TOUR_55 Lesson 2

Food Safety Risk Management

is a systematic process of identifying, evaluating, controlling, and communicating risks that may affect food safety.

Risk Assessment

Scientific evaluation of possible hazards

Risk Management

Selecting actions to control or reduce risks

Risk Communication

Sharing information among businesses, government agencies, and consumers

Hazard Identification

Finding possible dangers

Hazard Characterization

Understanding the severity of the hazard

Exposure Assessment

Determining how consumers may be exposed

Risk Characterization

Evaluating the overall level of risk

Biological Hazards

include harmful microorganisms like bacteria, viruses, parasites, molds, and fungi that can cause foodborne illness if not controlled through proper sanitation, cooking, storage, and handling.

Chemical Hazards

involve harnful substances such as pesticides, cleaning agents, additives, and allergens that can contaminate food without proper labeling, storage, and sanitation.

Physical Hazards

are foreign objects like glass, metal, plastic, or wood that can enter food and cause injury, preventable through careful handling, inspection, and detection systems.

Allergens

arise from common allergenic foods, such as milk, eggs, nuts, sesame, fish, shellfish, and wheat, that require strict labeling, containment, and sanitation to prevent reactions.

Risk Evaluation

involves identifying a food safety problem, establishing a risk profile, ranking hazards, setting risk assessment policies, and commissioning and reviewing the risk assessment results.

Risk Management Option Assessment

Entails finding and evaluating control choices, considering safety standards, and making a final management decision.

Implementation of Management Decision

Puts the chosen safety control measures (such as HACCP Principles) into active practice across the supply chain.

Monitoring and Review

Continuously tracks the effectiveness of applied measures and adjusts strategies based on new data or emerging hazards.

Risk Communication

Ensures transparent, interactive information-sharing and dialogue among risk assessors, managers, consumers, and industry stakeholders.

(Hazard Analysis and Critical Control Point)

HACCP

HACCP (Hazard Analysis and Critical Control Point)

a food safety management system designed to identify and control potential hazards in the food production process.

Conduct a Hazard Analysis

identify potential biological, chemical, or physical hazards that could occur at each stage of the food production process

Determine Critical Control Points (CCPs)

Ascertain points in the production process where hazards can be controlled or elimanated.

Establish Critical Limits

maximum or minimum values for physical, chemical, or biological parameters that must be maintained to ensure food safety.

Implement Monitoring Procedures

Introduce techniques for monitoring the CCPs to ensure that critical limits are being met.

Establish Corrective Actions

Establish touch points for taking corrective actions if critical limits are not met.

Implement Verification Procedures

Start procedures for verifying that the HACCP system is working effectively.

Establish Record-Keeping Procedures

Establish methods of maintaining records and documents to demonstrate that the HACCP system is working effectively.

1. Conduct a Hazard Analysis

2. Determine Critical Control Points (CCPs)

3. Establish Critical Limits

4. Implement Monitoring Procedures

5. Establish Corrective Actions

6. Implement Verification Procedures

7. Establish Record-Keeping Procedures

Enumerate 7 Principles of HACCP

1. Biological

2. Chemical

3. Physical

4. Allergen

Enumerate 4 Types of Food Hazards

1. Protect public health

2. Maintain business reputation

3. Ensure legal compliance

4. Improve food quality

Why is food safety risk management important?

1. Contaminated food

2. poor sanitation hygiene

3. improper food handling

4. incorrect storage temperature

5. cross contamination

Examples of Food Safety Risks

1. Risk Assessment

2. Risk Management

3. Risk Communications

Risk Analysis in FS

1. Hazard Identification

2. Hazard Characterization

3. Exposure Assessment

4. Risk Characterization

Risk Assessment Process

1. Risk Evaluation

2. Risk Management Option Assessment

3. Implementation of Management Decision

4. Monitoring and Review

5. Risk Communication

Elements of Food Safety Risk Management