Risk Assessment Tools and Techniques for the Food Industry

On-demand Training Course

Risk Assessment Tools and Techniques for the Food Industry

Level Understanding Duration 4 hours

Available to book: On-demand elearning Book now

This on-demand course provides a structured approach to risk assessment in the food industry, grounded in CODEX internationally recognized working principles. It covers key concepts of risk analysis, qualitative and quantitative assessment techniques, and practical tools for prioritizing and mitigating hazards. Participants will gain the knowledge to select the correct risk assessment technique and apply effective controls to strengthen food safety management systems in line with global standards.

On-demand - training that’s even more flexible

BSI’s on-demand courses are market-leading and available 24/7. Developed by top subject matter experts, they contain the same high-quality content you will find in our tutor-led training, but with the added benefit of being able to learn at your own pace and at any time.

How will you benefit?

This course will help you:

Appreciate risk analysis fundamentals by understanding core concepts such as risk assessment, risk management and risk communication based on internationally recognized frameworks for structured food safety risk analysis
Apply practical risk assessment techniques through hands-on experience with qualitative and quantitative methods, including risk matrices, Risk Priority Numbers (RPN), and quadrant graphs to prioritize and visualize risks effectively
Enhance risk mitigation strategies by learning to select and implement appropriate controls using the hierarchy of controls, checklists, and decision trees for consistent and auditable risk management
Ensure compliance and continuous improvement by building confidence in meeting global food safety standards and developing skills to monitor, validate, and review controls for ongoing effectiveness

Upon completion of this training, delegates will be able to:
- Understand the difference between a hazard and a risk
- Explain the process required to undertake a risk assessment in the workplace
- Be able to select the relevant risk assessment technique to undertake a particular risk assessment
- Use the principles of the hierarchy of controls to guide you when determining suitable controls to mitigate risk
Food industry professionals responsible for developing, implementing, or maintaining food safety management systems:
- Quality assurance (QA) and food safety specialists
- HACCP team leaders and members
- Supervisors, managers and team leaders in food production, processing, manufacturing, or retail who conduct hazard analysis and implement risk-based controls
Food regulatory professionals:
- Food inspectors, environmental health professionals and public health specialists from government authorities
- Food industry consultants who provide support in food safety management system development and auditing activities
Tutors who deliver food safety education.
On completion, you’ll be awarded an internationally recognized BSI training course certificate.

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