Conducting risk assessment on suppliers, materials and ingredients is one of the areas of food safety management which has received the most attention in recent years.

As the supply chain has evolved in complexity and is now defined by multiple layers and tiers, the requirements and challenges in conducting risk assessment have also grown and are reflected in changes to the BRC and SQF, as well as receiving specific attention under FSMA as well.

Risk assessment can vary from a simple general assessment (i.e., high, medium, low) to complex models which use multiple criteria to determine what is occurring with regards to hazards and risk.

Risk, in and of itself, in the supply chain consists of two particular levels, of which both need to be assessed and taken into account in order to build the full picture of risk and when trying to determine the risk involved in taking supply from a particular supplier.

With each level the material goes through, a certain amount of risk is added, meaning that the more complex the supply chain is, so too is potentially the greater the risk involved.

Our recent webinar with the IFSQN explored what these two levels of risk are, how they can affect the supply chain, as well as what criteria can be established in order to appropriately conduct Supplier and Product risk assessment in your supply chain.

To learn more about how Safefood 360° can assist with your risk assessment and overall food safety management and quality compliance systems, contact us for a product demonstration.