Risk Assessment and Communication for the Food Industry (ISO 31000 / ISO 14971)

Home / Food Safety / Risk Assessment and Communication for the Food Industry (ISO 31000 / ISO 14971)
A common misunderstanding in the food industry is the interpretation of hazard and risk. ISO 22000 states under Clause 3.3, “the term hazard must not be confused with the term Risk”. Article 3 of 178/2002 defines hazard as “a biological, chemic... Read More

A common misunderstanding in the food industry is the interpretation of hazard and risk. ISO 22000 states under Clause 3.3, “the term hazard must not be confused with the term Risk”. Article 3 of 178/2002 defines hazard as “a biological, chemical or physical agent in, or condition of food or feed with the potential to cause an adverse health effect.” Risk is defined as “a function of the probability of an adverse health effect and severity of that effect, consequential to a hazard.” The key to managing Risk in any food business operation is to measure it, define controls and then to communicate to relevant personnel. It is the process of Risk Communication that is least often done well. 178/2002 defines Risk Communication as, “the interactive exchange of information and opinion throughout the Risk Analysis process as regards hazards and risks, risk related factors and risk perceptions… including the explanations of Risk Assessment findings and the basis of risk management decisions”. ISO 31000 Risk Management Principles and Guidelines defines the principles, framework and process that a company must engage to create a risk management culture and risk management life-cycle.

Collapse

What's covered?

Expand/Collapse Expand/Collapse
  • Course Introduction
  • Define Objectives
  • Overview of legislation 178/2002, legal definitions
  • ISO 31000 – Risk Management – Principles & Guidelines
  • Risk Management Life Cycle
  • Five steps of Risk Assessment
  • Risk rating / Residual Risk / Risk reduction
  • How to communicate risk within the FBO (Food Business Operator)
  • Green Risk (1-2) Vs Amber Risk (3-4) Vs Red Risk (6-9)
  • Leading a Risk Assessment Team
  • How to communicate risk to the public
  • Five steps of outbreak communication
  • Course Review / Evaluation

Who should attend?

Expand/Collapse Expand/Collapse
  • General management who wish to acquire a broad knowledge of Risk Assessment Techniques and Risk Communication
  • Quality Assurance / Technical and Production Personnel who have specific responsibilities for FSMS Certification as part of a risk management team
  • Engineering/Maintenance Personnel
  • HACCP Team Members

What will I learn?

Expand/Collapse Expand/Collapse

Participants achieve the following learning outcomes from the programme;

  • Understand the legal definitions of hazard and risk
  • Understand the principles, framework and process of Risk Management
  • Understand how to assign a numerical value to the risk associated with a hazard
  • Understand how to develop control measures based of Risk Assessment outcomes
  • Understand how to develop the necessary risk communication techniques to transfer decisions to the process environment
  • Understand the five steps of outbreak communication

Who are the tutors?

Expand/Collapse Expand/Collapse

Share this Programme

SnapshotSnapshot

Duration
1 training day
Course Times
9.00am - 5.00pm
Price
€450

(includes course documentation, lunch and refreshments).

Delivery Mode
This programme is available In-House and on certain Public dates

What They SayWhat They Say

Good clarity of concept being delivered. Good and energetic presentation

– Mick Collins, Engineer, Dairygold Food Ingredients

News & UpdatesNews & Updates

Food Safety Culture

The 2014 Fonterra Clostridia Botulinum contamination incident needs to be a sober lesson to all Dairy manufactures as to the importance of Food Safety. Food Sa...

Read More

Risk Assessment and Communication for the Food Industry (ISO 31000 / ISO 14971)

Duration: 1 dayPublic Price: €450
Hide