RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION

The purpose of this book is to equip readers with the fundamental knowledge and skills needed to implement hygiene and safety protocols when handling food. It aims to prepare future professionals to value the underlying mandates and policies in food and occupational safety and enable them to plan and develop safety and health programs within the hospitality and travel industries' workplace settings. It also deals with information on the preparedness and response necessary to minimize the potential impacts when a disastrous event occurs. In addition, the learners will gain knowledge and practical skills in basic first aid and how to respond to life-threatening emergencies. The book comprises six chapters:Chapter One discusses different kinds of food risks and their causes and provides guidelines to control and prevent food hazards. This also includes understanding how to handle food according to industry standards.Chapter Two explains the importance of sanitation in maintaining a safe food environment. It familiarizes workers with the proper procedures for workplace hygiene through proper cleaning and sanitizing. It also embraces the food handler’s proper personal hygiene and maintaining good grooming as part of the enterprise requirement for preventing hygiene risks.Chapter Three exhibits workplace hazards, specifically in the hospitality industry. It clarifies the country's occupational health and safety legislation. The unit provides information on preventing and managing risks in the workplace in a range of settings within the hospitality and tourism industries.Chapter Four equips the learners to understand workplace security and its importance to the business. It also describes the various aspects and issues of workplace security and provides information on the guidelines and procedures for workplace security.Chapter Five provides essential knowledge, attitude, and competency in dealing with different kinds of disasters, responding to emergencies, conducting evacuations, and maintaining safety for guests, customers, and personnel within the hotel and travel industries' workplace context.Chapter Six provides the basic knowledge and competencies for performing basic first aid procedures in a range of settings within the hotel, restaurant, and travel workplace settings. Read more