RMSS-WEEK-1-3 (1).docx

**Lesson 1: Introduction to Risk Management** ***Key Terms:*** **Hazard** means anything that has a potential to cause harm (e.g. chemicals, fire, explosion, electricity, a hole in the ground, etc.). **Risk** is the chance, high or low, that someone will be harmed by the hazard. *For example*, t...

**Lesson 1: Introduction to Risk Management** ***Key Terms:*** **Hazard** means anything that has a potential to cause harm (e.g. chemicals, fire, explosion, electricity, a hole in the ground, etc.). **Risk** is the chance, high or low, that someone will be harmed by the hazard. *For example*, the sun could be considered a hazard. The risk is the possibility of burning your skin when exposed to the rays of the sun. There are hazards all around us. But a hazard doesn\'t become a risk unless you are exposed to it. However, unless the hazards are known they cannot be assessed and managed. An unknown hazard is an accident just waiting to happen. All engineered machines and processes are potentially hazardous. They also give out emissions that can affect the surrounding environment and have an impact on health. Knowing what hazards are present is the most critical part of risk management. Therefore, generic hazards need to become a part of general knowledge. Prevent Slips and Trips **Human vulnerability** Hazards can affect health in many ways. Effects on health can be immediate, or by long-term damage to body organs. Such effects include: physical damage to the body; skin contacts by chemicals (acids, alkalis, etc.) that have an immediate destructive effect; damage from petroleum products to skin properties -- possible cancerous effects from long-term exposure; 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** Following the assessment, evaluation can be made as to its acceptability. If unacceptable, decisions can then be made on whether the risk can either be *eliminated* or *controlled*. Risks can be controlled through management processes or the use of hardware solutions (such as fi re protection systems).  **The Risk Management Process** Risk management is a continuous process where measures to control risk are regularly audited to ensure that they are in place, and functioning as prescribed. Circumstances may change and result in the emergence of new hazards, or existing risks may be affected. If so, they must be subjected to a risk assessment and evaluated for further action as necessary. If things remain unchanged, strong leadership is required to avoid any onset of complacency. Effective risk management depends on constant vigilance. *Case Example:* *Staff and employees of a downtown Atlanta hotel are looking to implement new safety measures following the death of one of their colleagues onsite in 2016. The employee was trapped in a walk-in freezer at the hotel, prompting calls from other workers for 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 hospitality industry, a service profession where the business is all about people and customer service.* An effective risk management strategy is essential for members of the hospitality industry. **Risk management** helps employees to identify, analyze, assess, and hopefully, avoid or mitigate risks coming from a variety of sources, such as financial upset, legal ramifications, accidents, natural disasters, data or cyber security breaches, and many more.   C:\\Users\\JAP Tolentino\\Pictures\\LMS PICS\\0.jpg **General Precepts** The general precepts to be learnt concerning the management of risk are listed here: Nothing can be 100% reliable and safe. Reliability cannot be predicted without statistical data; 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 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\*\*\* **Lesson 2: *Hygiene and Sanitation*** ***Key Terms:*** ***CLEANLINESS*** *Cleanliness is to purify from the visible dirt in the production area by using water, air and various chemical materials in the bakery sector.* ***HYGIENE*** *Hygiene is the process of cleaning an environment from all sickness factors which may cause health problem. Hygiene process involves all the precautions to be taken in order to reduce microorganisms.* ***SANITATION*** *Sanitation is the creation of a clean and hygienic environment and making it sustainable and free of harmful substances and diseases.* ***THE IMPORTANCE OF HYGIENE AND SANITATION IN FOOD SECTOR*** *All kinds of food must be purified from any;* - ***Physical Hazards** such as glass, metal pieces, stone, sand,* - ***Chemical Hazards** such as liquid fuels, detergents and residual of drug,* - ***Biological Hazards** such as bacteria and viruses.* ***PERSONAL HYGIENE*** *Undertaking good personal hygiene is the act of looking after and maintaining your body in order to be clean and presentable for the workplace.  In most jobs, you work with other people and it is important you practice good personal hygiene in 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 have visited the toilet, and regularly throughout the day. There are a number of work environments where you should not wear nail polish or jewelry (such as in kitchens and hospitals), so make sure you know your company\'s policies.  * ***e. Oral hygiene -** Brush your teeth every morning as part of your daily grooming routine to help reduce the risk of tooth decay, oral diseases and bad breath.  You should use a good toothbrush and fluoride toothpaste, making sure you brush for at least 2 minutes, making sure you reach all surfaces of all teeth.  * *Using dental floss or interdental sticks to clean between the teeth and a good mouthwash after brushing can help reduce the risk of decay and gum disease.  * *Ensure you visit your dentist regularly for a check-up as well. * ***PERSONNEL HYGIENE*** *The most important factor in ensuring sanitation in a food operation is the hygienic condition of the personnel involved. Because one of the most important contamination sources in food enterprises is the person working in production. Personnel can carry a number and variety of microorganisms that can directly infect food during preparation, processing, packaging and transport phases. Staff\'s breathing, saliva, and wounds can be the source of the infection in addition to many external factors such as hands, clothes, hair, mustache, accessories. In general, humans are the first source of contamination for foods.* *Personnel have very important responsibilities in terms of human health. The most important role of the factors that may cause the disease in the food contamination is the staff. From the acceptance of the raw material to the transportation, the staff is responsible for all stages of the production as well as cleaning, disinfection, control, conservation, and own health. The employer has to inform the staff with the appropriate training programs for the responsibilities that the staff must bear.* ***Personal Hygiene at Work*** *All employers will expect their employees to maintain a good level of basic personal hygiene, as described above.  Depending on your job, you may be asked to meet other hygiene standards on top of these basics.  Here is an example of what might be expected for someone working in a food preparation environment.*  ***RULES FOR THE PERSONNEL*** 1. *The personnel should pay careful attention to cleanliness, protect their health and take care to maintain this situation by taking nourishment adequately.* 2. *The personnel should make efforts to avoid respiratory infections, gastrointestinal disturbances and physical illnesses in particular.* 3. *All kinds of wounds such as cuts, burns, boils and skin rashes must be reported to the employer.* 4. *Personnel should strive to comply with hygienic rules and make it a habit.* 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\*\*\* **Week 3: The Hazards Analysis Critical Control Point (HACCP** **Topic:** - **Seven Principles of HACCP** - **Hazard Analysis** - **Critical Control Points (CCP's)** - **Critical limits** - **The HACCP System Equipment** **Learning Outcomes:** At the end of the session, the students should be able to: - Recognized the usefulness of the HACCP system as a food protection tool - Recognize the type of potentially hazardous foods that commonly require a HACCP system to ensure product safety - Identify the principles, involved in implementing a HACCP system - Define Hazard; Hazard Analysis; Critical Control Point; Critical Limit **Lesson Proper:** **THE HAZARDS ANALYSIS CRITICAL CONTROL POINT (HACCP)** 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. - 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 food borne diseases. ***Who is responsible for food safety?*** 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. (Extensionaus.com.au) **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 HACCP system. **Principle 1- Hazard Analysis** - Hazards in food may be biological, chemical or physical. They are introduced into food by people, poor food handling practices and contaminated equipment. https://www.statefoodsafety.com/Resources/Resources/training-tip-understanding-food-hazards - **Biological Hazards** -- are bacteria, viruses, fungi, parasites, and prions. +-----------------------------------+-----------------------------------+ | Bacteria | Viruses | | | | | Bacteria \| What is microbiology? |  | | | | | | (scopeblog.com) | +===================================+===================================+ | Fungi | Parasites | | | | | Yeast Fungi Stock Illustrations |  | | -- 423 Yeast Fungi Stock | | | Illustrations, Vectors & Clipart | (healthline.com) | | - Dreamstime | | | | | | (dreamstime.com) | | +-----------------------------------+-----------------------------------+ +-----------------------------------------------------------------------+ | Prions | | | | RCSB PDB - 1QM2: Human prion protein fragment 121-230 | | | | (rcsb.org) | +-----------------------------------------------------------------------+ - **Chemical Hazards** -- are substances that are naturally present or added to food during production or added to food during production.  (gocontractor.com) - **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. MedCrave online (medcraveonline.com) - During the hazard analysis risk must be estimated. Risk is the probability that a condition or conditions will result to a hazard to prevail. Knowing the hazard in the establishment will determine the probability of the condition to have little or great risk. The severity of a hazard depends on the degree of the seriousness of the 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. **Principle 2- Identify Critical Control Points (CCP\'s)** - A critical control point is an operation (practice, preparation step or Procedure) in the flow of food which will prevent, eliminate or decrease hazards to acceptable levels. - The most common applications of control points involve time, temperature, acidity, purchasing and receiving procedure related to seafood, modified vacuum packaged foods, ready to-eat food and thawing of ready-to-eat food. ***The standard operating procedures (SOP) include:*** - Employee good hygiene practices (ex. Hand washing)  (youtube.com) - Control of cross contamination (ex. Separate raw from cooked foods) Keep raw meats away from cooked food and raw vegetables and fruits. \| Food, International recipes, Us foods - Environment hygiene practices (ex. Sanitized utensils and equipment)  (agriculture.vermont.gov) **Principle 3 - Establish the Critical Limits (THRESHOLDS) That Must Be Met at Each Critical Control Point** - Critical limits must be the upper and lower limits of food safely. When these boundaries are exceeded, hazard can exist or develop. A critical limit should be specific as possible. A well-defined critical limit enables a person to identify if the limit has not been met. Critical limits can be time, temperature, water activity or acidity level. Each CCP has one or more critical limits to monitor and to ensure that the hazards are: - Prevented - Eliminated - Reduced to acceptable levels Each critical limit must be based on information from food regulatory codes, scientific literature, experimental studies and food safety experts to be considered effective. It must be measurable or observable. **Criteria Most Frequently Used for Critical Limits** +-----------------------------------+-----------------------------------+ | Critical Limit | Boundaries of Food Safety | +===================================+===================================+ | Time | Limit the amount of time food is | | | in the temperature danger zone | | Why India Could Do With One More | during preparation and service | | Time Zone \| Economic and | process to 4 hours or less | | Political Weekly | | +-----------------------------------+-----------------------------------+ | Temperature | Keep potentially hazardous foods | | | below 41°F or 5°C or above 140°F | |  | hot- holding temperature. | +-----------------------------------+-----------------------------------+ | Water Activity | Foods with water activity of.85 | | | or less do not support growth of | | Home » Sheboygan Water Utility | 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 of a HACCP system and provides **written** documentation 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. - 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. - Monitoring is a critical activity of the HACCP system. If done the proper way, monitoring can identify the cause of the existing problem and give an early warning of the existence of a potentially hazardous situation. Whenever a critical limit has been exceeded as indicated by monitoring immediate corrective action must be taken. The corrective action is suited to the particular establishments and its various food operations utilized. The corrective action must show that the critical control point is eventually under control. **Principle 6- Establish Procedures to Verify That the HACCP System is Working** The verification process consists of two phases: 1. Verify the critical limits established for CCP\'s that will prevent, eliminate or reduce hazards to acceptable levels. 2. Verify that the overall HACCP plan is functioning effectively Frequent reviews of HACCP-based on food flow plans and records are necessary to ensure product safety The HACCP system should be reviewed and modified to accommodate changes in: - The clientele - The items in the menu (addition of potentially hazardous foods or substitution of low-risk foods to high-risk foods) - The process used to prepare HACCP products. The management team of the establishment should review and evaluate its HACCP program at least once a year or more often if necessity arises. **Principle 7- Establish an Effective Record Keeping System That Document the HACCP System** - An effective HACCP system needs the development and maintenance of a written HACCP plan. The following will provide how information can be organized in a HACCP plan. 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. Top of Form \*\*\*End of Lesson 3\*\*\* **DRILLS/ ACTIVITIES/APPLICATION** (*note:* DRILLS part is applicable only to skill courses) **Week 3:** Case: 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. a. If you were the guy in the scenario, how would you react? b. If you were the manager, how would you deal with the situation? c. As the manager, how would you prevent this from happening again?