Program Overview
This program equips professionals in the food manufacturing sector with the knowledge and tools to identify, assess, and manage risks that impact product safety, quality, and compliance. Anchored in global regulatory frameworks such as Codex Alimentarius, ISO 22000, and FSMA, the course blends conceptual clarity with real-life case studies and interactive simulations. Participants will learn how to apply methodologies like HACCP, FMEA, and risk matrices to real-world scenarios, build effective control strategies, and integrate risk thinking into daily operations. The session emphasizes resolving practical challenges through data-driven decision-making, supplier risk management, and proactive food safety culture building.
Features
- Apply global risk management frameworks and tools to food manufacturing processes.
- Identify, evaluate, and prioritize critical risks impacting food safety and compliance.
- Develop risk registers and control strategies to prevent product failures and recalls.
- Strengthen organizational resilience through proactive risk-based thinking and food safety culture.
Target audiences
- QA/QC Professionals
- R&D Professionals
- Operations and Compliance Teams
- Supply Chain Professionals
- Procurement Teams
Curriculum
- 6 Sections
- 26 Lessons
- 1 Day
Expand all sectionsCollapse all sections
- Foundations of Risk in Food Manufacturing4
- Risk Assessment Methodologies & Tools5
- 2.1Risk Assessment Process: Identify → Analyze → Evaluate → Control → Monitor.
- 2.2Tools: HACCP (Hazard Analysis and Critical Control Points), FMEA (Failure Mode & Effects Analysis), Risk Matrix, Decision Tree Analysis.
- 2.3Risk categorization: critical, major, minor.
- 2.4Practical examples: allergen cross-contact, contamination, labeling errors.
- 2.5Exercise: Apply a risk matrix to a food production scenario.
- Case Studies – Real-World Failures & Lessons5
- Risk Control Strategies in Food Manufacturing6
- 4.1Preventive vs. reactive controls
- 4.2Building effective PRPs (Prerequisite Programs) and CCP monitoring
- 4.3Role of suppliers & raw material risk assessment
- 4.4Integrating risk management with QMS & Food Safety Culture
- 4.5Using data analytics & predictive risk management in food safety
- 4.6Exercise: Map a supply chain risk register for a common food product
- Interactive Workshop & Case discussions3
- Closing Insights & Takeaways3
Instructor
