Risk Management food industry business.

c. Describing the goal of food risk

management in the society.
d. Identifying the elements of risk
Objectives: management.
e. Listing the general principles of food
a. Analyze food safety
safety risk and management.
risk and management.
b. Assessing risks in the Lesson 1

Introduction

Welcome to Lesson 1 of Chapter 2. This lesson introduces you to the Food

safety risk and management. This also includes the general principles of Food
safety risk management.

DOFO SEFAYT TANISAONIT

_____________________

Scrambled Words FDOO EYIGENH ODFD SUCERYIT _ _ _

Form the different linens from the given set _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
of scrambled words. Write your answers on
the space below each word.
OODF TUISABIITLY
_______________

Were you able to answer all the items correctly?

They are the key terms in Food Safety and Sanitation.
Are you familiar with the proper sanitation
practices? Why is Sanitation Important?
________________________________________________
_________
 ________________________________________________
_________
________________________________________________
_________
________________________________________________
_________

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Abstraction
Food safety risk analysis is an emerging discipline, and the methodological
basis for assessing and managing risks associated with food hazards is still in a
developing phase. It is important to recognize the difference between "hazard" and
"risk" A hazard is a biological, chemical or physical agent in, or condition of food
with the potential to came harm In contrast, risk is an estimate of the probability
and seventy of the adverse health effects in exposed populations, consequential to
hazards in food. Understanding the association between a reduction in hazards that
may be associated with a food, and the reduction in the risk to consumers of
adverse health effects is of particular importance in the development of appropriate
food safety controls.

Risk analysis is widely recognized as the fundamental methodology

underlying the development of food safety standards Risk analysis is composed of
three separate but integrated elements, namely risk assessment, risk management
and risk communication. Risk communication as an interactive process of
exchange of information and opinion on risk among risk assessors, risk managers,
and other interested parties. Risk management is defined within Codex as the
process of weighing policy alternatives in the light of the results of risk assessment
and, if required, selecting and implementing appropriate control options, including
regulatory measures. The outcome of the risk management process, as undertaken
by Committees within the Codex Alimentarius system is the development of
standards, guidelines and other recommendations for food safety. The overall
objective of Codex is to ensure consumer protection and to facilitate international
trade.

Risk analysis deals with:

• Assessing the risk
• Managing the risk, • Communicating the risk

Begin the risk analysis by identifying and describing any hazards, problems
or situations in the facility and its food production process. Look for anything that
could be a risk to human health. To make this list of risks, use information from :
• Consumer feedback: • Audit results

∙New scientific research Staff comments and input

Potential risk factors might include the food processing operation post-
preparation handling or even food safety practices in the home of consumers. The
level of risk could also relate to how retailers and distributors handle, store and
process the facility's product. Consider the cause and effect relationship between
the identified substance, agent or event and how this might affect food safety.
Risk Assessment
The first step in risk analysis is risk assessment. This helps the facility to
decide on the level of risk for each hazard. Risk assessment should provide
complete information to allow the risk management team to make the best possible
decisions. Begin the risk assessment by answering three basic questions:
What could go wrong?
How likely is the event to happen?

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What would be the outcome or impact if this event happened? A risk assessment is
never exact. The results of the risk assessment point toward probable outcomes
that describe the population risk (eg. look into density, distribution, disease and/or
death)

When to do a Risk Assessment

Ingredients, processes, consumers and other product factors are important in
deciding if a formal risk assessment is needed. In general, does a risk assessment
for products, processes and activities result in an increase in a health risk? Do so
for anything that could have a direct effect on food safety. Examples might
include:

∙ The use of new additives in the facility's food products,

∙ Facility changes that affect exposure and product safety.
∙ Environmental changes at the facility that could affect product safety: ∙
Changes to the process or facility that might affect the microbiological or
chemical safety of food supplies or the food supply chain; and
∙ Assess existing facilities, procedures, processes and policies to improve
existing risk prevention

Risk Assessment and HACCP

Risk assessment is very important in developing a HACCP (Hazard
Analysis Critical Control Point) system. Hazard Analysis is the first principle of
HACCP plan development. A hazard analysis looks at the hazards that might affect
a food product or raw ingredient in a processing operation. It includes collecting
and evaluating information on each hazard and looks at the conditions that may
cause the hazard to be present or to increase.

Once the facility decides that one or several hazards are present, do a food
safety risk assessment. This will help to decide which hazards are great enough to
affect food safety. These must be dealt with in the HACCP plan.

The facility's risk assessment should be based on the presence of the hazard,
agent, or cause. It should also be based on how serious the hazard is, and bow
likely it is to reach unacceptable levels. For example, the facility might come to the
following conclusions:

If an agent isn't present in the raw materials, production lines, or environment, it

may be safe to assume that it's not a hazard;
If an agent is known to be in the facility's environment, but it can't contaminate the
product, it may be safe to assume it's not a hazard;
If the agent can contaminate the product it may become a hazard
If the agent can survive, stay or increase, it may become a hazard

This type of food safety risk assessment can often be done quickly. But
sometimes the issue may be large and complicated. It may involve major health
concerns and in these situations, the facility may need outside help.

Risk Management

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Risk management was originally considered a separate part of risk analysis.
However, risk analysis experts now realize that risk management and risk
assessment overlap. Risk management is about choosing the best way to reduce the
risk

The Goal of Food Risk Management

The primary goal of the management of risks associated with food is to

protect public health by controlling such risks as effectively as possible through the
selection and implementation of appropriate measures.

Elements of Risk Management

A. Risk evaluation

∙ Identification of a food safety problem

∙ Establishment of a risk profile
∙ Ranking of the hazard for risk assessment and risk management
priority ∙ Establishment of risk assessment policy for conduct of
risk assessment ∙ Commissioning of risk assessment
∙ Consideration of risk assessment result

B. Risk management option assessment

∙ Identification of available management options

∙ Selection of preferred management option, including consideration of an
appropriate safety standard
∙ Final management decision

C. Implementation of management decision

D. Monitoring and review

• Assessment of effectiveness of measures taken

∙ Review risk management and/or assessment as necessary
 The outcome of the risk evaluation process should be combined with the
evaluation of available risk management options in order to reach a decision on
management of the risk. In arriving at this decision, human health protection
should be the primary consideration, with other factors (eg economic costs,
benefits, technical feasibility, risk perceptions, etc.) being
considered as appropriate. Implementation of the management decision should be
followed by monitoring both the effectiveness of the control measure and its
impact on risk to the exposed consumer population to ensure that the food safety
objective is being met.

General Principles of Food Safety Risk Management

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Principle 1: Risk management should follow a structured approach.

The elements of a structured approach to risk management are Risk

Evaluation, Risk Management Option Assessment, Implement of Management
Decision and Monitoring and Review. In certain circumstances, if not all of these
elements will be included in risk management activities.

Principle 2: Protection of human health should be the primary consideration

in risk management decisions

Decisions on acceptable levels of risk should be determined primarily by

human health considerations, and arbitrary or unjustified differences in the risk
levels should be avoided. Consideration of the factors (e.g economic costs,
benefits, technical feasibility, and societal preferences) may be appropriate in some
risk management contexts, particularly in the determination of measures to be
taken. These considerations should not be arbitrary and should be made explicit.

Principle 3: Risk management decisions and practices should be transparent.

Risk management should include the identification and systematic

documentation of all elements of the risk management process including decision-
making so that the rationale is transparent to all interested parties.

Principle 4: Determination of risk assessment policy should be included as a

specific component of risk management.

Risk assessment policy sets the guidelines for value judgments and policy
choices which may need to be applied at specific decision points in the risk
assessment process, and preferably should be determined in advance of risk
assessment, in collaboration with risk assessors.

Principle 5: Risk management should ensure the scientific integrity of the risk
assessment process by maintaining the functional separation of risk management
and risk assessment.

Functional separation of risk management and risk assessment serves to

ensure the scientific integrity of the risk assessment process and reduce any
conflict of interest between risk assessment and risk management. However, it is
recognized that risk analysis is an interactive process, and interactions between risk
managers and risk assessors are essential for practical application.

Principle 6: Risk management decisions should take into account the uncertainty
in the output of the risk assessment.

The risk estimate should, wherever possible, include a numerical expression of

uncertainty, and this must be conveyed to risk managers in a readily
understandable form so that the full implications of the range of uncertainty can be
included in decision-making.

Principle 7: Risk management should include clear, interactive communication

with consumers and other interested parties in all aspects of the process.

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On-going reciprocal communication among all interested parties is an
integral part of the risk management process. Risk communication is more than the
dissemination of information, and a major function is the process by which
information and opinion essential to effective risk management is incorporated into
the decision.

Principle 8: Risk management should be a continuing process that takes into

account all newly generated data in the evaluation and review of risk management
decisions.

Subsequent to the application of a risk management decision, periodic

evaluation of the decision should be made to determine its effectiveness in meeting
food safety objectives. Monitoring and other activities will likely be necessary to
carry out the review effectively.

Risk Communication

Risk communication lets the facility identify and weigh options during the
risk analysis process. Open communication among all stakeholders (from
employees to consumers) will improve the overall risk management. When the
facility decides on a course of action, make sure that the decision and the reasons
for it are explained clearly to everyone involved. Risk communication is very
important during food safety emergencies. However, to help make sure the
message stays constant and clear, communication is also very important when
there is no crisis.

The main goals of risk communication are:

• Promoting awareness and understanding of risks (amongst employees,

government officials and consumers)
• Promoting consistency and clarity about the risk analysis process:
• Providing an understanding for risk management decisions,
• Strengthening good working relationships and promoting respect;
• Promoting appropriate involvement of all stakeholders groups, and •
Exchanging information, knowledge, attitudes, practices and perceptions of
those involved.

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