RISK MANAGEMENT - MIDTERM

Workplace Hazard

Any condition, substance, or activity that has the potential to cause harm, injury, or illness to employees in a work environment.

Occupational Health and Safety Goal

To manage and mitigate risks in the workplace to ensure a safe and healthy environment for all employees.

Frequency of Workplace Hazards

Workplace accidents and illnesses occur globally, affecting millions of workers each year, sometimes resulting in serious injuries or fatalities.

Causes of Hazards

Common causes include human error, unsafe conditions, lack of training, improper equipment, and poor safety culture.

Health and Safety Standards

Guidelines set by organizations like OSHA and ISO 45001 that provide frameworks to ensure safe workplace operations and compliance.

Safety Hazards

Hazards that cause immediate injury such as slips, trips, falls, unguarded machinery, and electrical risks.

Physical Hazards

Environmental factors like noise, extreme temperatures, vibration, and radiation that can harm workers without direct contact.

Chemical Hazards

Exposure to dangerous chemicals through inhalation, skin contact, or ingestion; examples include solvents, cleaning products, and toxic gases.

Biological Hazards

Exposure to bacteria, viruses, mold, or other living organisms that can cause disease or infection.

Ergonomic Hazards

Hazards from repetitive motion, poor posture, or improper lifting that strain the body and cause musculoskeletal injuries.

Hierarchy of Controls

A system for controlling hazards, ranked by effectiveness from elimination to PPE.

Elimination

Physically removing the hazard from the workplace.

Substitution

Replacing a hazardous process or material with a safer one.

Engineering Controls

Isolating people from hazards through design solutions like guards and ventilation systems.

Administrative Controls

Changing work policies or schedules, like job rotation or safety training, to reduce exposure to hazards.

Personal Protective Equipment (PPE)

Gear such as gloves, goggles, and helmets used as the last line of defense against hazards.

Safety Culture

Embedding safety as a shared value between management and employees.

Regular Audits

Conducting inspections to identify and eliminate existing or potential hazards.

Comprehensive Training

Teaching all employees proper safety procedures and emergency responses.

Encourage Reporting

Creating an open environment for workers to report safety issues without fear of punishment.

Foodborne Illness

Also called food poisoning, it occurs when food contaminated with harmful microorganisms, chemicals, or objects is consumed.

Effects on Customers

Can cause nausea, vomiting, diarrhea, cramps, fever, dehydration, or even death in severe cases.

Effects on Food Industry

Leads to loss of customer trust, bad reputation, lawsuits, and possible closure of establishments.

Causes of Foodborne Illness

Biological hazards, chemical hazards, physical hazards, and poor food handling practices.

Biological Hazards (in Food)

Bacteria, viruses, or parasites contaminating food such as Salmonella, E. coli, or Hepatitis A.

Chemical Hazards (in Food)

Contamination from pesticides, cleaning agents, or excessive food additives.

Physical Hazards (in Food)

Foreign objects like glass, hair, or plastic that can injure or contaminate food.

Poor Food Handling

Unsafe practices like cross-contamination, improper storage, and lack of hygiene.

Importance of Food Safety

Prevents illness, protects customers, and maintains business reputation.

Food Safety Practices

Washing hands, sanitizing equipment, cooking food properly, and storing food at correct temperatures.

Customer Trust

Built when establishments maintain cleanliness and visible hygiene standards.

Personal Hygiene Policy

Rules for food handlers to maintain cleanliness, wear proper attire, and avoid contamination.

How Food Handlers Contaminate Food

Having illnesses, open wounds, or poor hygiene like not washing hands after touching contaminants.

Handwashing Steps

Wet hands, apply soap, scrub for 10–15 seconds, rinse, and dry using a paper towel.

When to Wash Hands

Before and after handling food, after using the restroom, sneezing, or touching unclean surfaces.

Hand Antiseptics

Sanitizing gels used after handwashing to reduce pathogens, not a substitute for washing.

Hand Care

Keep nails short, no polish, and cover wounds properly before handling food.

Gloves Usage

Wear disposable gloves for ready-to-eat food and change them when dirty or torn.

Proper Work Attire

Clean uniform, hair restraint, no jewelry, and remove aprons outside prep areas.

Eating, Drinking, Smoking Rule

Not allowed while preparing or serving food or near food contact areas.

Reporting Health Issues

Food handlers must report illnesses like vomiting, diarrhea, jaundice, or sore throat with fever.