RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY FINAL.pptx

RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, AND SANITATION COURSE OUTLINE 2  Introduction to Food Safety, Hygiene and Sanitation  Hazards to Food Safety: Chemical, Physical, Microbiological Hazards  Allergens Food Additives...

RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, AND SANITATION COURSE OUTLINE 2  Introduction to Food Safety, Hygiene and Sanitation  Hazards to Food Safety: Chemical, Physical, Microbiological Hazards  Allergens Food Additives  Other factors to consider regarding health risks in food  Risk Analysis framework, Goals, Challenges and Uses of Risk Analysis  Risk Reduction through HACCP  International and Local Food Laws and Regulation Risk Assessment in food context  Steps in Risk Assessment  Impact to Consumer Behavior  Improving building, floor and wall design and equipment  Managing Chemical and Pests  Principles of Good Risk Communication Key Factors to consider before communicating about food safety risks  3 RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION COURSE DESCRIPTION: The student will develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry. Topics include the following; compliance with workplace hygiene procedures, establishments and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures. INTRODUCTION TO FOOD SAFETY, HYGIENE AND SANITATION LEARNING OUTCOME/S AT THE END OF THIS MODULE, THE STUDENT WILL BE ABLE TO: 1, DEFINE THE IMPORTANCE OF FOOD SAFETY, HYGIENE AND SANITATION 2.DISCUSS THE IMPORTANCE OF FOOD SAFETY, HYGIENE AND SANITATION 3.DESCRIBE FOOD SAFETY REGULATIONS Is food safety IS important? 6  Safe food practices:  Minimizes the risk of food borne illness  Less risk for your business and  Improved customer relations IS FOODBORNE ILLNESS 7 COMMON? In the United States, during 2011 it was estimated that… 48 million people were affected by foodborne illness.  128,000 people were hospitalized.  3,000 people died.  DANGER OF FOOD BORNE ILLNESS 8 1.Individual- food borne 2. Establishment/ business- illness are the greatest loss of thousands of pesos danger to food safety. It or even closed the may results to the establishments. following  Loss of customers and Loss of income sales Medical expenses  Loss of prestige and Loss of productivity reputation Loss of opportunity to  Lawsuits travel  Increase employee Loss of interest in leisure turnover Funeral expense  Embarrassment 3 MAIN REASONS FOR FOOD 9 BORNE ILLNESS 1.CROSS- CONTAMINATION- this occurs when microorganisms are transferred from one surface or food to another 2. TIME TEMPERATURE ABUSE- happens when the food is expose to temperature danger zone ( 5 degree celius to 60 degree celcius) for more than 4 hours. 3. POOR PERSONAL HYGIENE- food handlers are carriers of disease causing bacteria. Food server is also a carrier of bacteria that can contaminate food.  10 PEOPLE AT HIGHER RISK OF FOODBORNE ILLNESS:  Infants  Young children and older adults  Pregnant women  People with impaired immune systems  People with some chronic diseases FOODBORNE ILLNESS 11 SYMPTOMS? Upset stomach Diarrhea Fever Vomiting  12 BASICS OF GOOD PERSONAL HYGIENE:  If you are sick don’t go to work  All personal belongings must place in the locker room  Clean and cover cuts and wounds  Taking daily bath  Never use bare hands in food processing  Wear appropriate attire in the kitchen  Don’t use make up, perfume or any chemicals inside the kitchen area  Observe proper handwashing ACTIVITY 1: 1.WHAT IS THE IMPORTANCE OF FOOD SAFETY, HYGIENE AND SANITATION? 2. WHAT ARE THE PROPER PROCEDURES FOR FOOD SAFETY AND SANITATION? ASSIGNMENT NO. 1 RESEARCH ON HAZARDS TO FOOD SAFETY: CHEMICAL, PHYSICAL, MICROBIOLOGICAL HAZARDS THANK YOU