Risk Management for Food Safety and Sanitation - PDF

RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION Food Safety and Sanitation Foodborne illness - Is the sickness that will be experience when they eat contaminated food - Foodborne illness happens and it adversely affects the health of everybody - Foodborn...

RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION Food Safety and Sanitation Foodborne illness - Is the sickness that will be experience when they eat contaminated food - Foodborne illness happens and it adversely affects the health of everybody - Foodborne illness resulted in major economic impact. These costs occur in the form of medical expenses, lost work and reduced productivity Why does all of this have to do with 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. - Foodborne illness can be prevented if the basic rules of food safety are routinely followed Who are at risks to foodborne illness? The very young Pregnant of lactating women The elderly People with impaired immune system Contamination - The presence of substance or conditions in the food that can be harmful to humans  - Foods can become contaminated at a variety of points as the food flows from the farm to the table - Measure to prevent and control contamination must begin when food is harvested and continue until the food is consumed Microorganisms - Most common types of food contamination Bacteria Viruses Parasites Fungi - The microbes must be controlled in the food establishment that causes foodborne illness and food spoilage A New Approach to an Old Problem - FDA Food Code recommends using the Hazard Analysis Critical Control Point (HACCP) system as a means of ensuring food safety. - The HACCP system follows the flow of food through the food establishment and identifies each step in the process where contamination might cause the food to become unsafe - Facility Planning and Design – a well planned facility with suitable layout is essential for the smooth operation of any food establishment  - Keeping it clean and sanitized (Cleaning is concerned with the removal of visible soil from the surfaces of equipment and utensils while sanitized involves reducing the number of disease- causing microorganisms on the surface of equipment and utensils to acceptable public health levels). - Accident prevention and crisis management- ensuring a safe environment for employees and customers requires continues monitoring, but the rewards make it worth the effort - 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 - Government role in Food Safety- government regulation in food safety is to oversee the food- production system and protect food that id intended for human consumption - Food Industry role in Food Safety – overseeing the safety of its own processes and products. Occupational and Safety Hazards Occupational Hazards: - The place you work can sometimes be hazardous to your health, even fatal. In 2019, there were 5,333 fatal work injuries recorded in the United States, according to the U.S. Bureau of Labor Statistics. - Fishing, hunting, logging, aviation, roofing, construction, and waste management industries have higher-than-average on-the-job death rates. Transportation incidents accounted for the largest share of deaths, at more than 2,100, followed by falls, slips, and trips; exposure to harmful substances and environments; unintentional overdoses due to nonmedical use of drugs or alcohol; and fires and explosions. Types of Occupational Hazards An “occupational hazard” is any workplace condition that causes a risk to employee health. The Occupational Safety and Health Administration (OSHA), the government organization in charge of keeping workers safe, has defined six main categories of occupational hazards: 1. Safety This category includes any condition, substance, or object that can injure a worker, like working from heights, spills on floors, machinery with moving parts, confined spaces, steep stairs, or exposed electrical wiring. 2. Chemical There are many kinds of hazardous chemicals and toxins in different workplaces, including environmental smoke, cleaning products, acids, pesticides, carbon monoxide, and flammable liquids. 3. Biological In some settings, such as farms, zoos, hospitals or medical offices, or veterinary clinics, workers can be exposed to biological health hazards like blood, fungi, mold, viruses, animal droppings, and insect bites.  4. Physical These are hazards in the environment that can harm your body without you actually touching it, like radiation, prolonged exposure to sunlight, extreme high or low temperatures, and loud noise. 5. Ergonomic These hazards put strain on your body over a period of time. You may just feel sore or cramped in the short term, but repeatedly sitting or standing in awkward positions or completing the same movements over and over, across a long period of time, can lead to long-term injury and illness. 6. Work organization hazards Workplace violence, discrimination, lack of respect, sexual harassment, and other conditions are hazardous to mental, emotional, and physical health. Who Protects Workers? - With so many potential risks to employee health in the workplace, who’s in charge of protecting workers from these hazards? A few organizations that have this responsibility. The law that established OSHA entitles workers to a safe workplace, and it offers protections including the right to: Receive workplace safety and health training in a language you understand Work on machines that are safe Receive required safety equipment, such as gloves or a harness and lifeline for falls Be protected from toxic chemicals Request an OSHA inspection, and speak to the inspector Report an injury or illness, and get copies of your medical records Review records of work-related injuries and illnesses See results of tests taken to find workplace hazards Tips for Workplace Safety How can you be sure you’re working in a safe, healthy environment? Specific tips for a safe workplace depend on the exact type of work you do and the place you do it in. But there are some principles that apply no matter where you work or what your job is. Keep your work area neat and free of clutter that could cause an accident. Dress appropriately for the job, including personal protective equipment (PPE) if necessary. Lift, bend, and stretch carefully to avoid injury. Don’t operate tools, equipment, or machinery that you have not been trained to use. Do not use alcohol or drugs on the job. Take breaks as needed. Know and follow all emergency procedures, including locations of emergency exits, first-aid kits, and fire extinguishers. Safety Hazards: - The National Safety Council has a team of consultants who travel across the country – and the world – to visit worksites and conduct safety audits. But no matter where each team member is, chances are good that he or she will spot one or more of seven common safety hazards. Seven Common Safety Hazards: 1. Working at height It shouldn’t be a surprise that Dankert, Harrington and George frequently spot hazards associated with working at height. Bureau of Labor Statistics data shows that falls to a lower level accounted for 14 percent of all fatalities in 2014, and OSHA standards related to scaffolding and ladders are regularly among the most frequently cited violations. Employers need to identify all locations where fall protection is necessary – as well as where the engineered anchor points are – and train employees and regularly audit the fall protection program, she said. 2. Poor housekeeping Clutter blocking fire exits, aisles and emergency exits is a housekeeping problem that George, who is based in the United Kingdom as NSC’s manager of international consulting services, sees often. Another common problem? Over-stacking loads on racks in a warehouse that bring them too close to a sprinkler head, which can limit the sprinkler’s efficiency in an emergency. Clutter, leaks or standing water also can contribute to slips, trips and falls. Workers shouldn’t wait for housekeeping or sanitation crews to take care of these issues, Instead, they should clean as they go. “Just because it’s a dirty process doesn’t mean you shouldn’t clean up spills,” 3. Electrical – Extension cords Blocked breakers aren’t the only electrical hazard. Many electrical risks are related to inappropriate use of extension cords. using multiple extension cords or power strips for a device. It was almost like Christmas tree lights,” she said. “All you really saw were all these electrical cords everywhere.” Because the employer is a developer of prototype equipment, the layout of the manufacturing floor was regularly being changed. And in most other aspects, the employer was conscientious about safety – the extension cords being used were new and heavy-gauge, and the facility was very clean. Employers should assess whether extension cords are truly being used for temporary measures – perhaps to power a fan on an especially hot day. 4. Forklifts What’s a leading cause of forklift-related hazards in the workplace? What dictates their activity is production, “They’re all under pressure, and when you’re under pressure, they start taking shortcuts.”  Shortcuts include driving with too large of a load or driving distracted. The end result may be hitting a rack, damaging a wall or product, or even injuring a co-worker. The forklift driver is re-trained, re-tested and then put back into the system. But employers fail to identify the root cause, which often is not enough staff or trucks to manage the current workload. 5. Lockout/tagout Proper lockout/tagout procedures can help prevent serious injuries, but only if those procedures are followed. “A lot of organizations, they’ve got the best procedures in place, but it’s the implementation of the procedures that fails,” Even if all lockout/tagout steps are followed, faulty equipment can still lead to failures. The equipment was locked out, but the instruments he was using to check the system were tampered with and failed to read that the system was live and not isolated. The worker touched a live cable, causing a third-degree burn. Violation of lockout/tagout procedures often boils down to three reasons: 1. Complacency (Contentment) 2. A rush to finish the work 3. Being unfamiliar with the equipment Employers need to train employees on lockout/tagout and ensure they’re qualified to carry out the procedures 6. Chemicals Chemicals can be expensive, and workers in some industries may never know when they’ll need to use a certain chemical again in the future. But according to Harrington, this kind of thinking can lead to serious hazards. 7. Confined spaces Confined spaces can present a number of hazards. George said many tragedies involving confined spaces have occurred because an employer didn’t issue a permit or failed to carry out a risk assessment. Personal Habits of Food Service Worker - In today’s environment, it seems that personal appearance remains a key driver for employee identity. - All food service employees must follow standard operating procedures. - It is very important that head start food workers practice personal hygiene to reduce the risk of foodborne illness - Knowing how to control and maintain personal hygiene is substantial to any food service operation Employee Health - A worker with an illness such as a cold, cough or infection, or other communicable disease, cuts or burns could easily contaminate food. An employee who has been exposed to an infectious disease should consult a doctor before returning to work. Some persons may appear healthy but still harbor bacteria that can contaminate food. These people are called “carriers” Working  while ill is also a common but unfortunate practice due to the need for continued income and employees feeling good enough to work, but bad enough to spread their germs! Personal Hygiene - May be described as the principle of maintaining cleanliness and grooming of the external body. Set of practices associated with the preservation of health and healthy living. Deals with the promotion and preservation of health. Prevention of the spread of disease. A condition or practice conducive to the preservation of health, as cleanliness Habits Hair - Question When you see someone with really greasy or flaky hair, what is your first response? - Hair under personal hygiene Washing your hair every day or every other day can help control oily hair. Each strand of hair has its own sebaceous (oil) gland, which keeps the hair shiny and waterproof. Body Odor - Questions Do you have a body odor? In what situation do you feel that people’s body odor become unbearable? - Body Odor under personal hygiene Due to puberty, perspiration and sweat takes place that secretes different chemicals into the sweat the has a different odor/smell. The best way to keep clean is to bathe or shower every day, use a deodorant & a perfume. Teeth - Questions What are some ways to keep your teeth clean? - Why is it important? - Brushing under personal hygiene. Brushing and flossing properly, along with regular dental checkups, can help prevent tooth decay and gum disease. Brushing also stimulates the gums, which helps to keep them healthy and prevent gum disease. - Bad Breath under personal hygiene. Bad breath is caused by odor-producing bacteria that grow in the mouth. When a person doesn’t brush and floss regularly, bacteria accumulate on the bits of food left in the mouth and between the teeth. Healthy Food Handler Food Handler - Anyone who handles food or items that may come into contact with food, such as eating and drinking utensils All food handlers are legally obliged to comply with the health and hygiene requirements set out in the Food Safety Standards. Hygiene Requirements of Food Handlers - Take all practicable measures to ensure the body Take all practicable measures to prevent unnecessary contact with ready to eat food Ensure clothing is clean Must not eat, sneeze, blow,  cough , spit or smoke around food or food surfaces Wash hands whenever hands are likely to be a source of contamination Wash hands before working with ready to eat food after handling raw food. Employer’s Responsibility - A food business must ensure food handlers do not handle food if there is a possibility of contamination through food-borne illness. A food business must maintain easily accessible hand washing facilities and supplies of warm running water, soap or other items to thoroughly clean hands. A food business must ensure food handlers have skills and knowledge in food safety and food hygiene matters relevant to their work. Personal Habits of Food Workers - Workers who have a cold, the flu or another communicable illness should inform their supervisor and not handle food. Report to work in good health, clean and dressed in clean attire. Change apron when it becomes soiled. Keep fingernails trimmed, filed and maintained. Bathe daily, using deodorant and washing hair regularly. The habit of not wearing any jewelry while handling food Treat and bandage wounds and sores immediately. When hands are bandaged, wear single-use gloves to cover the bandage. Do not chew gum while on duty. Wear suitable and effective hair restraints while in the kitchen. Personal Habits - Cleanliness The outer clothing of all employees must be clean. Employees must maintain a high degree of personal cleanliness during all periods of duty. Hair nets, head bands, caps or other effective hair restraints must be worn by all persons engaged in the preparation and service of food to keep hair from food and food-contact surfaces. - Clothing Shoes and clothing must be comfortable in order to avoid fatigue, poor posture and to prevent accidents. Garments should not be too loosely (falling) or tightly worn. - Hand Washing Employees must wash their hands and exposed portions of their arms Personal Habits : Finger nails Food employees must keep their fingernails trimmed, filed, and maintained Many germs get caught underneath long nails and can get into food while it is being prepared; once there, they will multiply, causing the food to become contaminated. - People in Kitchens Only authorized individuals, necessary for the operation of the food service establishment, or as part of an organized educational event, are allowed to be in the food preparation or utensil washing areas Personal Habits : Cleaning Procedure Food employees must clean their hands and exposed portions of their arms Thoroughly rinse with clean water Employees must pay particular attention to the areas underneath the fingernails and between the finger - Smoking Employees must not smoke or use tobacco in any form while working in the preparation Smoking is not permitted in food storage and preparation areas or in areas where utensils are cleaned or stored Personal Habits : Illness Disease can be passed from person to person As a food service employee, your health habits affect you and your work and the health of those around you