Course Title:
Risk Management for Food Safety
Course Duration:
2 Days (16 hours) / Can be adjusted based on need
Course Objectives:
By the end of this training, participants will be able to:
- Understand the principles and importance of risk management in food safety.
- Identify food safety hazards and assess associated risks.
- Apply risk assessment methodologies (e.g., HACCP, FMEA, ISO 31000) in food safety management.
- Develop and implement risk mitigation strategies.
- Ensure compliance with food safety regulations and standards.
- Improve decision-making processes for food safety risk management.
Learning Outcomes:
Upon completing this course, participants will:
✅ Explain the key concepts of food safety risk management.
✅ Identify biological, chemical, and physical hazards in food safety.
✅ Conduct risk assessments using qualitative and quantitative methods.
✅ Apply risk control measures in food production and supply chains.
✅ Integrate risk management into a food safety management system (FSMS).
✅ Ensure compliance with international food safety standards such as HACCP, ISO 22000, and Codex Alimentarius.
Target Audience:
- Food Safety Managers
- Quality Assurance (QA) and Quality Control (QC) Professionals
- Food Industry Professionals (Production, R&D, Supply Chain, Procurement)
- Regulatory Officers & Auditors
- HACCP Team Members
- Anyone responsible for food safety compliance
Course Outline:
Module 1: Introduction to Risk Management in Food Safety
- Definition of risk, hazard, and risk management
- Importance of risk-based thinking in food safety
- Overview of food safety risks (biological, chemical, physical)
- Global food safety regulations and standards (ISO 22000, HACCP, FDA, Codex Alimentarius)
Module 2: Risk Assessment Methodologies
- Introduction to risk assessment frameworks
- Hazard Identification: Biological, Chemical, and Physical Hazards
- Risk Analysis: Assessing likelihood and severity
- Risk Evaluation: Acceptable vs. unacceptable risks
- Tools & techniques (e.g., HACCP, FMEA, ISO 31000, Risk Matrices)
Module 3: Risk Control and Mitigation Strategies
- Preventive vs. corrective actions
- Developing and implementing risk control measures
- Role of Good Manufacturing Practices (GMP) in risk mitigation
- Supply chain risk management
- Crisis management and emergency response planning
Module 4: Risk Communication and Decision-Making
- Importance of risk communication in food safety
- Communicating risk to stakeholders (internal teams, regulators, customers)
- Decision-making under uncertainty
- Case studies in risk-based decision-making
Module 5: Integration into Food Safety Management Systems (FSMS)
- How risk management aligns with HACCP, ISO 22000, and GFSI standards
- Implementing a risk-based FSMS approach
- Monitoring, verification, and continuous improvement
- Audit and compliance considerations
Module 6: Practical Application & Case Studies
- Hands-on risk assessment exercises
- Group discussions and real-world case studies
- Developing a risk management plan for a food business
- Role-playing scenarios in risk communication
Training Methodology:
✅ Lectures & Presentations – Concepts and principles explained with real-world examples.
✅ Group Discussions – Interactive sessions for idea-sharing and problem-solving.
✅ Case Studies & Practical Exercises – Application of risk assessment methods using industry case studies.
✅ Workshops & Hands-On Training – Participants conduct risk assessments and develop risk mitigation strategies.
✅ Role-Playing & Simulations – Engaging activities for risk communication and crisis management.
✅ Assessments & Quizzes – Knowledge checks to ensure understanding.
Assessment & Certification:
- End-of-course assessment (MCQ test or practical project)
- Course completion certificate awarded upon successful completion