RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, AND SANITATION

(Summary)
By: Aubrey Belle R. Taiza, LPT

Description
1 Risk  is a situation that exposes someone or something to danger harm or
loss.
 is an estimate of the probability and severity of the adverse health effects
in exposed populations, consequential to hazards in food.
2 Risk Management  is the process of identifying, assessing and controlling threats to an
organization's capital and earnings. These threats, or risks, could stem
from a wide variety of sources, including financial uncertainty, legal
liabilities, strategic management errors, accidents and natural disasters.

3 Safety  In the food service operation it means freedom from risk, danger, injury
or harmful effects to person's well being and health.

4 Safety issues includes:  food and water safety

 safe environment
 prevention of physical injuries

5 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

6 Importance of Food  Avoidance of loss of customers and sales

Safety in the Food  Presentation of prestige and reputation
Industry  Keeping out of lawsuits
 Enhancement of employee morale
 Prevention of employee absenteeism
 Avoidance of embarrassment

7 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
 Sanitas (Latin)
 Health

8 Foodborne Illnesses  is a disease transmitted to people through food.

9 Outbreak  An illness is considered an _______ when two or more people have the
same symptoms after eating the same food.

10 Investigation  A ________ is conducted by state and local regulatory authorities

11 outbreak  The _______ is confirmed by laboratory analysis

12 Challenges to Food Challenges include:

Safety  Time
 Language and culture
 Literacy and education
 Pathogens
 Unapproved suppliers
 High-risk customers
 Staff turnover
13 How Foodborne Illnesses Unsafe food is the result of contamination:
Occur  Biological
 Chemical
 Physical
14 Biological Hazards  Bacteria
 Viruses
 Parasites
 Fungi
 Molds
15 Chemical Hazard  Cleaners
 Sanitizers
 Polishes
16 Physical Hazards  Metal shavings
 Staples
 Bandages
 Glass
 Dirt
 Natural objects (e.g., fish bones in a fillet)
17 How Food Becomes Five risk factors for foodborne illness:
Unsafe  Purchasing food from unsafe sources
 Failing to cook food correctly
 Holding food at incorrect temperatures
 Using contaminated equipment
 Practicing poor personal hygiene
18 Time and Temperature  When food has stayed too long at temperatures good for pathogen
Abuse growth
19 Cross-contamination  When pathogens are transferred from one surface or food to another
20 How Cross-contamination  Contaminated ingredients are added to food that receives no further
occurs? cooking
 Ready-to-eat food touches contaminated surfaces
 Contaminated food touches or drips fluids onto cooked or ready-to-eat
food
 A food handler touches contaminated food and then touches ready-to-eat
food
 Contaminated wiping cloths touch food-contact surfaces
21 it can cause a foodborne  Fail to wash their hands correctly after using the restroom
illness when food  Cough or sneeze on food
handlers  Touch or scratch wounds and then touch food
 Work while sick
 Poor personal hygiene
22 Ready-to-eat food is food that can be eaten without further:
 -Preparation
 -Washing
 -Cooking
23 These people have a  Preschool-age children
higher risk of getting a  Elderly people
foodborne illness:  People with compromised immune systems

24 Keeping Food Safe  Focus on these measures:

 Purchasing from approved, reputable suppliers
 Controlling time and temperature
 Preventing cross-contamination
 Practicing personal hygiene
 Cleaning and sanitizing
25 TCS Foods  Food Most Likely to Become Unsafe
(Time Control for Safety)
26 Ready-to-eat food  Food that includes:
 Cooked food, Washed fruit and vegetables (whole and cut), Deli meat,
Bakery items, Sugar, spices, and seasoning
27 Microorganism:  Small, living organism that can be seen only with a microscope

28 Pathogen:  Harmful microorganism

 Makes people sick when eaten or produces toxins that cause illness
29 Toxin  Poison
30 What Bacteria Need to  Food
Grow  Acidity
 Temperature
 Time
 Oxygen
 Moisture
31 Food  Most bacteria need nutrients to survive
TCS food supports the growth of bacteria
better than other types of food
 This includes meat, poultry, dairy products,
 and eggs
32 Acidity  Bacteria grow best in food that contains little or no ________

33 Temperature  Bacteria growth is limited when food is held above or below the
temperature danger zone
41˚F and  Bacteria grow rapidly between _____.
135˚F (5˚C and 57˚C)  This range is known as the temperature danger zone.

34 Time  Bacteria need _____ to grow

 The more ______ bacteria spend in the temperature danger zone, the
more opportunity they have to grow to unsafe levels

35 Oxygen  Some bacteria need _____ to grow, while others grow when oxygen isn't
there

36 Moisture  Bacteria grow well in food with high levels of _____.

37 Temperature & Time  The conditions you can control

 Keep TCS food out of the temperature danger zone
 Limit how long TCS food spends in the temperature danger zone
38 viruses  Smallest of the microbial food contaminants. rely on a living host to
reproduce. they usually contaminate food through a food handler’s
improper personal hygiene. some might survive freezing and cooking
temperatures.

39 Parasites  Require a host to live and reproduce.

Source:
 Seafood, wild game, and food processed with contaminated water, such
as produce

40 Fungi  Commonly cause food spoilage and sometimes illness

41 Basic characteristics of  Spoil food and sometimes cause illness

mold:  Some produce toxins
 Grow well in almost any condition, especially in acidic food with low
water activity
 Are only slowed not destroyed by cooler or freezer temperatures

42 Basic characteristics of  Can spoil food quickly

yeast:  May produce a smell or taste of alcohol as it spoils food
 May look like a white or pink discoloration or slime and may bubble
 Grow well in acidic food with little moisture

43 Biological Toxins  Naturally occur in certain plants, mushrooms, and seafood

44 Seafood toxins  Produced by pathogens found on certain fish

 Occur in certain fish that eat smaller fish that have consumed the toxin

45 Mushroom Toxins  Are caused by eating toxic wild mushrooms

 Occur when toxic mushrooms are mistaken for edible ones
 Can be prevented by purchasing from approved, reputable suppliers

46 Plant Toxins  Usually happen when plants are purchased from unapproved suppliers
 Can happen when certain plants aren't cooked correctly (i.e.,
undercooked kidney beans)
 Can be prevented by purchasing plants from approved, reputable
suppliers

47 Physical Contaminants  Metal shavings from cans

Common objects that get  Wood
into food  Fingernails
 Staples
 Bandages
 Glass
 Jewelry
  Dirt
 Naturally occurring objects such as fruit pits and bones
48 Physical Contaminants  Mild to fatal injuries are possible
Symptoms:  Cuts, dental damage, and choking
 Bleeding and pain
49 Physical Contaminants  Closely inspect food received
Prevention:  Take steps to prevent physical contamination, including practicing good
personal hygiene
 Purchase food from approved, reputable suppliers
50 Chemical Contaminants Sources:
 Cleaners, sanitizers, polishes, machine lubricants, and pesticides
 Certain types of kitchenware and equipment (items made from pewter,
copper, zinc, and some types of painted pottery)
 Deodorizers, first-aid products, and health and beauty products (hand
lotions, hairsprays, etc.)
51 Chemical Contaminants  Vary depending on chemical consumed
Symptoms:  Most illnesses occur within minutes
 Vomiting and diarrhea are typical
If an illness is suspected:

 Call the emergency

number in your area
 Call the Poison
Control number
 Consult the
chemical's MSDS
 Vary depending on
chemical consumed
52 Chemical Contamination  Only use chemicals approved for use in foodservice operations
Prevention:  Purchase chemicals from approved, reputable suppliers
 Store chemicals away from prep areas, food-storage areas, and service
areas
 Chemicals must be separated from food and food-contact surfaces by
spacing and partitioning
 Chemicals must NEVER be stored above food or food-contact surfaces
 Use chemicals for their intended use and follow manufacturer's directions
53 Groups who may attempt  Terrorists or activists
to contaminate food:  Disgruntled current or former staff
 Vendors
 Competitors
54 FDA defense tool:  A.L.E.R.T.

55 Assure  Make sure products received are from safe sources

56 Look  Monitor the security of products in the facility

57 Employees  Know who is in your facility

58 Reports  Keep information related to food defense accessible

59 Threat  Develop a plan for responding to suspicious activity or

 a threat to the operation
60 Food allergen  A protein in a food or ingredient some people are sensitive to
 These proteins occur naturally
 When an enough of an allergen is eaten, an allergic reaction can occur

61 Allergy symptoms  Nausea

 Wheezing or shortness of breath
 Hives or itchy rashes
 Swelling of various parts of the body, including the face, eyes, hands, or
feet
 Vomiting and/or diarrhea
 Abdominal pain

62 Allergic reactions  Symptoms can become serious quickly

 A severe reaction, called anaphylaxis, can lead to death
63 The Big Eight food  Milk
allergens  Eggs
 Fish
 Crustacean shellfish, including lobster, shrimp, and crab
 Wheat
 Soy
 Peanuts
 Tree nuts, such as almonds, walnuts, and pecans
64 Service staff  Describe menu items to guests and identify any allergens in the item
 Suggest menu items without the allergens
 Clearly mark the guest's order for kitchen and service staff
 Deliver food separately to prevent cross-contact

65 Kitchen staff:  Do NOT cook different types of food in the same fryer oil
Avoid cross-contact  Do NOT put food on surfaces that have touched allergens
 Check recipes and ingredient labels
 Wash, rinse, and sanitize cookware, utensils, and equipment before
preparing an allergen special order
 Make sure the allergen doesn't touch anything for customers with food
allergies (food, beverages, utensils, etc.)
 Wash your hands and change gloves before prepping food
 Label food packaged on-site for retail use
66 Managers must focus on  Establishing specific personal hygiene policies
the following:  Training food handlers on personal hygiene, policies and retraining them
regularly
 Modeling correct behavior at all times
 Supervising food safety practices
 Revising personal hygiene policies when laws or science change

67 Food handlers can  Have a foodborne illness

contaminate food  Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of
when they: the
 eyes or skin
 Have wounds that contain a pathogen
 Sneeze or cough
 Have contact with a person who is sick
 Touch anything that may contaminate their hands and do not wash them

68 Actions that can  Scratching the scalp

contaminate food:  Running fingers through hair
 Wiping or touching the nose
 Rubbing an ear
 Touching a pimple or infected wound
 Wearing a dirty uniform
 Coughing or sneezing into the hand
 Spitting in the operation
69 Good personal hygiene  Following hygienic hand practices
includes:  Maintaining personal cleanliness
 Wearing clean and appropriate clothing, restraining hair, and removing
jewelry
 Avoiding unsanitary habits and actions
 Maintaining good health
 Covering wounds
 Reporting health issues
70 How to wash hands  Wet hands and arms.
(should take at least 20  Use running water as hot as you can comfortably stand. It should be at
seconds) least 100˚F (38˚C).
 Apply soap. Apply enough to build up a good lather.
 Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds.
 Clean under fingernails and between fingers.
 Rinse hands and arms thoroughly. Use running warm water.
 Dry hands and arms. Use a single-use paper towel or hand dryer.
Consider using a paper towel to turn off the faucet and open the
restroom door.
71 Handwashing  Using the restroom
Food handlers must wash  Handling raw meat, poultry, and seafood (before and after)
 their hands  Touching the hair, face, or body
before they start work  Sneezing, coughing, or using a tissue
and after:  Eating, drinking, smoking, or chewing gum or tobacco
 Handling chemicals that might affect food safety
72 Food handlers must wash  Taking out garbage
their hands after:  Clearing tables or busing dirty dishes
 Touching clothing or aprons
 Handling money
 Leaving and returning to the kitchen/prep area
 Handling service animals or aquatic animals
 Touching anything else that may contaminate hands
73 Liquids or gels  used to lower the number of pathogens on skin.

74 Hand Care  Keep fingernails short and clean

Requirements for food  Do NOT wear nail polish
handlers:  Do NOT wear false nails

75 Contain pus  Must be covered to prevent pathogens from contaminating food and
food-contact surfaces
76 How a wound is covered  Cover wounds on the hand or wrist with an impermeable cover, (i.e.
depends on bandage or finger cot) and then a single-use glove
where it is located:  Cover wounds on the arm with an impermeable cover, such as a
bandage
 Cover wounds on other parts of the body with a dry, tight-fitting bandage
77 Ready-to-eat food  NEVER handle ___________________ with bare hands
 when you primarily serve a high-risk population
78 Single-use gloves  Should be used when handling ready-to-eat food
 Except when washing produce
 Except when handling ready-to-eat ingredients for a dish that will be
cooked
 Must NEVER be used in place of handwashing
 Must NEVER be washed and reused
 Must fit correctly
79 When to change gloves:  As soon as they become dirty or torn
 Before beginning a different task
 After an interruption, such as taking a phone call
 After handling raw meat, seafood, or poultry and before handling ready-
to-eat food
80 Correct Work Attire Food handlers must:
 Wear a clean hat or other
 hair restraint
 Wear clean clothing daily
 Remove aprons when leaving food preparation areas
 Remove jewelry from hands and
 arms before prepping food or when
 working around prep areas