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- International Training Programs
- Collaborative Produce Safety Training Initiative
- Good Fishing Vessel Practices (GFvP) and Seafood HACCP Inspections Workshop
- Good Aquacultural Practices (GAqP)
- Commercially Sterile Packaged Foods (CSPF)
- Food Inspector Training (FIT)
- Supply Chain Management for Spices and Botanical Ingredients (SCMSBI)
- Contact International
Collaborative Training Initiatives
- About Collaborative Training Initiatives
- Bangladesh Aquatic and Aquacultural Food Safety Center
- India Supply Chain Management for Spices and Botanical Ingredients (SCMSBI)
- Malaysia Ministry of Health Collaborative Framework on Food Safety Capacity Building
- Thailand Center for Commercially Sterile Packaged Foods
- IICA-JIFSAN Collaborative Training Initiative for the Americas
- Monitoring & Evaluation
Risk Management in the context of food safety is- the process of weighing policy alternatives to control risks as effectively as possible. Risk managers are the decision makers. Success in risk management means arriving at practical and useful solutions to problems that are often plagued by uncertainty. Risk managers begin and end all risk analysis activities, they are responsible for the risk analysis process.
This 2-day in classroom course is about getting to the final decision. It is designed not just for decision makers but also for all those who will work with decision makers.
It is strongly recommended that this course be taken after you have completed our Overview of Risk Analysis course. The Overview course provides contextual information about risk analysis that is not repeated here.
This course meets a requirement of the JIFSAN Core Certificate in Food Safety Risk Analysis
To see the schedule of courses please view the Registration Information page.