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Food Risk Based Inspection

The course consists of nine modules and includes narrated slideshows with quizzes and
exercises to reinforce the learning objectives of each module. It includes components on
prerequisite programs, risk analysis of premises and foods, food safety plans, inspection
planning, communication with food premises operators, and assessment of food safety risks
based on the principles of Hazard Analysis and Critical Control Points (HACCP).


1. Describe the necessary components for a positive food safety culture within an operation
2. Empathize with concerns of operators and recognize factors that influence behavioural
changes in operators that can lead to food safety improvements
3. Describe the common issues that lead to food-borne illness
4. Describe the usefulness of different inspection approaches
5. Employ Street HACCP during their inspections
6. Recite the HACCP and prerequisite program requirements for food safety
7. Recognize the three HACCP steps and two prerequisite programs most important to
successful food safety practices in an operation
8. Determine the required components of a successful sanitation plan
9. Determine if a prerequisite program is meeting its objectives
10. Recognize the three stages of risk analysis used to address public health concerns
11. Apply risk analysis to food safety programs
12. Predict what issues contribute to risk in an operation and in a community
13. Rank premises risk and food risk to optimize risk-based inspection success
14. Evaluate premises risk to establish risk ratings and inspection frequencies
15. Define hazards and risks
16. Define factors affecting microbial growth that are used to classify foods as potentially
17. Associate hurdles used for food preservation with microbial growth and food safety risk
18. Consider changing perceptions of risk and potentially hazardous foods influenced by
emerging pathogens, novel situations, and consumer behaviours
19. Compare criteria for determining potentially hazardous foods in US and Canadian food
20. Evaluate safety of ethnic foods and provide recommendations for handling them
21. Recite the styles and describe the utility of food flow charts and food safety plans
22. Create and critique food charts and food safety plans
23. Develop interview questions for the operator that investigate risks in the menu and operation
24. Develop and plan effective meetings and entrance and exit interviews with operators
25. Propose realistic, achievable and priority food safety goals to operators
26. Assess whether an operator is in control of the hazards in the food premises
27. Integrate risk-based inspection concepts into food premises inspections

Who Should Attend

This course is suitable for anyone who requires to increase their knowledge about this course.


5 Days

Start Date End Date Country City

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