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Risk Management in Food Safety

This document discusses risk management in food safety. It covers key topics such as risk management frameworks, stakeholders, preliminary risk management activities including identifying food safety issues and conducting risk assessments, assessing risk management options, and making final risk management decisions. The overall goal of risk management is to identify, evaluate, prioritize, and minimize risks to protect human health in a transparent and scientifically sound manner. Stakeholder input is also important to consider.

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Aldee Villamil
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86 views

Risk Management in Food Safety

This document discusses risk management in food safety. It covers key topics such as risk management frameworks, stakeholders, preliminary risk management activities including identifying food safety issues and conducting risk assessments, assessing risk management options, and making final risk management decisions. The overall goal of risk management is to identify, evaluate, prioritize, and minimize risks to protect human health in a transparent and scientifically sound manner. Stakeholder input is also important to consider.

Uploaded by

Aldee Villamil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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RISK MANAGEMENT IN FOOD SAFETY

RISK
MANAGEMENT
PEOPLE
Lesson 1: Risk Management Framework

1.1 GUIDELINES AND


PRINCIPLES
1.2 STAKEHOLDERS
RISK MANAGEMENT
Risk management is the identification, evaluation, and
prioritization of risks followed by coordinated and economical
application of resources to minimize, monitor, and control the
probability or impact of unfortunate events or to maximize the
realization of opportunities.

 selecting and implementing appropriate control options,


including regulatory measures.
RISK MANAGEMENT
FOUR COMPONENTS:

1. Preliminary risk management activity


2. Risk management option assessment
3. Implementation of management decision
4. Monitoring and review
RISK MANAGEMENT
GUIDELINES AND PRINCIPLES
1. Risk management should follow a structured approach.
2. Protection of human health should be the primary consideration in
risk management decisions.
3. Risk management decisions and practices should be transparent.
4. Determination of risk assessment policy should be included as a
specific component of risk management.
RISK MANAGEMENT
GUIDELINES AND PRINCIPLES
5. Risk management should ensure the scientific integrity of the risk assessment
process by maintaining the functional separation of risk management and risk
assessment.
6. Risk management decisions should take into account the uncertainty in the output
of the risk assessment.
7. Risk management should include clear, interactive communication with
consumers and other interested parties in all aspects of the process.
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.
STAKEHOLDERS
• What is a stakeholder?
• A stakeholder can be defined generally as any individual, end-user or organisation
who has an interest in a particular issue. It is important to take into consideration
the views and concerns of relevant stakeholders in policy making as:
• Stakeholders’ issues and concerns represent indicators of policy demands;
• Stakeholders’ concerns help to identify useful insights, and values which may be
included in the policy making process;
• Taking stakeholder concerns into account may increase societal trust in risk
management practices and the safety of the food supply.

 is a person who has an interest in or investment in something and who is impacted


STAKEHOLDERS
Lesson 2: Preliminary Risk Management
Activities
2.1 IDENTIFICATION OF THE FOOD SAFETY ISSUES
2.2 RISK PROFILE
2.3 DEFINING PURPOSE OF RISK ASSESSMENT
2.4 RISK ASSESSMENT POLICY
2.5 CONDUCT OF THE RISK ASSESSMENT
IDENTIFICATION OF FOOD SAFETY ISSUES

 setting priorities amongst different public health problems

 addressing a specific public health food safety problem

 justifying or evaluating a new or alternative measure, technology, or


inspection system or food standard

 development of control measures that is necessary to meet specified


food safety goals e.g. demonstration of an equivalent control measure
for food in international trade

 development of food safety policy that achieve broad food safety goals
RISK PROFILE
 a description of the food safety problem ans its context
in order to identify those elements of the hazard or risk
relevant to various risk management decisions

 this include identifying aspexts of hazards relevant to


prioritising and setting the risk assessment

 it also illustrates the risk and threats faced by an


organization
RISK PROFILE
 a risk profile should include the following descriptive elements in a
relevant and readily accessible form:
 a concise description of the food safety issue
 information about the hazard (e.g. general description, extent of
knowledge on casual relationship with adverse health effects)
 information about exposure to the hazard (e.g. routes of exposure:
food, water, direct contact with animals etc.)
 information on the adverse health effects on humans
 other information relevant to risk management decision-making
 proposals for risk management questions to be answered by risk
assessor
RISK ASSESSMENT
 is a systematic examination of a task, job or process
that you carry out at work for the purpose of identifying
the significant hazard
PURPOSE OF RISK ASSESSMENT
 is to provide an objective interpretation of relevant specific knowledge to
help the risk manager make an informed decision

 recognize and control hazards in your workplace

 create awareness among your employees and use it as a training tool as well

 set risk management standards based in acceptable safe practices and legal
requirements

 reduce incidents in the workplace

 save costs by being proactive instead of reactive


RISK ASSESSMENT POLICY
 consist of documented guidelines for scientific
judgement and policy choices to be applied at
appropriate decision points during risk assessment
Lesson 3: Risk Management Option
Assessment
3.1 IDENTIFICATION OF AVAILABLE RISK MANAGEMENT
OPTIONS
3.2 SELECTION OF PREFERENCE
3.3 FINAL RISK MANAGEMENT DECISION
IDENTIFICATION OF AVAILABLE RISK
MANAGEMENT OPTIONS
 This process serves to identify available risk management options
in light of information on risks.

 This process will primarily involve a systematic evaluation of the


likely impact of different control measures on preventing,
reducing or eliminating risks to human health, within the
framework of the particular risk management approach that has
been chosen.
SELECTION OF PREFERENCE
 acceptability of the technology or the resulting food product by
industry and/or consumers, cost effectiveness

 technological feasibility

 expected level of compliance with control measures

 options for monitoring and review

 possibility of new risks arising from options selected


TAKING SPECIFIC RISK MANAGEMENT OPTION

 achieve a short-term food safety goal

 reflection of a "command and control" regulatory


approach
BRINGING SELECTION OF PREFERENCE RISK
MANAGEMENT OPTION IN THE MOST EFFECTIVE MANNER

 knowledge on capabilities and performance of operations/industries at all


steps in the food chain

 likely abuse of the food e.g. during retail, "food service", handling by
consumers

 quality and safety of existing and "substitute" food products

 knowledge on alternative technologies

 knowledge in consumer preferences, values, dietary habits, and other


information relevant to risk management
FINAL RISK MANAGEMENT DECISION

 the final risk management decision involves due consideration of all


matters that affect the management of risk management of risk in
particular context

 optimization of food control in term of the efficiency, technological


feasibility and practicality of selected control measure is an important
goal

 the choice of optimal food controls cannot be fully settled until


achievement of the food standard or FSO is found to be technically
achievable
FINAL RISK MANAGEMENT DECISION

 interface issues such as cost-effectiveness, consistency,


consultation and consumer perception will require final resolution
at this time

 due regard can be taken of cost as well as benefits to public


health, and inconsistent decision on food safety and over-
regulation should be avoided
THANK YOU AND GOD BLESS!
BSTM 1-F // GROUP 1

JOSON, KIM ERIKA M.

IBAÑEZ, PATRICIA ANNE

DALIDA, KRISTINE

PAYUMO, MIA

DELOS SANTOS, NIEL

MACALE, REYMART

LAGASCA, JOHN DANIEL

CRUZ, JASHUA

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