Unit 1 Flashcards
according to World Tourism
Organization, is a situation that exposes
someone or something to danger harm
or loss. It can be physical safety matter,
a risk of property loss, a financial
business risk and mo
Risk
is the chance or probability that a
person will be harmed or experience an
adverse health effect if exposed to a
hazard.
Risk
is a planned process
to which organizations manage active
crises.
Risk management
It is also a process of identifying,
assessing and controlling threats to an
organization’s capital and earnings.
Risk Management
one of
the biggest risks for businesses operating in the
hospitality industry. Common infections include
salmonella, campylobacter from contaminated
chicken, vibrio from raw fish and E. coli.
Food-borne illnesses
Businesses that
serve alcohol face a range of potentially serious
risk exposures. Significant consequences may
occur if the business serves alcohol to minor.
Alcohol fueled behavior
has
become a necessity for many tour and hotel
businesses, however this vehicles and their
drivers present a whole new variety of risks.
Transportation Accidents
Keeping guests safe is
a high priority for the hospitality industry.
However, due to the difficult economic
environment, many businesses have scaled
back on security, which can result in increased
exposures and heightened liability if creates an
unsafe environme
On-premises security
Cybercrime is on the rise
throughout the globe, and businesses in the
tourism and hospitality industry are often
targeted, as in most cases they will accept credit
cards as payment.
Cyber Security
Understand the
circumstances in which the rest of the process
will take place.
Establish Context
Identifies and defines
potential risks that may negatively influence a
specific company process or project.
Risk Identification
To understand each specific
instance of risk and how it could influence the company’s projects and objectives.
Risk Analysis
The risk is
then further evaluated after determining the
risk’s overall likelihood of occurrence combined
with its overall consequence.
Risk Assessment and Evaluation
Assesses the highest rank
risks and develop a plan to alleviate them using
specific risk controls.
Risk Mitigation
Following up on both the risks and the overall plan to continuously monitor and track new existing risks
Risk Monitoring
Internal and external shareholders should be included in communication and consultation at each appropriate step of the risk management process and in regards to the process as a whole.
Communicate and Consult
Design to deflects as many threat as possible in order to avoid the costly and disruptive consequences of a damaging event.
Risk Avoidance
Adjusting certain aspect of an overall project plan or company process or by reducing its scope
Risk Reduction
Sometimes the consequences of the risk is shared or distributed among several of the project’s participants or business departments.
Risk Sharing
Sometimes companies decide a risk is worth it from a business stand point and decide to keep the risk and deal with any potential fallout.
Risk Retaining
the systematic process of identifying, analyzing, and evaluating risks associated with food safety, security and sanitation.
Risk assessment
strategies and actions taken to reduce the severity, and likelihood of identified risks.
Risk mitigation
sharing information about risk management decisions and practices with stakeholders, including employees, customers, and regulatory bodies.
Risk Communication
the process of identifying potential hazards that could cause food to be unsafe for consumption.
Hazard analysis
steps in the food production process where controls can be applied to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard.
Critical Control Point (CCPs)
the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard
Critical Limits
action taken to ensure that critical limit at each CCP are being met.
Monitoring Procedures
ensuring that food safety hazards are controlled.
Corrective actions
to determine the validity of the HACCP plan and ensure the system is operating according to plan.
Verification Procedures
maintaining accurate records of the HACCP plan monitoring, corrective actions, and verification activities.
Record-keeping and Documentation
ensuring that food is free from hazards that cause harm to consumers.
Food Safety
measure taken to ensure the safety and health of employees in the food production and handling environments.
Occupational Safety
clothing and devices worn by employees to protect against hazards in the workplace
Personal Protective Equipment (PPE)
protecting the food supply fron intentional contamination or tampering.
Food Security
the intentional use of biological agents to harm people, animals, or plants in the food supply chain.
Bioterrorism
the ability to track the movement of food products through the stages of production, processing, and distribution.
Traceability
detailed procedure to followed to ensure cleanliness and sanitation in food production facilities.
Sanitation Standard Operating Procedures (SSOPs)
a method of cleaning the interior surfaces of pipes, vessels, and equipment without disassembly.
Clean-in-Place (CIP)
the transfer of harmful microorganisms or substances from one food product to another through direct or indirect contact.
Cross-Contamination
behaviors and practices that ensure cleanliness and prevent the spread of contaminants in food production and handling environment.
Hygiene Practices
regulations that require manufacturers, processors, and packagers of drugs, medical devices, and the food to take proactive steps to ensure their products are safe, pure and effective.
Good Manufacturing Practices (GMPs)
written instruction detailing all steps and activities of a process or procedure.
Standard Operating Procedures (SOPs)
Illness resulting from the consumption of contaminated food.
Foodborne illness
A biological agent that causes disease or illness to its host, often a focus in food safety management.
Pathogen
is our response to the possibility of suffering harm or something going wrong.
Risk Management
True or False. One of the important benefits of Risk management is that it creates a safe and secure work environment for all staff and customers.
True
Abbreviation of NIST
National Institute of Standards and Technology
Abbreviation of ISO
International Organization for Standardization
Abbreviation of SSOP
Sanitation Standard Operating Procedures
Abbreviation of CIP
Clean-in-Place
Abbreviation of CCP
Critical Control Point
Abbreviation of GMP
Good Manufacturing Practices
Abbreviation of SOP
Standard Operating Procedures
