risk management as applied to safety, security, and sanitation

midterms

Categories of risk

Compliance report
Hazard risk
Opportunity risk
Control risk

A category of risk that involves government-mandated licenses and business, permits, and requirements

compliance risks

an insurable risk that prevent and deter the achievement of company’s goals, mission, and objective

hazard risks

a risk that can cause uncertainty and doubt about the ability to achieve company’s goal

control risk

deliberately sought by the org specifically for future or long term success

opportunity risks

4P’s

people

premises

processes

products

what does PNS stands for

Philippine National Standards

the principles of effective risk management as stipulated in PNS

integrated

structured and comprehensive

customized

inclusive
dynamic

best available information

human and cultural factors

continual improvement

types of risk

financial risk
operational risk

cybersecurity risk

strategic risk

compliance risk

reputational risk

risk can emerge, change, or disappear as an org’s external and internal context changes

dynamic

the inputs to risk management are based on historical and current information future expectations. Info should be timely, clear, and available to relevant stakeholder

best available information

it can significantly influence all aspects of risk management each level and stage

human and cultural factors

risk management is continually improved through learning and experience

continual improvement

risk management is an integral part of all organizational activities

integrated

a ___ approach to to risk management contributes to consistent and comparable results

structured and comprehensive

the risk management framework and process are ___ and proportionate to org’s external and internal context related to its objective

customized

approriate and timely involvement of stakeholders

inclusive

responses to risk

risk avoidance

risk reduction

risk sharing

risk trasfer

risk acceptance and retention

types of risk in tourism

safety and security risks

health risks

environmental risks

economic risks

reputation risks

crucial process that helps identify, assess, and mitigate potential risks that could impact an organization’s objectives

risk management

Benefits of risk management

reduces financial losses 

avoids reputational damage

enhances resilience

improves strategic decision-making

why is risk management important

protects againts financial expenses, inefficiencies, reputational damage, and other potential losses.

identifying and analyzing risks to a destination or organization and deciding what can and should be done about them

tourism risk management

a situation involving exposure to danger

risk

a source of danger

hazard

root causes of risks

internal and external circumstances

example of this root cause are human error or system failures

internal circumstances

example of this root cause are global crises, climate change, or technological advancement

external circumstances

 tourism industry should be involved in both:

crisis management and disaster management

primary goal of risk management

to identify, assess, and address any financial, legal, strategic, and security risks to an organization.

type of risk in business that involve changes in market conditions, interest rates, exchange rate, credit risks, liquidity risk

financial risk

type of risk in business that involve human error, tech and system failures, and operational inefficiencies/natural disasters or geopolitical instability

operational risk

type of risk in business that involve data breaches, cyberattacks, phishing attempts, and issues of unauthorized access to company systems or info

cybersecurity risk

type of risk in business that is associated with poor business decisions, ineffective strategies or inadequate responses to technological changes or shifts in customer behavior

strategic risk

type of risk in business that involve issues with following laws, regulations and standards

compliance risk

type of risk in business that involves anything that damages an org’s public face, such as negative publicity, customer dissatisfaction, or ethical issues

reputational risk

type of risk in tourism that involve crime, terrorism, natural disasters, and accidents

safety and security risk

type of risk in tourism that involve epidemics, pandemics, and travel-related illnesses

health risks

type of risk in tourism that involve climate change, natural disasters, environmental degradation

environmental risks

type of risk in tourism that involve financial instability, currency fluctuations, and market changes

economic risks

how to use risk analysis

identify threats

estimate risk

type of risk in tourism that involve negative publicity, social media crises, and brand image

reputation risks

Not participating in activities that might negatively affect the org

risk avoidance

Accepts risk but aims to minimize the impact or keep any loss from spreading

risk reduction

Transferring all/some to another party

risk sharing

Contracting a third party to absorb the risk

risk transfer

Accepting potential consequences of risk and preparing to manage them if they happen

risk acceptance and retention

PDCA

Plan-Do-Check-Act

Often used in quality management, project management, and various operational processes

PDCA

Setting objectives, identifying problems or opportunities for improvement, and developing a plan to address those issues happen in this phase

plan phase

executing the actions planned in the first phase

do phase

Evaluating the results during do phase

check phase

Taking insights from the check phase and deciding if the plan worked

act phase

best practices for risk management in tourism

1. Conduct Regular Risk Assessments

2. Develop and Update Crisis Management Plans

3. Communicate Effectively

4. Collaborate with Stakeholders

5. Invest in Employee Training

5 steps of the risk management process

risk identification

risk assessment

risk prioritization

risk mitigation

risk monitoring

recognizing potential threats to an org, its operations and workforce

risk identification

focuses on analyzing and evaluating potential risk factors

risk assessment

prioritized risks based on their likelihood and impact

risk prioritization

implement strategies to mitigate or reduce the likelihood and/or impact of each prioritized risk

risk mitigation

Continuously monitor and review the risk management to plan to ensure its effectiveness

risk monitoring

challenges in food safety and sanitation

• Time and Money

• Language and Culture

• Literacy and Education

• Pathogens (Foodborne Illnesses)

• Unapproved Suppliers

• High-risk customers

• Ready-to-eat foods

• Staff turnover

• Global Supply Chains risks

• Contamination from Chemicals

• Allergens

• Climate Change

• Food Fraud

• Inadequate Food Safety Regulations and Enforcement

• Technology and Automation

• Food Safety in Non-traditional Food Systems

this people are more prone to be exposed to diseases because of low immunity levels.

immunocompromised people

A hazard that includes viruses, bacteria, parasites, fungi

biological hazards

A hazard that includes hair, dirt, and natural objects

physical hazards

A hazard that includes cleaners, sanitizers, and toxic metals

chemical hazards

food that contains moisture and protein and that has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.

Potentially Hazardous Food

Nation’s leading science-based, data-driven, service organization that protects the public’s health.

Center of Disease Control and Prevention

risk factors for foodborne illness

• Improper holding temperatures

• Inadequate cooking

• Contaminated equipment

• Poor personal hygiene

• Improper food source

important prevention measures

• Controlling time and temperature

• Preventing cross-contamination

• Practicing personal hygiene

  • Purchasing from approved, reputable suppliersthis man

Is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Hazard Analysis and Critical Control Point

cost of foodborne illness to an operation

• Lack of customers and sales

• Negative media exposure

• Lawsuits and legal fees

• Increased insurance premiums

• Loss of reputation

• Lowered staff morale

• Staff missing work

• Staff retraining

why hygiene and sanitation matter?

compliance with health and safety regulations

avoid lawsuits, penalties, or forced closure

fewer guest coplaints

a clean workplace boost employees motivation and pride

healthy staffs=fewer sick days and better service

staff trained in hygiene become brand ambassadors

hygiene and sanitation are non-negotiable in hospitality

a clean business is a successful business

businesses have a duty toprevent harm by providing clean environments and safe food

protecting public health

full disclosure of all allergens, food sources or hygiene rating builds trust

transparency with guest

staff should have access to protective equipment, hygiene supplies, and clean break areas

fair and safe staff treatment

these are mandatory requirements enforced by local, national, or international authorities

legal considerations

____ go beyond the law— they involved doing what is right and responsible for health and safety of guests, staff,a nd environment

ethical considerations

staff must follow hygiene protocols: clean uniforms, handwashing, illness reporting, mandatory training and certification for food handlers.

employee hygiene regulations

ensures a safe working environment. employers are legally responsible for the health and safety of their staff

occupational health and safety laws

proper waste disposal, chemical use, and water sanitation are regulated to avoid

environmental regulations

hotels and restaurants must meet sanitation standards for kitchens, bathrooms, guest rooms and staff areas. regulations are done by health departments, and violations can lead to penalties or shutdowns.

health and sanitation codes

proper labeling of ingredients and allegens is required to protect consumers

labeling laws

disease transmitted to people by food

foodborne illness

an incident in which two or more people get the same illness after eating the same food

foodborne illness outbreak

the path food takes from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving.

flow of food