RISK MANAGEMENT REVIEWER.pdf

RISK MANAGEMENT REVIEWER WEEK 1 Understanding Risk in Tourism and Hospitality Physical Safety - Ensuring the physical safety of guests and employees is a paramount concern in the tourism and hospitality industry. Ri...

RISK MANAGEMENT REVIEWER WEEK 1 Understanding Risk in Tourism and Hospitality Physical Safety - Ensuring the physical safety of guests and employees is a paramount concern in the tourism and hospitality industry. Risks can range from accidents to natural disasters, and businesses must have robust safety protocols in place to mitigate these threats. Property Loss - The risk of property loss, whether through theft, vandalism, or natural calamities, is an ever-present challenge. Financial Risk - Tourism and hospitality businesses face a range of financial risks, from fluctuations in market demand to economic downturns. Notes, Slide 2 Physical Safety- Example: A hotel in a coastal area implements an emergency evacuation plan for guests and staff in case of a tsunami. They conduct regular drills and have clear signage and instructions in multiple languages to ensure everyone knows what to do in an emergency. Property Loss - Example: A resort installs a comprehensive security system, including surveillance cameras, secure locks, and trained security personnel, to prevent theft and vandalism. They also have insurance policies in place to cover potential losses from natural disasters like hurricanes. Financial Risks - Example: A travel agency diversifies its offerings to include both domestic and international travel packages. This strategy helps them mitigate the risk of financial loss if there is a sudden drop in international travel demand due to economic downturns or geopolitical issues. Mitigating Risks in the Tourism and Hospitality Industry Food Safety - Ensuring the proper handling and preparation of food is a critical risk management strategy in the hospitality industry. Adherence to food safety regulations and industry best practices can help prevent costly food-borne illnesses and safeguard the health and well-being of guests. Guest Data Privacy - In an era of heightened data privacy concerns, tourism and hospitality businesses must prioritize the secure collection, storage, and use of guest information. Robust data protection protocols can help build trust and mitigate the risks of cybersecurity breaches or data misuse. Contingency Planning - Unforeseen events, such as natural disasters or global crises, can have a significant impact on the tourism and hospitality industry. Notes, Slide 3 Food Safety - Example: Marriott International is known for its stringent food safety protocols. They adhere to the Hazard Analysis Critical Control Point (HACCP) system, which involves identifying potential food safety hazards and implementing measures to prevent them. Guest Data Privacy - Example: Marriott International also faced a significant data breach in 2018, which affected millions of guests. In response, they have since implemented robust data protection measures, including encryption of sensitive data, regular security audits, and compliance with global data protection regulations like the General Data Protection Regulation (GDPR). Contingency Planning - Example: Hilton Hotels & Resorts has comprehensive contingency plans in place to handle various emergencies. For instance, during the COVID-19 pandemic, Hilton implemented the “Hilton CleanStay” program, which included enhanced cleaning protocols, contactless check-in, and flexible booking policies. Risk as a Driver of Innovation Adaptation and Resilience - The inherent risks in the tourism and hospitality industry have pushed companies to develop innovative strategies and solutions to adapt and become more resilient. Competitive Advantage - Organizations that proactively address and manage risks can gain a competitive advantage in the market. Continuous Improvement - The continuous evaluation and management of risks fosters a culture of continuous improvement within tourism and hospitality organizations. Notes, Slide 4 Adaptation and Resilience Example: Airbnb adapted to the COVID-19 pandemic by introducing the “Enhanced Clean” program, which set new standards for cleanliness and hygiene. They also launched online experiences, allowing hosts to offer virtual tours and activities. These innovations helped Airbnb stay relevant and resilient during a time when travel was severely restricted. Competitive Advantage Example: Accor Hotels implemented the “ALLSAFE” label, which includes a comprehensive set of health and safety protocols developed in partnership with Bureau Veritas. This proactive approach not only ensured guest safety but also gave Accor a competitive edge by building trust and confidence among travelers. Continuous Improvement Example: Disney Parks continuously evaluates and manages risks through their “Safety, Courtesy, Show, and Efficiency” (SCSE) framework. This approach ensures that they are always improving their operations, enhancing guest experiences, and maintaining high safety standards. For instance, they have implemented advanced crowd management technologies and real-time monitoring systems to ensure guest safety and satisfaction. Embracing a Risk-Aware Mindset Risk Identification - Proactively identifying potential risks, both internal and external, is the first step in effective risk management. Risk Assessment - Evaluating the likelihood and potential impact of identified risks enables businesses to prioritize their mitigation efforts and allocate resources accordingly. Risk Mitigation Strategies - Developing and implementing appropriate risk mitigation strategies, such as contingency planning, insurance coverage, and employee training, is crucial to minimizing the adverse effects of risks and protecting the organization's assets and reputation. Continuous Monitoring - Regularly monitoring and reviewing the organization's risk profile, as well as the effectiveness of the implemented risk management strategies, allows for timely adjustments and ensures the ongoing resilience of the business. Notes, Slide 5 Risk Assessment Example: Carnival Cruise Line evaluates the likelihood and impact of risks such as severe weather, health outbreaks, and security threats. They use this information to prioritize their risk mitigation efforts, ensuring that resources are allocated to the most critical areas. Risk Mitigation Strategies Example: Hilton Hotels & Resorts has developed comprehensive risk mitigation strategies, including extensive employee training programs on emergency response and safety protocols. They also maintain robust insurance coverage to protect against property loss and liability claims. Continuous Monitoring Example: InterContinental Hotels Group (IHG) regularly monitors their risk profile through a dedicated risk management team. This team reviews the effectiveness of implemented strategies and makes necessary adjustments to ensure ongoing resilience. For instance, they continuously update their cybersecurity measures to protect guest data. Introduction to Risk Management - Risk management is the process of identifying, assessing, and mitigating potential risks to an organization's safety, security, and sanitation. Week 01 (2) Defining Risk Management What is Risk? - Risk is the potential for something to go wrong, causing harm or loss. It can come from internal or external sources. Risk Management - Risk management involves systematically identifying, analyzing, and addressing risks to achieve organizational goals and protect critical resources. Key Elements - Risk identification, assessment, mitigation, and monitoring are the core components of an effective risk management process. Notes, Slide 3 Key Elements of Risk Management Risk Identification - Example: Hilton Hotels identifies risks such as cybersecurity threats, natural disasters, and operational hazards. They conduct regular audits and assessments to pinpoint potential vulnerabilities. Risk Assessment - Example: Marriott International assesses the likelihood and impact of identified risks, such as data breaches or fire hazards. They prioritize these risks based on their severity and the hotel’s ability to respond effectively. Risk Mitigation- Example: Accor Hotels implements risk mitigation strategies like installing advanced fire suppression systems, providing staff training on emergency procedures, and purchasing comprehensive insurance coverage to protect against property loss and liability. Continuous Monitoring - Example: InterContinental Hotels Group (IHG) continuously monitors their risk environment through a dedicated risk management team. They review the effectiveness of their strategies and make necessary adjustments to ensure ongoing resilience. For example, they update their cybersecurity measures regularly to protect guest data. Importance of Risk Management Safety – Protects employees, customers, and the public from harm or injury. Security – Safeguards assets, information, and operations from threats and disruptions. Sanitation – Ensures compliance with regulations and maintains a healthy, clean environment. Business Resilience - Enables organizations to anticipate, respond, and adapt to risks, ensuring continuity Notes, Slide 4 Safety Example: The Peninsula Manila ensures the safety of its guests and staff by implementing comprehensive safety protocols. This includes regular fire drills, earthquake preparedness training, and strict adherence to health and safety standards. Security Example: Shangri-La’s Mactan Resort & Spa in Cebu has robust security measures in place to safeguard its guests and property. This includes 24/7 security personnel, surveillance cameras, and secure access controls. Sanitation Example: Seda Hotels across the Philippines have implemented stringent sanitation protocols to ensure a clean and healthy environment for their guests. This includes the use of hospital-grade disinfectants, regular cleaning of high-touch areas, and compliance with local health regulations. Business Resilience Example: El Nido Resorts in Palawan has demonstrated business resilience by developing comprehensive contingency plans for natural disasters such as typhoons and earthquakes. Risk Identification, Assessment, and Mitigation Identification - Systematically detect and document potential risks, both internal and external. Assessment - Analyze the likehood and potential impact of indentified risks. Mitigation - Develop and implement strategies to reduce or eliminate the identified risks. Notes, Slide 5 Risk Identification Example: Boracay Island Resorts systematically identify potential risks such as overcrowding, environmental degradation, and health hazards. They conduct regular environmental impact assessments and monitor tourist activities to detect any emerging risks. Risk Assessment Example: Cebu Pacific Air assesses the likelihood and impact of various risks, including flight delays, technical malfunctions, and natural disasters. They use data analytics to evaluate the probability of these events and their potential impact on operations and passenger safety. Risk Mitigation Example: Solaire Resort & Casino in Manila implements several risk mitigation strategies. For instance, they have comprehensive fire safety systems, regular staff training on emergency procedures, and robust cybersecurity measures to protect guest information. They also have insurance coverage to manage financial risks associated with property loss or liability claims. Implementing Effective Risk Management Establish Policies - Define clear risk management policies, roles, and responsibilities. Implement Controls - Develop and enforce safety, security, and sanitation controls and procedures. Continuous Monitoring - Continuously review and update risk assessments and mitigation strategies. Week 2 to 3 Food safety and sanitation management - Maintaining food safety and proper sanitation practices is crucial for any food establishment. It is the responsibility of every owner, manager, and employee to ensure that the food they prepare and serve is safe and wholesome, preserving the confidence of their clients. Food Safety: Why all the Fuss Foodborne Illness - Foodborne illness is the sickness experienced when consuming contaminated food. Economic Impact - Foodborne illness results in major economic impact, including medical expenses, lost work, and reduced productivity. Notes, Slide 2 1. Foodborne Illness Explanation: Foodborne illness occurs when someone eats food that is contaminated with harmful bacteria, viruses, parasites, or chemicals. This can lead to symptoms like stomach pain, vomiting, diarrhea, and even more severe health issues. Example: Imagine you go to a restaurant and eat a salad that wasn’t washed properly. The lettuce might have harmful bacteria like E. coli. If you eat that contaminated salad, you could get sick and experience stomach cramps or worse, need to go to the hospital. 2. Economic Impact Explanation: When people get sick from contaminated food, it doesn’t just affect their health. There are also financial consequences. Medical bills, missing work, and reduced productivity are all ways foodborne illnesses can have a big economic impact. Example: Suppose a group of people gets sick after eating at a local food stall. They might have to spend money on doctor visits and medicines. If they are too sick to work, they could lose income for a few days. This impacts not just the individuals, but also the businesses they work for and the economy as a whole. What is Food Safety? Simply stated, food safety refers to a set of rules and procedures that govern how a kitchen, as well as the restaurant staff, operates for the purpose of ensuring that the food and beverages served are safe for consumption by patrons. Office of Disease Prevention and Health Promotion. Notes, Slide 3 Food Safety is essentially a set of rules and practices designed to ensure that the food and beverages served in kitchens and restaurants are safe to eat. These rules are critical because they help prevent foodborne illnesses, which are commonly known as food poisoning. Purpose of Food Safety: The main goal of food safety rules is to prevent foodborne illnesses. These illnesses happen when people consume food that is contaminated with harmful bacteria, viruses, or other pathogens. Why It's Important: Certain groups of people are at higher risk of getting sick from foodborne illnesses. For example: Children under four years old are more likely to develop foodborne illnesses like salmonella. Older adults over 50 and people with weakened immune systems are more likely to get seriously ill and might need hospitalization if they consume contaminated food. Notes, Slide 4 Costs of Food Poisoning Complaints  Customer Compensation: If a patron gets food poisoning, they might expect more than just a refund for their meal. They could ask for compensation to cover medical bills, hospitalization costs, and even lost wages due to missed work. Lawsuits: Some patrons may take legal action by filing a negligence lawsuit. This could lead to expensive legal fees, settlements, or even court-mandated payments. Impact on Business Reputation and Operations Health Department Complaints: If patrons report food poisoning to the health department, it could trigger surprise inspections. Too many complaints can damage your restaurant's reputation and lead to a decrease in customer visits and revenue. State Regulations: Food safety isn’t just a matter of keeping customers happy—it’s also regulated by state laws. Failing to meet these regulations can have severe consequences: Continuous Monitoring: The state may place your restaurant under ongoing surveillance, which can be disruptive and stressful. Fines: You could face hefty fines for not complying with food safety regulations. Temporary or Permanent Closure: In serious cases, the state might force you to temporarily shut down to make necessary improvements, or even permanently close your restaurant if violations are severe. Why Me? - It is the responsibility of every food establishment owner, manager, and employee to prepare and serve safe and wholesome food and preserve their clients' confidence. Notes, Slide 5 Why Me? As an owner, manager, or employee of a food establishment, you have a crucial responsibility: ensuring that every meal you prepare and serve is safe to eat. This responsibility isn’t just about following rules— it’s about protecting your customers and earning their trust. Your Role in Food Safety Protecting Customers: Every time you prepare and serve food, you have the power to prevent foodborne illnesses. By following basic food safety rules—like proper handwashing, cooking food to the right temperature, and storing food correctly—you can keep your customers safe from harmful bacteria and viruses. Building Trust: When customers dine at your establishment, they trust that the food they eat won’t make them sick. Consistently serving safe and wholesome food helps preserve this trust. If customers know they can rely on you for safe meals, they are more likely to return and recommend your establishment to others. Preventing Foodborne Illness  Routine Practices: Preventing foodborne illness isn’t complicated; it’s about consistency. By routinely following food safety practices, you can drastically reduce the risk of contamination and illness. This means making food safety a part of your daily routine, from preparation to service. Who are at risks to foodborne illness - The very young - The elderly - Pregnant or lactating mom - People with impaired immune system Contamination - What is Contamination? Foods can become contaminated at various points from farm to table, so measures to prevent and control contamination must begin at the source and continue until consumption. Notes, Slide 7 Contamination refers to the presence of harmful substances or conditions in food that can pose risks to human health. These substances can be biological (like bacteria, viruses, or parasites), chemical (like pesticides or cleaning agents), or physical (like glass shards or metal fragments). Notes, Slide 8 How Food Becomes Contaminated Contamination can occur at any stage in the journey of food—from the farm where it’s grown to the table where it’s consumed. Here’s how: At the Farm: Contamination can start right at the source. For example, if crops are irrigated with water that’s been contaminated with harmful bacteria, the food can carry those bacteria to the market. During Processing: As food is processed, it can become contaminated if it comes into contact with unclean surfaces, equipment, or packaging materials. For example, meat could be contaminated with harmful bacteria if it’s processed on equipment that hasn’t been properly sanitized. In Transportation: If food isn’t stored at the right temperature during transportation, it can spoil and become unsafe to eat. For example, dairy products that are not kept cold enough during transit can develop harmful bacteria. In the Kitchen: Even after food reaches a restaurant or home kitchen, it can still become contaminated if it’s not handled properly. For example, raw chicken can contaminate other foods if it’s prepared on the same cutting board without proper cleaning in between. Preventing Contamination To prevent food contamination, safety measures must be taken at every step—from the farm to the table. This includes: Ensuring clean water and safe agricultural practices at the farm.  Maintaining proper sanitation during food processing. Storing and transporting food at safe temperatures. Practicing good hygiene and safe food handling in the kitchen. By understanding and controlling the potential sources of contamination, we can help ensure that the food we eat is safe and free from harmful substances. Microorganisms: Common Contaminants The most common types of food contamination include bacteria, viruses, parasites, and fungi. These microbes must be controlled in the food establishment to prevent foodborne illness and food spoilage. Notes, Slide 9 Bacteria - are single-celled organisms that can multiply quickly under the right conditions. Some bacteria are harmless, but others can cause serious foodborne illnesses. Common Examples: Salmonella: Often found in raw poultry, eggs, and unpasteurized milk. Escherichia coli (E. coli): Can be present in undercooked beef, especially ground beef, and contaminated produce. Listeria: Found in deli meats, soft cheeses, and unpasteurized milk products. Viruses - are even smaller than bacteria and can’t grow in food, but they can survive on it and infect people who eat it. Common Examples: Norovirus: A leading cause of foodborne illness, often spread through contaminated water or food, especially shellfish. Hepatitis A: Can be spread by contaminated food or water, particularly in areas with poor sanitation. Parasites - are organisms that live on or in a host organism, drawing nutrients at the host's expense. In the case of foodborne parasites, the host is often a human. Common Examples: Toxoplasma gondii: Found in undercooked meat, particularly pork, lamb, and venison. Trichinella spiralis: Can be present in raw or undercooked pork and wild game. Fungi - include molds and yeasts, which can cause food spoilage and, in some cases, produce toxins harmful to humans. Common Examples: Aspergillus: Some species can produce aflatoxins, which are toxic and can contaminate grains, nuts, and dried fruits.  Candida: A type of yeast that can spoil food like fruits, bread, and dairy products. Controlling Microorganisms in Food Establishments To prevent foodborne illnesses and spoilage, food establishments must implement strict controls to manage these microorganisms. This includes: Proper Cooking: Ensuring food is cooked to the right temperature to kill harmful bacteria and parasites. Good Hygiene: Practicing good personal hygiene, such as regular handwashing, to prevent the spread of viruses. Safe Storage: Storing food at the correct temperatures to inhibit the growth of bacteria and fungi. Sanitation: Keeping the kitchen and food preparation areas clean to prevent cross-contamination. By controlling these microorganisms, food establishments can significantly reduce the risk of contamination and ensure the safety and quality of the food they serve. Accident Prevention and Crisis Management: Ensuring Safety - Ensuring a safe environment for employees and customers requires continuous monitoring, but the rewards make it worth the effort. Notes, Slide 10 Accident Prevention and Crisis Management: Ensuring Safety Creating a safe environment for both employees and customers is a crucial responsibility in any food establishment. This involves not only preventing accidents but also being prepared to manage crises if they occur. Here’s how to ensure safety through continuous monitoring: Accident Prevention Continuous Monitoring: Regularly check the kitchen, dining areas, and all other parts of the establishment to identify and address potential hazards. This includes: Slippery Floors: Ensure that spills are cleaned up immediately, and non-slip mats are used in high-traffic areas. Sharp Objects: Store knives and other sharp tools safely and ensure they are handled properly. Fire Hazards: Regularly inspect kitchen equipment for malfunctions, and make sure fire extinguishers and smoke detectors are in place and functional. Food Handling: Train staff on safe food handling practices to prevent injuries like burns, cuts, or even contamination that could lead to foodborne illnesses. Training and Education: Regularly train employees on safety protocols, including how to safely operate equipment, handle emergencies, and maintain a clean and safe working environment. Crisis Management  Preparation: Have a crisis management plan in place. This plan should outline what to do in the event of an accident, foodborne illness outbreak, or other emergencies. Emergency Contacts: Ensure that all employees know who to contact in case of an emergency, such as medical services, fire department, and the health department. First Aid: Keep first aid kits accessible and ensure employees are trained in basic first aid procedures. Communication: Establish a clear communication protocol for informing both employees and customers in the event of a crisis. Regular Drills: Conduct regular safety drills, such as fire drills or mock crisis scenarios, to ensure that all employees know what to do in case of an emergency. Rewards of Ensuring Safety Employee Well-Being: A safe environment reduces the risk of workplace accidents, ensuring that employees can work comfortably and confidently, which can lead to higher job satisfaction and productivity. Customer Trust: Customers are more likely to return to and recommend a business where they feel safe. This trust can translate into increased business and a stronger reputation. Avoiding Legal and Financial Consequences: Preventing accidents and effectively managing crises helps avoid costly legal issues, fines, and damage to the business’s reputation. Education and Training: Key to Food Safety - Education and training are key to food safety. The prevention of foodborne illness begins with the knowledge of where contaminations come from, how they get into food, and what can be done to control or eliminate them. Notes, Slide 11 Education and Training: Key to Food Safety Food safety is all about making sure the food we eat is safe and free from harmful bacteria or other contaminants. Education and training are crucial because they teach us how to prevent foodborne illnesses. Let’s break it down: 1. Understanding Contaminants What are Contaminants? They are harmful substances or microorganisms that can make food unsafe. Common contaminants include bacteria (like Salmonella), viruses, and parasites. 2. How Contaminants Get Into Food: Cross-Contamination: This happens when harmful microorganisms are transferred from one surface or food to another. For example, if you cut raw chicken on a cutting board and then use the same board to cut vegetables without washing it, bacteria from the chicken can contaminate the vegetables.  Improper Cooking: Not cooking food to the right temperature can leave harmful microorganisms alive. For instance, if you undercook meat, bacteria might not be killed. 3. Controlling or Eliminating Contaminants: Proper Hygiene: Washing hands, surfaces, and fruits/vegetables thoroughly helps remove contaminants. For example, washing your hands before handling food prevents the spread of bacteria. Correct Cooking Temperatures: Cooking food to the recommended temperatures kills harmful microorganisms. For example, cooking chicken to an internal temperature of 165°F (74°C) ensures it’s safe to eat. Notes, Slide 12 Government and Industry Roles in Food Safety Ensuring the safety of the food we eat involves both the government and the food industry working together. Here’s how each plays a part: Government Role The government has a big responsibility when it comes to food safety. Its role includes: 1. Regulation and Oversight: The government sets rules and regulations that food producers must follow to ensure the food is safe. This includes setting standards for food handling, processing, and labeling. 2. Inspection and Enforcement: Government agencies inspect food production facilities to make sure they comply with safety standards. They also take action if they find problems or violations. Example: Imagine a local bakery that sells bread. Government agencies will check the bakery to ensure they are following proper hygiene practices, like keeping the kitchen clean and ensuring ingredients are stored correctly. They might also check that the bakery labels allergens correctly on the bread packaging. Industry Role The food industry, including manufacturers, processors, and restaurants, is responsible for maintaining food safety within their own operations. Their role includes: 1. Self-Monitoring: Food companies must implement their own safety procedures and regularly check their processes to prevent contamination. They need to follow safety guidelines to ensure their products are safe to eat. 2. Training and Practices: Industry players train their employees on safe food handling practices and ensure that their facilities are clean and well-maintained. Week 4 FATTOM - Food, acidity, time, temperature, oxygen, and moisture. WHAT IS CROSS CONTAMINATION? Cross-contamination occurs when pathogens – microorganisms like bacteria that can cause disease – are transferred from one food product or surface to another, potentially resulting in foodborne illness. Pathogens can transfer easily, spread from food or unwashed hands to prep areas, equipment, utensils or other food. TYPES OF FOOD CONTAMINATION? Food – to – Food - Food-to-food contamination, also known as cross-contamination, refers to the transfer of harmful microorganisms (such as bacteria, viruses, or parasites), allergens, or other contaminants from one food item to another. This can happen through direct or indirect contact between contaminated and uncontaminated foods, leading to the potential for foodborne illnesses or allergic reactions. Equipment – to – food - Equipment-to-food contamination refers to the transfer of harmful microorganisms, chemicals, or foreign substances from equipment, utensils, or kitchen appliances to food items. This type of contamination can occur at various stages of food preparation, processing, and serving, and it poses a risk to food safety and can lead to foodborne illnesses or other health hazards. Preventing equipment-to-food contamination is essential to ensure the safety and quality of food products. People – to – food - People-to-food - contamination refers to the transfer of harmful microorganisms, chemicals, or other contaminants from people to food. It can occur at various points along the food handling and preparation process, and it poses a significant risk to food safety if proper hygiene and sanitation practices are not followed. Preventing people-to-food contamination is essential to reduce the risk of foodborne illnesses and maintain food quality. TYPES OF CONTAMINATION Biological Contamination - occurs when harmful microorganisms, pathogens, are consumed. There are four types of pathogens that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi (mold and yeast). The FDA reports more than 40 kinds that can occur in food and cause illness. Chemical Contamination - To prevent contamination and illness, use only approved chemicals from trusted suppliers in foodservice. Store chemicals away from food and food-contact areas, using proper spacing and partitions. Never store chemicals above food or food-contact surfaces and follow manufacturer instructions for use. Physical Contamination - Physical contamination happens when objects like dirt, hair, metal shavings, glass, or jewelry end up in food. Natural items like fish bones also count as contaminants. These can cause injuries like cuts, dental damage, or choking. To prevent this, inspect all received food carefully, and ensure food handlers are aware of their surroundings. Remove jewelry and wear hair nets before handling food. TO AVOID CROSS CONTAMINATION Fresh Produce – green Raw poultry – yellow Cooked Foods – blue Dairy Products – White Seafood – Brown Raw Meat – Red Allergen – Purple The 2 Hour/4 Hour Rule (2/4 Rule) is a simple guideline to keep your food safe to eat. It's important to understand when you have certain types of food that can become unsafe if they're not kept at the right temperatures. Week 5 RISK MANAGEMENT FOOD HAZARDS PHYSICAL HAZARDS A physical hazard is defined as "A factor within the environment that can harm the body without necessarily touching it. Vibration and noise are examples of physical hazards". Physical hazards include but aren't limited to electricity, radiation, pressure, noise, heights and vibration amongst many others. Physical hazards include foreign objects in food that can cause harm when eaten, such as glass or metal fragments. It is important to understand that, for the purposes of HACCP, hazards only refer to the conditions or contaminants in food that can cause illness or injury to people. CHEMICAL HAZARDS Mycotoxins – produced by fungi Natural Toxins – produced by plants Marine Toxins - decomposition or microscopic marine Environmental Contaminants - accidentally or deliberately enter the environment. Typically manufactured for industrial use. Food Additives - chemical substance Processing-induced Chemicals - chemicals can be formed in certain foods during processing as a result of reactions between compounds that are natural components of the food. Pesticides/Agricultural Products - used to control, destroy, or repel a pest, or to mitigate the effects of a pest. Veterinary Drug Residues - used in food-producing animals to control and/or prevent illness in the animal. Week 6 Republic Act No.10611 The Food Safety Act Of 2013 The Republic Act No. 10611 otherwise known as the “Food Safety Act of 2013” strengthens food safety regulatory system in our country. The law provides protection to consumers so they will have access to local foods and food products that have undergone thorough and rigid inspection. Notes, Slide 2 Republic Act No. 10611, also known as the “Food Safety Act of 2013,” is a law in the Philippines aimed at enhancing food safety. It strengthens the regulatory system to ensure that consumers have access to local foods and products that have been thoroughly inspected for safety. Food Inspection: All local foods and products undergo strict checks to guarantee they are safe for consumption. Consumer Protection: It helps protect consumers by ensuring the quality and safety of the food they eat. Notes, Slide 3 Section 3 of the Republic Act No. 10611 outlines how the food safety regulatory system works. It involves several key processes to ensure that food safety standards are met and that human health is protected. Penalty 1. First Conviction: Fine: Between PHP 50,000 and PHP 100,000 Suspension: Authorization or license suspended for 1 month 2. Second Conviction: Fine: Between PHP 100,000 and PHP 200,000 Suspension: Authorization or license suspended for 3 months 3. Third Conviction: Fine: Between PHP 200,000 and PHP 300,000 Suspension: Authorization or license suspended for 6 month Slight Physical Injury 1. Fine: Between PHP 200,000 and PHP 300,000  Suspension: Authorization or license suspended for 6 months Additional: Offender must cover hospitalization and rehabilitation costs. 2. Less Serious or Serious Physical Injury: Fine: Between PHP 200,000 and PHP 300,000 Suspension: Authorization or license suspended for 1 year Additional: Offender must cover hospitalization and rehabilitation costs. 3. Resulting in Death: Imprisonment: 6 months and 1 day to 6 years and 1 day Fine: Between PHP 300,000 and PHP 500,000 Permanent Revocation: Permanent loss of authorization to operate a food business