Course Code TOURC 3

Risk Management As Applied to

Description
Safety, Security and Sanitation
Pre-Requisites NONE
Department: TOURISM DEPARTMENT Week Week 9

RISK ASSESSMENT IN FOOD CONTEXT Module No. 9

LEARNING OUTCOME/S

At the end of this module, the student will be able to:

1. define and the importance of risk assessment in food context.
2. discuss the proper procedure on how to deal with the potential hazard in food context.

INTRODUCTION

Risk Assessment in Food Context is a step by step process to described the potential physical,
chemical and biological hazards that associated risks to life and resulting to foodborne illnesses
that are harmful to humans that are presents in foods.

COURSE CONTENT

DEFINITION OF TERMS

1. RSIK- the combination of the likelihood and consequence of the hazard being realized.

2. CONSEQUENCE- The potential consequence of the risk being realized.

3. LIKELIHOOD- How often the risk event might happen (e.g. per procedure/episode or
within a specified timeframe).

4. RISK RATING- A measurement of the risk useful for assessing the priority for control
measures for the treatment of different risks.

5. RISK REDUCTION -The process by which the risk is managed to reduce the consequence
and/or likelihood of the occurrence of the event.

The Chief Executive has overall responsibility for risk management at the Trust. He has
delegated delivery responsibility within the management structure to:

 The Medical Director for clinical risk

 The Director of Corporate Governance and Facilities for operational risk

 The Director of Finance for strategic risk

 All directors for risks in their directorate

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  The Senior Information Risk Owner for all information risks

HEALTH AND SAFETY MANAGER

In respect of risk assessment the Health and Safety Manager is responsible for:

 Fulfilling the requirements of Health and Safety Advisor to the Trust

 Promoting the use and understanding of risk assessment and audit processes
throughout the Trust

 Arranging, in conjunction with the Governance and Risk Adviser, the delivery of training
on risk assessment as determined by the training needs analysis

 Coordinating annual risk assessments of estates and facilities managed by the Trust

 Managing the strategic and operational risk registers

GOVERNANCE AND RISK ADVISER

Is responsible for providing expert advice and support on risk management, and for providing
training for all levels of staff on risk assessment, risk management and risk processes.

The Governance and Risk Adviser provide regular reports to the work streams reporting to the
Clinical Quality Safety and Governance Committee (CQSG) as required.

MANAGEMENT OF RISK ASSESSMENT

Line managers are responsible for ensuring risk assessments are undertaken in their areas. The
Health and Safety Manager will support the line managers and provide training as appropriate.

The management of risks identified through the risk assessment process will be determined by
the risk rating,

RISK RATING

 Risks scored 1-5: are considered low risk and therefore are tolerated by the Trust

 Risks scoring 6-8: are considered moderate risks and should be managed /treated so
that they are made as ‘low as reasonably practicable’. These risks will usually be
managed locally unless they are Trust wide when the appropriate corporate department
will lead on management.

 Risks scoring 9-12 are considered high risks. These risks must be treated, i.e. an action
plan should be developed and implemented that seek to reduce the potential impact of
the risk (i.e. reduces the risk score). These risks will be added to the risk register and will
be reviewed by the Management Committee and overseen by the Clinical Quality,
Safety, and Governance Committee High risks scoring 12 will also be reviewed by the
Board.

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  Risks scoring 15-25 are considered as extreme/catastrophic risks. These risks must be
treated, i.e. an action plan should be developed and implemented that seek to reduce
the potential impact of the risk (i.e. reduces the risk score).

FOCUS QUESTIONS

1. What is the importance of Risk Assessment in Food Context?

2. How can we describe the potential hazard in the food context?

LEARNING ACTIVITIES

Individual Activity:

Discuss the importance of Risk Assessment in Food Context and how can we spot the potential
hazards in the Food Industry?

ASSESSMENT

Objective Test

Direction: Answer the short quiz found in the LMS Quiz No.9 Week No. 9
You will be guided with the instructions provided.

Case Study: A sample situation is given in the LMS to test your knowledge about the topic.

ASSIGNMENT

Assignment No. 9

Research on Hazards to Food Safety: Chemical, Physical, Microbiological Hazards

RELATED READINGS / REFERENCES

 Students’ Handbook
 FAO and WHO (2016). Risk Communication applied to Food Safety
 Food Standards Australia New Zealand (2013). Risk Analysis in Food Regulation
 Lelieveld, H., Mostert, M., and Holah, J. (2016). Handbook of Hygiene Control in

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 the Food Industry: First and Second Edition
 McSwane, D., Rue, N. et al (2006). Food Safety and Sanitation: Fourth Edition.
 Perdigon, G., Claudio, V. et al (2006). Food, Water and Environmental Sanitation
and Safety

Prepared by: Approved by: Noted by:

Mariel S. Capal Mariel S. Capal Rito A. Camigla Jr., EdD.

Faculty Program Chair VP for Academic & Student Affairs

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 PLAGIARISM DECLARATION

I hereby certify that the module Risk Management As Applied to Safety,

Security and Sanitation submitted to Trimex Colleges is entirely my original work,
except where otherwise indicated. I am aware of the College's rules on plagiarism,
including those on disciplinary action that may result from plagiarism. Any use, in any
form whatsoever, of the works of any other author shall be properly recognized and
cited at their point of use.

Signature :

Author’s Name : Mariel S. Capal

Faculty

Date of submission : July 20, 2020

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