 
Page 1 of 5 
 ANNEX C  
RMP Framework for Traders and Distributors  
 
COMPANY INFORMATION  
Company Name   
Address   
License to Operate   
 
LIST OF PRODUCTS  
Product  Registration 
Number  Validity  Toll Manufacturer  
    
    
 
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  
 
  
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B. 1. Product Profile  
Product 
Name  Intended 
Use Intended 
Consumer  Storage 
Condition  Shelf Life  Scope and Method of Distribution  
      
      
*Sample Template  
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    
Warehousing       
Distribution       
*Sample Template  
 2. Personnel   
  
Department   Attended Training related to 
Food Safety     
Date Attended     
Date of Refresher 
Course   Yes  No  
Warehousing           
                
*Sample Template   
A. 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     
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 Production  Ceiling    
Wall    
*Sample Template all  areas shall be listed and described in detail to be able to identify possible risk  
 
B. 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  
 
C. 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., 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   
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 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    
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   
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              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  
 
 