Curriculum
- 6 Sections
- 26 Lessons
- 1 Day
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- 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
- 3.1Case study 1: Allergen mislabeling and product recall
- 3.2Case study 2: Microbial contamination in ready-to-eat foods
- 3.3Case study 3: Foreign body contamination (glass/metal)
- 3.4Regulatory audits & global recalls – where systems failed
- 3.5What could have been done differently? – Root cause analysis
- 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