The main goal of food safety management is the reduction of the incidents of foodborne illness to the lowest practical level. This can only be achieved by taking steps at each point of food chain where hazards can occur. Limited resources at regulatory and local level mean decisions must be taken regarding which actions are prioritized. Risk analysis is the tool to determine such actions.

Areas Covered in the Webinar:-

• Definitions of food safety, risk, pathogens, hazards
• Food safety objective (FSO)
• Food safety hazard analysis
• FAO risk analysis
• Overview of components of risk assessment
• Chemical, biological and physical Risk assessment
• Risk Management Generic Model
• Identifying and Selecting Risk Management Options
• Implementing Risk Management Decision
• Risk communication
• FSMA approach to risk-based analysis

Why Should You Attend:-

Risk analysis training is to enhance food safety professionals’ ability to:

• Understand risk analysis and how it can be applied to support national-level decision-making related to food safety management;
• Understand how this approach can be applied to effectively control potential hazards such as virus, environmental pathogens
• Understand international accepted approaches applied to chemical and microbiological risk assessments as a basis for evaluation of domestic food safety risks

Risk analysis is a structured approach to assessing food safety risks and consists of three interactive processes – risk assessment, risk management and risk communication. risk analysis provides national food safety authorities with a systematic and disciplined approach for making evidence-based food safety decisions. It provides particular value in addressing complex, persistent and evolving hazards in different parts of the food supply chain. risk analysis is used to develop an estimate of the risks to human health, to identify and implement appropriate measures to control the risks, and to communicate with stakeholders about the risks and measures applied.

Who Will Benefit:-

• Government agencies, food safety professionals, QC and QA managers, food authorities, General managers, owner of business, consultants, C suits, startups of food companies.