Exposure Risk

Exposure risk is the risk that a person, food product or food-contact surface will come into contact with a hazard. In foodservice, it depends on the nature of the hazard, the likelihood of contact, the route of exposure and the potential consequences. It may involve biological, chemical, physical or allergen hazards.

Examples of exposure risk in restaurants

• Food exposure: Uncovered ready-to-eat food placed where it may be reached by customers, splashed by water or contaminated by nearby raw-food handling.
• Cross-contamination: A ready-to-eat product handled with utensils that have contacted raw meat or seafood.
• Allergen exposure: A special-diet dish prepared on equipment that contains uncontrolled allergen residue.
• Chemical exposure: Food stored near cleaning chemicals or a chemical applied incorrectly to a food-contact surface.
• Physical exposure: Food prepared beneath damaged fixtures or near an activity that may introduce glass, metal or other foreign material.

How to assess exposure risk

Identify the hazard, who or what could be exposed, the route of contact, the likelihood of exposure and the potential severity of harm. Consider the amount and duration of exposure, the condition of the food or surface and the effectiveness of existing controls. Risk assessments should be based on the actual process rather than a single visual observation.

Reducing exposure risk

Use covered storage, physical separation, suitable packaging, controlled staff movement, handwashing, dedicated or properly cleaned equipment, pest control and appropriate chemical storage. The right control depends on the hazard and how it could reach food or people.

Example: An open buffet display is positioned beside a busy customer walkway. The restaurant reduces exposure by using suitable sneeze guards or covered displays, controlling customer access and replenishing food with clean utensils.

Chef’s tip: Walk the route that food takes from receiving to service and identify where it could be exposed to hazards. Controls are strongest when they prevent contact before it occurs.

Key distinction: Exposure risk concerns the possibility and consequences of contact with a hazard. Hazard identification names the source or condition that could cause harm.