This document includes parameters critical to preventive controls, mechanisms to assess risk, validation and verification practices, recommendations for proper packaging, temperature control, receiving and storage, physical and chemical contamination control, allergen control, general food safety information, and suggestions for returning compromised and abused products.

The intent of the guide is primarily to provide best practices for preventing biological, physical, and chemical contamination, as well as the growth of harmful bacteria and/or the formation of toxins within the food being transported.

The methods by which foods reach the final consumer can vary significantly, and this guidance is not intended to provide a “one-size-fits-all” approach.

This guidance aims to review some of the essential parameters that any company should consider in providing safe foods to the consumer.

Companies should research, understand, and test the methods best suited to their specific operation.

Training Objective: To provide an introductory course in Quantitative Risk Assessment (QRAs), with the expectation that attendees will learn theory and then complete exercises related to hazard identification, exposure assessment, dose-response assessment and and risk characterization. This training session will focus on microbial hazards. The course includes a review of probabilistic concepts that are required for food safety risk assessment, including Monte Carlo simulation. The course will cover several ways of conducting QRAs, including the use of Microsoft Excel and the FDA-iRISK software platform (www.irisk.foodrisk.org).

Training course materials:

1. DOWNLOAD : Training Exercises Manual – Microbial Hazards – Training provided by: Greg Paoli Risk Sciences International
2. DOWNLOAD: Quantitative Microbial Risk Assessment SAFEGRO Project 2024
3. DOWNLOAD: CFIA Risk modelling Examples of food safety Risk assessment

This initiative supports ongoing efforts in Vietnam aiming toward the establishment of a robust risk assessment network, engaging key stakeholders from government agencies, academia, and industry associations. Investing in specialized training programs like this course holds the promise of long-term benefits for public health, consumer confidence, and economic stability.

The course, held at the National Institute for Food Control (NIFC) and delivered by SAFEGRO’s international expert, Mr. Greg Paoli (Risk Science International’s Principal Risk Scientist and CEO), with the participation of risk assessors from various relevant entities under the MARD, MOH and MOIT, covered a range of essential topics, including theoretical principles and practical exercises on hazard identification, exposure assessment, dose-response relationships, and establishing exposure thresholds and hazard characterization. Emphasis was placed on chemical hazards, including carcinogens, acute and chronic exposure scenarios, and allergens. The training also reviewed essential probability concepts for food safety risk assessment, including Monte Carlo simulation techniques. Throughout the course, participants engaged in hands-on activities in QRA, utilizing tools such as FDA-iRISK software platform www.irisk.foodrisk.org) to analyze food safety risks comprehensively.

Training course materials:

DOWNLOAD:  INTRODUCTION TO CHEMICAL RISK ASSESSMENTFOR FOOD SAFETY

DOWNLOAD:  An Introduction to FDA-iRISK®: a Comparative Risk Assessment Tool

DOWNLOAD:  Training Exercises Manual Training provided by: Greg Paoli Risk Sciences International

• Generally apply to food intended for human consumption, including its ingredients, when it is either imported, exported, or traded between provinces.
• They also apply to food animals from which meat products intended for export or inter-provincial trade may be obtained.
• Some of the provisions related to traceability, labeling, and advertising also apply to foods traded within the same province (intra-provincially).