Page 1 of 5 
 ANNEX A  
Risk Management  Framework for Food Manufacturers  
 
 
COMPANY INFORMATION  
Company Name   
Address   
License to Operate   
 
LIST OF  PRODUCTS MANUFACTURES  
Product  Registration Number  Validity  
   
   
 
I. The Risk Management Team (RMT)  
Role Assigned Personnel  Responsibility  Competency  Contact Number  
Risk Manager  
     
Risk Assessor      
Members  
(may include 
up to 5 
members)      
*Sample Template  
 
            The Risk Communication Team (RCT)  
Role  Assigned 
Personnel  Responsibility  Competency  Contact 
Number  
Focal Person      
Members  (May 
include up to 5 
members)      
*Sample Template  
 
II. Areas of Possible Risk Occurrence  
A. Site Description  
Area  Description  
  
  
*Sample Template  
 
B. 1. Product Profile  
Product 
Name  Intended 
Use Intended 
Consumer  Packaging  Process 
Flow  Storage 
Condition  Shelf Life  Scope and 
Method of 
Distribution  
        
        
*Sample Template   
Page 2 of 5 
  
2. Source of Raw Materials  
 
Product 
Name   
Ingredients/  
Raw Materials  
  
Source   
Address  Accompanied with Certificate of 
Analysis?  
Yes No 
      
*Sample Template  
 
3. Labeling and Packaging  
 
Labeling  Compliant with Mandatory Labeling Information  
Yes No 
  
 
Packaging  Supplier submits Certificate of Suitability  
Yes No 
  
*Sample Template  
 
C. 1. Departments with Food Safety Responsibilities*  
Department  Head  Competency  
Production    
Quality Control    
Warehousing    
Distribution    
Human Resource1   
*Sample only , departments/and or divisions may depend on the establishment  
1Note that the HR is responsible for providing training/orientation related to food safety  
 
 2. Personnel  
 
Department  Attended Training related 
to Food Safety   
Date Attended   
Date of Refresher 
Course  Yes No 
Production      
       Warehousing      
*Sample Template  
 
D. Food Safety Measure/Quality Assurance Schemes  
Document/Manual 
Name  Document 
Number  Section Title  Effectivity 
Date  Date 
Reviewed  
     
     
*Sample Template  
 
 
III. Risk/Hazard Identification and Evaluation  
A. Site/Area  
List of Areas and possible risks /hazards * 
Area  Description  Possible Risk  
 Flooring     
Page 3 of 5 
 Production  Ceiling    
Wall    
*Sample Template a ll areas shall be listed and described in detail to be able to identify possible risk  
 
B. Product  
1. List of ingredients and their inherent risk  
Ingredient(s)  Possible Risks  
Example: Flour  Biological: (specified)  
Chemical: (specified)  
Physical: (specified)  
  
  
*Sample Template  
 
2. List of Processes  and their inherent risk  
Process Step  Possible Risks  
Example: Sifting  Biological: (specified)  
Chemical: (specified)  
Physical: (specified)  
  
  
*Sample Template  
 
C. 1. Department s 
Department/Office  Identified Gaps  Possible Risk/Hazard  
e.g., Production  No competent head   
   
*Sample Template  
 
    2. Personnel  
Area  Identified Gaps  Possible Risk/Hazard  
e.g., Training  Not relevant to food safety   
   
*Sample Template  
 
D. Food Safety Measure/Quality Assurance Scheme  
Document  Identified Gaps  Possible Risk/Hazard  
e.g., Work Instructions  Not provided   
   
*Sample Template  
 
IV. Identification of Risk Management Option  
 
Area   With Identified 
Risks/Hazards   
Risk Management 
Option s  Yes No 
Site e.g., Flooring         ̸   Reduce  
Product  e.g., Labeling        /  Accept   
Page 4 of 5 
 Department / 
Personnel  e.g., Training        /  Prevent  
Food Safety 
Measure  e.g., QSP        /  Prevent  
*Sample Template  
 
V. Choosing and Evaluation of Risk Management Option  
RISK 
MANAGEMENT 
OPTIONS   
(SITE)   
 
ASSESSMENT  Total  
 Effectiveness  Acceptability  Feasibility  
Pass 
(0) Fail 
(1) Acceptable 
(0) Unacceptable 
(1) Feasible 
(0) low cost 
receives 
low score  Not Feasible 
(0) high success 
receives low 
score   
Identified Risk:                                 Cracked Flooring  
Option 1  
Repair   0         0        0      0 
Option 2  
Stringent 
Sanitation      1            1       0      2 
Option 3         
Option 4         
Note: The lowest total score is the best option  
 
VI. Risk Communication  
 
1. Communication Plan  
Date   
Objective   
Risk Event   
Stakeholder   
Target Date of Posting   
Element  Assigned Personnel  
Focal Person   
Preparation of needed data   
Drafting of RC Message*   
Posting   
Media Monitoring   
Deactivation of post   
*Template for Risk Communication messages  shall follow the Circular on Product Recall  
 
2. Effectiveness Checks  
Effectiveness Checks of Rapid Response to a Risk Event  
                                        Reference Document  
Scope  Internal Stakeholder1                                      External Stakeholder2 
Conduct of Meeting    
Conduct of Notification    
Method of Notification    
Timeliness and Responsiveness     
Page 5 of 5 
 Evaluation of the Risk 
Communication    
1This includes personnel involved in food safety  
2This includes the consumer and the regulatory agency  
 
VII. Review and Monitoring of the RMP  
 
1. Review of RMP  
Identified Frequency of 
Meeting of the RMT   Identified Frequency of 
Review  of RMP  Regular Training of the Risk 
Management Team  
   
*Sample Template  
 
             2. Validation  
No. Scope  Guide Questions  Remarks  
Yes No* 
1 Document  e.g., Are the quality manuals regularly 
reviewed?      / 
2 Site    
3 Product     
*If the answer is No  proceed to the identification of gaps  
 
3. Identified  Gaps 
Scope  Gaps  Remarks  
Document - Quality Manual  The review  was not 
conducted regularly  To conduct regular review  
   
*Sample Template