Risk Management (Chapter 1) Flashcards
(24 cards)
- 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.
Risk
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.
Risk Management
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
Safety
Safety issues includes:
food and water safety
* safe environment
* prevention of physical injuries
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.
Food Safety
Importance of Food Safety in the Food
Industry
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
it refers to the state of being clean, health
promoting free from disease-producing agents
and visible dirt. Wholesome foods and potable
drinking water have sanitary qualities
* Sanitas (Latin)
* Health
Sanitation
is a disease transmitted to
people through food.
* An illness is considered an outbreak when two or
more people have the same symptoms after
eating the same food
* An investigation is conducted by state and local
regulatory authorities
* The outbreak is confirmed by laboratory
analysis
Foodborne Illnesses
Challenges to Food Safety
Challenges include:
* Time
* Language and culture
* Literacy and education
* Pathogens
* Unapproved suppliers
* High-risk customers
* Staff turnover
The Costs of Foodborne Illnesses
Loss of customers and sales
Loss of Reputation
Negative Media Exposure
Lowered Staff Morale
How Foodborne Illnesses Occur
-Unsafe food is the result of contamination:
* Biological
* Chemical
* Physical
Biological Hazards
- Bacteria
- Viruses
- Parasites
- Fungi
Chemical Hazard
- Cleaners
- Sanitizers
- Polishes
Physical Hazards
- Metal shavings
- Staples
- Bandages
- Glass
- Dirt
- Natural objects (e.g., fish bones in a fillet)
How Food Becomes Unsafe
Five risk factors for foodborne illness:
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
How Food Becomes Unsafe
Time Temperature Abuse
Cross-Contamination
Poor Personal Hygiene
Poor Cleaning and Sanitizing
When food has stayed too long at temperatures
good for pathogen growth
* Food is not held or stored at the correct
temperature
* food is not cooked or reheated enough to kill
pathogens
* Food is not correctly cooled down
Time and Temperature Abuse
When pathogens are transferred from one surface or food to
another
* Contaminated ingredients are added to food that receives no
further 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
Cross-contamination
can cause a foodborne illness when food handlers
* Fail to wash their hands correctly after using
* the restroom
* Cough or sneeze on food
* Touch or scratch wounds and then touch food
* Work while sick
Poor Personal Hygiene
- Equipment and utensils are not washed, rinsed,
and sanitized between uses - Food-contact surfaces are wiped clean instead
of being washed, rinsed, and sanitized - Wiping cloths are not stored in a sanitizer
solution between uses - Sanitizer solutions are not at the required levels
to sanitize objects
Poor Cleaning and Sanitizing
TCS Foods:
Milk
Chicken
Eggs
Red Meat
Fish
Shellfish
Baked Potatoes
Cooked Rice
Oil
Cheese
Togue
is food
that can be eaten without
further:
* Preparation
* Washing
* Cooking
Ready-to-eat
food
includes:
Cooked food
Washed fruit and
vegetables (whole and
cut)
Deli meat
Bakery items
Sugar, spices, and
seasoning
Ready-to-Eat Food
Populations at High Risk for Foodborne
Illnesses
These people have a higher risk of getting a
foodborne illness:
* Infants and preschool-age children
* Elderly people
* Pregnant women
* People taking certain medications
* People with compromised immune systems
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
