This risk assessment course provides participants with the skills to perform food compliance risk assessments effectively. The focus of this course is to showcase an easy risk assessment methodology to assess raw materials, food suppliers, allergens, internal audit scheduling and verification activities. The framework provided will allow just about anything in your food business to comply with GFSI recognized certification standards risk assessment requirements.

This course is designed to provide:

• A practical approach to completing risk assessments in your food business
• Compliance directions to help satisfy regulatory and certification risk assessment requirements
• A range of practical examples
• Real time feedback on in-class activities
• An opportunity to learn from, and share experiences, with other group participants

To be successful in understanding the concepts of risk assessment participants need to have a sound grasp of HACCP fundamentals. You can refresh your knowledge with our HACCP Refresher course.

At the completion of this course, it is expected that you will be able to:

1. Understand the definitions of hazard and risk.
2. Understand the relevance of risk assessment in the food industry
3. Identify the components of a simple risk assessment model
4. Recognize simple mitigation actions to control risk
5. Research certification standards for risk assessment requirements
6. Complete a basic risk assessment for a raw material
7. Be confident in using the methodology for non-food examples
8. Document a risk assessment for food compliance

This course is suited to participants who have previously received training in HACCP or have extensive experience in food compliance within the food industry.

You can update your pre-requisite knowledge by clicking here.

To successfully complete the course, you must be present for the entire delivery and actively participate in all the exercises.  A Certificate of Competency will be provided after you have successfully completed this course.

This training is suitable for those responsible for the implementation and management of food safety, HACCP and quality systems and processes within a food production environment. This could include Food Safety and Quality System staff, Technical Managers, Supplier Assurance Managers, Maintenance Managers, Product Development and Innovation Managers and Procurement staff.