Risk Management in Food Safety PDF

Risk Management as Applied to Safety, Security and Sanitation  2 Risk management ✘ is the process of identifying, assessing and controlling threats to an organization's capital and earnings. ✘ These threats, or risk...

Risk Management as Applied to Safety, Security and Sanitation  2 Risk management ✘ is the process of identifying, assessing and controlling threats to an organization's capital and earnings. ✘ These threats, or risks, could stem from a wide variety of sources, including financial uncertainty, legal liabilities, strategic management errors, accidents and natural disasters.  3 RISK MANAGEMENT AS APPLIED TO SAFETY, AND SANITATION This course includes the following: a. compliance with workplace hygiene procedures b. establishment and maintenance of a safe and secure workplace c. implementation of occupational health and safety procedures and d. performing basic First aid procedures.  4 Risk > inherent in life. >as the possibility of a Everything we do involve particular phenomenon that risk; it is often will impact your objective; unpredictable or may be controlled. > it may be a quality In every business, whether product, the best service, it is a multinational maximizing revenue, or company or a small minimizing expenses. business, they all face a certain degree of risk. The risk may have a positive or negative impact.  5 Creating a safe, secure and healthy environment is vital for students, staff and visitors to pursue their learning, work and activities.  6 In this current consultation, the experts were being asked to Safety, Security and Risk address a central issue in food Management is in charge of safety. security operations, Risk management, he observed, emergency preparedness involves both the identification and planning, as well as of the standards of acceptable occupational health and risk appropriate to different safety. types of food hazards, and the establishment of procedures to ensure that the risks are kept within the limits set by those standards.  7 Two important underlying considerations to the attention was the imperative to keep the interest and the well being of the consumer as a fundamental consideration at all times. The ultimate objective of food safety standards is the protection of the consumer, and it is essential not to lose sight of this.  8 The second important issue was that it is in the basic interest of everyone that trade in food be facilitated. risk from both chemical and biological hazards in food, including the full range of acute and chronic adverse health effects. 9  10 Safety risk management ✘ is a key component of any SMS and involves identifying safety hazards to your operations and assessing the risks and mitigating them. To successfully identify hazards you should think laterally and be unencumbered by past ideas and experiences.  11 Security Risk Management ✘ is the ongoing process of identifying these security risks and implementing plans to address them. Risk is determined by considering the likelihood that known threats will exploit vulnerabilities and the impact they have on valuable assets.  12 Types of Risk which Food professionals are encountering : 1. Food safety risk - it could be a : a. hazard from the food a customer eats b. the danger from the supplier of your food product c. a strand of hair found from the customer's soup d. contaminated or adulterated food.  13 2. Financial risk- it could be a high cost of goods, accounts payables and tax obligations 3. Organizational Risk-the risks that may impact on organization such as new or existing policies and regulations; it could be the lack of communication and integration between teams; or low performing employees. workplace hazards such as lifting heavy objects, unloading food and drink deliveries, cuts and burns, slips, trips, and falls, infectious diseases, food poisoning, and toxic fumes in the kitchen.  14 4. SECURITY RISK Cash transactions, employee theft, a suspicious person inside the premise, critical controls, and the security of information. including poor workspace design, layout or activity, and equipment usage. 5. ERGONOMIC RISK are risk factors involving workplace situations that cause wear and tear on the body and can cause injury. These include repetition, awkward posture, forceful. 6. UNCERTAINTY RISK typhoons, floods, earthquake, accidents, and terrorism.  15 ORGANIZATIONAL RISK the risks that may impact on organization such as new or existing policies and regulations; it could be the lack of communication and integration between teams; or low performing employees. workplace hazards such as lifting heavy objects, unloading food and drink deliveries, cuts and burns, slips, trips, and falls, infectious diseases, food poisoning, and toxic fumes in the kitchen.  16 Sanitation safety planning ✘ is a preventive risk management approach that identifies potential risks that may arise during the operation of a sanitation system, including waste collection, transportation and conveyance, treatment, disposal, and reuse. 17  18 food contaminants  19 Food contamination- is generally defined as foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption. A food contaminant can be biological, chemical or physical in nature, with the former being more common.  20 Food contamination refers to food that has been corrupted by a substance – either physical, biological or chemical – that makes food unfit for consumption. The contaminants have several routes throughout the supply chain (farm to fork) to enter and make a food product improper for consumption.  21 The World Health Organization (WHO) has validated food contamination as a global challenge in several documents and official reports. The consumption of contaminated foods causes illness in millions of people and many die, those problems make food contamination a serious issue. In this context, projects such as H-ALO are fundamental enabling the detection of microbiological and chemical contaminants in a broad number of different farm-to-fork food chains. Food contamination is generally defined as foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption. A food contaminant can be a. biological, b. chemical or c. physical in nature, with the former being more common. 22 THE FOOD CONTAMINANTS Biological Contaminants a. Biological contamination can happen when harmful microorganisms such as bacteria, viruses, parasites come in contact with food and are consumed. i. Bacteria 1. Under favorable conditions, bacteria can grow and multiply very quickly. A single-celled bacteria can multiply exponentially in just a few hours. These conditions are critical for bacteria to increase and develop. ii. Virus 1. A virus is the smallest of all the biological contaminants. They are present everywhere and under any conditions. A virus is a tiny bundle of genetic material called DNA or RNA enclosed in a shell called the "viral coat" or "capsid.“ 23 There are five types of food contamination that can occur, including: 1. Physical contamination: This occurs when foreign objects such as glass, metal, or plastic enter the food. Examples include a piece of broken glass in a dish or a stray hair. 2. Chemical contamination: This occurs when harmful chemicals, such as cleaning agents or pesticides, come into contact with food. Examples include a cleaning solution used to clean a food preparation surface, contaminating the food. 3. Biological contamination: This occurs when harmful microorganisms such as bacteria, viruses, or parasites, are present in food. Examples include Salmonella bacteria in raw chicken or E. coli bacteria in undercooked ground beef. 4. Allergenic contamination: This occurs when food contains an allergen that can cause an allergic reaction in some individuals. Examples include peanuts, shellfish, or wheat. 5. Cross-contamination occurs when harmful bacteria or allergens are transferred from one food or surface to another, such as from raw meat, cutting boards and utensils or hands. 24 25 it is important to recognise the difference between “hazard” and “risk”. A hazard is a biological, chemical or physical agent in, or condition of, food with the potential to cause harm. In contrast, risk is an estimate of the probability and severity of the adverse health effects in exposed populations, consequential to hazards in food. Understanding the association between a reduction in hazards that may be associated with a food, and the reduction in the risk to consumers of adverse health effects is of particular importance in development of appropriate food safety controls. 26 6 FAVORABLE CONDITIONS FOR PATHOGENS TO GROW AND MULTIPLY 1. FOOD 2. ACIDITY 3. TIME 4. TEMPERATURE 5. MOISTURE 6. OXYGEN 27 PATHOGENS EXAMPLES CLOSTRIDIUM BOTULINUM CAMPYLOBACTER JEJUNI LISTERIA MONOCYTOGENS CLOSTRIDIUM PERFRINGENS SALMONELLA SHIGELLA BACTERIA STAPHYLOCOCCUS AUREUS oVIRUSES oBACTERIA oFUNGI oPARASITES ILLNESSES CAUSED BY BACTERIA 28 Types of Food Contaminants - Reference 3 Biological Contamination Biological contamination refers to the presence of harmful bacteria, viruses, or parasites in food. This type of contamination can cause illness in humans who consume the contaminated food. Chemical Contamination Chemical contamination occurs when food is exposed to toxic chemicals such as pesticides, heavy metals, or additives. This type of contamination can pose a threat to human health. 29 Physical Contamination Physical contamination involves the presence of foreign objects such as glass or metal fragments in food. This type of contamination can cause injury or illness in individuals who consume the contaminated food. Toxicology (Addition) Toxicology is the study of toxins and how they affect human health. Toxins can enter the food supply chain through various sources, such as environmental pollutants or industrial chemicals. Here's a quick rundown of the different types of toxins that can be present in food: Biological Toxins (Addition) Biological toxins can enter food through various means, such as contamination from animal feces, contaminated water sources, or improper food handling and storage. Bacteria or fungi present in these environments can produce toxic substances in food, leading to biological contamination. 30 Chemical Toxins Chemical toxins can enter food through exposure to pesticides, heavy metals, or other toxic chemicals that are present in the environment. This exposure can occur during food production, such as through contaminated soil or water sources, or through food packaging or storage materials that contain toxic chemicals. 31 Food Safety and Toxicology Regulations Governments around the world are working to keep food safe and free from toxic contaminants that may harm human health. To achieve this, they have established regulations and assigned agencies such as the Food and Drug Administration (FDA) and the Department of Agriculture (USDA) to enforce them and ensure compliance from food producers and manufacturers. Food Safety and Toxicology Regulations 32 33 34 35 36 37 Regulations help to guarantee that the food we consume is protected and free from any harmful contaminants. Let’s explore the most common statutes surrounding food safety and toxicology. Food Safety Standards and Guidelines Established standards and guidelines for food safety through regulations. These standards cover requirements for food preparation, storage, and distribution, aimed at ensuring that food is free from harmful contaminants and toxins. Labeling Requirements Regulations for labeling ensure that food products are labeled accurately, providing consumers with information on ingredients, nutritional value, and potential allergens. This helps consumers make informed choices and reduces the risk of foodborne illness. Testing and Monitoring Programs Regulations requiring food safety testing and monitoring help to ensure that food products are free from contaminants and toxins. This can include regular testing and monitoring of food production and distribution processes. This helps to catch potential problems before they reach consumers and reduces the risk of foodborne illness. 38  ACTIVITY 4 - AUGUST 21, 2024 group of 3 1. Name and define the 6 types of risk. Correlate it with respective images or representations. 2. Define food contaminants. What are the 6 types of food contaminants with definition and illustrations? 3. What are pathogens? Its sources and insert graphics. 4. Define food toxicology. Its comparison with poisons and toxins. 5. On slide 39, research on the other 3 components of food and toxic definition and common descriptions to associate. (3) 6. Define workplace hazards. Give 5 examples with graphics. 39 KEY INSTRUCTIONS : —- FOR SUBMISSION TODAY TILL 11 AM ONLY ON OUR GC (risk management) THRU CANVA, PPT OR GOOGLE SLIDES, presentation READY. — STATE THE QUESTIONS FIRST BEFORE ANSWERING. — NO DUPLICATION OF WORK NEITHER SHARING OF SLIDES. APPLY CREATIVITY. — SLIDE 1 – YOUR NAMES, YR AND SECTION / SLIDE 10 - (MAXIMUM OF 10 SLIDES) REFERENCES/WEBSITE USED. – 30 PTS – KINDLY SUBMIT YOUR OUTPUT ONLY WITHIN THE TIME SCHEDULE. 40