Fundamentals of Risk Management (Food Safety, Quality, Environmental, Health and Safety)

Overview

All companies are faced with risks – both internally and from the environment within which they operate. Risk management is a proactive process by which possible risks can be identified before they happen. It allows businesses to create controls to mitigate risks or the impact of the risks and to deal with the impact of the risks.  This workshop is designed to highlight the approach and methodology for risk management within the context of quality, food safety, health and safety and environmental management systems.

Progress Excellence Approach

• A view of risk management from the ISO standards, including ISO 14001, ISO 45001, ISO 22000, ISO 9001 and ISO 31000.
• An overview of the principles of risk and the methods for risk assessment allows the delegate to adopt a suitable method for the company.
• Activities entrench principles in fun, practical and interactive ways.

The course will equip delegates with the following:

• Explain the requirements and practical implementation of risk management in the context of ISO 9001, ISO/FSSC 22000 Version 6, ISO 14001 and ISO 45001.
• Explain and use the different methods of risk identification.
• Explain the different methods of risk identification.
• Understand the risk management process, including risk identification, risk analysis, risk assessment, risk evaluation, treatment, communication, monitoring and review.
• Understand the benefits of risk management.
• Understand the principles of risk management.
• Plan, establish and implement an effective risk management system.
• Ability to facilitate a team to brainstorm business risks.

The course is best suited to the following audiences:

• Quality/Technical Managers
• SHEQ/SHERQ Managers
• SHE Practitioners.

Delegate assessment will be in the form of:

• Full course attendance
• Successful completion of an assessment (pass mark 70 %).