Risk Management (ISO 31000) in Food Industries

In this study new researches and advances in risk assessment and management in food industries have investigated. Risk management may be defined as the reduction and control of the adverse effects of the risks to which an organization is exposed. Risk management can be understood as an approach to reintegrate the domain-specific management systems into an integrative management concept. Many of the features of risk management are indistinguishable from the sound management practices advocated by proponents of quality and business excellence. Controlling risk consequents system must be done for avoiding appearance of critical problems in industry. This system including risk assessment and monitoring manage probability of risk consequents at all. Risk management systems can be helpful in food controlling systems such as HACCP. Top 3 risk points in food industries that must be considered include commodity price risk, reputation, brand damage and product recall. Finally, Economical risks are more important in this in industry.

Keywords:

component , Risk management , Risk assessment , ISO 31000 , Food industry