Monday, December 28, 2009 by Lee Mannering
Principles for successful risk management, assessment
Last week on his audio blog, PMA Chief Science Officer Dr. Bob Whitaker outlined some key general principles produce leaders should bear in mind as they assess food safety risks. In addition to drawing out each step in the operation and then evaluating where food safety risks might be, leaders should designate a food safety team, spanning from field-level employees to senior managers, to ensure meaningful input in the planning process, and get corporate-wide buy-in or ownership when the plan is complete.
Dr. Whitaker also stressed using internal experts as they work daily in operation areas and can help define the mapping process more accurately. More importantly, they can help you develop the risk management practices that are needed. In addition, he urged leaders to make their risk management program measurable to the extent possible. Dr. Whitaker will talk about this in more detail in a future post.
Speaking of, this was the fourth in a series of posts on risk assessment from Dr. Whitaker. For future updates, you can visit his blog directly and sign up to get new updates via e-mail.
Tags: Food Safety