Risk Assessment of Food

Course Duration: 3 Days / 5 Days

Course Outline:

  1. Introduction to the manual

    • Scope of the course
    • Objectives
    • Descriptive terms
  2. Concepts and approaches of modern food inspection
  • Role and responsibilities of stakeholders in the food chain
  • General inspection philosophy and approach
  • Social and economic impact of food control
  • Quality and safety management
  • The role of inspection in food control
  • Risk-based food inspection
  • Shifting from product-based inspection to risk-based inspection
  • Establishment registration and identification
  • Establishment categorization
  • Prioritization for inspection based on establishment and product profiles.
  1. General inspection procedures

    • Inspection of food business system components
    • Organization of the inspection
    • Authorization, rights and responsibilities
    • Prerequisite plan
    • Regulatory action plan
    • HACCP Plan, traceability and recall plan
    • Inspection closing, reporting and documentation
  1. General inspection approach for food processing facilities

    • Scope of inspection
    • Organization of the inspection
    • General process flow
    • Counter-flow walk-through inspection
    • Site assessment
    • Food additives
    • Non-food chemicals
    • Packaging materials
    • Sanitation and pest control
  2. Enforcement and compliance

    • Regulatory base for effective quality and safety management systems
    • Knowledge and skill requirements for food inspectors
    • Compliance and enforcement policy
    • Response to non-compliance and violations
    • Enforcement actions and appeal process
  3. Annexes

Leave a Reply

Your email address will not be published. Required fields are marked *