Risk Management Concepts and Principles PDF

**RISK REVIEWER** Hazard - anything that can cause harm Risk --someone will be harmed by the hazard Uncertainty in Financial Markets --consideration of manager in the financial markets. Threats from project failures- success of the tourism and hospitality business Legal liabilities in Tourism...

**RISK REVIEWER** Hazard - anything that can cause harm Risk --someone will be harmed by the hazard Uncertainty in Financial Markets --consideration of manager in the financial markets. Threats from project failures- success of the tourism and hospitality business Legal liabilities in Tourism and Hospitality Industry--potential loss or harm to persons and property. Credit Risk- another source of risk Accidents- sometimes being used interchangeably Two Types of events in Risk Management 1.Negative events or risk 2.Positive events or opportunities Trade barriers -- are regulations or policies that would restrict. Taxes are the bread and butter of the government - Without taxes, the government cannot survive. Administration-ability to manage plus the political The political instability of a country - could vastly affect the tourism of a country. Factors Contributing to the Risk : Work environment - The work premises and the working environment. People - The capability, skill, experience and age of people. Work Processes or System - The system of work being reasonably foreseeable conditions. Factors in the identification of the Nature of Impending. 1\. Reason for the happening of the risk; 2\. The frequency of the occurrence of the risk; 3\. Duration of the risk; 4\. Speed of onset; 5\. Scope and impact; 6\. Potentialities to destroy; 7\. Criteria for determining the necessity of risk treatment; 8\. Criteria which is acceptable and tolerable; 9\. Whether the combinations of the negative and positive risks will be considered; 10\. How the combinations of risks will be considered. Steps in Managing Risk 1.identifying Hazards 2. Assessing Risks 3. Controlling Risks 4. Reviewing of Control Measures Step 1: Identify the Risk- recognized risks that might affect your project or its outcomes. Step 2: Analyze the risk. identified the likelihood and consequence of each risk. Step 3: Evaluate or Rank the Risk. You evaluate risk by Determining the risk magnitude. Step 4: Treat the Risk. referred to as Risk Response Planning. Step 5: Monitor and Review the risk. Project Risk Register and use it to monitor, track and review risks Occupational Safety Hazards in Food Industry. OHS -- occupational health and safety -important part of public health (OSHA)- occupational safety and health act -provide a safe workplace by informing employees about potential hazards. Common Work-related Injuries in the Food Service Industry. Burns - A burn is an injury to skin, or other tissues, caused by heat. Slips and falls -physical issue in the food administration Industry. Fire and explosion risks are ever-cause of corporate insurance losses overall. Waitstaff- heavy loads and loose items Carbon monoxide poisoning- builds up in the blood Worker exposure- excessive heat from working in commercial kitchens working outdoors- old weather or working in artificially cold environment. Cleaning Chemical- Cleaning products Accidents: Accidents are reactive Risks are preventive Accident management a\. Damage to property b\. Costs of rental c\. Maximization of subrogation recovery Accidents in the Tourism Industry : 1\. Accidents due to fortuitous events or acts of God \- man natural phenomena: Earthquakes Volcanic Eruption Flood Landslides Erosion Fire Storm Typhoon 2\. Transportation accidents -There was no May Day call or sign of trouble when Malaysia Airlines Flight 370 3\. Accidents due to activities 1. Pool accidents 2. Animal bites or attacks 3. Drowning 4. Electrocution Natural Causes and Disaster The natural disaster may be categorized into three broad groups 1. Caused by movement of the earth 2. Disaster related to weather 3. Floods, mudslides, landslides, and famine Moral - should have to risk injury at work Legal- OSH reinforced in civil law Economic- poor occupational safety Food- Whether simple, mixed, compounded Safety - Food safety is an overall quality of food Sanitation - Is a state of being clean Cleanliness - Is the absence of visible soil or dirt Hazard- causing an adverse effect on health Consumer - A person has possession of the food Contamination - Is the unintentional presence Cross contamination - transfer of microorganisms Biological hazards- are caused by microorganisms contaminating food are found everywhere. Bacteria (such as salmonella and listeria) Viruses (such as norovirus) Parasites (such as tapeworms) Fungi (such as moulds) Campylobacteria- caused by raw milk, rawor undercooked Enterohaemorrhagic Escherichia coli- unpasteurized milk, undercooked meat and contaminated fresh fruits and vegetables. Symptoms: can be fever, headache, nausea, vomiting, abdominal pain and diarrhoea. Listeria infections- lead to miscarriage in pregnant women or death. Listeria- found in unpasteurised dairy products. Vibrio cholerae- infect people through contaminated water or food. Norovirus- common cause of foodborne infection. Parasites- fish-borne trematodes Prions- infectious agents composed of protein. Algal toxins- occurring algal species Aquatic biotoxins- Ciguatera fish poisoning Cyanogenic glycosides- clinical signs Chemical hazards can be either naturally occurring or human-made. Naturally occurring toxins Intentionally added chemicals-chemicals added to food Unintentionally added chemicals- accidentally contaminate food Unintentionally added chemical hazards include: Agricultural chemicals (such as pesticides or fertilisers) Veterinary drugs (such as antibiotics used to treat livestock) Pollutants Toxic metals (such as lead or mercury) Natural physical hazards.Common hazards of this type include: Fruit seeds, pips and stones Bones found in meat or fish Soil on root vegetables or salad Shell fragments Unnatural physical hazards are generally more dangerous. These hazards include: Non-organic materials such as glass, plastic or wood chips Human hair and fingernails Plasters or other dressings Animal fur or dander Animal droppings Animal/insect bodies or body parts Ingesting these hazards can cause some health issues, including: Cuts to the mouth or gums Damage to teeth Injury to the esophagus, stomach and intestine Choking the UK, there are 14 named food Celery Eggs Fish Lupin Milk Mustard Peanuts Sesame Soybeans foodborne illness - is an infection or illness carried or transmitted to people. 1\. Foodborne Infection -causing microorganism. 2\. Foodborne Intoxication- Caused by eating food that contains a harmful chemical 3.Toxin-Mediated-infection- harmful microorganisms Symptoms of Foodborne Illness 1.Headache 2. Nausea 3. Vomiting 4\. Dehydration 5. Abdominal pain 6. Diarrhea 7. Fever Risk Factors of Foodborne Illness Poor personal hygiene. Food from unsafe sources. Improper cooking temperatures/methods. Improper holding, time and temperature. Food contamination. Business and Industry Cost 1.Legal liability cost 2. Insurance cost 3. Cost of recall or discarded product 4. Poor publicity and decline of stock value 5. Loss of reputation 6. Loss of customers and business Cost That May Be Incurred By the Sick Individual 1.Loss of income 2. Loss of opportunities for advancement 3. Cost of child and geriatric care 4. Loss of productivity 5.. Loss of leisure and travel opportunities 6. Funeral expenses Importance of Food Safety in the Food Industry Avoidance of loss of customers and sales Keeping out of lawsuits Enhancement of employee morale Avoidance of embarrassment Note: Keep hot foods hot Keep cold foods cold Don't keep the food at all Bacteria and other pathogens thrive in foods that are: 1.Moist 2. High in protein or starch 3. Neutral in acidity (pathogens) that can infect you and make you sick. Fungi- group of eukaryotic organisms F -- Food- need a constant source of nutrients to survive A -- Acidity- degree of acidity or alkalinity T -- Time-low acid and high protein T -- Temperature- Bacteria grow best at a temperature range O -- Oxygen-requiring survive and grow M -- Moisture- amount of water in food Personal Hygiene - It is your own sanitary practice Cleanliness- cleaning and removal of Microorganisms Preventing faeco - orally transmitted diseases Aesthetic values of personal hygiene -- good to look at Social impact -- acceptable to other people Components of Personal Hygiene 1\. Body hygiene (skin care) the body has nearly two million sweat glands 2\. Oral hygiene (oral care) 3\. Handwashing (hand care) 4\. Face hygiene 5\. Fingernail and toenail hygiene (nail care) 6\. Ear hygiene 7\. Hair hygiene (hair care) 8\. Foot hygiene (foot care) Proper Work Attire Hair Restraints- should not let a single strand of hair show Footwear-prevent slipping and falling Work Clothes- Gloves-devoid of any tear or holes Facialmasks-preventairborne microorganisms Important in proper Work Attire 1.Clean hat or hair restraints 2.Clean clothing 3.Remove aprons when leaving preparation areas Taking Daily Baths - food handlers as it ensures their cleanliness Trimming of Nails- requisite for food preparation Shaving and Haircuts for Males - facial hair is a source of contamination Covering Wounds - Wound and cuts must be properly covered Wearing of Jewelry - Wearing of jewelry must be prohibited at all times Smoking and Eating - A high standard of cleanlines Hand Washing - preventing thespread of foodborne illness. Tasting of Food -sampled must betransferred into a separate bowl. Storing Personal Belongings - Personal belongings MPORTANCE OF ENVIRONMENTAL HEALTH Promotes good health Prevents disease transmission Eliminates breeding places of insects Improves quality of life selection of floors and walls, including : a. Sanitation b. Safety c. Durability d. Comfort e. Cost he preferred floor materials in food preparation and ware washing areas include: 1.Terrazzo 2.Quarry tile 3.Asphalt tile 4\. Ceramic tile In food production and ware washing areas avoid the use of: 1.Wood 2.Vinyl 3.Carpeting The FDA Food Code also prohibits the use of carpeting in: 1.Food preparation areas 2. Walk-in refrigerators 3. Ware washing areas A handwashing station must be equipped wit 1.hot and cold running water under pressure, 2\. Supply of soap, 3\. And a means to dry hands. Foodservice equipmen- used in commercial establishments Domestic equipmen- heavy demand of work found in institutional. Utensils- small kitchen wares Cleaning- rocess of removing physical dirt f Sanitizing --process of reducing or eliminating microorganism Cleaning Agents -used in removing dirt 1\. Stains 2. Dust 3. Foul odor Types of Chemical Agent Detergent- reduce surface tensions to soften the dirt Solvent cleaners -alkaline detergent Acid cleaners- Strong mineral acids Abrasive cleaners- Removes heavy accumulative soil Methods of Sanitizing Surface & Equipment Heat Radiation Chemical actors to consider the Effectiveness of Chemical Sanitizers: 1\. Concentration - Wrong amount 2\. Temperature - chemical sanitizers 3\. Contact time - Recommended length of time Most Common Chemical Sanitizer: Chlorine Iodine Quaternary ammonium compounds Refuse - solid waste which is not disposed off Garbage - applied to food waste that cannot be recycled Garbage Cans: 1.Durable, 2.Cleanable, 3.Insect and rodents resistant 4.Leak proof 5.Non-absorbent equipment FOOD PREMISES- habitat for pests to live PEST- Contributes to several serious illnesses Types of pest Control: 2.Chemical Control Rodenticides Insecticides Fumigates 1.Physical Control Electric Fly Killers Rodents Traps Sticky Fly Trap Curtains Screens 1.Proofing the premises - door, windows, gap under doors are the entry points of pest 2.Awareness of infestation 3.Preventing - Practicing good sanitation and hygiene. The NPMA -- National Pest Management Association 5 step program for IPM: 1.Inspection 2.Identification 3.Sanitation 4.Application of two or more pest management procedure 5.Evaluation of effectiveness through follow-up inspection