British Columbia Institute of


FOOD 5255 - Assessing and Managing Risks

Food Technology Part-time Studies Course

School of Health Sciences

Course Details

his course examines the assessment of risk – primarily from a food safety standpoint, as well as the management of those risks. Using HACCP, learners apply scientific principles to determine the risks that may arise, by examining the microbiological, chemical, and physical hazards that may develop. The financial results of such hazards coming to reality are also discussed.



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Learning Outcomes

Upon successful completion of this course the student will be able to:

  • Audit a situation to determine presence of risk.
  • Perform a basic SWOT analysis.
  • Apply HACCP principles to determine potential food safety risks to consumers.
  • Determine risk levels from the company as well as the consumer point of view.
  • Develop a risk management procedure based on ISO 31000.
  • Suggest risk treatment strategies.
  • Participate in conducting a financial risk assessment.

Effective as of Winter 2014

Related Programs

FOOD 5255 is offered as a part of the following programs:

School of Health Sciences

  1. Food Technology and Operations Management
    Full-time/Distance & Online Learning   Bachelor of Science


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