SAGE Food Safety - Hazard Risk Matrix 2

Description

Part of the Skills to Access the Green Economy Project - Food Safety Management series

Accompanying video - https://youtu.be/BjtCEQTfg7M

-Define risk as a measure of the severity of a hazard and the prevalence of a hazard

-Appreciate the dimensions of severity and prevalence

-Use a risk matrix for estimating the risk level in a range of scenarios related to agroprocessing

-Identify where risk categories are used in HACCP and Preventive Control Programs

Keywords
Food safety; HACCP; SOPs