LESSON 1 RISK MANAGEMENT CONCEPTS AND PRINCIPLES.pptx

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1. RISK MANAGEMENT CONCEPTS AND PRINCIPLES

2. TOPICS Risk defined Risk vs. hazard Sources of risks Risk analysis and assessment Risk management Elements of risk management General principles of food safety risk management Risk communication

3. LEARNING OBJECTIVES Differentiate the risk and hazard Analyze the elements of risk management Create a HACCP plan

4. PRE-ASSESSMENT Risk Hazard Definition Probability Examples Control measures

5. RISK DEFINED According to UNWTO, risk is a situation that exposes someone or something to danger harm or loss. It can be physical safety matter, a risk of property loss, a financial business risk and more. Risk is an estimate of the probability and severity of the adverse health effects in exposed populations, consequential to hazards in foods. Example: Food handling is one issue that must be adequately addressed whenever someone prepares food for the customers. The danger of food poisoning due to contamination of food that is why it is necessary to have precaution based on standards.

6. RISK vs HAZARD According to workSMARK , a hazard is something than can cause harm while risk is a chance that any hazard will cause harm to somebody. A hazard is a biological, chemical and physical agent in, or condition of, food with the potential to cause harm

7. RISK vs HAZARD

8. RISK MANAGEMENT According to ISO 31000, is the identification, evaluation, and prioritization of risks. It is a systematic approach to mitigating, if not eradicating entirely the risks.

9. ELEMENTS OF RISK MANAGEMENT Risk Evaluation Identification of a food safety problem Establishment of a risk profile Ranking of the hazard for risk assessment and risk management priority Establishment of risk assessment policy for conduct of risk assessment

10. ELEMENTS OF RISK MANAGEMENT Risk Management Option Assessment Identification of available management options Selection of preferred management option, including consideration of an appropriate safety standard Final management decision

11. ELEMENTS OF RISK MANAGEMENT Implementation of Management Decision Monitoring and Review Assessment of effectiveness of measures taken Review risk management and/or assessment as necessary

12. ACTIVITY In group of 4, write your surnames in 1 whole sheet of yellow paper Analyze the article on the next slide. Analyze what would be the elements of risk management This activity is 12 minutes only.

13. ACTIVITY

14. ACTIVITY

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16. SOURCES OF RISKS Uncertainty of financial markets Accidents Natural causes and disasters Events of uncertain or predictable root cause

17. UNCERTAINTY OF FINANCIAL MARKETS The prices of the goods The prices of the services Reduction of confidence for investors

18. ACCIDENTS Slip and fall injuries Skin reactions Accidents due to activities Security related accidents Food poisoning Elevator and escalator accidents

19. NATURAL CAUSES AND DISASTERS Caused by movements of earth Disasters related to weather Floods, landslides

20. EVENTS OF UNCERTAIN OR UNPREDICTABLE ROOT-CAUSE Must have risk management plan.

21. RISK MANAGEMENT F ood safety risk analysis is an emerging discipline, and the methodological basis for assessing and managing risk associated with food hazards is still in a developing phase.

22. IDENTIFICATION OF POTENTIAL RISK Internal External

23. IDENTIFICATION OF POTENTIAL RISK Operational Risks : Failures in internal processes, systems, or human errors. Financial Risks : Issues related to cash flow, credit, or liquidity. Strategic Risks: Risks arising from poor strategic decisions or the failure to implement strategies. Compliance Risks: Risks of failing to comply with laws, regulations, or internal policies. Reputational Risks: Risks that affect the company's reputation due to internal factors like employee behavior or product failures.

24. RISK MANAGEMENT PRINCIPLES A need of periodic assessment Capable of continual improvement and enhancement Integral part of organizational processes.

25. RISK ANALYSIS Is widely recognized as the fundamental methodology underlying the development of food safety standards. Composed of three separate but integrated elements, namely risk assessment, risk management and risk communication.

26. RISK ASSESSMENT This helps the facility to decide on the level of risk for each a hazard. What could go wrong? How likely is the event to happen? What would be the outcome or impact if this event happened?

27. RISK ASSESSMENT WITH HACCP Hazard Analysis Critical Control Points system.

28. HACCP EXAMPLE SCENARIO: RESTAURANT KITCHEN Background A restaurant kitchen is implementing a HACCP plan to ensure food safety in its operations. The following scenario outlines the steps taken to address potential hazards in preparing a chicken dish

29. HACCP EXAMPLE SCENARIO: RESTAURANT KITCHEN Step 1: Conduct a Hazard Analysis Identify Hazards: Biological : Bacterial contamination (e.g., Salmonella) in raw chicken. Chemical : Cleaning agents residue. Physical : Bone fragments in the chicken.

30. HACCP EXAMPLE SCENARIO: RESTAURANT KITCHEN Step 2: Determine Critical Control Points (CCPs) Critical Control Points Identified: Receiving : Ensuring raw chicken is delivered at safe temperatures. Storage : Maintaining proper refrigeration. Cooking : Achieving the required internal temperature to kill bacteria. Serving : Preventing cross-contamination between cooked and raw foods.

31. HACCP EXAMPLE SCENARIO: RESTAURANT KITCHEN Step 3: Establish Critical Limits Critical Limits for Each CCP: Receiving : Chicken must be delivered at 4°C (40°F) or below. Storage : Refrigerators must maintain a temperature of 4°C (40°F) or below. Cooking : Chicken must reach an internal temperature of 75°C (165°F). Serving : Use separate utensils for raw and cooked chicken.

32. HACCP EXAMPLE SCENARIO: RESTAURANT KITCHEN Step 4: Establish Monitoring Procedures Monitoring Procedures for Each CCP: Receiving : Check and record the temperature of the chicken upon delivery. Storage : Monitor and log refrigerator temperatures twice daily. Cooking : Use a food thermometer to check and record the internal temperature of the chicken. Serving : Supervise staff to ensure separate utensils are used and sanitized between uses.

33. HACCP EXAMPLE SCENARIO: RESTAURANT KITCHEN Step 5: Establish Corrective Actions Corrective Actions for Each CCP: Receiving : If chicken is above 4°C (40°F) upon delivery, reject the shipment. Storage : If refrigerator temperature is above 4°C (40°F), adjust the settings and check all stored food for safety. Cooking : If the chicken does not reach 75°C (165°F), continue cooking until the correct temperature is achieved. Serving : If cross-contamination occurs, discard the affected food and retrain staff on proper procedures.

34. HACCP EXAMPLE SCENARIO: RESTAURANT KITCHEN Step 6: Establish Verification Procedures Verification Procedures: Receiving : Periodic checks by a manager to ensure proper receiving practices. Storage : Regular audits of temperature logs and refrigerator maintenance records. Cooking : Random checks of cooking temperatures by a supervisor. Serving : Observation and periodic checks to ensure serving protocols are followed.

35. HACCP EXAMPLE SCENARIO: RESTAURANT KITCHEN Step 7: Establish Record-Keeping and Documentation Documentation for Each CCP: Receiving : Temperature logs for each delivery. Storage : Refrigerator temperature logs. Cooking : Temperature records for cooked chicken. Serving : Training records and supervisory checklists.

36. HACCP EXAMPLE SCENARIO: RESTAURANT KITCHEN Scenario Execution Receiving : A delivery of raw chicken arrives. The kitchen staff checks the temperature and finds it at 3°C (37°F). They accept the shipment and record the temperature. Storage : The chicken is placed in a refrigerator maintained at 4°C (40°F). The temperature is logged twice daily.

37. HACCP EXAMPLE SCENARIO: RESTAURANT KITCHEN Cooking : The chef prepares the chicken and cooks it to an internal temperature of 77°C (171°F). The temperature is recorded using a food thermometer. Serving : Separate utensils are used for raw and cooked chicken. A supervisor monitors the serving area to ensure no cross-contamination occurs.

38. GENERAL PRINCIPLES OF FOOD SAFETY RISK MANAGEMENT Principle 1: Risk management should follow a structured approach Principle 2: Protection of human health should be the primary consideration in risk management decisions. Principles 3: Risk management decisions and practices should be transparent. Principle 4: Determination of risk assessment policy should be included as a specific component of risk management

39. GENERAL PRINCIPLES OF FOOD SAFETY RISK MANAGEMENT Principle 5: Risk management should ensure the scientific integrity of the risk assessment process by maintaining the functional separation of risk management and risk assessment. Principle 6: Risk management decisions should take into account the uncertainty in the output of the risk assessment. Principle 7: Risk management should include clear, interactive communication with consumers and other interested parties in all aspects of the process. Principle 8: Risk management should be a continuing process that takes into account all newly generated data in the evaluation and review of risk management decisions.

40. RISK COMMUNICATION Main goals of risk communication are: Promoting awareness and understanding of risks (amongst employees, government officials and consumers) Promoting consistency and clarity about the risk analysis process Providing an understanding for risk management decisions. Strengthening good working relationships and promoting respect. Promoting appropriate involvement of all stakeholders groups; Exchanging information, knowledge, attitudes, practices and perceptions of those involved

41. RISK COMMUNICATION Main goals of risk communication are: Promoting awareness and understanding of risks (amongst employees, government officials and consumers) Promoting consistency and clarity about the risk analysis process Providing an understanding for risk management decisions. Strengthening good working relationships and promoting respect. Promoting appropriate involvement of all stakeholders groups; Exchanging information, knowledge, attitudes, practices and perceptions of those involved

42. RISK COMMUNICATION Main goals of risk communication are: Promoting awareness and understanding of risks (amongst employees, government officials and consumers) Promoting consistency and clarity about the risk analysis process Providing an understanding for risk management decisions. Strengthening good working relationships and promoting respect. Promoting appropriate involvement of all stakeholders groups; Exchanging information, knowledge, attitudes, practices and perceptions of those involved