Risk Management Notes PDF

BASIC CONCEPT AND PRINCIPLES IN RISK MANAGEMENT There is no such thing as NATURAL DISASTERS. Disaster is not the same as: Disaster risk Natural Hazard EMERGENCY VS DISASTER VS 1. Natural Phenomenon CATAS...

BASIC CONCEPT AND PRINCIPLES IN RISK MANAGEMENT There is no such thing as NATURAL DISASTERS. Disaster is not the same as: Disaster risk Natural Hazard EMERGENCY VS DISASTER VS 1. Natural Phenomenon CATASTROPHE 2. Natural Hazard 3. Disaster 4. Catastrophe 5. Apocalypse - Disaster is a product of Hazards, Exposure and Vulnerability. The presence of natural hazards does not always lead to disasters. Haiti M7.0 earthquake last Jan 12, 2010 ○ 92k-316k deaths New Zealand M7.6 earthquake last July 15, 2009 ○ No deaths and negligible damage Baguio Earthquake last July 16, 1990 Earthquakes don’t kill, buildings do. Disasters are a product of our At meron tayong magagawa upang mabawasan development choices, of our social, ang inaasahang pinsala ng mga ito sa ating political and economic environments. buhay, kabuhayan, at pangkalahatang pag-unlad. A disaster/crisis is NOT born overnight. Hazards: Phenomenon Substance Human Activity Condition Injury and other health impacts Property damage Loss of livelihood and services Loss of life  ○ Lahar Types of Hazards ○ Pyroclastic flow Biological Hazard ○ Lava flow Geological Hazard Hydrometeorological Hazard - Caused by internal earth processes and Man Made Hazards: related geophysical processes. Technological Hazard - Note: hydro meteorological factors are Extraterrestrial important contributors to these processes. BIOLOGICAL HAZARDS EARTHQUAKE - RELATED HAZARDS - Caused by the exposure to living organisms and their toxic substances, or HYDRO METEOROLOGICAL HAZARDS vector borne diseases that they may Anything of atmospheric, hydrological, carry. or oceanographic nature. Epidemic ○ Viral diseases RISK ASSESSMENT ○ Bacterial diseases ○ Parasitic diseases Risk Identification ○ Fungal diseases ○ Find the risk ○ Prion diseases ○ Recognize the risk Insect Infestation ○ Describe the risk ○ Grasshopper Risk Analysis ○ Locust ○ Comprehend the nature of a risk Animal Accident and its Zoonotic diseases Characteristics ○ Animals to Humans Sources Consequences TECHNOLOGICAL HAZARDS Likelihood Industrial Accidents Scenarios Transport Accidents Risk Evaluation Miscellaneous Accidents ○ Support fact based and science-based decision. EXTRATERRESTRIAL HAZARDS - Caused by asteroids, meteorites, and comets as they pass near-earth, enter the earth’s atmosphere, and/or strike the Earth. GEOLOGICAL/ GEOPHYSICAL HAZARDS Earthquake Related Hazards Mass Movement Volcanic Hazards ○ Ash fall  RISK ASSESSMENT AS APPLIED TO contaminated with microorganism or FOOD SANITATION chemicals. A Hierarchical Food Safety Management System Food Safe if free from Physical Hazards 1. Food Safety Management System Chemical Hazards (FSMS) 2. Hazard Analysis Critical Control Point Cost of Foodborne Illness, Servesafe, 2010) (HACCP) Time temperature abuse 3. Sanitation and Hygiene Practices Cross-contamination (Prerequisite food safety programs-PRP Poor personal hygiene such as cleaning and sanitation, integrated pest management) KEY TERMS 4. Relevant laws, codes and standards Microorganism - small living organism (such Codex Alimentarius, Philippine Pathogen - disease causing Food Safety Act of 2013 and Sanitation microorganism Code of the Philippines) Toxin - poison Spoilage Microorganism - that causes What do I know? spoilage, but not illness. 1. Foodborne Illness is any illness resulting from the consumption of TYPES OF PATHOGENS contaminated food - TRUE (but should Microorganisms that can contribute food also be consumption of contaminated and cause foodborne illness water) ○ Bacteria 2. Republic Act 10611 works on the ○ Viruses principles of achieving food safety to ○ Parasites protect human life and health in the ○ Fungi production and consumption of food and protect consumer interests through fair practices in the food trade. - TRUE Moisture (Water) 3. In the Philippines, the National Meat Water in food is present in 2 forms: Inspection Services (NMIS) has the ○ Bound responsibility for ensuring the safety of ○ Free food products. - FALSE Bound Water is unavailable for bacteria to grow Food hygiene and sanitation comprises conditions and measures necessary for the To remove moisture: production, processing, storage and distribution Drying of food designed to ensure a safe, sound, Frying wholesome product fit for human consumption. Dehydrating Desiccating / Lyophilize Foodborne (waterborne) illness or Spray drying disease as defined by WHO, 2019 is the result of ingestion of foodstuffs  Pathogens do not grow or produce Food Flow: toxins at Aw < 0.85. ○ They may survive the dry 1. Purchase environment. 2. Receiving 3. Store Potentially Hazardous Food 4. Preparing Cut Melons 5. Cook ○ The bacteria is over the surface. a. holding ○ And the pH level is >4.6 which 6. Cool is slightly acidic. 7. Reheat Heated/cooked fruits and vegetables 8. Serve Food Safety Hazards: Biological, Chemical Types of Food: and Physical Contamination No cooking Biological - sustain their lives with or Cook - Serve without oxygen. Complex ○ Bacteria ○ Airline Food / Reheating ○ Viruses ○ Holding ○ Parasites ○ Fungi Handwashing is the single most Chemical effective means of preventing the spread ○ Food allergens of bacteria and viruses which can cause Physical infections and foodborne illness. Sources of Food Safety Hazard Proper Use of Alcohol-based Hand Sanitizer (65-70%) 1. People 2. Unsanitary facilities and equipment Single use Gloves 3. Disease-spreading pests Use non-latex gloves. Food Allergy - is the body’s negative reaction to A food contact surface is any equipment used food protein. or utensil which normally comes in contact with the food product or surfaces normally in contact Carrier - a person who harbors and with the product. discharges pathogens. Sterilants destroy or eliminate all types of microorganisms, including bacterial PERSONAL HYGIENE: spores. - Is used to describe an application of Sterilants include specialized chemicals sanitary principles for health such as glutaraldehyde, formaldehyde preservation. and peroxyacetic acid. Sanitizer is a substance used to kill Water quality microorganisms. The detergent ot cleaner to be used Water temperature Water velocity or force Cleaning vs Sanitizing Time detergent remains in contact with the surface. Cleaning - is the physical removal of The concentration of the cleaner. soil and food residues from surfaces of equipment and utensils. Responsibility for the safety of food that Sanitizing - is the treatment of a enters your establishment rests with you! surface that has been cleaned to reduce the number of disease-causing Food Flow: microorganisms to safe levels. ○ Chemicals 1. Maintain good personal hygiene. ○ Hot Water 2. Observe proper “temperature”. ○ Dry Heat 3. Prevent cross contamination Effective Cleaning Consist of: Choosing a supplier: A detergent or other type of cleaner is brought into contact with the soil. Are licensed and reputable The soil is loosened from the surface Have food-safety procedures in place being cleaned. Train employees in food safety The loosened soil is dispersed in the wash water. RECEIVING FRESH MEAT: Receive at 41 The dispersed soil is rinsed away along degrees F (5 degrees C) or lower with the detergent to prevent it from being re-deposited onto the clean Accept surface. Beef color - Bright cherry red Lamb color - Light red Sanitizers destroy disease-causing organisms Pork color - Pink lean meat, white fat which may be present on equipment and utensils Texture Firm; springs back when even after cleaning. touched Sanitation is not sterilization, because some Reject bacterial spores and a few vegetative cells Color - brown or greenish-brown, survive. green, or purple blotches Texture - slimy, sticky, or dry 2 types of sanitizers: Packaging - broken cartons, dirty 1. Heat wrappers, or torn packaging 2. Chemicals Odor - sour odor Factors Affecting Cleaning Efficiency RECEIVING FRESH POULTRY: Receive at 41 degrees F (5 degrees C) or lower Type of soil to be removed Accept FOOD HANDLING: Color - no discoloration Texture - firm; springs back when Preparation touched Cooking Packaging - should be surrounded by Cooking crushed, self draining ice Reheating Reject Color - purple or green Texture - stickiness under the wings around joints Odor - abnormal, unpleasant odor RECEIVING FRESH FISH: Receive at 41 degrees F (5 degrees C) or lower Accept Color - Bright red gills; bright shiny skin Odor - Mild ocean or seaweed smell Eyes - Bright, clear, and full Thawed = Defrosting Texture - Firm flesh that springs back when touched Key Preparation Practice: Reject Prepare food in small batches ○ So that it is easier for food to Color Dull - gray gills; dull dry skin lower in temperature. Odor - Strong fishy or ammonia smell Store prepared foods quickly Eyes Cloudy - red-rimmed, sunken Chill ingredients prior to use Texture - soft leaves an imprint when Use properly cooked/cooled pressed Store raw meats: Separately from cooked/ready-to-eat foods Below ready-to-eat/prepared food As indicated in the illustration CHEMICALS/ CLEANING SUPPLIES Store chemicals and cleaning supplies away from Food Storage and Preparation Areas Why do we need to cool down food? HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) It can cause moisture, and if not done, it can reach the danger zone. Prevented 74 degrees - needed to be cooked. Eliminated Reduced to safe levels ❖ Being used to prepare the food for the astronauts. ❖ Instituted by the US FDA and other organizations. A dynamic process that ensures safe food through a combination of : Proper food handling Helps in: Identify food and procedures most likely to cause foodborne illness. Protecting Food Services Develop procedures to reduce the risk of an outbreak. Cross Contamination Monitor procedures to keep food safe Time and Temperature Verify that the food served is consistently safe. Based on Temperature Danger Zone: 7 HACCP PRINCIPLES: Hot Holding - Above 60 degrees ○ Check the internal temperature 1. Conduct hazard analysis ○ Stir at regular intervals a. In Chicken Caldereta knowing ○ Keep foods covered the risk of ingredients Cold Holding - Below 5 degrees 2. Determine the CPP ○ Do not store directly on ice a. In cooking ○ Measure internal temperature at 3. Establish Critical Limits least every two hours a. Cook at 74 degrees ○ Keeps foods covered 4. Establish Monitoring a. Use a sanitized thermometer to Bain Marie - heat from the bottom check. To be done by the cook. b. Do it in every batch of cooking. 5. Take Corrective Action a. Lengthen cooking time during times of problems. 6. Verify that the system works. a. Record keeping, cooking logbook.  i. Objective evidences 7. Record keeping and documentation. a. Verify or audit the whole process once a year. i. Microbiological Testing ii. Chemical Testing