Speakers:Ahmed Abdelmoneim, Louisiana State University; Babasaheb Sonawana, University of Georgetown; Mohamed Saad, University of California; Mohamed Ibrahim, Emerging Contaminants Solutions and Innovations
Target Audience: Food Safety Professionals, Public Health Officers, Regulatory Staff, Academics, Graduate Students, and Consultants working in or with interests in Food Regulation, Risk Analysis, and Food Quality Assurance.
Risk assessment is a science-based process that identifies, evaluates, and manages food safety hazards—microbial, chemical, physical, and allergen-related—to protect public health, maintain product quality, and ensure supply chain resilience. It follows Codex Alimentarius principles and regulatory frameworks like FSMA, helping businesses implement preventive controls and enhance HACCP-based food safety plans.
This training introduces participants to qualitative, semi-quantitative, and quantitative risk assessment methods, Codex and FSMA guidance, and practical integration into HACCP systems.
Through case studies, participants will learn to interpret data, manage uncertainty, and develop effective risk management strategies, strengthening compliance, consumer trust, and overall food safety.