- LEARNING OUTCOMES
- WHO should Attend
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:
- Understand the definitions of hazard and risk.
- Understand the relevance of risk assessment in the food industry
- Identify the components of a simple risk assessment model
- Recognize simple mitigation actions to control risk
- Research certification standards for risk assessment requirements
- Complete a basic risk assessment for a raw material
- Be confident in using the methodology for non-food examples
- 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.
0.4 CEU (or 4 hours equiv.)
What is virtual (face-to-face) training?
This is virtual training undertaken in real-time over the internet. It is two-way interactive and live via video and sound. Think of it like skype or facetime. You can see & talk to the facilitator and they can see & talk to you.
What equipment do I need to be able to access the virtual training?
You must have a stable internet connection, webcam and microphone. You will be required to be in attendance with your webcam operational for the entire course. You will also be required to download our free virtual classroom software.
How many students will be in the class?
To ensure that you have the best individual experience, the class size is kept to a maximum of 8 people. This allows better interaction with the facilitator and other students.
What accreditation or recognition does this course have?
A Certificate of Competency will be provided after you have successfully completed this course. This is a non-accredited course. Course hours can contribute to continuous education requirements.
Does this course have any assessment requirements?
Competency for this course is assessed through in-class activities. There is no formal post-course examination.
What is your cancellation policy?
If you are unable to attend the scheduled date for this training, you may be able to transfer to an alternate date. There will be a fee of $100 payable to cover transfer costs if cancellation occurs within 48 hours of the scheduled start time. Please contact us if you have any issues. The terms and conditions for this website can be found here.
Who is the facilitator?
This course is personally trained by Amanda Evans-Lara who is a qualified trainer and auditor with over 20 years’ experience in food safety. Amanda is certified to deliver this Allergen Bureau endorsed training. Click here to see qualifications.