RMSS1013 Risk Management PDF

LESSON 1: INTRODUCTION TO RISK MANAGEMENT Key Terms: THE RISK MANAGEMENT PROCESS HAZARD means anything that has a potential to cause harm (e.g. Risk management is a chemicals, fire, explosion, elec...

LESSON 1: INTRODUCTION TO RISK MANAGEMENT Key Terms: THE RISK MANAGEMENT PROCESS HAZARD means anything that has a potential to cause harm (e.g. Risk management is a chemicals, fire, explosion, electricity, a hole in the ground, etc.). continuous process where measures to control risk are RISK is the chance, high or low, that someone will be harmed by the regularly audited to ensure that hazard. they are in place, and functioning as prescribed. Circumstances may For example, the sun could be considered a hazard. The risk change and result in the is the possibility of burning your skin when exposed to the rays of the emergence of new hazards, or sun. existing risks may be affected. If so, they must be subjected to a There are hazards all around us. But a hazard doesn't risk assessment and evaluated for become a risk unless you are exposed to it. However, unless the further action as necessary. If things remain unchanged, strong hazards are known they cannot be assessed and managed. An leadership is required to avoid any onset of complacency. Effective unknown hazard is an accident just waiting to happen. All engineered risk management depends on constant vigilance. machines and processes are potentially hazardous. Case Example: Staff and employees of a downtown Atlanta They also give out emissions that can affect the surrounding hotel are looking to implement new safety measures following the death environment and have an impact on health. Knowing what hazards of one of their colleagues onsite in 2016. The employee was trapped in are present is the most critical part of risk management. Therefore, a walk-in freezer at the hotel, prompting calls from other workers for generic hazards need to become a part of general knowledge. enhanced safety measures to prevent another tragedy. It's an extreme example, but it's one of many risks faced by businesses operating in the HUMAN VULNERABILITY hospitality industry, a service profession where the business is all about Hazards can affect health in many ways. Effects on health people and customer service. can be immediate, or by long-term damage to body organs. Such effects include: An effective risk management strategy is essential for  physical damage to the body; members of the hospitality industry. Risk management helps employees  skin contacts by chemicals (acids, alkalis, etc.) that have an to identify, analyze, assess, and hopefully, avoid or mitigate risks immediate destructive effect; coming from a variety of sources, such as financial upset, legal  damage from petroleum products to skin properties – ramifications, accidents, natural disasters, data or cyber security possible cancerous effects from long-term exposure; breaches, and many more.  penetration by sharp objects, by high-pressure jets – air penetration into the bloodstream can cause death;  inhaling polluted air;  eye contact by spray, mists, high vapour concentrations and harmful rays that can damage or destroy its tissues. (Ultraviolet rays from the sun or arc welding can cause cataracts.);  ingestion of contaminants – taken through the mouth due to toxins entering the food chain or drinking water;  loss of life support, e.g. temperature extremes, lack of oxygen. THE PRINCIPLES OF RISK ASSESSMENT An approach suitable for assessing risk in the work place is a five-step procedure:  Identify the hazards.  Decide who might be harmed and how.  Evaluate the risks and decide on precautions.  Record the findings and implement them.  Review the assessment and update as necessary. RISK EVALUATION AND CONTROL GENERAL PRECEPTS Following the assessment, evaluation can be made as to its The general precepts to be learnt concerning the acceptability. If unacceptable, decisions can then be made on management of risk are listed here: whether the risk can either be eliminated or controlled.  Nothing can be 100% reliable and safe. Risks can be controlled through management processes or  Reliability cannot be predicted without statistical data; the use of hardware solutions (such as fire protection systems). when no data is available the odds are unknown.  Making things safe and reliable costs money. It will always be necessary to cost the price of failure for comparison.  A safe and healthy working environment can only be achieved if the factors that affect safety and health are understood.  When everything runs like clockwork, operators and management may be lulled into a false sense of security and may do something dangerous. Risks must be managed, which requires constant vigilance.  Human beings, one day, will make a mistake.  Operators may bypass a safety system for some reason and think that the hazard will not occur. One day it will RMSS1013 – Risk Management | 1  and disaster will strike. Even if an alternative safeguard is used, this could result in an increased risk.  A modification or a change in use of a system, or existing design, can lead to a higher risk of failure and a complete reassessment must be carried out.  On deciding to undertake any operation or measure that has an impact on health and safety it is important to check on any relevant codes and standards or established industrial practices that can be used instead of trying to reinvent the wheel. *** END of LESSON 1*** RMSS1013 – Risk Management | 2  LESSON 2: HYGIENE AND SANITATION PERSONNEL HYGIENE Key Terms: The most important factor in ensuring sanitation in a food operation is the hygienic condition of the personnel involved. Because CLEANLINESS is to purify from the visible dirt in the production area one of the most important contamination sources in food enterprises is by using water, air and various chemical materials in the bakery the person working in production. Personnel can carry a number and sector. variety of microorganisms that can directly infect food during preparation, processing, packaging and transport phases. Staff's HYGIENE is the process of cleaning an environment from all sickness breathing, saliva, and wounds can be the source of the infection in factors which may cause health problem. Hygiene process involves all addition to many external factors such as hands, clothes, hair, the precautions to be taken in order to reduce microorganisms. mustache, accessories. In general, humans are the first source of contamination for foods. SANITATION is the creation of a clean and hygienic environment and making it sustainable and free of harmful substances and diseases. Personnel have very important responsibilities in terms of human health. The most important role of the factors that may cause THE IMPORTANCE OF HYGIENE AND SANITATION IN FOOD the disease in the food contamination is the staff. From the SECTOR acceptance of the raw material to the transportation, the staff is All kinds of food must be purified from any; responsible for all stages of the production as well as cleaning, disinfection, control, conservation, and own health. The employer has  Physical Hazards such as glass, metal pieces, stone, sand, to inform the staff with the appropriate training programs for the  Chemical Hazards such as liquid fuels, detergents and responsibilities that the staff must bear. residual of drug,  Biological Hazards such as bacteria and viruses. PERSONAL HYGIENE AT WORK All employers will expect their employees to maintain a PERSONAL HYGIENE good level of basic personal hygiene, as described Undertaking good personal hygiene is the act of looking above. Depending on your job, you may be asked to meet other after and maintaining your body in order to be clean and hygiene standards on top of these basics. Here is an example of presentable for the workplace. In most jobs, you work with other what might be expected for someone working in a food preparation people and it is important you practice good personal hygiene in environment. order to make the working environment as enjoyable as possible for everyone. Good presentation also promotes a professional image and can help improve your own self-confidence and self-respect. MANAGING YOUR PERSONAL HYGIENE There are several ways you can look after your own personal hygiene, we cover the basics below and give tips on how to be clean and presentable. a. Wash daily - Shower or bath every day and use soap or a body wash to make sure you are clean and to remove germs from your body. After you have washed, apply deodorant in order to stop any body odours from developing. If you perspire easily, think about techniques to manage this during the day, especially if you work in a warm environment - e.g. bringing wipes and deodorant with you to work, or fresh clothing. b. Have clean hair - Wash your hair regularly with shampoo and ensure you brush it at least once a day to ensure it is kept neat and tidy. If you work in the hospitality industry or around food/drink, make sure your hair is tied up and wear a hair net if necessary. If you have a beard, make sure it is maintained and clean. If you work with food/drink, it may also be necessary to wear a hair net over your beard. c. Wear clean clothing - Make sure you wash your clothing regularly and wear fresh, clean clothes to work each day. Make sure your clothes are presentable, this means they should be ironed and free from holes wherever possible. Crumpled, old and smelly clothes are never welcomed in the workplace! d. Keep your nails clean - Make sure your nails are clean and kept tidily cut. It is important that you always wash your hands after you RULES FOR THE PERSONNEL have visited the toilet, and regularly throughout the day. There are a 1. The personnel should pay careful attention to cleanliness, number of work environments where you should not wear nail polish protect their health and take care to maintain this situation by or jewelry (such as in kitchens and hospitals), so make sure you know taking nourishment adequately. your company's policies. 2. The personnel should make efforts to avoid respiratory e. Oral hygiene - Brush your teeth every morning as part of your daily infections, gastrointestinal disturbances and physical illnesses in grooming routine to help reduce the risk of tooth decay, oral diseases particular. and bad breath. You should use a good toothbrush and fluoride toothpaste, making sure you brush for at least 2 minutes, making sure 3. All kinds of wounds such as cuts, burns, boils and skin rashes must you reach all surfaces of all teeth. be reported to the employer. Using dental floss or interdental sticks to clean between the teeth and a good mouthwash after brushing can help reduce the risk of decay 4. Personnel should strive to comply with hygienic rules and make and gum disease. Ensure you visit your dentist regularly for a check- it a habit. up as well. RMSS1013 – Risk Management | 3 5. If personnel get an illness such as colds or bronchitis, Personnel should notify the managers about their situations. 6. Personnel should obey the hygienic rules;  Take a bath each day  Change their underwear and clothes every day  Pay attention to cleanliness of nails 7. Avoid wearing jewelry or rings that could fall into the food, or containers. 8. Avoid habits such as scratching the head and other parts of the body. 9. The mouth must be covered during coughing and sneezing. 10. Wash hands at all times. *** END of LESSON 2*** RMSS1013 – Risk Management | 4  LESSON 3: THE HAZARDS ANALYSIS CRITICAL CONTROL POINT  Biological Hazards – are bacteria, viruses, fungi, parasites, (HACCP) and prions THE HAZARDS ANALYSIS CRITICAL CONTROL POINT (HACCP) Bacteria Viruses The HACCP system is an aid and assistance for food managers to identify and control potential problems before they occur. The primary goal is always the same that is production of safe and wholesome food in food establishments. HACCP has been the preferred approach in food safety because it ensures that food products are safe. Two additional benefits are offered by the HACCP system. (microbiologysociety.org ) (scopeblog.com) Fungi Parasites  First, the HACCP system gives food managers the means to the foods and processes that are most likely to cause food borne disease.  Second, the HACCP system very accurately describes the overall condition of the food establishment. The HACCP approach is based on controlling time, temperature and specific factors identified to contribute to emergence of (healthline.com) food borne diseases. (dreamstime.com) Prions WHO IS RESPONSIBLE FOR FOOD SAFETY? (rcsb.org) Everyone is responsible for food safety! Having an HACCP plan does not control hazards. Following an HACCP plan does! If you train your employees about your HACCP plan and the principles involved, they will be more likely to catch hazards they wouldn’t have noticed before. Remember that the sooner a problem is found, the less expensive it is to correct.  Chemical Hazards – are substances that are naturally present or added to food during production or added to food during production.  Physical Hazards – are objects in food that can cause injury to the consumer like glass, metal shavings, a food worker's personal property (jewelry, hairpins, etc.) toothpicks, rocks, etc. THE SEVEN PRINCIPLES OF HACCP The basic structure of the HACCP system consists of seven principles:  Hazard analysis  Identify the Critical Control Points (CCP) in food preparation.  Establish Critical Limits (thresholds) that must be met at each identified Critical Control Point.  Establish procedure to monitor CCP.  Establish the corrective action to be taken when monitoring indication that Critical Limit has been exceed.  Establish procedure to verify that HACCP system is working.  Establish effective record keeping that will document the  During the hazard analysis risk must be estimated. Risk is HACCP system. the probability that a condition or conditions will result to a hazard to prevail. Knowing the hazard in the PRINCIPLE 1- HAZARD ANALYSIS establishment will determine the probability of the  Hazards in food may be biological, chemical or physical. condition to have little or great risk. The severity of a They are introduced into food by people, poor food hazard depends on the degree of the seriousness of the handling practices and contaminated equipment. consequences should it pose a greater risk. With this knowledge manager of the food establishments can address the problem using the HACCP process. Hazard that involve low risk and is not likely to happen and has no need to be addressed in the HACCP plan. RMSS1013 – Risk Management | 5 Principle 2- Identify Critical Control Points (CCP's) Criteria Most Frequently Used for Critical Limits  A critical control point is an operation (practice, preparation step or Procedure) in the flow of food which Critical Limit Boundaries of Food Safety will prevent, eliminate or decrease hazards to acceptable Time levels. Limit the amount of time food is in the temperature danger zone during preparation  The most common applications of control points involve and service process to 4 hours or less time, temperature, acidity, purchasing and receiving procedure related to seafood, modified vacuum packaged foods, ready to-eat food and thawing of Temperature Keep potentially hazardous foods below 41°F ready-to-eat food. or 5°C or above 140°F or 60C. Maintain specific cooking, cooling, reheating and hot- The standard operating procedures (SOP) include: holding temperature.  Employee good hygiene practices (ex. Hand washing) Water Activity Foods with water activity of.85 or less do not support growth of bacterial pathogens. pH (acidity) Bacteria pathogens do not grow in foods with pH 4.6 below. Principle 4 - Establish Procedures to Monitor CCP's  In any food establishment, someone should be tasked to monitor critical control points. Monitoring is a critical part  Control of cross contamination (ex. Separate raw from of a HACCP system and provides written documentation cooked foods) that provides a verification if the HACCP system is working properly.  Time, temperature, ph and water activity are critical limits most commonly monitored to ensure that a critical point is under control.  Monitoring can be continuous or at predetermined intervals in the food production processes. Continuous monitoring of time, temperature etc. Is most preferred because it provides on -going feedback that is used to identify if critical limits are exceeded.  Environment hygiene practices (ex. Sanitized utensils and equipment)  Monitoring is one of the most essential activities in HACCP system. Critical limits that lack monitoring do not actually implement a HACCP system. Principle 5 – Establish the Corrective Action When Monitoring Shows That a Critical Limit Has Been Exceeded  If a critical limit was exceeded during production of a HACCP monitored food, correct the problem immediately. The flow of food must not continue until all CCP's are met. First, identify what went wrong Next, choose and apply the corrective action. Taking immediate corrective action is vital to the effectiveness of the food safety system. Principle 3 - Establish the Critical Limits (THRESHOLDS) That Must  Monitoring is a critical activity of the HACCP system. If Be Met at Each Critical Control Point done the proper way, monitoring can identify the cause of  Critical limits must be the upper and lower limits of food the existing problem and give an early warning of the safely. When these boundaries are exceeded, hazard existence of a potentially hazardous situation. Whenever can exist or develop. A critical limit should be specific as a critical limit has been exceeded as indicated by possible. A well-defined critical limit enables a person to monitoring immediate corrective action must be taken. The identify if the limit has not been met. Critical limits can be corrective action is suited to the particular establishments time, temperature, water activity or acidity level. and its various food operations utilized. The corrective action must show that the critical control point is eventually Each CCP has one or more critical limits to monitor and to under control. ensure that the hazards are:  Prevented Principle 6- Establish Procedures to Verify That the HACCP System  Eliminated is Working  Reduced to acceptable levels The verification process consists of two phases: 1. Verify the critical limits established for CCP's that will Each critical limit must be based on information from food prevent, eliminate or reduce hazards to acceptable levels. regulatory codes, scientific literature, experimental studies and food 2. Verify that the overall HACCP plan is functioning safety experts to be considered effective. It must be measurable or effectively observable. Frequent reviews of HACCP-based on food flow plans and records are necessary to ensure product safety RMSS1013 – Risk Management | 6  The HACCP system should be reviewed and modified to accommodate changes in:  The clientele DRILLS/ ACTIVITIES/APPLICATION (note: DRILLS part is applicable  The items in the menu (addition of potentially hazardous only to skill courses) foods or substitution of low-risk foods to high-risk foods).  The process used to prepare HACCP products. Week 3: The management team of the establishment should review Case: and evaluate its HACCP program at least once a year or more often if necessity arises. A guy was eating in a restaurant and when he was almost done, he noticed that there was a chip of broken glass in his food. Principle 7- Establish an Effective Record Keeping System That a) If you were the guy in the scenario, how would you react? Document the HACCP System  An effective HACCP system needs the development and b) If you were the manager, how would you deal with the maintenance of a written HACCP plan. The following will situation? provide how information can be organized in a HACCP c) As the manager, how would you prevent this from plan. happening again? 1. List of HACCP team members and their responsibilities. 2. Description of the food product and its intended use. 3. Flow diagram of the food preparations steps with CCP's noted. 4. Hazard associated with each CCP and preventive measure. 5. Critical limits 6. Monitoring systems 7. Corrective action plans for deviation from critical limits. 8. Record keeping procedure 9. Procedures for verification of the HACCP system.  The HACCP system is the most effective system created that ensures safety of food processing and preparation operations. Implementation of a properly designed HACCP program will protect public health. HACCP focuses on the actual safety of the product. ***End of Lesson 3*** RMSS1013 – Risk Management | 7  LESSON 4: PHYSICAL HAZARDS DETECTING AND ELIMINATING PHYSICAL HAZARDS PHYSICAL HAZARDS IN FOOD There are several methods available to detect foreign Physical hazards are either foreign materials unintentionally bodies on food processing production lines: introduced to food products (ex: metal fragments in ground meat) or 1) Magnets can be used to attract and remove metal naturally occurring objects (ex: bones in fish) that are hazardous to from products. the consumer. A physical hazard contaminates a food product at any stage of production. Food processors should take adequate measures 2) Metal detectors can detect metal in food and should to avoid physical hazards in food. be set up to reject products if metal is detected. Equipment should be properly maintained to ensure it PHYSICAL HAZARDS RISK IN FOOD is always accurate and doesn’t produce false  Hard or sharp objects are potential physical hazards and can positives. cause: – cuts to the mouth or throat 3) X-Ray machines can be used to identify hazards such – damage to the intestines as stones, bones and hard plastics, as well as metal. – damage to teeth or gums 4) Food radar systems transmit low-power microwaves  The presence of physical hazards in food can trigger a food through food products to identify foreign bodies such recall, affecting the brand name of your company and product. as metals, plastics, bones or kernels in food. FACTORS DETERMINING A POTENTIAL RISK NATURALLY OCCURRING PHYSICAL HAZARDS Factors that cause potential risk to consumers in food Most often, physical hazards result from an outside source, products include: such as a piece of broken glass or fingernail. However, physical  Size: extraneous measures in size can be a health risk. hazards can also occur naturally in food. Naturally occurring physical  Type of consumer: Products that target infants, the elderly, hazards need to be properly handled to prevent them from etc. have a higher risk level. contaminating food. Some naturally occurring physical hazards  Type of product: The form the product takes such as infant include bones in meat or fish, pits in fruit, and shells on shellfish. formulas, beverages, etc. can increase risk level.  Physical characteristics: hardness, shape and sharpness of WHY ARE NATURALLY OCCURRING PHYSICAL HAZARDS a product can affect risk level. DANGEROUS? Any type of physical hazard, if eaten, can choke a customer. COMMON PHYSICAL HAZARDS In addition, physical hazards can cut or injure a customer. Naturally Common sources of physical hazards in food include: occurring hazards are no exception to this; a customer, for example,  Glass: light bulbs, glass containers and glass food may break a tooth on a bone or pit that they did not know was in containers their food. This creates problems for your customers and for your  Metal: fragments from equipment such as splinters, blades, establishment. If your customers do not have a pleasant experience, needles, utensils, staples, etc. they are less likely to return to your establishment. To avoid injuring  Plastics: material used for packaging; fragments of customers, it is best to prevent any hazards from getting into your utensils used for cleaning equipment customers’ food. Take the necessary precautions to ensure the food  Stones: incorporated in field crops, such as peas and you serve is safe. beans, during harvesting  Wood: splinters from wood structures and wooden pallets HOW TO PREVENT HARM FROM NATURALLY OCCURRING PHYSICAL used to store or transport ingredients or food products HAZARDS? The best way to prevent naturally occurring physical  Natural components of food: hard or sharp parts of a hazards from getting into food is to remove the physical hazard and food (ex: shells in nut products) if consumers do not expect discard it as soon as possible. If you cannot discard the hazard them immediately, you should store them in place where they will not contaminate the food you are working on or other food that could be PREVENTING COMMON PHYSICAL HAZARDS in the area. In addition, you should be very thorough when removing There are many ways food processors can prevent physical hazards. For example, you should remove pin bones in a fish fillet or hazards in food products. Assess every step of your operation for completely remove pits from cherries or olives. Your customers will be potential sources of contamination: pleased with your efforts when they don’t find a hazard in their food.  Inspect raw materials and food ingredients for Additionally, you should NOT use any hazards as a garnish. Your field contaminants, such as stones in cereals that customers will most likely assume that what is on the plate is edible. were not found during receiving. This could be problematic, especially if your customers ingest the hazard. It is best to use garnishes that are edible.  Handle food according to Good Manufacturing Practices (GMPs). (Ex: avoid inclusion of physical If the food is supposed to have a naturally occurring hazards such as jewelry or false fingernails in food hazard, inform your customers, either in person or on the menu. You products by using proper personnel practices.) could list such food items as bone-in chicken wings, oysters on the half shell, and T-bone steaks. This will help your customers to look for and  Eliminate potential sources of physical hazards in avoid eating the hazards. processing and storage areas. (Ex: use protective acrylic bulbs or lamp covers to prevent Why do we worry about energy exposure? Have you ever contamination by breakable glass.) been exposed to energy? If I punch you it hurts because you are exposed to energy.  Install an effective detection and elimination system for physical hazards. (Ex: metal detectors or If you fall from a ladder, you are a victim of gravitational magnets will detect metal fragments in the energy. How many of you have watched astronauts in a spaceship? production line while filters or screens will remove They don't fall because they are not pulled down by energy. foreign objects at the receiving point.) Energy can enter our body. It can enter through our skin  Establish an effective maintenance program for the (heat, cold, vibration, radiation, electric shock), through our ears (noise, equipment in your facility to avoid sources of music, shouting), or through our eyes (light, lasers, sunlight). Excessive physical hazards such as foreign materials that can energy exposure can cause pain and injury. If exposure occurs day come from worn out equipment. after day, we may develop a disease and possibly a disability. RMSS1013 – Risk Management | 8  recognize Physical hazards include exposure to slips, trips, falls, symptoms of electricity, noise, vibration, radiation, heat, cold and fire. heat stroke. Seek The following table summarizes the sources of physical hazard immediate exposure and their health effects. medical help if you notice that SOURCES AND HEALTH EFFECTS OF PHYSICAL HAZARDS someone might Types Possible Health Effects Prevention be getting Sources heat stroke. Noise Noisy Hearing loss, Buy quieter Cold Working Hypothermia, Dress machines Stress, machines and Environments outdoors in Frostbite, properly. Annoyance equipment. cold weather. Trench foot Learn to Build Working in recognize enclosures and cold storage. hypothermia barriers to symptoms. stop noise Seek medical from reaching help if you people. Wear notice ear protection. someone Reduce developing exposure time. hypothermia. Hand/Arm Operation of White finger, Select tools Seek warm Vibration vibrating Hand-Arm with shelter if you hand held Vibration antivibration start shivering equipment Syndrome mounting. excessively or (HAVS) Cover handles feeling with vibration confused. absorbing Hyperbaric Diving "Bends" or Make sure that material. (High Pressure) decompression you have Minimize time Environments sickness, joint proper of use. Avoid pain, training and cold exposure breathing or equipment. to hands. ear disorders. Whole- Body Working on a Back Vibration Hypobaric High altitude Disorders of Do not over- Vibration vibrating disorders, isolator (Low Pressure) work the lungs, exert. Stop platform, Wide range mounted seats Environments Mountain climbing if driving farm of health for vehicle sickness breathing tractors or conditions. operators. (headaches, problem other heavy Vibration nausea, continues. vehicles, isolator vomiting) Seek first aid especially on mounted Ionizing Working near Radiation Spend the rough terrain rotating Radiation x-ray sickness within least possible machines. machines. hours or days time near a Vibration Handling after exposure radiation absorbing radioactive to very high source. Stay covering on materials. radiation as far away floors where Uranium levels. Cancer from a people stand mining. after several radiation and work for Working in years of low- source as a long time. nuclear level possible. Use Hot Working near Heat stroke, Dress in light energy power exposure. a shielding Environments furnaces. Heat Syncope loose clothing plants. device such as Summer (fainting) to allow sweat Working in a lead barrier outdoor work evaporation. nuclear to stop Acclimatize research radiation yourself at a laboratories. before it slow pace reaches before people. Use starting full gloves, aprons work. Pace etc. to prevent your work or contamination play to avoid of hands and over-exertion. the body. Drink plenty of Non-Ionizing Exposure to Does not Stay away water Radiation electro produce ions in from sources, frequently magnetic the body use even if you waves, lights chemicals. recommended are not thirsty. and lasers. Reach by personal Take rest in a causing heat protection, cool place or and other seek first aid shade if you effects and medical feel very hot. attention. Ask for Ultraviolet Sunlight, Arc Skin Cancer, Avoid midday training to welding, Eye damage, sun (11 am - 3 RMSS1013 – Risk Management | 9  Blacklight Retinal pm). Seek LIGHTING lamps, damage shade when Proper lighting is important because it makes all tasks Germicidal outdoors. easier. When lighting levels are low, too high, or inconsistent lamps Apply sun (shadowy), our ability to complete tasks safely is compromised. This is protection because our eyes get tired and/or sore, which can lead to headaches cream on and work mistakes. Furthermore, improper lighting can make it exposed skin. difficult to make appropriate judgment regarding footing, placement Wear of materials, and timing when moving materials, tools, or equipment is appropriate being used. clothing to prevent UV Common health effects associated with poor lighting include: exposure to  Headache and eyestrain the skin. Avoid  Neck, back, and shoulder strain (when straining to see items staring at sun because of poor lighting) or bright light sources.  Falling, tripping, slipping Light, Lasers Lasers, Retinal Never, ever  Dropping materials or tools Welding damage look into a  Depression (in the case of insufficient or gloomy lighting) laser beam. Microwave and Microwave Heating of the Stay as far The main causes of lighting problems are: Radio- ovens, radio body, Central away from a  Insufficient light - not enough light for the need frequency and TV Nervous source as transmission, System (CNS) possible. Use  Glare - too much light for the need radar, effects appropriate  Improper contrast antenna, cell shielding such  Poor distribution, and phones as making sure  Flicker that the microwave Suitable Lighting oven door  Lighting levels should match the workplace and the work seals properly tasks being performed. As a general guideline, the so that no following table contains a list of lighting levels for various radiation types of tasks: leaks when the oven is on. PERSONAL PROTECTIVE EQUIPMENT (PPE) Avoid all Personal Protective Equipment (PPE) is used as temporary unnecessary (until more effective hazard control techniques can be used) or last exposures. line of protection for workers against hazards. The PPE you use will Power Working near Indications of Do not work or depend on the work environment, the work conditions, and the process Frequency electric power leukemia in play under the being performed. Electromagnetic transmission or children. power lines or Field (ELF) distribution near power Each piece of PPE has a specific use and may be made of lines. distribution specialized materials appropriate for one use, but not appropriate transformers. for another. For example, thick natural rubber gloves will protect the Slips, Trips and Slippery and Bodily injury, When working wearer from strong solutions of sodium hypochlorite (bleach) for an 8 Falls cluttered broken bones, at heights: Use hour working day, but it will not protect them from ammonia floors and permanent proper safety hydroxide as effectively. working disability equipment; surfaces. Follow safe It is also important to remember that wearing the right PPE work is important. PPE does not reduce the workplace hazard nor does it practices; guarantee permanent or total protection for the wearer. Simply Keep the having Personal Protective Equipment (PPE) available is not enough. In floors free order to ensure the required level of protection: from clutter, debris and  PPE should be selected considering the type of hazard and spills; Clean the degree of protection required. up spills  PPE should be useable in the presence of other workplace immediately. hazards. Fires Chemical Burns, Follow fire  Users should be trained in proper use and fit of the PPE. reactions, inhalation of prevention  PPE should be properly stored and maintained. heat, ignition, toxic fumes rules. Set off  If PPE is found to be defective, it should be discarded and electrical short alarm and replaced. circuit, static leave the electricity, house or Wherever people work, there may be a need for PPE. This friction. school as soon slide shows some typical jobs, hazards and PPE requirements for as possible. various jobs. Call 911 for help. RMSS1013 – Risk Management | 10 WORKING WITH CHEMICALS FALLS FROM HEIGHTS CAN BE PREVENTED When working with chemicals, personal protective 1) HOLD on to a support (such as a guardrail or the ladder equipment is worn by workers to reduce or eliminate the exposure. itself) to ensure your body maintains 3-point contact when The MSDSs (see Chemical Hazard Notes) for chemicals in the climbing or working from a ladder. classroom or in the workplace will list the right PPE to wear. Not all 2) USE guardrails while climbing stairs or working on raised types of PPE will protect against all hazards so it is important to platforms, balconies or mezzanines. always check the MSDS first before using both the chemical and the 3) WEAR appropriate footwear for the work being performed. PPE. For example, do not wear high heels when climbing a ladder. PPE commonly used when working with chemicals includes: 4) DO NOT CLIMB on boxes, shelves, chairs or tables to reach what you want - use the proper equipment such as a step PPE Protects Hazards ladder, or a stool. Safety Glasses eyes chemical liquid splashes, dust 5) DO NOT BEND to reach too far from a ladder or an elevated platform. Hard Hat head falling material Ear Protection hearing excessive noise FIRE SAFETY When fire strikes, the potential for damage to people and Gloves hands corrosives, toxic materials property is tremendously high. The burning process requires four (4) Respirator lungs toxic gases, vapours, fumes elements ? often referred to as a fire tetrahedron: or dust 1) Fuel - Common fuels include coal, natural gas, wood, paper, Clothing skin toxic or corrosive materials etc. Footwear feet corrosive, toxic materials 2) Oxygen - The air we breathe is composed of between 20% and 21% oxygen, which is sufficient to sustain most fires. INDUSTRIAL OR CONSTRUCTION WORKPLACES 3) Heat - In order to start a fire, heat must be supplied to Safety footwear, eye protection and head protection are initiate the chemical reaction. This is normally in the form of minimum requirements for most jobs. Commonly used types of PPE in a spark or small flame, but could be high temperature. industrial and construction workplaces include: 4) Sustaining chemical reaction - This is called combustion and involves the transformation of the fuel and oxygen into  head protection (hard hats) for protection against falling water and carbon dioxide. By-products include heat and objects; light. The heat sustains the reaction.  safety glasses for protection against intense light, UV rays, infra-red rays (radiation from hot objects) and flying If we remove any of the above four items, the fire will stop. objects, such as wood chips, dust particles and metal pieces; For example, if something is burning in a pot, put a lid on the pot,  earplugs or earmuffs for protection against noise; oxygen will be cut off and the burning will stop.  safety footwear for protection against crushing of toes;  safety gloves for protection against contact with toxic In your school and your workplace, you may find one or chemicals and electric wires; and more of the following fire control systems:  fall protection equipment for protection from falls from heights.  Fire sprinklers - these will be activated automatically in case of fire in the room. Job-specific personal protective equipment may be needed for jobs such as for welding, working with kilns or molten metals, and  Standpipe and hose system - these are generally located working with sharp tools in the hallway. In case of fire they should be used only by trained persons. If you start the fire alarm, the fire SLIPS, TRIPS AND FALLS department will respond as soon as possible. Slips, trips and falls can occur anywhere. Therefore, to minimize their risk, you must understand their risk factors. These  Portable fire extinguishers - these can be used to stop include: small fires if you are trained to use one. Use the fire extinguisher if you know how to use it. Otherwise, follow the  Obstacles on the floor - extension cords, boxes, dirt and dust, evacuation procedure. There is no time to try to figure out etc. how to use a fire extinguisher.  Spills and slippery surfaces - when a liquids (water or oil) and solids (dust or ice), coat a surface they decrease the amount of The classroom may be equipped with safety features and equipment traction you have, therefore making it easier to slip and fall. such as:  Visibility - This risk factor usually combines with the previous  Fire exits - Doors with illuminated exit signs serve as an exit two risk factors in that, if there are obstacles or slippery route from the classroom in case of fire alarm. surfaces and you can't see them, you will likely make contact with them, increasing your risk of falling.  Fire alarm - Usually located near fire exits. If you notice a fire, activate the alarm as you are leaving the room. PREVENTING SLIPS AND TRIPS 1) CLEAN up floor spills immediately.  Fire extinguishers - Usually mounted on the wall near exits. 2) PUT salt or sand on ice Use a fire extinguisher only if you have received "hands- 3) WEAR shoes with good traction. Discard worn out shoes. on" training. 4) REMOVE obstacles from walkways. 5) KEEP floors and walking surfaces free of clutter.  Smoke detector (also called a smoke alarm) - Smoke in a 6) EXERCISE care when walking on wet floors (e.g. wet kitchen room will start an alarm. If the detector rings its' alarm, floor) and icy walkways. follow the fire protection rules of your school or workplace 7) USE non-slip mats under loose area rugs. or leave your house 8) DO NOT LEAVE trash, clutter, obstacles, or torn rugs in immediately. walkways or on the floor. RMSS1013 – Risk Management | 11   Fire Extinguishers – Extinguishers should be located on each floor or level. You should have one in the kitchen (not too close to the stove), another in your workshop, and in the garage, basement, camper and at the cottage. A unit for the car is also advisable. Locate the extinguisher just inside the door to the area concerned. You can reach it easily and fight the fire, while remaining close to the escape route. Check the extinguisher pressure gauge every month to ensure the unit is holding its charge. If you use the extinguisher, no matter how much agent has been used the extinguisher should be considered empty, and you should have it refilled as soon as possible. The extinguisher will not maintain its pressure once it has been operated. The decision to fight a fire at your home is critical. Regardless of your choice, always get your family out of the house first, and call the fire department. If you feel that you can extinguish the fire with your fire extinguisher, do so with caution and use the following steps. 1) Check that the pressure indicator is full, and after pulling the pin, a very short burst with the extinguisher as a check to make sure it works - if it does not work, leave immediately. 2) Approach the fire with caution, and make sure there is a clear path to an exit behind you. 3) Leave immediately if the fire is still burning after using one full extinguisher - it is likely the fire is too large for you to fight. USING A FIRE EXTINGUISHER 1) KEEP well back from the fire. 2) PULL the pin on the fire extinguisher. 3) AIM the extinguisher nozzle at the base of the fire. 4) SQUEEZE the handle. 5) SWEEP from side to side. 6) BE CAREFUL and watch for re-ignition. SMOKE ALARMS Smoke alarms should be installed between each sleeping area and the remainder of the building. Where a sleeping area is served by a hallway, install the alarm in the hall. Always install the smoke alarm on or near the ceiling and follow the manufacturer's installation instructions. Test your smoke alarm every month using the alarm test button. Install a new battery at least once or twice a year. If the low battery warning beeps, replace the battery immediately. To clean battery-powered smoke alarms, vacuum the inside using the soft bristle brush. Vacuum as you would the battery powered unit. Restore power and test the unit when finished. Replace any alarm which is more than ten years old with a new smoke alarm. ***End of Lesson 4*** RMSS1013 – Risk Management | 12  LESSON 5: BIOLOGICAL HAZARDS CONDITIONS OF BACTERIAL GROWTH Bacteria require six conditions to multiply. These conditions BIOLOGICAL hazards in food and water are harmful are represented in an acronym FATTOM: microorganisms that are only visible with the use of microscope like 1. F (food) bacteria, viruses, protozoan, fungi, parasites and protein molecules  The most important requirement for bacteria to grow. called prions. Living organisms can be carriers of microbes causing Mostly bacteria grow in food high in protein such as infections and diseases called pathogen. Common carriers are insects, meats, poultry, sea foods and dairy products and rodents, domestic pets, farm animals, birds, fishes, plants and even carbohydrates like cooked rice, beans and potatoes. human. 2. A (acidity) Mostly the food borne and waterborne diseases in the food  Acidity of foods in the range of 4.6 to 7.0 pH is the industry are caused by the mentioned microbe pathogens. Hence, it is suitable medium for the best growth of pathogenic the ultimate goal of food and water safety to control growth, bacteria. Milk, meat and fish have this pH range. production of toxin, transmission and infection of these cited However, most bacteria prefer a neutral medium (pH microorganisms. Information regarding conditions for growth, mode of of 7). The pH measures the alkalinity or acidity of transmission, sign and symptoms of diseases will aid food handlers foods. The pH scale ranges from 0 to 14. Most foods and consumers in preventing contamination and infection and in have pH below 7. Very acidic foods having low pH handling food borne diseases. values (pH below 4.6) such as citrus, limes and tomatoes will not support pathogenic bacteria to multiply. Note: Microorganisms can either be Harmful or Beneficial Pickling fruits and vegetables by adding vinegar slows Microorganisms (used in making Bread, Beer, Wine, and Yoghurt). down the rate of bacterial growth and preserves foods. Foods with pH above 7 are alkaline or basic. CLASSIFICATION OF MICROORGANISMS AND THEIR CHARACTERISTICS 3. T (temperature)  In order to control bacteria to multiply in foods the BACTERIA temperature requirement for cold-hold is 5°C and Bacteria are the most common biological hazards in food below and hot-hold is 60°C above. establishments. Bacteria have more reported cases of food borne  Proper temperature storage of food is the most diseases than the chemical and physical hazards. Bacteria are effective means to prevent food spoilage and food unicellular microorganism. borne diseases. Most bacteria causing disease grow at Bacteria thrive everywhere when conditions become favorable for a temperature range of (5°C) to (60°C). This growth in air, water, soil, plants, animals and humans. temperature range is referred to as the food Temperature Danger Zone. Bacteria exist in two states, as vegetative or spore. In the  Some bacteria can survive different temperature range: vegetative state bacterial cells grow, multiply and produce waste  Psychrophiles (0°C – 21°C) products just as any living organisms. However, as spores, bacteria  Mesophiles (21°C - 43°C) develop thick outer wall and survive harsh environmental conditions  Thermophiles (multiplies rapidly at like extreme heat, extreme cold, dry, acidic or scarcity of nutrients. temperatures above 43°C) Spores are resistant to these stressful conditions but are no longer able to grow and multiply. Spores survive for many months and it is in 4. T (time) the stage that it is very difficult to destroy bacteria. When conditions  Under suitable conditions cells of bacteria double in become favorable spores germinate and grow. This is the time that number every 15 to 30 minutes. Most bacteria multiply bacteria return to vegetative state and become infectious. to over one million cells in just five hours. Since bacteria multiply rapidly it does not take long before many cells Bacteria cause food spoilage or food borne diseases. Food are produced. In the food service-industry it is the rule borne diseases due to growth of microorganisms in food can be food of thumb that bacteria multiply rapidly in about four borne infection or food borne intoxication. hours high enough to cause food spoilage and disease. Bacteria multiply in a process called binary fission in which 5. O (oxygen) one cell bacteria divides into two cells. When bacteria reproduce and  Oxygen requirement of bacteria to multiply varies from increase in number this is referred to as bacterial growth. one bacterium to another. Aerobes require oxygen to grow. Almost all GROWTH OF BACTERIA manifests a regular pattern which consists of bacteria in foods and human body are aerobic. FOUR PHASES: Anaerobes grow well in vacuum packaged food or canned foods in which oxygen is not available. 1) The First Phase – is the lag phase in which bacteria have Most anaerobes consider oxygen as toxic to them. little or no growth. Microaerophilic bacteria have very specific oxygen requirement mostly in the range of three 2) The Second Phase – is called the log phase. This is the stage to six percent. in which the bacteria multiply very rapidly doubling in number every few minutes under favorable conditions. 6. M (moisture) 3) The Third Phase – of growth is stationary phase. The  Moisture is the available water in food that can support numbers of bacteria produced is equal to the number of bacterial growth. The amount of water that is not bound bacteria that died. In this phase bacteria have used much of to food and available for bacteria to grow is called the nutrients, moisture and space in food. water activity.  Drying, salting or adding sugar to food reduces the 4) The Fourth Phase - is the decline or death phase, Bacteria amount of available water. die rapidly due to lack of nutrients and toxin produced as their waste products. Almost all foods naturally contain microorganisms. If the six Conditions are controlled multiplication of bacteria can be prevented. Food that are potentially hazardous have high content of proteins and carbohydrates, have pH above 4.6 and water above 0.85. The PHF support rapid growth of microbes that cause food spoilage, food toxins and food-borne diseases. RMSS1013 – Risk Management | 13  3. LISTERIA MONOCYTOGENES Potentially hazardous foods are classified into:  Anaerobic 1) Food of animal origin that is raw or heat- treated like red  Can survive high salt and cool temperatures unlike most meats, poultry, and sea foods. food bacterial pathogens  Causes Listeriosis with flu like symptoms 2) Food of plant origin that are heat- treated or composed of  Complications could lead to meningitis, encephalitis raw seed sprouts such as cooked rice, potatoes or fired beans.  Found in raw food, dairy products 3) Cut fruits like cantaloupe, melon that is not modified to prevent 4. SALMONELLA SPP. (SPECIES OF) microbial growth.  Found in the intestines of humans and warm-bloodied animals. Note: Potentially hazardous food can be controlled through proper  Usually contaminated through feces (cross-contamination) handling and storage.  grows inherently in many foods like raw meat and poultry, eggs, milk and dairy products A. SPORE BACTERIA AND FOOD-BORNE DISEASE  Symptoms include fever, diarrhea, abdominal pain and The following bacteria can form spores. A spore bacterium vomiting can survive environmental stress such as boiling, freezing, high salt  6-48 hours solutions. 5. SHIGELLA SPP. 1. BACILLUS CEREUS  10% of foodborne illness in US  It is spore forming and can survive with or without oxygen. It  Commonly found in the intestines and feces of humans and is associated with two diseases, vomiting and diarrhea warm-blooded animals (accompanied by nausea and abdominal cramps)  Characterized by watery diarrhea, fatigue, fever which  Commonly found in grains, meat, milk and vegetables could last to 7 days  Prevent by proper cooking and storage  Common in ready-to-eat salads such as potato, chicken, milk and dairy products, raw vegetables and food 2. CLOSTRIDIUM PERFRINGENS contaminated by feces  Anaerobic  Colonizes in the intestine 6. STAPHYLOCOCCUS AUREUS  Caused by temperature abuse  Produces a heat stable toxin which can grow on cooked  Intense abdominal pain and severe diarrhea food  duration of disease is 8-12hours  Commonly found in human skin, hands, hair, nose, throat, in  commonly associated with meat dishes which has been burns, infected cuts and wounds, pimples and boils. They temperature abused as well as spices and gravy inhabit in and on 30% to 50% people including those who are considered healthy. 3. CLOSTRIDIUM BOTULINUM  Severe nausea, diarrhea and vomiting  Food poisoning associated with the bacteria is called  Contamination of food is through food handlers who do not Botulism practice hand washing  Anaerobic  Encountered when food is handled with Improper heating 7. VIBRIO SPP.  It produces a neurotoxin which could be deadly. Boil for  These are three groups of bacteria belonging to the Genus about 20 minutes and it would be destroyed because it is Vibrio. These are Vibrio cholera, Vibrio parahaemolyticus highly unstable. and Vibrio vulnificus.  Fatigue, headache, dizziness, visual disturbance, inability to  These are resistant to salt swallow, respiratory paralysis  Vibrio spp. is common in raw, under processed and  Time duration of illness is 12 to 36 hours and lasts several contaminated fish and shellfish through feces and polluted days waters.  Causes cramps, fever, chills, vomiting, diarrhea B. NON-SPORE FORMING PATHOGENIC BACTERIA These groups of bacteria do not undergo the spore stage. They are the vegetative state all the time. Unlike bacterial spores the ***End of Lesson 5*** vegetative cells are easily destroyed by cooking food properly. 1. CAMPYLOBACTER JEJUNI  Considered by many as the number one common cause of food infecton  Microaerophilic (3-6%)  Abdominal pain, slight to severe diarrhea  2 to 5 days duration  Commonly found on raw milk and raw chicken  Transmitted through cross contamination 2. ESCHERICHIA COLI (E. COLI)  Produces Shiga toxin  Anaerobic  They inhabit the intestines of warm blooded animals  Usually starts with flu like symptoms. Causes kidney failure and bloody diarrhea to infants  12-72 hours  Commonly found in undercooked red meats and milk RMSS1013 – Risk Management | 14  LESSON 6: CLASSIFICATION OF MICROORGANISMS AND THEIR 2. Trichinella spiralis CHARACTERISTICS - Roundworm which infects fleshy muscles - Pork is most common VIRUS Viruses are microbes smaller than bacteria. Their size 3. Giardia Lamblia and Cryptosporidium Parvum ranges from the smallest 10 nanometers or 300 to 400 nanometers in - The two parasites are single-celled microorganisms called diameters. They are so small that they can pass through the smallest protozoans. Giardia can be found in the feces of wild filters. Most viruses can only be seen through an electron microscope animals, domestic pets and infected persons. and some viruses with the same size as the smallest bacteria are seen Cryptosporidium is found in contaminated water by cow through a light microscope. Shapes of viruses vary. feces. Both can cause food borne infection. The word VIRUS means poison in Latin. 4. Ascaris Lumbricoides - Giant Roundworms They need a living host to multiply and grow. Once inside - When an ingested, its egg releases a larval worm that the infected living host the virus multiplies in tissues and organs of the penetrates the bloodstream, liver, heart, respiratory system organism causing disease or damage to the host tissue. Example is the - It can be coughed up and swallowed again Hepatitis virus that infects the human liver causing disease and damage to the liver. 5. Taenia Saginata and Taenia Solium Viruses can contaminate food although they are not able to - saginata (beef tapeworm) multiply in food and cannot cause food spoilage. But the virus can - solium (pork tapeworm) infect a living host through food and water, person-to-person contact - The condition of being infected with these parasites is or cross contamination. It was discovered that hepatitis virus can Taeniasis survive in frozen foods for months. If the frozen food is not cooked - Humans are the definitive hosts sufficiently viruses in the food can infect and cause disease in the consumer. 6. Diphyllobothrium latum - Fish Tapeworms FOOD BORNE DISEASE CAUSED BY VIRUSES - The largest tapeworms that can infect people, can grow up 1. Hepatitis A to 30 feet long. - Incubation period of 6 weeks - Causes Vitamin B12 deficiency - Resilient and can survive in a suitable environment for several hours. - Can survive in frozen food for months - Swelling of Liver and jaundice (a medical condition with ***End of Lesson 6*** yellowing of the skin or whites of the eyes) - Can be transmitted through fecal contamination, cross- contamination 2. Norwalk Virus Group - Common foodborne virus that causes food borne infections. - A mild, brief disease usually develops 24 to 48 hours after contamination - Occurrence of severe illness is rare - Food and water with fecal matter is the cause - Highly contagious 3. Rotavirus - Common foodborne virus which is the main cause of the disease Rotavirus Gastroenteritis. This group A Rotavirus has been the virus infecting infants and children that develop severe diarrhea. - There have been over 3 million cases of Rotavirus Gastroenteritis occurring yearly in the United States. - Spread through cross contamination or direct contamination PARASITES Parasites are microscopic or small organisms that need to live on or inside a living to survive. These parasites can be parasitic worms or protozoan that can contaminate food and cause food borne disease. However, parasitic infection is least common than bacterial or viral food borne diseases FOOD BORNE DISEASE CAUSED BY PARASITES 1. Anisakis spp. - Roundworms Associated with infection from fish - 1 to 1 ½ inches long. Similar to Human Hair - The most common symptoms it the parasites themselves in the victim's throat is coughing. - If the parasites attach themselves in the large intestine are sharp pain and fever similar to symptoms if a person is sick of appendicitis. RMSS1013 – Risk Management | 15