Risk Management and Foodborne Illness Terminology

Risk identification involves determining potential risks that could negatively affect project objectives, assessing their likelihood and impact.

A risk should be somewhat likely to occur and have a significant potential negative impact on accomplishing the project objective.

Types of hazards in food safety typically include biological, chemical, and physical hazards that can contaminate food.

<p>Common sense ensures that risks identified are rational, reasonable, and relevant to the project's context.</p> Signup and view all the answers

<p>Key benefits include minimizing negative impacts, enhancing decision-making, and improving project outcomes.</p> Signup and view all the answers

<p>Sanitation is the application of cumulative heat or chemicals on cleaned food-contact surfaces to reduce disease microorganisms by 99.999%. Its significance lies in minimizing the risk of foodborne illnesses.</p> Signup and view all the answers

<p>Safety refers to the protection of people from harm, while security focuses on the protection of property from damage or loss.</p> Signup and view all the answers

<p>Hygiene involves keeping oneself and surroundings clean to maintain good health, including practices like handwashing and proper sanitation.</p> Signup and view all the answers

<p>A toxin is a poisonous substance produced by living organisms that can cause harm or illness if ingested.</p> Signup and view all the answers

<p>OHS stands for Occupational Health and Safety, important for ensuring that employees are protected from workplace hazards and health risks.</p> Signup and view all the answers

<p>Identifying, assessing, and controlling threats.</p> Signup and view all the answers

<p>A hazard is a condition of food that has the potential to cause an adverse health effect.</p> Signup and view all the answers

<p>Chemical hazards refer to substances that can cause health problems when ingested or inhaled.</p> Signup and view all the answers

<p>Ergonomic hazards focus on designing and arranging work environments to enhance safety and usability.</p> Signup and view all the answers

<p>A psycho social hazard is a work stressor that affects the psychological and physical well-being of workers.</p> Signup and view all the answers

<p>Food spoilage occurs due to chemical changes induced by contaminating microorganisms affecting the food's appearance, taste, and aroma.</p> Signup and view all the answers

<p>Toxin-mediated infection happens when a person consumes food containing harmful microorganisms that produce toxins inside the body, leading to illness.</p> Signup and view all the answers

<p>Foodborne intoxication is caused by eating food containing existing toxins, while foodborne infections occur from consuming food that contains living disease-producing microorganisms.</p> Signup and view all the answers

<p>Implementing risk management creates a safe work environment, increases operational stability, and protects all participants from potential harm.</p> Signup and view all the answers

<p>Risk retention involves accepting a certain level of risk when the anticipated profit from a project outweighs potential costs of that risk.</p> Signup and view all the answers

<p>Risk sharing distributes the consequences of a risk among project participants or with a third party to minimize individual impact.</p> Signup and view all the answers

<p>A risk avoidance strategy aims to eliminate as many threats as possible to prevent costly or disruptive events.</p> Signup and view all the answers

<p>Risk reduction strategies can minimize potential damage by adjusting project plans or processes, thereby sustaining overall company performance.</p> Signup and view all the answers

<p>Cross-contamination is the unintentional presence of harmful substances in food and water, occurring from sources like air, soil, or contaminated surfaces.</p> Signup and view all the answers

<p>Potable water is drinking water that meets safe water act requirements and is free from waterborne diseases.</p> Signup and view all the answers

<p>A foodborne illness results from ingesting pathogenic organisms found in contaminated foods.</p> Signup and view all the answers

<p>Foodborne intoxication is caused by eating food containing living disease-producing microorganisms, whereas toxin-mediated infection occurs when harmful microorganisms in food produce toxins within the body.</p> Signup and view all the answers

<p>Consumers take possession of food without functioning as operators and are responsible for ensuring their food is safe for consumption.</p> Signup and view all the answers

<p>Risk management in food safety is essential to identify, assess, and mitigate risks associated with foodborne illnesses.</p> Signup and view all the answers

<p>The four types are food spoilage, toxin-mediated infection, foodborne intoxication, and foodborne infections.</p> Signup and view all the answers

<p>Typical symptoms include nausea, vomiting, diarrhea, and abdominal pain.</p> Signup and view all the answers

<p>Microorganisms cause chemical changes in food, leading to changes in appearance, aroma, and taste.</p> Signup and view all the answers

<p>Preventative measures include keeping raw and cooked foods separate and using clean utensils and surfaces.</p> Signup and view all the answers