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Security and Risk Management
in the Food Industry
 

Registration Fee: $95 
All attendees must register before the course date. 

Dates and Locations:
All courses are scheduled in the state of Illinois at this time. 

January 8, Chicago
January 23, Summit
January 31, Summit
February 8, Rockford
February 19, Summit
February 27, Champaign
March 7, Summit
March 15, Springfield

Time: 8:30 am; Upon arrival at the course, attendees must show a picture identification and company business card. Opening Remarks: 9:00 am

This Course is Designed for: 
President, Chief Executive Officer 
Vice President, Director of Operations 
Chief of Security 
Regulatory Directors 
Facility Manager 
Plant Manager 
Procurement Manager 
Ingredient Manager 
Technical Manager 
Production Manager 
Food Safety Manager 
Quality Assurance Manager 
Production Supervisor Sanitation Supervisor

Course Outline:

Background

• How September 11 Changed Our Thought Pattern

• Demands from Suppliers and Buyers

• Current GMPs and HACCP Programs 

Threat Assessment 

• Aggressors

• Tactics Used by Aggressors 

Agents 

• Biological 

• Chemical 

• Radiological 

• Physical 

Food Security Prerequisite Programs 

The majority of the days this program will cover elements common to all food processors from supply chain management to crisis management. 

Operational Risk Management (ORM) 

The class will also review ORM as developed by the Food and Drug Administration and incorporate examples of ORM and its relevance to the prerequisite programs.

Scope:

This course will cover food processing and all operations within the perimeter of a food plant.