1. RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION

4. Creating a safe, secure and healthy environment is vital for students, staff and visitors to pursue their learning, work and activities.

5.  Safety, Security and Risk Management is in charge of security operations, emergency preparedness and planning, as well as occupational health and safety

6. FAO/WHO expert consultation in the important subject area of the application of risk analysis to food safety, with the first, held in Geneva in 1995, having focused on the risk assessment component of risk analysis

7. In this current consultation, the experts were being asked to address a central issue in food safety. Risk management, he observed, involves both the identification of the standards of acceptable risk appropriate to different types of food hazards, and the establishment of procedures to ensure that the risks are kept within the limits set by those standards.

9.  two important underlying considerations to the attention was the imperative to keep the interest and the well being of the consumer  as a fundamental consideration at all times. The ultimate objective of food safety standards is  the protection of the consumer, and it is essential not to lose sight of this.

10. The second important issue was that it is in the basic interest of everyone that trade in food be facilitated.

11. risk from both chemical and biological hazards in food, including the full range of acute and chronic adverse health effects.

12. Chemical hazard

13. Biological hazard

14. it is important to recognise the difference between “hazard” and “risk”. A hazard is a biological, chemical or physical agent in, or condition of, food with the potential to cause harm. In contrast, risk is an estimate of the probability and severity 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 development of appropriate food safety controls.

15. Risk analysis is widely recognised as the fundamental methodology underlying the development of food safety standards. As recognised in the 1995 consultation, risk analysis is composed of three separate but integrated elements, namely risk assessment, risk management and risk communication.

16. Risk Communication refers to the exchange of real-time information, advice and opinions between experts and people facing threats to their health, economic or social well-being. The ultimate purpose of risk communication is to enable people at risk to take informed decisions to protect themselves and their loved ones.

17. .  Risk Communication is an important tool for disseminating information and understanding about a risk management decision. This understanding and information should allow stakeholders to make an informed conclusion about how the decision will impact their interests and values.

18. What is health risk communication?  Virtually every day, crisis and emergency risk communication is needed somewhere in public health. Whenever a crisis occurs, communicators must to be ready to provide information to help people make the best possible decisions for their health and well- being.

19.  Effective risk communication: Theory, tools, and practical skills for communicating about risk.  Risk communication is a tool for creating that understanding, closing the gap between laypeople and experts, and helping everyone make more informed choices.

20.  Risk management is a four-step process for controlling exposure to health and safety risks associated with hazards in the workplace.  Step 1: Identify hazards. Examples of common hazards which can lead to musculoskeletal disorders (MSD)...  Step 2: Assess the risk....  Step 3: Control the risk...  Step 4: Review risk control.

21. What are the 5 steps to risk assessment?  Step 1: Identify the hazards.  Step 2: Decide who might be harmed and how.  Step 3: Evaluate the risks and decide on precautions.  Step 4: Record your findings and implement them.  Step 5: Review your assessment and update if necessary.

22.  Once risks have been identified and assessed, all techniques to manage the risk fall into one or more of these four major categories:  Avoidance (eliminate, withdraw from or not become involved)  Reduction (optimize – mitigate)  Sharing (transfer – outsource or insure)  Retention (accept and budget)

23.  Evaluation of risk management options is the weighing of available options for managing a food safety issue in light of scientific information on risks and other factors, and may include reaching a decision on an appropriate level of consumer protection.

24. Risk assessment a systematic process of evaluating the potential risks that may be involved in a projected activity or undertaking.

25.  The Hazard Communication Standard (HCS) (29 CFR 1910.1200(g)), revised in 2012, requires that the chemical manufacturer, distributor, or importer provide Safety Data Sheets (SDSs) (formerly MSDSs or Material Safety Data Sheets) for each hazardous chemical to downstream users to communicate information on these hazards.

26. What is the hazard communication standard commonly called? The regulation is called the Hazard Communication Standard, but is more commonly called Hazcom or the "Right to Know Law." It can be found in the Code of Federal Regulations, at 29 CFR §1910.1200. The Standard says you have a right to know what chemicals you are working with or around.

27. What are the five required elements of a hazard communication program? These are the Five elements of the Hazard Communication Standard. They are:  Chemical Inventory  Written Program  Labels  Material Safety Data Sheets  Training The first element of the Hazard Communication Standard is for employers to develop inventories of all the hazardous chemicals they have at their worksite.

28. What is hazard communication standard?  According to OSHA, the purpose of the Hazard Communication Standard (HCS) is “to ensure that the hazards of all chemicals produced or imported are evaluated and details regarding their hazards are transmitted to employers and employees."

29. What is a health hazard?  Health hazard means a chemical for which there is statistically significant evidence based on at least one study conducted in accordance with established scientific principles that acute or chronic health effects may occur in exposed employees.

30. What is the Hazard Communication Act?  The Texas Hazard Communication Act (THCA) is a state "worker right-to-know" law that requires public employers to provide their employees with specific information and training on the hazardous chemicals to which employees may be exposed in the workplace.

31. Kinds of naturally occurring toxins  Aquatic biotoxins. Toxins formed by algae in the ocean and fresh water are called algal toxins. Algal toxins are generated during blooms of particular naturally occurring algal species. Shellfish such as mussels, scallops and oysters are more likely to contain these toxins than fish

32. What are natural toxins in food?  As opposed to man- made chemicals such as pesticides, veterinary drugs or environmental pollutants  that get into our food supply, toxins can be present due to their natural occurrence in food. Natural toxins found inherently in foods of plant and animal origins can be harmful when consumed in sufficient quantities.

33. The commonly eaten food listed below may contain natural toxins.  Apple and pear seeds And the inner stony pit (kernel) of apricots and peaches contain a naturally occurring Substance called amygladin. Amygladin can turn into hydrogen cyanide in the stomach causing discomfort or illness. It can sometimes be fatal

34. Kumara  Kumara a member of the sweet potato family, can produce toxins in response to injury, insect attack, and other stress. The most common toxin ipomeamarone can make the kumara taste bitter. There have been report of cattle death after they moldy kumara. The toxin levels are usually highest near the area damage. It is recommended that any damage parts on kumara are removed before cooking. Do not eat it if it taste bitter after cooking.

36. The development of standards guidelines and other recommendations for food safety. In the national situation it is likely that different risk management decisions could be made according to different criteria and different ranges of risk management options.

37. 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.