Introduction to Management of food safety risks

The course offers an introduction to the basic principles of risk management through various interactive and entertaining activities.

 

Management of food safety risks (Intermediate level)

The first thing that we will learn in this course is that food hygiene, the general principles of which have been described in the Codex Alimentarius, relates not only to the healthiness but also to the safety of foods. In connection with implementing the fundamental principles of hygiene, we will introduce the Ishikawa diagram method. This method allows us to identify certain management measures that should preferably be included in the 'Prerequisite Programs (PRP)'. You will learn about the usefulness of PRPs as a preliminary and crucial step for setting up a HACCP approach.  

 

Management of food safety risks (Advanced level)

In the introduction to this course, we will learn that 'risk management' in a business operation starts with a safety and quality management system (SQMS), before introducing self-monitoring in production practices. We will understand the merits of having an operations flow chart as well as a documentation system.