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 ANNEX B  
RMP Framework for Microenterprise  
 
COMPANY INFORMATION  
Company Name   
Address   
License to Operate   
 
LIST OF PRODUCTS MANUFACTURES  
Product  Registration Number  
(if applicable)  Validity  
(if applicable)  
   
   
 
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  
            *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  
2. Source of Raw Materials  
  
Ingredients/   
Source   
Address   
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 Product 
Name  Raw Materials  
 
    
*Sample Template  
3. Labeling  
 
Labeling  Compliant with Minimum  Labeling Information  
Yes No 
  
*Sample Template  
C. 1. Departments with Food Safety Responsibilities*  
Department  Head  Competency  
Production    
Warehousing    
Distribution    
*Sample only , departments/and or divisions may depend on the establishment  
 
 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  
 
Production  Flooring    
Ceiling    
Wall    
*Sample Template all  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   
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 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. Departments  
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  
Department / 
Personnel  e.g., Training        /  Prevent  
Food Safety 
Measure  e.g., HACCP        /  Prevent  
*Sample Template  
V. Choosing and Evaluation of Risk Management Option  
RISK 
MANAGEMENT 
OPTIONS   
(SITE)   
 
ASSESSMENT  T
ot
al  Effectiveness  Acceptability  Feasibility   
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 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. 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