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Risk Management for Food Safety is a Course

Risk Management for Food Safety

Mar 23 - Apr 30, 2021


Full course description

Course Date:

Ends Apr 30, 2021




0-1 hrs/week


See below.

Course Type:





This course will provide course participants insight into Risk Management as part of the framework of Risk Analysis in the context of food safety. Key aspects of Risk Management covered in separate modules include: Roles and responsibilities of risk managers, Risk Management principles, and use of Risk Assessment in Risk Management. Course participants will also be familiarized with the Risk Management process and typical Risk Management activities and options for mitigating food safety risks


At the end of this course, you’ll be able to:

  • Explain the role of Risk Management in protecting consumers from foodborne safety risks.
  • Describe how Risk Management is driving the overall Risk Analysis framework.
  • Understand how Risk Managers may (or may not) use Risk Assessment outcomes for Risk Management decision-making.

Requirements: A basic understanding of food safety is assumed, but a high level of technical knowledge is not necessary.

Target Audience: People working on food safety in low and middle income countries.

Course is offered by The Ohio State University Global One Health Initiative.

Course Instructors

Leon Gorris

Leon Gorris

Visiting Consultant

Dr. Leon Gorris is a food safety expert with a PhD in Microbiology from the Radboud University in The Netherlands. He currently is the secretary of the International Commission on Microbiological Specifications of Foods (ICMSF) and their liaison with Codex, FAO and WHO. Read More.

Dr. Gorris headed a research group at the Agrotechnological Research Institute, Ministry of Agriculture, Nature Management and Fisheries of The Netherlands. He also worked for the multinational company Unilever in China, the United Kingdom and The Netherlands as a risk assessor, risk manager and regulatory affairs specialist.


Sign up for this course today!