Food Safety Risk Assessment Course in Doha, Qatar

The Food Safety Risk Assessment course in Doha, Qatar shows participants how to evaluate food safety risks in a structured, defensible way. It covers the difference between a hazard and a risk, how to rate likelihood and severity using a risk matrix, and how to decide which hazards are significant enough to need specific control. Learners apply the approach to raw materials, suppliers, processes, equipment, people and the premises itself, including allergen, foreign body and chemical contamination risks alongside microbiological ones.

The course is hands-on, with case studies drawn from kitchens, catering operations, food retail and manufacturing. Participants score real scenarios, compare their judgements, and turn results into clear control measures, monitoring steps and review triggers. Attention is given to supplier and raw material risk, food fraud and food defense awareness, and how risk assessment feeds HACCP hazard analysis and ISO 22000 risk-based thinking. Organizations can arrange the program as in-house training focused on their own sites and products.

By the end of this course, participants will be able to:

• Distinguish between food safety hazards and risks

• Apply a likelihood and severity matrix to rate food safety risks

• Assess risks from raw materials, suppliers, processes and premises

• Select proportionate control measures and define how they are monitored

• Recognize food fraud and food defense vulnerabilities in the supply chain

• Document risk assessments clearly and set triggers for review

This course suits professionals who need to assess and document food safety risks across operations and supply chains.

• Food safety and quality officers

• HACCP team members

• Kitchen, catering and outlet managers

• Purchasing and supplier approval staff

• Health and safety officers covering food operations

• Food production supervisors

Module 1: Principles of Food Safety Risk

• Hazard versus risk in a food context

• Microbiological, chemical, physical and allergen hazards

• Vulnerable consumers and their influence on severity

• Risk-based thinking in Codex and ISO 22000

Module 2: Rating and Prioritizing Risk

• Building and using a likelihood and severity matrix

• Using evidence, complaints and incident history

• Deciding which hazards are significant

• Avoiding common scoring errors and bias

Module 3: Risk Across the Operation

• Raw material and supplier risk assessment

• Process steps, equipment and cross-contamination routes

• Premises, water supply, pests and waste

• People, training and hygiene behaviors

Module 4: Food Fraud and Food Defense

• Food fraud vulnerability assessment basics

• Food defense and threats of deliberate contamination

• Mitigation measures for high-risk ingredients

• Links to FSSC 22000 requirements

Module 5: Controls, Documentation and Review

• Choosing controls using the hierarchy of prevention

• Linking risk assessment to HACCP hazard analysis

• Writing clear, auditable risk assessment records

• Review triggers such as new products or incidents

Qatar relies heavily on imported food that travels long distances before reaching hotels, restaurants, hospitals and schools, and the hot climate adds pressure on storage and handling. These conditions make a clear understanding of food safety risk essential for buyers, managers and food safety teams. Sound, documented risk assessment helps organizations focus resources where they matter, respond to oversight by the Ministry of Public Health, and protect public health in line with Qatar National Vision 2030.

Join a scheduled class at our training center in Doha or attend live online. For organizations, the course can run as an in-house program at your premises or online, tailored to your sector, examples and schedule.