Risk Management: Hazards and Employer Responsibility

Risk management

• Risk management identifies, evaluates, and prioritizes risks.
• It uses coordinated and economical resources to minimize, monitor, and control the probability or impact of unfortunate events.
• Aims to maximize opportunities.

Risk

• Risk provides opportunities but may expose us to undesirable outcomes
• UNWTO defines risk as a situation exposing someone/something to danger, harm, or loss.

Hazard

• Hazard can cause harm
• Risk is the likelihood of harm from a hazard

Employer's Responsibility

Employers must:

• Provide job safety instructions and orientation.
• Control chemical, physical, and biological substances.
• Use approved industry-standard devices and equipment.
• Comply with Occupational Safety and Health Standards (OSHS).

Human and Product Factors

• Human factors are lack of knowledge/skills
• Product factors are dangerous substances and sharp objects
• Factors relating to the environment are noise, climate, and bad air quality
• Equipment includes tools, machinery, and workplace layout.

Heinrich's Domino Theory - Causes of Accidents

• 88% Unsafe/Unhealthy Acts: Deviations from safety procedures.
• 10% Unsafe/Unhealthy Conditions: Hazards in the workplace environment, equipment, organization, or product.
• 2% Non-Preventable: Accidents from unforeseen circumstances.

Global OHS Data (ILO Report)

• There are 340 million work-related accidents annually
• There are 160 million victims of work-related illnesses annually

Local Scenario (ISLE 2017–2018)

• 49.7% of accidents occur in Manufacturing
• 11.4% of accidents occur in Wholesale/Retail Trade
• 7.2% of accidents occur in Administrative Services

DOLE Department Order No. 198

• Implements Republic Act No. 11058 (Strengthening OSH Compliance)

Employer's Duties (Section 4)

• Ensure a workplace free from hazards
• Provide PPE and machine guards
• Conduct OSH training and medical exams
• Ensure a safe workplace, free from hazards
• Provide safety training and orientation
• Control hazardous substances and risks.
• Use approved safety equipment and standards.
• Involve workers in safety planning and monitoring
• Implement emergency preparedness (drills, first aid).
• Fulfill reporting requirements and DOLE registration
• Participate in safety training programs
• Ensure proper use of safety devices
• Follow safety protocols to prevent accidents
• Must report workplace hazards to supervisors
• Comply with OSHS regulations, including PPE

Key Terms

• Unsafe or Unhealthy Condition: A physical or chemical property causing injury/damage
• Safety Officers identify and mitigate risks

Examples of Unsafe Actions

• Operating equipment without training
• Removing safety devices
• Using defective equipment
• Using improper PPE
• Horse playing or pranks

Examples of Unhealthy Actions

• Smoking cigarettes in the workplace
• Inhaling organic solvents
• Drinking alcohol at work
• Taking illegal drugs

Examples of Unsafe Conditions

• Defective tools/equipment
• Congested or blocked exits
• Inadequate warning systems
• Slippery floors
• Hazardous atmospheric conditions
• Excessive noise
• Inadequate illumination/ventilation
• Extreme temperatures

Legal Basis

• Labor Code of the Philippines (PD 442, 1974)
• Protects labor, promotes employment, and ensures industrial peace.

OSH Standards

• OSH Standards (1978, Amended in 1989) codifies OSH rules and safety orders

DOLE Department Order No. 198

• Ensures safe and healthy workplaces for all workers
• Enforces domestic and international OSH standards
• Defines penalties for violations

RA No. 11058 & IRR

• RA No. 11058 & IRR (January 24, 2019) strengthens OSH compliance and implements penalties for violations.

Safety Officer

• Safety Officers oversee OSH programs and issue Work Stoppage Orders (WSO) if necessary

Workers' Welfare Facilities

• Worker's Welfare Facilities provide drinking water, sanitary facilities, and gender-separated accommodations

Risk Management Process

• Risk Management Process is identify > assess > control > monitor > evaluate
• Risk management identifies, assesses, and manages threats to an organization.
• Common threats in hospitality and tourism include food safety issues, security breaches, data privacy violations, and natural disasters.

Risk Identification

• Identifies potential risks that endanger lives and property
• Covers workplace hygiene, food safety standards, and legal requirements
• Affects management, business assets, personnel, stakeholders, visitors, and the public
• Any injury, illness, or property loss becomes a liability

Checklist of Potential Risks

• Identifying safe and unsafe areas
• Understanding tour/trip itinerary requirements
• Food poisoning due to improper handling
• Chemical exposure like cleaning agents
• Physical hazards like slips, trips, and falls
• Poor cleaning and sanitation
• Data privacy breaches
• Areas with high terrorism rates
• Unauthorized entry to hotel rooms
• Party crashers
• Natural disasters
• Fire, ship collisions, sinking
• Hijacking and carjacking

How To Identify Hazards

• Review accident records
• Consider non-routine activities
• Assess equipment changes

Risk Assessment

• Risk Assessment determines the possible impact like injury, sickness, property loss, or death
• Risk management prevents, reduces, or eliminates risk-related consequences and uses a 5x5 risk matrix

Risk Rating Actions

• "Immediately Dangerous" requires stopping the process and implementing controls.
• "High Risk" requires immediate investigation and implementation of controls.
• "Medium Risk" requires continuous process development and control plans
• "Low Risk" requires regular monitoring and development of control plans
• "Very Low Risk" requries keeping monitoring

Controlling Risk

• Controlling risk reduces the odds of a risk occuring and/or the severity of the risk damage
• Methods:
• Contracts penalizing service failures
• Functional equipment maintenance
• Training (food safety, waste management, cleaning)
• Proper equipment use
• Safe workplace layout
• PPE for biological/chemical hazards
• Risk information dissemination
• Training for work-related injuries
• Disaster preparedness training
• Security staff or detection devices
• Regular workplace inspections

Hierarchy of Controls

Hierarchy of Controls (Most to Least Effective):

• Elimination: Physically remove the hazard.
• Substitution: Replace the hazard.
• Engineering Controls: Isolate people from the hazard.
• Administrative Controls: Change the way people work.
• PPE: Protect the worker with Personal Protective Equipment.

Risk Monitoring

• Risk monitoring assesses progress, success, and improvement of risk management
• It includes a continuous reassessment of risks, residual risks, and new risks

Risk Monitoring Tools

Tools for this include:

• Risk Reassessment (review threats, weaknesses, reduce impact on organization)
• Risk Audits (evaluate effectiveness of risk response planning)
• Variance & Trend Analysis (updates risk identification/measurement)
• Reserve Analysis (compare available reserves relating remaining risks)
• Feedback & Meetings (address risk management carefully)

Risk Evaluation

• Risk evaluation examines relevance, effectiveness, efficiency, and impact of risk management activities
• Evaluates whether risk significance aligns with objectives
• Treatment options: Acceptance, Mitigation, Transfer, Sharing or Avoidance
• Helps reduce costs and threats, and improve safety measures
• Employs feedback improving management strategies
• Has components like input, comments, reviews, feedback and success

Week 3 Topics

• High Risk Food
• FAT TOM

High-Risk Food

• Ready-to-eat and require no further cooking
• Provide bacterial growth environments such as cooked meat or fish
• Ambient Temperature: Ordinary room temperature (strictly speaking)
• Danger Zone: The temperature range (5°C to 60°C) most suitable for bacterial multiplication
• Ready-to-eat Food: Food that is neither prepared nor treated immediately before eating in a way that would destroy pathogenic bacteria
• Dormant: A period of inactivity when bacteria do not multiply

FAT TOM

• FATTOM describes conditions for microbial growth.
• Food provides pathogens for bacterial growth
• Acidity means low acid foods that support bacterial growth
• Time refers to bacteria multiplying rapidly
• Temperature refers to the ideal growth between 41°F−135°F (5°C −57°C)
• Oxygen, some pathogens require oxygen, other do not
• Moisture is needed by all bacteria for survival

Handling High Risk Food

• Prevent cross-contamination
• Keep high-risk food out of the danger zone whenever possible
• Keep cold foods cold, ideally below 5°C
• Keep hot foods hot, above 60°C

Time and Temperature Control

• Inner Temperature: The temperature at the center of the thickest part of food (breast, rump, round, loin)

Pasteruization

• Pasteurization: A heat treatment that kills pathogenic bacteria; does not kill all spoilage bacteria

Time and Temp

• Perishable: Food that is likely to spoil rapidly
• Time and Temperature Control: Any measure necessary to keep food at a safe temperature or to destroy pathogenic microorganisms

Temperature Requirements

• Temperature Requirements (Danger Zone: 41°F−135°F / 5°C–67°C)
• 165°F (74°C) – Poultry, stuffing, casseroles, reheated leftovers
• 160°F (71°C) – Egg dishes, ground meats.
• 145°F (63°C) – Beef, pork, lamb, veal, roasts, steaks, chops
• 140°F (60°C) – Fully cooked ham (reheating).
• Reheat food above 165°F (74°C) within 2 hours; keep above 140°F (60°C) until served.

Food Safety

• Follow all food safety regulations
• Companies check and record food temperatures throughout the food flow
• Ensure individuals check/record temperatures; are trained/informed on unsafe temperature levels/actions

Temp Devices

• Various devices are used, including scanners probe thermometers and integrated equipment (e.g., refrigerators)

Safe Temps

• Cook thoroughly/serve food (60°C and hotter) to kill harmful bacteria/prevent bacterial growth
• Cool rapidly minimizing time in the danger zone/thaw properly/reheat adequately (kills pathogens)

Calibration

• Calibrate measuring devices for accuracy, per the manufacturer instructions

Harmful Substances

• Chemical Hazards are harmful substances contaminating food
• Can involve industrial/agricultural/cleaning agents, improperly used additives, pest bait, and plastic/metal contamination

Microorganisms

• Biological Hazards are microorganisms to avoid that cause foodborne illnesses
• Examples include bacteria, viruses, prions, mold, yeast/toxins from farm residue/sanitizer residue

Food Alllergies

• Food Allergens pose severe risks, proper labeling in this are is key
• Allergens include gluten, crustaceans, eggs, fish, peanuts, soybeans, nuts, sulfites

Bacteria Dangers

• Young/sick/elderly and pregnant individuals are most at risk
• Spoilage changes/toxins can make the food unsafe
• Pathogenic bacteria exists in water/soil/air/animals potentially contaminating workplace
• Handlers or contaminated objects multiply dangerous contamination bacteria

Key Terms

• Bacteriology studies bacteria.
• High-Risk Food supports rapid growth of food poisoning organisms.
• Pathogens cause disease, and spoilage makes food unsafe.
• Potable water has been treated for safety.
• A Spore is a bacteria that survives extreme conditions like cooking/drying

Cross Contamination

• Cross Contamination transfers bacteria from contaminated food to ready-to-eat food
• This occurs by contact/dripping/indirect means (hands/cloth)
• Food/water/soil carries bacteria to raw food
• Strict personal hygiene/washing hands is critical when handling food

Spoilage and Infection

• Spoilage bacteria reduces food shelf life and causes illness
• This is a result of bacterial multiplication

Other Biological Hazards

• Viruses: Microorganism that require no food and moisture to survive
• They are most often carried in contaminated food/water
• Certain viruses cause hepatitis/norovirus

Parasites

• Parasites: Attach to hosts and causes harm to human tissue like Entamoeba histolytica
• Food allergies affect a small percentage but can kill
• Allergic infections trigger a immune response

Other Dangers

• Loss of conciousness
• Transferring contamination between foods/utensils directly
• Improper hand washing
• Consuming unwashed vegatables

How To Keep Safe From Bacteria

Bacteria's #1 is controlling time/temperature, following cleaning/disinfecting procedures, etc.

• Thrives in FATTOM conditions; is prevented by controlling control/temp Viruses require a living host to spread on food/water and can be prevented by good heigene
• Parasites found mostly in wild animals that can be prevented purchasing reputable suppliers
• Best to use coded cutting boards for all types of food
• Food kept in the "danger zone" needs used quickly or discarded

Week 4 and 5

• Parasites are the microscopic cause of infections, most often contracted from undercooked food

Kinds Of Transmitted Microbes

• Type of Illness: Parasitic infection
• Raw or undercooked seafood (cod, haddock, salmon, herring, flounder, monkfish)
• Ingesting infected seafood; improper food handling. Symptoms include vomiting and abdominal pain and coughing
• Can treat the infection by deworming to remove the unwanted microbe

Types of Food Borne Parasites

• Symptoms & Onset:Infection from severe watery diarrhea
• Onset about 1 week
• Transmission: Contaminated water, fecal contamination, person-to-person
• Transmission occurs from Contaminated water, raw vegetables, fecal contamination
• Prevention: Proper food handling, potable water, hygiene, hand-washing/Potable water, hygiene, hand-washing
• Symptoms & Onset: Diarrhea within 1 week, lasting up to 1 monthMore severe in at-risk populations
• Contaminated water and raw vegetables
• Muscle issues and worms are common in animals and humans alike
• Raw and mishandled food lead to problems

Ascaris

• Eggs are often found in contaminates
• Infection is most often caused by raw pork
• Cook thoroughly kill microbes

Other Methods and Dangers

• Transmission is commonly from Contaminated water, fecal contamination, infected food workers
• Can also be from washing or preparing raw foods
• Some species may cause allergic reactions for certain individuals can trigger an immune response.
• Symptoms & Onset can include Can cause vitamin B12 deficiency and Onset can be 3-6 weeks, which lasting for years
• Raw diets are often the cause of these infections
• There are food-borne bacteria like Salmonella an dStaphylococcus that can make you stick
• Cold holding is a good way to avoid foodborne infections

General Prevention Tips

• Hygiene is the best way to prevent infection
• Cross-contamination between pre and post cooked food is dangerous

Other Hazards

• Mycotoxins lead to toxic compounds
• Environmental and marine contamination leads to poisonous infections
• Chemical and workplace standards are designed for optimal food practices -Food and water contamination is best prevented by wearing protective clothing and washing areas
• Safe food prevention starts and the farm
• Wash meat before using if appropriate
• Report pest so infestations
• Dispose of rubbish regularly

Fire Hazards

• Definition: Fire is the combustion or burning process
• A fuel, heat and oxygen source combine to create ignition
• Fire is extinguished by removing a sources
• Wear protective gear to prevent injury
• Dispose any food left out for long
• Report signs of pests

Explore risk management principles, including risk identification, evaluation, and prioritization. Understand the difference between risk and hazard, and learn about employer responsibilities in maintaining workplace safety. Discover human, product, and environmental factors contributing to risk.