importance The


MANAGEMENT RISK


of risk management in food safety


Food Connect offers advice on how bakeries can effectively use risk management strategies to assess and mitigate potential hazards within their operations.


I


n the fast-paced world of bakery production and distribution, ensuring the safety and quality of products is paramount. That means having an effective risk management plan in place. The first step to achieving this is to understand the fundamentals of risk


management in food safety. Then assess how your business can effectively identify and mitigate against potential hazards within your operations.


What is risk management?


This proactive approach is essential for preventing incidents that could harm consumers and damage reputations.


The key components of risk management in the food industry include:


Identification of risks: The first step in risk management involves identifying potential hazards that could affect food safety. These might include biological, chemical, or physical hazards that can occur at various stages of the food supply chain.


Evaluation and prioritisation of risks: Once risks are identified, they must be evaluated to determine their potential impact. This assessment helps when prioritising what requires immediate attention and resource.


Implementation of control measures: After evaluating the risks, appropriate control measures should be implemented to mitigate them. These measures could range from simple procedures like enhanced hygiene practices to more complex strategies such as adopting new technologies to allow products to be traced throughout the supply chain. Technology is transforming how businesses manage food safety risk today. Innovative tools


14 Kennedy’s Bakery Production August/September 2024


such as blockchain-style traceability, artificial intelligence (AI) to predict contamination risks, and the Internet of Things (IoT) for real-time monitoring of production processes. These technologies can increase accuracy and speed up response times in the event of a potential hazard, allowing for more proactive risk management.


Food safety risks can include: Cross-contamination: Cross-contamination is


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