Risk Management (REVIEWER) PDF

Risk Management Food Safety 4. Allergens – substance that causes and allergic reaction. - The assurance that food will not cause harm to the con...

Risk Management Food Safety 4. Allergens – substance that causes and allergic reaction. - The assurance that food will not cause harm to the consumer when it is prepared and/or 2 Ways of Contamination eaten according to the intended use. 1. Direct Contamination – contamination of Food Safety Act of 2013 raw food items or plants from which they come, in their natural settings or habitats. - Republic Act 10661 (RA. No 10661) or Food Chemical and Biological contaminants, such Safety Act (FSA) of 2013 as bacteria and fungi, are present in the air, Sectors of Food Safety soil, and water. 2. Cross-Contamination - the transference of 1. Government – Public and health control hazardous substances mainly authorities have the leading role in managing microorganisms, to food from another food food safety and overseeing the safety of food or surface such as equipment, worktables, supply, from primary production up to the and hands. point of consumption. 2. Industry – Is responsible for ensuring that Foodborne Illnesses the food it puts in the marketplace of served - Refer to diseases, usually either infectious in food establishments is safe, fit for human toxins, caused by agents that enter our body consumption, and meets regulatory through the ingestion/consumption of requirements. contaminated food. 3. Consumers – Observation of good hygienic practices in the preparation of food. Examples: 4. Academia – Scientists play an essential role - Bacillus Cereus in both the management of food safety and - Campylobacter jejuni the communication. They contribute to the - Salmonella food safety management by providing - Escherichia Coli scientific data assessment. - Hepatitis A Food Hazard The Codex Alimentarius Commissions (CAC) - Any substance in food that can cause illness, - An intergovernmental body established by injury, or harm is called hazard. World Health Organization. 4 Types of Food Hazard 1. Biological Hazard – disease-causing microorganisms such as bacteria, molds yeasts, viruses, fungi. 2. Chemical Hazard – caused by chemical substances, especially cleaning agents pesticides, and toxic metals. 3. Physical Hazard – caused by particles such as glass chips, metal shavings, bits of woods, and other foreign matter.