Risk management

• Risk Management is the process of weighing policy alternatives to accept, minimize or reduce assessed risks and select and implement appropriate options.
• Risk management is an important element in organizational management, whether in the private or public sector.
• Risk management enables risks and opportunities to be actively monitored and controlled.
• The food industry is made up of businesses that produce, manufacture, transport, and distribute food for people.
• Food production, food manufacturing and food establishment are simply the chain on how the food is being processed.
• Food establishments refer to facilities that are involved in food distribution before it reaches to one’s table.
• Risk management, food safety, security and sanitation should be learned and applied not only in food industry but in our daily lives.
• Risk Management involves identifying, analyzing, evaluating, and controlling threats to an organization.
• Steps in Risk Management Process include Identifying the Risk, Analyzing the Risk, Evaluating or Ranking the Risk, Treating the Risk, and Monitoring and Reviewing the Risk.
• Identifying the Risk in the Risk Management Process involves noting down as many risk factors as possible.
• Analyzing the Risk in the Risk Management Process involves determining the scope of the risk.
• Evaluating or Ranking the Risk in the Risk Management Process involves prioritizing risks to gain a holistic view of the risk exposure.
• Treating the Risk in the Risk Management Process involves eliminating or containing risks as much as possible.
• Monitoring and Reviewing the Risk in the Risk Management Process involves keeping an eye on factors or risks that change.
• The Temperature Danger Zone is the range of temperatures (5 o C – 60 o C) where certain temperature, certain microorganisms particularly bacteria are active and capable of multiplying.
• Risk Treatment is an action that is taken to manage risk.
• Food Safety is a scientific discipline describing handling, preparation and storage of food in ways that prevent food-borne illness.
• Intoxication is caused by eating food that contains harmful chemical or toxin produced by bacteria or other source.
• Cross Contamination is the process wherein an infected person may not be the only way that a food item may be contaminated, they could also be contaminated through the following: Exposed to unsafe temperature for a long period of time, Poor hygiene, Improper packaging, Improper re-heating of food, Unsafe sources and suppliers.
• Foodborne Illness is a disease that is caused by the consumption of food items that are contaminated by dangerous micro-organisms, also known as germs or microbes.
• Sanitation is the process of making sanitary as by cleaning and disinfecting.
• Hygiene refers to conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.
• Infection is caused by eating food that contains living disease microorganisms.
• The Top 4 Risks facing the Hospitality Industry are Data Privacy, Guest Behavior, Staff, and Branding.
• The Seven Critical Risk Factors facing the Hospitality and Tourism Industry are The Sharing Economy, Continuously Changing Customer Demands, Shortage of Experienced Personnel, Consumer Perception of Risk, Uncertainty in International Travel, Guest Focused - Technology, and New Regulations.
• Foodborne Hazards refer to a biological, chemical or physical hazards that can cause illness or injury when consumed along with the food.
• Residual Risk is the risk that remains even after treatment.
• Toxin-Mediated Infection is caused by eating a food that contains harmful microorganisms that will produce once inside the human body.
• The Five Types of Risk Treatment are Avoidance, Reduction, Transfer, Acceptance, and Sharing.
• The temperature danger zone for bacterial activity is between 5°C and 60°C.
• Bacteria prefer food that is high in protein or carbohydrates.
• Bacteria have different oxygen requirements, including aerobic, anaerobic, and facultative anaerobic forms.
• Bacteria have different temperature requirements for growth, including psychrophilic bacteria (32°F to 70°F), mesophilic bacteria (70°F to 110°F), and thermophilic bacteria (above 110°F).
• Biological hazards include bacteria, viruses, parasites, and fungi.
• General symptoms of foodborne illness include headache, nausea, vomiting, dehydration, abdominal pain, diarrhea, fatigue, and fever.
• Bacteria need about 4 hours to grow to high enough numbers to cause illness.
• Chemical hazards are toxic substances that may occur naturally or may be added during food processing.
• Physical hazards are hard or soft foreign objects in food that can cause illness and injury.
• Disease-causing bacteria can only grow in foods with a water activity higher than .85.