INTRODUCTION

Risk is inherent in life. Everything we do involve risk, it is often unpredictable or may be

controlled. In every business, whether it is a multinational company or a small business, they all
face a certain degree of risk. Even if the activity is carefully planned and executed, still it could
meet a certain degree of risk, and it could lead to closure. Some examples of risk that goes
beyond our control are natural calamities such as earthquake, typhoons, floods. Others could
be a loss of essential suppliers or customers, bankruptcy, new competitors, and court action.
The tourism and hospitality industry encounters many types of risks such as food poisoning
incidents, an employee who was trapped in the walk-in freezer, a customer who was choked
while eating and many more. Fortunately, an insurance company can help your business eased
up some headaches. But before you start planning your plan let us understand first the
definition of risk. WHAT IS A RISK? Risk Resolution defines "risk" as the possibility of a particular
phenomenon that will impact your objective; it may be a quality product, the best service,
maximizing revenue, or minimizing expenses. The risk may have a positive or negative impact.
Safety
In the foodservice operation it means freedom from risk, danger, injury or harmful effects to
person's well being and health.
-food and water safety
-safe environment
-prevention of physical injuries
Safety issues includes:

Food Safety
it refers to the protecting the food supply from microbial, chemical, and physical hazards or
contamination that may occur during all stages of food production and handling-growing,
harvesting, processing, transporting, distributing, preparing and storing. The goal of food safety
monitoring is to keep food wholesome
-Avoidance of loss of customers and sales
-Presentation of prestige and reputation
-Keeping out of lawsuits
-Enhancement of employee morale
-Prevention of employee absenteeism
-Avoidance of embarrassment

Importance of Food Safety in the Food Industry

Environmental Sanitation
it refers to the quality of air we breathe indoors and outdoors, proper disposal of waste from
homes and industries, control of vectors like pets or other organisms that spreads disease, and
practice of hygienic measures by everyone. It defined as "the promotion of hygiene and
prevention of disease, and consequences of ill health, relating to environmental factors
Food
it refers to any article, whether simple, mixed, or compounded, that is used as food, drink,
confectionery or condiments. It is any substance consumed to provide nutritional support for
the body. It is usually of plants or animals origins, contains essential nutrients, such as
carbohydrates, fats, proteins, vitamins or minerals. The substance is ingested by an organism
and assimilated by organism's cells in an effort to produce energy, maintain life or stimulate
growth
-International Association for Food Protection
-World Resources Institute
-World Food Programme
-Food and Agriculture Organization
-International Food Information Council
Food Safety and Food Security are monitored by agencies like:
-sustainability
-biological diversity
-climate change
-nutritional economics
-population growth
-water supply
-access to food
These agencies addresses issues such as:

Sanitation
it refers to the state of being clean, health promoting free from disease-producing agents and
visible dirt. Wholesome foods and portable drinking water have sanitary qualities

Cleanliness
it is the absence of visible oil or dirt and is not necessarily sanitized; it must be aesthetically
acceptable to the consumer

Hazard
it refers to any agents: biological/microbiological, chemical, and physical or any condition that
has a potential of causing adverse effect on health. Food Hazards are not only the agents found
in food but could be the texture, characteristics or condition of the food itself that may be
deleterious

Risk
it refers to the function of the probability of an adverse health effect and severity of that effect,
consequential to a hazard in food
Food Establishment
it refers to an operation or system that stores, prepares, packages, vends or serve food, it
provides food for human consumption such as restaurants, markets or groceries, vending
machine operators, food services in institutions, sport clubs, catering operations, home
deliveries, takeout orders, mobile food unit and other food operators
Consumer
it refers to a person, who is a member of the public, and has possession of the food, but is not
functioning as an operator of a food establishment, or does not offer food for sale or resale.

Contamination
it is the unintentional presence of harmful substances in food and water. It may come from the
air, soil, water supply, direct contact with contaminated surfaces, or from added ingredients.

Cross Contamination
it refers to the transfer of microorganisms from one food to another via a non-food item like a
working surface or equipment
Pathogens
it refers to the disease-causing microorganisms
unicellular organism
-also known as single-celled organism, is an organism that consists of only one cell
-thought to be the oldest form of life
-early protocells possibly emerging 3.8-4 billion years ago
Multicellular organism
that consists of more than one cell
Prokaryotic organisms and Eukaryotic organisms
unicellular organism fall into two general categories:
Prokaryotes
-include bacteria and archaea
-it refers to a unicellular organism that lacks a membrane-bound nucleus, mitochondria, or any
other membrane-bound organelle. (term means "before nut" or "kernel")
Eukaryotes
it refers to organisms whose cells have a nucleus enclosed within membranes, unlike
prokaryotes
-protozoa
-unicellular algae
-unicellular fungi
Many eukaryotes are multicellular, but the group includes:
Bacteria
are type of biological cell. They constitute a large domain of prokaryotic microorganisms.
Typically a few micrometres in length, have a number of shapes, ranging from spheres, rods,
and spirals
Bacterium
Singular term of bacteria
Archaea
it refers to the microbes, are prokaryotes, meaning they have no nucleus.
archaeon
singular of microbes
Protozoa
is an informal term for single-celled eukaryotes, either free-living or parasitic, which feed on
organic matter such as other microorganisms or organic tissues and debris
Packed Food
it refers to bottled, canned, cartooned, bagged or wrapped securely whether packaging is done
in a food establishment or a food processing plant.
Potable Water
it refers to the drinking water that meets the requirements of safe water act or drinking water
regulations in a community or country. It is free from any water borne diseases
1. Water/ ice contaminated with pathogens or toxins
2. Inhalation of aerosols that contain water from unsafe sources
3. Food and beverage that contain pathogens in sufficient amounts that invade the
gastrointestinal tract

Waterborne diseases result from the ingestion of:

1. Caused by eating food that contains living disease- producing microorganisms
2. Eating food that contains a harmful chemical or toxin produced by the pathogenic bacteria or
other source
3. Toxin mediated infection is caused by eating food that contains harmful microorganisms that
will produce a toxin, once inside the human body

Foodborne Illness
-botulism
-hepatitis A
-salmonellosis
-staphlococcal infection/ food poison
-listeria monocytogenes infection
-cholera
Examples of foodborne illness
-vomiting
-diarrhea
-abdominal pain/cramps
-fever
-fatigue
-general weakness
Signs and Symptoms
1. Cost that may be incurred by the sick individual or caregiver/family
2. Business and industry cost
3. Costs to the nation and government
4. Losses of tourism food export trade
Socio-economic effects of Foodborne Illness:
Foodborne Illness Outbreak
it is defined by the Center for Disease Control and Prevention (CDC) as an incident in which two
or more people customers experienced the same illness after eating the same food
Food Code
it is a set of policies and regulation as guidelines for regulating the food service industries for
safety such as in restaurants, groceries, nursing homes, hospitals, and other institutions
Ready-to-eat Foods
it refers to food items that are edible without washing, cooking or additional preparation by the
consumer or by the food establishment
Potential Hazardous Food
it refers to foods that require temperature control because it is in a form capable of supporting
rapidly growing infectious or toxigenic microorganism

Risk assessment is a function within occupational safety and health risk management that
focuses on identifying potential hazards. The goal is to identify hazards, then analyze and
evaluate the risks they create.

Risk management is a formal process for identifying hazards, evaluating and analyzing risks
associated with those hazards, then taking action to eliminate the hazards or control the risks
that can’t be eliminated to minimize injury and illness potential. Risk management is a critical
step in any organization’s efforts to proactively mitigate risk before an injury or catastrophe
occurs.

Risk is the main cause of uncertainty in any organization. As a safety professional, you can help
your organization identify and manage risks before an incident happens.

While your organization must comply with regulations and reduce its injury rate, those metrics
force a rear-view mirror perspective. Applying risk management principles can help you
proactively reduce risk, advance safety and drive a return on investment from safety programs.