Webinar: Food safety - it's a risky business!

In this webinar, Jack Van Der Sanden (Senior Food Safety Advisor, bioMerieux) will discuss the use of risk-based frameworks to guide decision making in a food factory.

He will explain the difference between hazard and risk and introduce the risk matrix.

Whilst most food safety & quality professionals will be familiar with the use of the matrix in HACCP, Jack will show how a risk matrix can be used in two other food safety & quality applications:

• The design of an environmental monitoring program and
• The management of raw materials and suppliers

By using this risk-based approach, food companies can target the most important food safety risks in the business and optimise their food safety and quality expenditure.

Jack Van Der Sanden, Senior Food Safety Advisor, bioMérieux