RMS-C-1.pdf

FOOD MANUFACTURING BUSINESS RISK MANAGEMENT APPLIED TO SAFETY Introduction Every Manufacturing business, industries, and establishments, either non -profit or Profit organizations, face a certain amount of risk, whether it's ensuring the health and well-being of the employees or commu...

FOOD MANUFACTURING BUSINESS RISK MANAGEMENT APPLIED TO SAFETY Introduction Every Manufacturing business, industries, and establishments, either non -profit or Profit organizations, face a certain amount of risk, whether it's ensuring the health and well-being of the employees or community and as well as protecting their premises. This system is designed to help groups or communities to recognize the present and future risks that their group may face and also to set up a disciplined strategy to try and address those risks.  WHAT IS A FOOD MANUFACTURING BUSINESS? Food manufacturing and processing cover all complex and sophisticated systems that utilize expensive equipment and machinery to create products from raw materials/ingredients. The food processing industry includes a bakery, restaurants, and everything that produces foods as their primary products. This is to caterer the consumer in a defined market segment. Food manufacturing includes the process of taking edible raw materials and turning them into food products that can be bought and sold. As the population grows, the food industry coop with it. Most of this manufacture has resulted in automated and achieving economies of scale but arguably declining in quality and causing a range of health issues. TYPES OF FOOD INDUSTRY: 1. Packaging staples 2. Prepared convenience foods -Animal processing -Specialty foods What is Risk? Risk is everything that may affect the projected outcome of an establishment. It may also be defined as the present events, and uncertainty can affects or influence the achievement of an organization's objectives. In some industries, potential events with negative consequences that have not happened yet have positiveconsequences. The risk could be a possible source of problemor loss. What is Management? Management includes the activities of setting or devising a strategy of an organization and coordinating the efforts of its employees (or of volunteers) to accomplish its objectives through the application of available resources, such as financial, natural, technological, and human resources. The Food Industry Management program provides a system- wide perspective of managerial problems confronting firms in the food industry, recognizes the increasing interdependence among such firms, and focuses on creating consumer value. What is Risk Management? Risk management is a complexprocess of controlling, identifying, assessing the threats to an organization's stakeholders, capital, and earnings. These threats or risks could stem from a wide variety of sources, including food safety, accidents, and human- made or natural disasters. Risk management is a process of thinking proactively and systematically about all possible risks, problems, or disasters before they happen and setting up procedures that will avoid the risk, or minimize its effects, or cope with its impact. It is basically devising up a process where you can identify the risk and set up a strategy to control or deal withit. Risk management begins with three basic questions: 1. What can go wrong? 2. What will we do to prevent it? 3. What will we do if it happens? How does Risk Management help? INCREASE RISK AWARENESS & UNDERSTANDING ALLOWS INTELLIGENT “INFORMED “RISK-TAKING. FOCUSES EFFORTS -HELP PRIORITIZE PREPARE FOR RISKS BEFORE THEY HAPPEN IMPROVE OUTCOMES ENABLES ACCOUNTABILITY, TRANSPARENCY, AND RESPONSIBILITY AND MAY EVEN MEAN SURVIVAL. What is Sanitation? Sanitation measures are needed to ensure that any facility surface or equipment that comes in contact with food is properly cleaned, sanitized, and maintained. Surfaces and equipment include cookware, utensils, dishes, appliances, and food handling and serving areas. Cleaning alone is not enough. Sanitizing with an effective disinfectant makes sure that germs, bacteria, and viruses that cause foodborne illnesses are thoroughly extinguished. Adequate space around equipment must be maintained for effective cleaning and sanitizing. A food safety management programprompts facilities to identify food handling hazards. Specific steps can then be followed to make sure food is protected duringhandling. Importance of Risk Management By implementing a risk management plan and observing the various potential risks or events before they might occur, an organization can save money by avoiding and foreseeing the security by protecting their future. This is because a strong risk management plan will aid a company to establish procedures to avoid a potential threats, minimizing their impacts and coping with the results.  There are lot of reasonwhy risk management is very important in such as: 1 Important for Health ➔ Good sanitation can prevent from getting diarrhea and can also help prevent other serious diseases. 2 A good economic investments ➔When you practice good sanitation, your family saves money on healthcare and treatment 3 Important for Social Development ➔When you keep yourself & your surroundings clean, you fall sick less often & are more likely to attend school/work regularly. If you are healthy, you can build a strong society. 4 Helps the environment ➔ When you get rid of waste properly. You help to protect water sources. It also means that you don’t have to smell the disgusting mess all around you. 5 Achievable ➔Better sanitation is possible, but it all with a single person and a community.