Page-by-Page Notes: Risk Management as Applied Safety, Security and Sanitation

Page 1

  • Topic: Risk Management as Applied Safety, Security and Sanitation (Introductory title page).
  • Institution: Data Center College of the Philippines Laoag, Inc.
  • Program: Diploma in Hotel and Restaurant Technology.
  • Focus: Risk Management as it applies to Safety, Security, and Sanitation in hospitality contexts.

Page 2

  • Module Descriptor: Risk Management as Applied Safety, Security and Sanitation
  • Purpose: Develop knowledge and skills of Hospitality Management students in managing and handling risk and hazard in tourism and hospitality, including occupational health and safety concepts and measures.
  • Curriculum Pillars:
    • Articulate and discuss latest developments in the field.
    • Select appropriate decision-making tools to critically, analytically, and creatively solve problems and drive results.
    • Produce food products/services compliant with enterprise standards.
    • Plan and implement a risk management program for a safe and secure workplace.
  • General Instruction: Module consists of several lessons with activities and examples; end-of-module assessment/examination.
  • Topic Preview: TOPIC 1: HEALTH, SAFETY AND SECURITY

Page 3

  • Learning Objective (Unit): Establish and maintain a secure and safe workplace in hospitality contexts.
  • Learning Outcomes (L.O.):
    • L.O. 1.1 Introduction to health, safety and security
    • L.O. 1.2 Obligation of employees
    • L.O. 1.3 Identification of policy and procedures
    • L.O. 1.4 Health and safety policies and procedures in the Hospitality Industry
  • Quick Concepts (Definitions):
    • Health: physical and mental state free from disease or ailment.
    • Safety: freedom from injury, danger, or loss.
    • Security: something that secures or makes safe with freedom from risk.
  • Key Message: Ensuring the health, safety and security of all people is the single most important concern for managers; 75% of workplace accidents are described as inevitable in this material, underscoring the value of sound practices.
  • People Scope: Includes owners/managers, staff, suppliers, and the external community.
  • Core Actions to Ensure Safety for All Patrons and Staff:
    • Establish management commitment
    • Consult with external experts
    • Identify rights, obligations and responsibilities
    • Implement policies and procedures
    • Ensure resources for safety and security
    • Train staff
    • Identify, assess, and control risks and hazards

Page 4

  • 1.2 Obligations of Employees
    • At work, employees must take reasonable care for their own safety and for others affected by their actions or omissions.
    • Employees must cooperate with employer actions to comply with the Act and regulations.
    • No intentional or reckless interference with or misuse of workplace safety resources.
  • Employee Responsibilities (enumerated):
    1) Work to ensure personal safety and the safety of others (colleagues/customers).
    2) Use safety equipment per manufacturer instructions.
    3) Use safety equipment correctly when required (goggles, masks, gloves, guards).
    4) Follow occupational safety/health regulations aligned with establishment requirements.
    5) Report accidents, injuries, or illnesses to the appropriate person.
    6) Report equipment in need of repair.
    7) Adhere to workers' compensation laws/regulations.
    8) Do not obstruct or interfere with persons providing assistance.
  • Extent of Responsibilities:
    1) Cooperate with employer
    2) Act professionally and responsibly
    3) Enforce safety issues among others
    4) Inform employer of any breaches
    5) Ensure a hygienic and safe environment per individual role/responsibility

Page 5

  • 1.3 Identification of Policy and Procedure
  • Key Distinction:
    • Policy: A statement/rule about a workplace issue; defines what the business intends to do.
    • Examples: Hours of operation; use of safety gloves/glasses; use of warning signs; number of keys given to a guest; guest information policies.
    • Procedure: Step-by-step instructions for dealing with activities; in hospitality, often expressed as SOP (Standard Operating Procedures).
    • Examples of procedures: how to use/store chemicals; how to clean a room; how to prepare a meal; how to store food; manual handling; safe working techniques; emergency/fire/accident handling; hazard identification & control.
  • Interaction: Some areas have both policies and procedures to define what to do and how to do it.
  • Examples of policy/procedure integration include:
    9) Fire equipment state and use
    10) Security of money, people, and assets
    11) Key control systems
    12) Hygienic meal preparation

Page 6

  • Example: Policy and Procedure (Department: Kitchen/Food Production)
  • SOP (Baking Food Items):
    • Steps (1-10): heat setting, grease sheet/rack, bake to required doneness, possible convection use, guidelines for various foods, convection considerations, humidity considerations, regeneration coverage, product quality caveats.
  • Policy: Dress Code
    • Apron, hat, name tag; Top: solid color; Bottoms: solid black; Menswear: shorts or full-length pants; Ladies: capris or full-length pants; Shoes: closed-toe, non-slip, secured, no flip-flops.
  • Importance of Health and Safety Policies/Procedures: Part of a framework for effective health and safety management.

Page 7

  • 1.4 Health and Safety Policies and Procedures in the Hospitality Industry
  • Department-Specific Policies/Procedures examples:
    • Front Office: Reservations, check-in, check-out, guest privacy, payments, currency exchange, supplier orders.
    • Restaurants: Welcoming guests, setting tables, taking orders, serving, handling intoxicated patrons.
    • Kitchens: Handwashing, uniforms, personal hygiene, display times for food safety.
    • Security: Document handling, access controls, etc.

Page 8

  • Security Policies and Procedures (general coverage):
    • Documents/records handling: access, distribution, version control, destruction (shredding), protocols for document access.
    • Storage to protect documents from theft/unapproved access; backups for electronic documents.
  • Handling Cash: Procedures for moving cash, cash register operations, banking, safe usage, change handling, and cash reconciliation timing.
  • Register Security: Never leave a cash register unattended; lock registers; do not leave cash drawers unlocked overnight; designate operators.
  • Equipment Policies/Procedures:
    • Equipment marked with property name; assets register; security of equipment; prohibition on personal use; ban on removal; operation per manufacturer instructions.

Page 9

  • Keys and People Security
  • Security of Keys: Access restrictions, signing for keys, key safes, no lending/copying/removal of keys, use of master keys.
  • Security of People: Evacuation procedures, security staff, money-handling during thefts, patron limits, risk analyses to identify trouble spots.
  • Conclusion: Emphasizes company-wide obligation to implement and communicate safety policies; objective is to eliminate or reduce workplace risk; ISO-based framework via standards, controls, monitoring, and ongoing improvement.

Page 10

  • TOPIC 2: ALL ABOUT RISK
  • Learning Objective: Manage operational risk across hospitality contexts.
  • 2.1 Definition of Risk (various definitions):
    • ISO: "the effect of uncertainty on objectives".
    • UNWTO: risk is a situation that exposes someone or something to danger, harm, or loss.
    • Business dictionary: probability of threat and damage, injury, liability, or adverse occurrence caused by vulnerabilities; may be avoided via preemptive action.
    • In food industry: risk is the possibility that a hazard in food leads to an adverse effect on absolute magnitude.
    • Economics: risk implies future uncertainty about deviation from expected earnings or outcomes; respondents accept risk for potential gains.
  • Risk Levels ( Four levels ):
    • Strategic: senior management decisions (e.g., opening a new hotel) and potential misassumptions affecting long-term plans.
    • Organizational: management structures, systems, processes; risk from poor management of systems.
    • Operational: breakdowns in systems (fraud, IT failure, power outages).
    • Task Risks: risks arising from individual tasks (e.g., a staff member forgets to serve a drink).

Page 11

  • 2.2 Sources of Risks
    • Uncertainty in financial markets: example TRAIn Law (RA 10963) in the Philippines and its impact on taxes and consumer pricing; implications for hospitality inputs (beverages, services).
    • Threats from Project Failures: PPP project success hinges on avoiding failure or mitigating consequences; PPP frameworks.
    • Legal Liabilities in Tourism/Hospitality: risk of financial loss, property damage, or injuries; risk management as precautionary and ethical/moral responsibility; two-way risk management: guest safety and business protection.
    • Credit Risk: definition and aim to maximize risk-adjusted return while staying within acceptable risk.
    • Accidents: distinction between risk and accidents; common injuries in hospitality and tourism contexts; includes slip-and-fall, musculoskeletal, skin, respiratory, security, food poisoning, elevator/escalator incidents; transportation-related and Acts of God.
    • Deliberate Attacks: terrorist risks to tourism; example cited (Port El Kantaoui 2015 attack) and economic consequences.
    • Events of Uncertain/Unpredictable Root Causes: risk management strategies include transfer, avoidance, reduction, or acceptance; events categorized as negative risks or opportunities.

Page 12

  • 2.3 Operational Risk (Formal Definition and Framing)
    • Definition: risk of loss due to failure of systems within an organization.
    • Process: identify risk; create risk statement; derive root causes across four areas: People, Process, Technology, Environment.
    • People: training, behavior contributing to risk (e.g., booking errors).
    • Process: current processes and their risks;
    • Technology: IT/system failures, cyber risks, hacking.
    • Environment: external factors (economic crises like GFC, SARS; political/regulatory changes).

Page 13

  • 4 Root Areas of Operational Risk (expanded):
    • People, Process, Technology, Environment (reiterated).
  • Additional framing: risk identification often ties to major operations, and root causes help to map mitigation strategies.

Page 14

  • References and further reading for Topic 2 (Risk):
    • Cather, Davis and Dorfman Mark S. (2012) – Introduction to Risk Management and Insurance (10th ed.).
    • Maranan et al. (2018) – Risk Management for Tourism and Hospitality Management (Manila, Philippines).

Page 15

  • TOPIC 3: ALL ABOUT HAZARD
  • Learning Objective: Manage different hazards in hotel/travel settings.
  • L.O. 3.1 Definition of Hazard:
    • Canadian Centre for Occupational Health and Safety: hazard is a source of potential damage, harm, or adverse health effects.
    • workSMARK: hazard is something that can cause harm.
    • Hazard: anything with potential to cause injury or illness, or damage to property/environment.
  • L.O. 3.2 Types of Hazards:
    • Six major categories: Hazardous Substances, Biological, Physical, Ergonomic, Manual Handling, Psychological.
  • Risk terms (basic):
    • HAZARD vs RISK distinction; relationship to control measures to prevent harm.
  • RISK/HAZARD Relationship: Hazard is the potential source; risk is the likelihood and consequence of harm from that hazard.

Page 16

  • Hazard Categories (with Examples):
    • Hazardous Substances: solids (detergents), liquids (hot water, chemicals), vapours, mists.
    • Biological Hazards: infections, bacteria, viruses, food poisoning, cross-contamination.
    • Physical Hazards: noise, lighting, electrical, heat/cold, dust, fire/explosion, equipment, workspace design.
    • Ergonomic Hazards: design of workspaces, furniture, equipment, task design, workstation layout, repetitive strain risks.
    • Manual Handling: lifting, carrying, pulling, pushing, etc.; risk from overexertion.
    • Psychological Hazards: shift work, workload, stress, dealing with the public, harassment, discrimination, threat of danger, constant noise.
  • Ergonomics Note: Workplace design should consider staff needs (e.g., desk height, reach) to minimize injury risk.

Page 17

  • TOPIC 4: INTRODUCTION TO RISK MANAGEMENT
  • Learning Objectives (L.O. 4.x):
    • 4.1 Definition of risk management
    • 4.2 Risk management principles
    • 4.3 Steps of risk management process (ISO 31000)
    • 4.4 Assess operational risk
    • 4.5 Risk management plan
    • 4.6 Risk Assessment
  • 4.1 Definition of Risk Management:
    • A proactive process to understand and manage risks to maximize success and minimize threats; ISO 31000 framing: identify, analyze, assess, evaluate, prioritize, control, and avoid risks; coordinated, economical use of resources to minimize probability or impact of adverse events or to maximize opportunities.
  • 4.2 ISO 31000 Principles (summarized):
    • Create value
    • Integral to organizational processes
    • Decision-making integration
    • Address uncertainty explicitly
    • Systematic and structured
    • Based on best available information
    • Tailorable
    • Human factors considered
    • Transparent and inclusive
    • Dynamic, iterative, and responsive to change
    • Capable of continual improvement and reassessment

Page 18

  • 4.3 ISO 31000 Steps (Risk Management Process): 1) Context establishment: scope, stakeholders, objectives, resources. 2) Identification of potential risks: methods include:
    • Objectives-based risk identification (mission/vision/goals)
    • Scenario-based risk identification
    • Taxonomy-based risk identification
    • Common-risk checking
    • Risk charting (e.g., Common Vulnerability and Exposure list 2012)
      3) Risk assessment: estimating likelihood and consequences; aims to predict harm with lowest uncertainty; steps include:
    • Hazard identification
    • Hazard characterization / dose-response assessment
    • Exposure assessment
    • Risk characterization
      4) Creation of risk options: mitigate risks via new procedures, reassessments, external transfer, or avoidance.
      5) Identification of risk management treatments: Avoidance, Reduction, Sharing, Retention.
      6) Make a risk management plan
      7) Execute the plan: implementation challenges, differences between simulations and real events.
      8) Review and evaluation: plans are not perfect; expect glitches; periodic updates for applicability/effectiveness and environmental changes.

Page 19

  • 4.4 Assessing Operational Risk (likelihood and consequences):
    • Risk assessment detail depends on risk, purpose, data, resources.
    • Likelihood categories (illustrative, not fixed):
    • Almost certain, Likely, Possible, Unlikely, Rare.
    • Consequences categories (illustrative): Death/permanent disability; Very serious injury; Medical attention; Minor injury; Insignificant.
  • ISO 31000 equation (as presented):
    • extRisk=extConsequence+extLikelihoodext{Risk} = ext{Consequence} + ext{Likelihood}
  • Risk Matrix: color-coded mapping (Red = high, Orange = medium, Yellow = low).
  • Example scoring guidance (interpretation): if high risk (Red, 1-3), reassess; medium risk may require more controls; low risk can be managed with existing controls.

Page 20

  • Risk Matrix details (continuation):
    • Likelihood vs Consequences grid with labels: Almost Certain, Likely, Possible, Unlikely, Rare vs various consequence levels.
    • Used to prioritize risks and allocate resources.
  • Practical use: helps determine which risks require immediate action and controls.

Page 21

  • Operational Risk Control Procedures: emphasis on ALARP (As Low As Reasonably Practicable).
  • Hierarchy of risk controls (most effective to least):
    • Elimination
    • Substitution
    • Isolation
    • Changes to plant, procedures, and workplace
    • Administrative controls
    • Personal protective equipment (PPE)
  • Worked example: Raj (waiter) scenario with a wet floor—risk of slips/falls; control options include Isolation (wet floor sign, mop up) and Elimination (remove hazard when floor dries; possibly adjust layout or schedule).

Page 22

  • Risk Control Planning: emphasize ALARP and documentation.
  • 2 components:
    • Risk reduction through hierarchy of controls
    • Documentation and staff awareness of risk controls.
  • Example:Raj risk control mapping (Hazard: water on floor; Consequence: slip; Likelihood: Likely; High risk; Controls: isolation sign, mop; possible elimination by removing water).

Page 23

  • 4.5 Risk Management Plan
  • Plan must address:
    • Hazard: what can cause harm/damage
    • Risk and consequences: scope and potential impact on project timing, resources, budget (refer to Risk Matrix)
    • Probability (Likelihood): expressed as a percentage or score
    • Impact (Consequence): expected effect on business
    • Priority: Most/Intermediate/Least
    • Mitigation response: steps to eliminate/reduce risk in line with hierarchy of controls
  • Example format: Situation 1 – CCTV expansion vs more security personnel (illustrative).

Page 24

  • 4.6 Risk Assessment
  • Recap: The goal is to predict the probability of harm with minimal uncertainty; risk assessment steps include hazard identification, hazard characterization/dose-response, exposure assessment, risk characterization.
  • Risk Assessment Tool: Hotel Operators for Room Attendant Tasks (a practical tool for common hazards in housekeeping; helps decide likelihood and severity for incidents; adaptable to other roles).
  • Guidance for completing a risk assessment: involve employees; questions to assess safety culture and procedures.

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  • Risk Assessment Process (How to complete):
    • Step 1: Identify hazards via records, observations, task analysis.
    • Step 2: Review existing guidance/standards; adopt if available; otherwise assess hazard.
    • Step 3: Consider who could be injured; existing measures; determine sufficiency.
    • Step 4: Implement risk controls using Hierarchy of Controls; document.
    • Step 5: Keep records of risk assessments and inform employees.
  • Example: Risk Assessment Record for Bed Making
    • Activity: Bed making/changing; Date and assessors; Hazards identified; Level of risk; Risk controls; Person responsible; Target date.

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  • Bed Making Risk Assessment (example entries):
    • Manual handling risks (lifting, carrying linen, pushing trolleys) – High probability; Controls: use safer linens, limit daily tasks, train staff, maintain equipment, improve layout, kneeling techniques.
    • Slips/trips/falls hazards (obstructions, lighting) – Medium probability; Controls: clear work area, improve lighting, improve access.
  • Source: Work Cover NSW – Hotel/Motel Operators Risk Assessment Tool for Housekeepers (cited).

Page 27

  • References: Cather et al. (risk management), Maranan et al. (risk management in tourism/hospitality).

Page 28

  • TOPIC 5: FOOD SAFETY AND SANITATION
  • Learning Objectives: Manage hazards in hotel/travel contexts focusing on food safety and sanitation.
  • L.O. 5.1 Food (definition and properties): perishable vs non-perishable; wholesome; hazards; food safety basics.
  • L.O. 5.2 Food Safety vs Food Sanitation vs Food Hygiene:
    • Food Sanitation: hygienic handling to reduce microorganisms.
    • Food Safety: protecting foods from contamination to prevent foodborne illness.
    • Food Hygiene: practices to ensure foods are safe and wholesome; WHO’s five principles of food hygiene:
      1) Prevent contamination from pathogens from people, pets, pests
      2) Separate raw and cooked foods
      3) Cook foods to proper times/temperatures
      4) Store foods at proper temperatures
      5) Use safe water and materials
  • Specific objectives for food hygiene: prevent spoilage, educate, protect from adulteration, ensure safe practice in the food trade.

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  • 5.3 Food Safety Hazards
  • Definition: A biological, chemical, or physical agent in food that could cause adverse health effects; hazards can occur at any stage (farm to fork).
  • Foodborne Illnesses: diseases caused by agents in ingested food; risks arise throughout the food chain; factors contributing to contamination include 4M-E (Material, Men, Method, Machine, Money, Environment).
  • Potential Hazard Categories:
    • Inherent in raw materials
    • Time-Temperature Abuse
    • Cross-contamination
    • Poor personal hygiene
  • Potentially Hazardous Foods (PHF): list includes raw/heat-treated animal products, cooked meats with sauces, dairy, eggs, shellfish, cooked grains/beans, etc. (FDA-type classifications are cited).
  • PHF examples enumerated (broad list across meats, dairy, eggs, seafood, prepared dishes).

Page 30

  • Continuation: PHF examples and PHF-related hazards.
  • Additional hazard types and lists continue in the table-based content.

Page 31

  • Biological, Chemical, Physical Hazards (tables)
  • Biological hazards include bacteria, parasites, viruses, fungi, prions, etc., and their public health significance.
  • Chemical hazards include natural toxins, pesticides, food additives, medications, and contaminants from packaging; categorization into natural, intentionally added, and incidental chemicals.
  • Physical hazards include foreign objects: glass, metal, plastic, stones, wood, insect/rodents, personal effects, etc.
  • Microbial growth context and the importance of controlling factors affecting microbial growth.
  • Introduction to microorganisms: beneficial vs harmful (pathogenic) forms; risk classification of microbial forms; infection, intoxication, toxin-mediated infection categories.

Page 32

  • Bacteria-focused content:
    • Bacteria are single-celled organisms; two primary illness pathways: pathogenic (infectious) and toxigenic (toxin-producing).
    • Key bacteria examples listed with disease associations (e.g., Bacillus cereus, Clostridium perfringens, Clostridium botulinum, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococcus aureus, Vibrio spp., Hepatitis A, Rotavirus, Cryptosporidium, Giardia, Trichinella).
    • Each entry provides description, likely illness, common foods, and prevention strategies (e.g., cooking to proper temps, proper storage, avoiding cross-contamination, hygiene).

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  • Continued bacteriology details and prevention guidelines for major pathogens; emphasis on safe handling and cooking practices to mitigate contamination risks in hospitality settings.

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  • Continuation of biological hazard descriptions and hazard-by-food associations; the table enumerates pathogens and their typical foods and conditions.

Page 35

  • 6. LESSON 6: THE FOOD PRODUCTION FLOW
  • Flow definition: how food moves from entry to service—purchasing, receiving, storing, preparing, cooking, holding, serving, cooling, reheating.
  • 6.1 Purchasing:
    • Objectives: buy best-suited product, in proper quantity, at right price, from reputable suppliers.
    • Purchase specifications: quality grade, weight, count, contents, packaging.
    • Guidelines: understand regulations, buy from licensed suppliers, inspect vendors’ warehouses, ensure transport maintains temperature, use written specs.
  • 6.2 Receiving:
    • Strict procedures; check quality and quantity on delivery; temperature checks for PHF; documentation of date/expiry; FIFO; keep items in original packaging when possible.
  • 6.3 Storing (Storing, 6.4 Thawing, 6.5 Preparing, 6.6 Cooking, 6.7 Holding, 6.8 Serving, 6.9 Cooling, 6.10 Reheating):
    • Key temperature targets:
    • Refrigeration: ≤ 5°C
    • Deep chill: −3°C to 0°C (or below)
    • Freezer: ≤ −17°C
    • FIFO (First In, First Out)
    • Storage order in refrigerator (top to bottom): Ready-to-eat → Fish/Seafood → Whole cuts of beef/pork → Ground/meats → Raw poultry (bottom)
    • PHF maximum storage: no longer than seven days at 5°C from date of preparation
    • Chemicals stored away from food handling areas
  • 6.4 Thawing: three acceptable methods (refrigerator 5°C or below; under running potable water ≤21°C; microwave for immediate cooking); do not thaw at room temperature; avoid cross-contamination; separate raw from cooked foods.
  • 6.5 Preparing: emphasis on small-batch preparation; guidelines for safe handling and hygiene; no-cook, same-day service, and extended production processes with examples.

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  • 6.6 Cooking:
    • Purpose: kill microorganisms; effect of food characteristics on heat lethality; use calibrated thermometers; minimize overcooking.
    • End-point temperatures (minimum) and times by food type: Poultry 74°C for 15s; Stuffed dishes 74°C for 15s; Ground/Flaked meat 74°C (with 2-minute stand); Pork 68°C for 15s; Beef/Pork roasts 63°C for 15s; Beef steaks/veal/lamb 63°C for 4 min; Fish 63°C for 15s; Eggs 63°C for 15s; Vegetables 57°C for 15s; Ready-to-eat packaged foods 57°C for 15s.
  • 6.7 Holding:
    • After heating, hold hot above 60°C; hold cold below 5°C.
  • 6.8 Serving:
    • Avoid recontamination; cleanliness around service line; use utensils with handles; proper hygiene; wash hands; use gloves; avoid bare-hand contact with ready-to-eat foods; take temperatures at service start and record.
  • 6.9 Cooling:
    • One-stage 4-hour method: from 57°C to 5°C within 4 hours.
    • Two-stage (FDA) method: 57°C to 21°C (2 hours); then 21°C to 5°C within 4 more hours (total 6 hours); temperature checks at 2h and 6h.
    • Factors affecting cooling: size/shape/density of food; container material; pan size.
  • 6.10 Reheating:
    • Reheat PHFs to at least 74°C within 2 hours; remove from fridge, check temperature (<5°C before reheating), reheat to 74°C for 15 seconds, serve immediately or hold; discard PHFs held in the Temperature Danger Zone 5°C-60°C for more than 4 hours.

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  • LESSON 7: HACCP (Hazard Analysis and Critical Control Point)
  • 7.1 Introduction to HACCP
    • HACCP is a systematic, preventative approach to food safety addressing physical, chemical, and biological hazards.
    • It is an operational system to identify and implement effective measures to ensure food safety; designed to prevent problems before they occur and to correct deviations when detected.
    • HACCP is voluntary but supports operators/consumers to identify foods/procedures likely to cause illness, establish procedures to reduce risk of outbreaks, and monitor handling practices to ensure safety.
    • History and adoption milestones: Pillsbury for NASA (1959); presented in 1971; NAS framework (1985); Codex adoption (1992). HACCP mandatory in EU for certain foods; in the USA for seafood/meat/eggs/milk/juices; in the Philippines for seafood exporters and meat under National Meat Inspection Service.
  • Pre-requisite Programs (PRPs) – Core of Total Quality Management:
    • Good Hygiene Practices / Good Manufacturing Practices / Good Kitchen Practices (GHP/GMP/GKP): sanitary conditions, personnel hygiene, facility conditions, equipment handling, production controls, storage and distribution.
    • Sanitation Standard Operating Procedures (SSOP): written procedures describing how hygiene practices are carried out.
    • Relationship to ISO 2900 family of standards as part of the broader risk management framework.
  • 7 Preliminary Steps (before HACCP implementation)
    • (Not fully listed in extract, but typically include assembling HACCP team, describing the food and its distribution, describing intended use/consumers, developing a flow diagram, etc.)
  • 7 Principles of HACCP (summarized):
    1) Conduct a hazard analysis: identify hazards and evaluate severity and likelihood; involves hazard identification and hazard evaluation; assemble HACCP team; describe the product and distribution; flow diagram; verify flow.
    2) Determine Critical Control Points (CCPs): steps where control can be applied to prevent/eliminate a hazard; if no CCP is identified, product may be unsafe.
    3) Establish critical limits: maximum/minimum values to which a parameter must be controlled at a CCP to prevent/remove/reduce hazard to acceptable level.
    4) Establish monitoring procedures: planned observations/measurements to assess CCPs; produce records for verification; monitoring questions include what, how, when, and who.
    5) Establish corrective actions: actions to correct non-compliance, disposition of non-compliant product, and record-keeping; predefine corrective actions for each CCP.
    6) Establish verification procedures: activities beyond monitoring to verify HACCP plan validity and system operation; includes validation schedules and independent verification.
    7) Establish record-keeping and documentation procedures: hazard analysis summary, HACCP plan with team, process flow, CCPs, hazard(s) of concern, critical limits, monitoring, corrective actions, verification, and records; include validation and ongoing documents.
  • Example: HACCP plan summary table and CCPs are used to document hazard controls, monitoring, and verification details.

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  • Continuation of HACCP documentation: further guidance on maintaining records, validation, and verification details; examples of how to structure a HACCP plan and record-keeping templates.

Page 49

  • HACCP: Practical Implementation Notes
  • Emphasis on the flow of food concept, hazard analysis, CCP determination, and the critical control limit approach.
  • Acknowledges historical evolution, regulatory adoption, and role in seafood/meat safety in various jurisdictions.

Page 50

  • (Reiterates HACCP framework integration with GHP/GMP/SSOP and the overall concept of total quality management in food safety.)

Page 51

  • 7.2 HACCP Preliminary Steps (Summary)
  • 7.3 Seven Principles in an HACCP System (Detailed): 1) Hazard Analysis (Hazard identification and hazard evaluation):
    • Hazard analysis stage includes two steps: a) Hazard identification: brainstorm ingredients, activities, equipment, processes, final product, distribution, intended use/consumer. b) Hazard evaluation: assess severity and likelihood to determine hazards worth controlling.
      • Assemble HACCP Team; Describe the Food and its Distribution; Describe Intended Use and Target Consumers; Develop a Flow Diagram; Verify the Flow Diagram.
        Example: Frozen cooked beef patties with eggs; hazard identification includes enteric pathogens like E. coli and Salmonella.
      • Hazard Evaluation: test severity of health consequences if hazards are not controlled; evidence supports that pathogens can cause significant illness; undercooked products linked to illnesses (e.g., salmonellosis).
      • CCP Determination hinges on whether control at a specific step prevents or reduces hazard to acceptable levels.
      • CCP Decision Tree: a stepwise set of questions to determine if a step is a CCP; include checks for elimination, substitution, or control at subsequent steps if necessary.

Page 52

  • CCP Decision Tree (Continued):
    • Flow/chart questions guide whether a step is a CCP; if control at a later step can be more effective, that step may be the CCP; more than one step/ hazard can be controlled by a single control measure.
    • If control is necessary for safety, move to CCP; otherwise stop (Not a CCP).

Page 53

  • 2. Determine Critical Control Points (CCPs) (continued)
  • CCP Definition: a step at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level.
  • If hazards are identified but no CCP is identified, the product is unsafe; ensure a CCP exists.
  • CCP Decision Tree key takeaway: apply after hazard analysis; if a control is effective at another step, select that step; multiple hazards can be controlled by a single CCP.

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  • 3. Establish Critical Limits
  • Critical limit definition: a maximum/minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the hazard to acceptable level.
  • Purpose: to distinguish safe vs unsafe operating conditions at CCPs.

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  • 4. Establish Monitoring Procedures
  • Monitoring Definition: planned sequence of observations/measurements to assess whether a CCP is under control and to record data for verification.
  • Purposes of monitoring:
    • Track operation
    • Detect loss of control/deviation at a CCP
    • Provide data for verification
  • Four aspects of monitoring to define:
    • What will be monitored (temperature, time, pH, etc.)
    • How it will be monitored (thermometers, pH meters, viscometers, etc.)
    • When/how often it will be performed
    • Who will perform the monitoring
  • Example: monitoring process in HACCP plan.
  • Corrective Actions: when a CCP deviates from critical limits, corrective actions must be taken to determine cause, disposition of non-conforming product, and documentation of actions.

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  • 5. Establish Corrective Actions (Continued)
  • Elements of corrective actions:
    • Determine and correct cause of non-compliance
    • Determine disposition of non-compliant product
    • Record corrective actions taken
  • Specific corrective actions should be predefined for each CCP and included in the HACCP plan.
  • 6. Establish Verification Procedures
  • Verification: activities beyond monitoring to determine the validity of the HACCP plan and that the system operates according to the plan.
  • NAS (1985) emphasizes science-based validation of hazards, CCPs, critical limits, and verification procedures.
  • Example: verification schedule for a company HACCP plan (frequency, responsibilities, reviewers).

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  • HACCP Verification Schedule (Example):
    • Activity: Frequency, Responsibility, Reviewer
    • Verification activities: initial validation prior to implementation; subsequent validation after significant changes; verification of CCP monitoring; review of monitoring/corrective-action records; monthly comprehensive HACCP system verification; yearly comprehensive verification by independent experts.
  • 7. Establish Records and Documentation Procedures
  • Typical records include:
    • Hazard analysis summary
    • HACCP Plan (team listing, product description, distribution, intended use, verified flow diagram)
    • HACCP Plan Summary Table (steps, hazards, critical limits, monitoring, corrective actions, verification, records)
    • Positions and responsibilities, procedures, frequency
    • Validation records
  • Example: HACCP plan summary table format (CCP, Hazards, Critical limits, Monitoring, Corrective Actions, Verification, Records).

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  • Documentation and Support

  • The section reiterates the necessity of supporting documentation for HACCP, including validation and ongoing records,

  • The provided template includes risk analysis summaries, CCPs, hazard types, critical limits, monitoring, corrective actions, verification, and record-keeping protocols.

  • The material emphasizes the interconnection between HACCP and broader quality management (GHP/GMP/SSOP) within the food safety framework.

  • Consolidated Takeaways:

    • Health, safety, and security are foundational in hospitality management; policies, procedures, and employee obligations create a framework to reduce injuries and losses.
    • Risk in hospitality spans strategic, organizational, operational, and task-level dimensions; sources include market uncertainty, project/PPP risk, legal liabilities, credit risk, accidents, deliberate acts, and uncertain root-causes.
    • Hazard management classifies hazards into six categories; controlling hazards relies on a hierarchy from elimination to PPE, with emphasis on ALARP in practice.
    • ISO 31000 provides a structured, iterative approach to risk management: context, identify, assess, options, treatment, plan, implement, and review.
    • Risk assessment uses a risk matrix: Risk = Consequence + Likelihood, with a color-coded prioritization (high/medium/low) to drive decision-making.
    • HACCP provides a proactive, science-based framework for managing food safety through hazard analysis, CCP identification, critical limits, monitoring, corrective actions, verification, and documentation, anchored by PRPs like GHP/GMP/SSOP.

extRisk=extConsequence+extLikelihoodext{Risk} = ext{Consequence} + ext{Likelihood}

  • This set of pages provides a comprehensive, page-by-page guide to health, safety, security, hazard, risk, and HACCP concepts in hospitality training materials.