices to detect theft and other
improper practices committed by staff or
even guest
❖ Regular workplace inspections to
identify situations likely to cause/facilitate
loss of property
or stocks.
RISK MONITORING
• To best get results after thorough
planning, monitoring the progress and
success of the plan then improve current
and future management of results,
outcomes and impact. Continuous
assessment of programs. Continuous
monitoring and control keeps the tract of
the identified risk, residual risk
and new risks.
TOOLS AND TECHNIQUES
FOR RISK MONITORING
AND CONTROL
• RISK REASSESSMENT
• Risk reviews of the threats and
weaknesses, capitalized on the strengths
and positive outcomes
• Prioritization of identified risk to reduce
the impact to the organization
• RISK AUDITS
• Examine and document the effectiveness
of the risk response planning in controlling
risk and effectiveness of the risk owner
• VARIANCE AND TREND ANALYSIS
• Update risk identification and analysis
must be performed. It is where technical
performance is measured, analysis strong
and weak areas that needs great concern.
• RESERVE ANALYSIS
• Using possible reserves/options and
compared reserves with amount of
risk remaining at the time and determines
the sufficiency of the reserves.
• FEEDBACKING AND MEETINGS
• Risk management can be properly address
after careful considerations on the feeding
and holding regular meetings to address the
weak points and threats identified.
action of reducing the severity and
seriousness of a threat.
Reducing the loss and lessening the impact,
in the case of food establishment, the food
borne illnesses and poisoning. Risk sharing
and transfer involves third party or other
organization like insurance company,
partner tour provider, security agencies
handling safety and security in a concert or
convention. Risk acceptance is the last
option when there is nothing you can do to
prevent or mitigate a risk, only if the
potential loss is less than the cost of
insuring against the risk.
WEEK 2
HIGH RISK FOOD
❖ WHAT IS MEANT OF “HIGH RISK
FOOD”?
❖ WHAT IS TEMPERATURE
DANGER ZONE?
❖ GIVE EXAMPLES OF HIGH RISK
FOODS
❖ DISCUSS “FATTOM” WHAT IS 2/4
RULE?
AIRLINE MEALS
Analyze how Airline Meal prep considers
FATTOM

EVALUATE
• Examination concerning the relevance,
effectiveness, efficiency and impact of plan
of activities. Determine the significance of
risk and then decide to accept a specific risk
or take action to prevent or reduce the
impact. Risk evaluation is comparing with
the pre- defined objectives. It requires a
thorough investigation, discovering the
flaws in the implementation allows the
analyze the whole plan systematically.

• Risk avoidance skipping a high risk

activity or decisions, not getting involve in
business venture that potentially will cost
expense. Risk mitigation is making less an

TEMPERATURE REQUIREMENT
How to keep the food out of
Danger zone
WHAT IS CROSS CONTAMINATION?
• Cross-contamination occurs when
pathogens – microorganisms like
bacteria that can cause disease – are
transferred from one food product or
surface to another, potentially resulting in
foodborne
illness.
• Pathogens can transfer easily, spread
from food or unwashed hands to prep
areas, equipment, utensils or other food.
This can occur throughout any point of
the flow of food – the path that food
takes through your operation, from
receiving to storing, prepping, cooking,
holding, serving, etc.
TYPES OF FOOD
CONTAMINATION?
• Food-to-food
• Adding contaminated foods to
non-contaminated foods results in
food-to-food cross contamination.
This allows harmful bacteria to
spread and populate.
• Raw, undercooked, or improperly
washed food can harbor large
amounts of bacteria, such as
Salmonella, Clostridium
perfringens, Campylobacter,
Staphylococcus aureus, E. coli,
and Listeria monocytogenes — all
of which can harm your health if
consumed
• Foods that pose the highest risk
of bacterial contamination include
leafy greens, bean sprouts, leftover
rice, unpasteurized milk, soft
cheeses, and deli meats, as well
as raw eggs, poultry, meat, and
seafood.
• For example, adding unwashed,
contaminated lettuce to a fresh
salad can contaminate the other
ingredients.
• By far, the most effective way to
reduce the risk of cross
contamination is to properly wash
your hands with soap and water for
at least 20 seconds.
• Equipment-to-food
• Equipment-to-food is one of the
most common yet unrecognized
types of cross contamination.
• Bacteria can survive for long
periods on surfaces like
countertops, utensils, cutting
boards, storage containers, and
food manufacturing equipment
• When equipment is not washed
properly or unknowingly
contaminated with bacteria, it
can transfer large volumes of
harmful bacteria to food. This can
happen at any point during food
production — both at home and in
food manufacturing.
• A common example of this
occurring at home is using the
same cutting board and knife to cut
raw meat and vegetables, which
can be harmful if the vegetables
are then consumed raw. Improper
food preservation techniques can
lead to cross contamination.
• People-to-food
• Humans can easily transfer
bacteria from their bodies or
clothes to food during many steps
of food preparation
• For example, a person may
cough into their hand or touch raw
poultry and continue to prepare a
meal without washing their hands
in between
• Other common examples include
using a cellphone that’s loaded
with bacteria while cooking or
wiping your hands with a dirty
apron or towel. These practices
may contaminate your hands and
spread bacteria to food or
equipment.
TYPES OF
CONTAMINATION
• Biological Contamination
• Biological contamination occurs
when harmful microorganisms,
pathogens, are consumed. There
are four types of pathogens that
can contaminate food and cause
foodborne illness: bacteria,
viruses, parasites, and fungi (mold
and yeast).
The FDA reports more than 40
kinds that can occur in food and
cause illness. The Big Six –
dubbed because they are highly
contagious and can cause severe
illness – include:
• Shigella – often transferred from
flies
• Salmonella Typhi – lives only in
humans, transferred from person
to person
• Nontyphoidal Salmonella –
lives in animals, transferred from
poultry, eggs, meat, dairy products,
and produce
• Shiga toxin-producing
Escherichia coli (E. Coli) – found
in ground beef and contaminated
produce
• Hepatitis A
• Norovirus
• If a food handler has been
diagnosed with any one of these
six, they must be excluded from
the operation until symptoms
disappear and a doctor says they
can come back. In order to prevent
these, it is essential to know how
each of the four pathogen types
occur.
TYPES OF FOOD
CONTAMINATION
• Bacteria
- Bacteria requires six
conditions to grow: food,
acidity, temperature, time,
oxygen and moisture
(FATTOM).
To prevent bacteria growth,
the best course of action is to
control time and temperature,
always doing your best to
ensure that food mandating
time and temperature control
is kept out of the temperature
danger zone (between 41°F
and 135°F).
• Viruses
- Viruses need a living
host to survive, thus why they
are carried and transmitted by
humans and animals. People
can contract a virus from food,
water or contaminated
surfaces.
Unlike bacteria and parasite,
viruses cannot be destroyed
by cooking food to minimum
internal temperatures. The
best way to prevent a virus is
by practicing good personal
hygiene and mandating staff
stay home when they’re ill.
• Parasites
- Parasites are commonly
associated with seafood, wild
game, and food processed
with contaminated water, like
produce. They require a host
to thrive.
To prevent, always ensure
your food products are
purchased from an approved,
reputable supplier and that
cooked food meet the required
minimum internal
temperatures.
•Chemical Contamination
-If not correctly utilized,
everyday chemicals like
cleaners, sanitizers, and
polishers can contaminate
food and cause illness. Ensure
that chemicals are approved
for use in a foodservice
operation and purchased from
approved suppliers. Store
away from prep areas, food
storage areas and service
areas, and separate from food
and food-contact surfaces with
proper spacing and partitions.
Never store chemicals above
food or food-contact surfaces,
and always use only for their
intended use, following the
manufacturer’s directions.
Also, be sure to handle food
only with equipment and
utensils approved for
foodservice. All chemicals
should be clearly labeled.
• Physical Contamination
• Physical contamination
occurs when physical objects
find their way into foods.
These could include dirt, hair,
bandages, metal shavings,
glass, jewelry, etc.
Natural objects, such as fish
bones, are also considered
physical contaminants. These
could cause mild to fatal
injuries such as cuts, dental
damage, and choking.
To help prevent, carefully
inspect all food you receive,
and take steps to make sure
food handlers are aware of
their surroundings. Jewelry
should be removed and hair
nets donned before handling
food.
TO AVOID CROSS
CONTAMINATION
▪ A green cutting
board is traditionally used
for prepping fresh produce.
▪ Use a yellow cutting
board and utensils for
handling raw poultry.
▪ Use blue cutting
boards and supplies
for cooked foods.
• White cutting boards
and supplies are ideal for
dairy products.
• Brown cutting boards
and supplies are used
when dealing with seafood.
• Red cutting boards and
supplies have been used to
indicate use for raw meat.
• Many have taken to using
purple color-coded
supplies to prep allergen
special orders
THE 2/4 RULE
• The 2 Hour/ 4 Hour Rule
tells you how long freshly
potentially hazardous
foods*, foods like cooked
meat and foods containing
meat, dairy products,
prepared fruits and
vegetables, cooked rice
and pasta, and cooked or
processed foods containing
eggs, can be safely held at
temperatures in the danger
zone; that is between 5° C
and 60° C.
It takes time for food
poisoning bacteria to grow
to unsafe levels. Apply the
following time limits to
ensure these risky type
foods remain safe to eat.
The total time includes all
the time the food has been
at room temperature, for
example during delivery,
preparation and
transportation.

PROPER
HANDWASHING

DO’S AND DON’T’S OF

HYGIENE