Risk Management as applied to Safety, Security and Sanitation (Finalls

Reviewer for the first auarter during the second semester

Risk Management

this is a crucial process that helps identify, assess and mitigate potential risk.

• Conduct regular risk assessment

• develop and update crisis management plan

• Communicate effectively

• Collaborate with stakeholders

• Invest in employee training

Best Practices for risk management in tourism (CDCCI)

• Time and money

• Language and culture

• Literacy and education (Lack of Consumer Awareness)

• Pathogens (foodborne illnesses)

• Unapproved suppliers

• High-risk customers

• Ready-to-eat foods -any food that is edible without further washing or cooking it Includes washed, whole or cut fruits and vegetables; deli meats: bakery items

• Staff turnover

• Global Supply Chain 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

Food safety Challenges Includes

Center for Disease Control and Prevention

Meaning of CDC

CDC

______ is the nation’s leading science-based data driven, service organizations that protects the public’s health.

• Improper Holding Temperatures

• Inadequate Cooking

• Improper Food Source

• Contaminated Equipment

  • food to food

  • food to surface

  • food to man

• Poor Personal Hygiene

How food becomes unsafe 5(IIICP)

foodborne illness

disease transmitted to people by food

foodborne-illness outbreak

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

flow of food

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

Immunocompromised People

People who are more prone to be exposed to diseases because of low immunity levels.

• elderly People

• Infant and Preschool-age children

• Pregnant women

• People with cancer or on chemotherapy

• People w/ HIV / AIDS

• Transplant recipient

Immunocompromised People include:

Biological Hazards
Chemical Hazards
Physical Hazards

Potential hazards to food safety (BCP)

• Viruses

• Bacteria

• Parasites

• Fungi

Example of Biological Hazards

• Cleaners

• Sanitizers

• Polishes

• Machine Lubricants

• Toxic Metals

Example of Chemical Hazards 5(CSPMT)

• Hair

• Dirt

• Bandages

• Metal staples

• Broken glass

• Natural Objects (e.g. fish bones in a fillet)

Example of Physical Hazards

• Controlling time and temperature

• Preventing cross-contamination

• Practicing personal hygiene

• Purchasing from approved, reputable suppliers

Important Prevention Measures (CPPP)

Hazard Analysis and Critical Control Point

HACCP Meaning

HACCP

______ is a risked-based preventive food safety system that helps businesses identify and control potential food safety hazards to protect consumers and ensure the production of safe food products

1. Food Safety Regulations

2. Health and Sanitation Codes

3. Employee Hygiene Regulations

4. Occupational Health and Safety Laws

5. Environmental Regulations

Legal Considerations 5(FHEOE)

1. Protecting Public Health

2. Transparency with Guests

3. Fair and Safe Staff Treatment

4. Sustainability and Waste Ethics

5. Crisis Management

Ethical Considerations 5(PTFSC)

Food Safety Regulations

• HACCP: Mandatory in many countries to ensure food safety through monitoring critical points.

• Local food codes: Businesses must comply with specific laws for food.

Health and Sanitation Codes

• Hotels and restaurants must meet sanitation standards for kitchens, bathrooms, guest rooms, and staff areas

• Regular inspections are done by health departments, and violations can lead to penalties or shutdowns.

Employee Hygiene Regulations

• Staff must follow hygiene protocols: clean uniforms, handwashing, and illness reporting.

Occupational Health and Safety Laws

• Ensures safe working environment (e.g. Proper waste disposal, ventilation, pest control)

• Employers are legally responsible for the health and safety of their staff.

Environmental Regulations

• Proper waste disposal, chemical use, and water sanitation are regulated to avoid.

Protecting Public Health

• Ethically, businesses have a duty to prevent harm by providing clean environment, and safe food.

• Ignoring small issues (e.g. spoiled ingredients, pests) just to save money is irresponsible and dangerous.

Transparency with Guests

• Full disclosure of food allergens, food sources, and hygiene ratings builds trust.

• Misleading advertising (e.g., claiming food is organic or gluten-free when it’s not) is unethical.

Fair and Safe Staff Treatment

• Staff should have access to protective equipment and hygiene supplies.

• Forcing sick employees to work ( especially in food service) is unethical and a health risk.

Sustainability and Waste Ethics

• Reducing food waste, using eco-friendly cleaning supplies, and properly disposing of waste shows environmental responsibility.
  

• Ethical businesses aim to minimize their impact on the community and planet.

Crisis Management

During health crisis (e.g. COVID-19), ethical operators go beyond legal requirements to protect guests and staffs, even at a financial cost.

• Slips, trips, and falls

• Manual handling injuries

• Cuts and burns

• Hazardous chemicals

• Food safety and foodborne illnesses

• Electric hazards

• Fire hazards

• Drowning hazards

• Noise hazards

• Temperature extremes

• Fatigue and mental stress

• Infection and Infestation

• Poor Lighting

• Allergic reactions

Health and safety Hazards (Workplace & Tourist Related)

Slips, trips, and falls

Wet floors (from spills, cleaning, or pool areas), uneven surfaces, cluttered pathways, loose rugs, and poor lighting contribute to accidents.

Manual handling injuries

Employees frequently lift, carry, push, and pull heavy objects (luggage, furniture, deliveries, full pots in kitchens leading to musculoskeletal injuries, especially to the back, shoulders and joints.

Cuts and burns

Common in hotel kitchens and catering, due to handling hot equipment, boiling liquids, open flames, and sharp objects.

Hazardous chemicals

Exposure to cleaning agents (bleach degreasers, oven cleaners), disinfectants, and pressurized gases (like CO2 in drink dispensers) can cause skin irritation, burns, respiratory Issues, and even suffocation in poorly ventilated areas.

Food safety and foodborne illnesses

Improper food handling. storage, preparation, cross-contamination, and poor hygiene practices, allergic reactions due to unclear menu labeling are also a risk.

Electric hazards

Faulty wiring, overloaded outlets, damaged extension cords, and malfunctioning appliances pose risks of electrical shocks, burns, and fires.

Fire hazards

Commercial kitchens, electrical systems, and the presence of flammable materials (cooking oils, cleaning chemicals, paper products) Inadequate fire alarms and extinguishers are also a concern.

Drowning hazards

Swimming pools, hot tubs, or water features, lack of proper supervision, unclear safety signage, and inadequate barriers increase the risk of drowning.

Noise hazards

While hotels are generally quiet, certain areas like boiler rooms or busy kitchens can expose staff to excessive noise, leading to hearing loss.

Temperature extremes

Exposure to heat (kitchens) or cold (cold storage facilities) can impact worker health.

Fatigue and mental stress

Long hours, demanding customers, and high-pressure environments can lead to mental stress and fatigue among staff.

Infection and Infestation

Infection and Infestation: Soiled laundry, general waste, and poor sanitation can lead to the spread of germ infections and pest infestations (rodents, insects, bed bugs).

Poor Lighting

Dimly lit corridors, walkways, or work areas increase the risk of misjudging steps or missing hazards.

Allergic reactions

Guests can suffer allergic reactions to food, cleaning products, or other environmental factors if Information or protocols are inadequate.

• Workplace violence and harassment

• Theft and burglary

• Terrorism and Security Threats

• Transportation accidents

• Elevator and escalator incidents

• Structural failures

• Health emergencies

Security and Safety Risks

Workplace violence and harassment

Employees in the hospitality industry, particularly those dealing with customers, may face violence, aggression, or harassment from guests or even colleagues.

Theft and burglary

Hotels and tourist areas are susceptible to security breaches, including unauthorized access to rooms, theft of personal belongings, and burglaries of tourist vehicles or businesses. Inadequate security personnel, poor lighting, and insufficient background checks for employees contribute to this risk

Terrorism and Security Threats

Tourist destinations can be targets for terrorist attacks, which can have devastating impacts on lives and the industry.

Transportation accidents

Overworked drivers, poorly maintained vehicles, inadequate safety measures (eg. seatbelts), and lack of driver training contribute to accidents involving tourist transport.

Elevator and escalator incidents

Malfunctioning equipment, lack of maintenance, and insufficient emergency communication systems can lead to incidents.

Structural failures

Lack of regular building inspections, poor construction materials, and non-compliance with building codes systems can lead to incidents. can lead to structural issues endangering both staff and guests.

Health emergencies

Insufficient trained medical personnel on- site, lack of proper medical equipment, and unclear protocols for handling medical crises pose risks.

• Natural Disasters

• Climate change impact

• Pollution

• Land degradation

• Wildlife interaction

Environmental and Natural Hazards

Natural Disasters

Tourist destinations are vulnerable to natural disasters such as earthquakes, hurricanes, floods, or tsunamis, which can pose significant threat to life and property.

Climate change impact

Rising sea levels, extreme weather events, and changes in ecosystems can directly impact tourist attractions and significant threats to life and property. infrastructure, affecting both visitors and the livelihoods of those working in tourism.

Pollution

Tourism can contribute to air, noise, solid waste, and water pollution (sewage, oil, chemicals), impacting local ecosystems and human health. Overuse of water resources by hotels and resorts can also strain local supplies.

Land degradation

Construction of tourism facilities can lead to deforestation, soil erosion, and destruction of natural habitats.

Wildlife interaction

In eco-tourism or nature-based tourism, there can be risks associated with interactions with wild animals, both for tourists and staff.

• Cultural commodification and loss of authenticity

• Culture clashes

• Overcrowding (overtourism)

• Social Problems

• Demonstration effect

• Exploitation of local communities

Socio-Cultural Risk

Cultural commodification and loss of authenticity

The push to cater to tourist tastes can lead to the "packaging and trivialization of local traditions and heritage, potentially eroding the authentic culture of a destination.

Culture clashes

Differences in values, behaviors, and expectations between tourists and local communities can lead to misunderstandings, friction, and even resentment, especially if tourists are disrespectful of local customs.

Overcrowding (overtourism)

When visitor numbers exceed a destination's carrying capacity, it can lead to stress for both tourists and residents, strained Infrastructure, and a diminished quality of life for locals.

Social Problems

In some areas, increased tourism can contribute to social issues like drug abuse, crime, prostitution, and social instability.

Demonstration effect

Local inhabitants may copy the consumption patterns and behaviors of tourists, which can have both positive and negative social and economic consequences.

Exploitation of local communities

This can manifest in various ways, including sex tourism or unfair labor practices.

Workplace safety & security

Encompasses a wide range of practices, policies and procedures. It prevents harm, and minimizes risk, and ensure a secure productive and healthy working environment.

Workplace safety

focuses on preventing accidents, injuries, illnesses that may arise from work-related activities and condition. it involves identifying and mitigating hazards, implementing safe work practices, and ensuring compliance with work health and safety regulations.

Workplace Security

center on protecting employees, visitors, assets, (physical and Informational) and the organizations reputation from intentional harm, threats, and unauthorized access; Includes addressing risk such as violence, theft, vandalism, cyberattacks, and other malicious activities.