Identify and prioritise organisational risk in a food and drink business

URN: IMPBP307
Business Sectors (Suites): Food Business Strategic Leadership
Developed by: Improve
Approved on: 01 Jan 2019

Overview

This standard is about the skills and knowledge needed for you to identify and prioritise organisational risk in a food and drink business. Disruption to production, process or operation of a food and drink business can occur in a number of ways; identifying and prioritising risk is important in lessening the impact of this disruption on the aims and objectives of a food and drink business. You will need the skills and knowledge to identify and prioritise organisational risk through experience, knowledge and consultation. You will also need the skills and knowledge to record, report and communicate the results of the process adhering to organisational procedures and requirements. You will need to know and understand the importance of risk management to the operation of a food and drink business, the threats, problems and events likely to trigger a disruption to the operation of a food and drink business. You will also need to know and understand the tools and techniques used to manage risk in a food and drink business. This standard is for you if you work in food and drink operations and/or supply operations and are involved in identifying and prioritising risk in a food and drink business.


Performance criteria

You must be able to:

Identify risk in a food and drink business

  1. source the organisational risk management policy including risk

    criteria for your food and drink business

  2. scope the business, area within the business or project where

    risks will be identified and prioritised

  3. identify internal and external sources of information relevant to the

    identification and prioritisation of risk including colleagues,

    customers, suppliers, regulatory authorities and other

    stakeholders

  4. carry out consultation to identify the risks associated with the food

    and drink business or an area or project within the food and drink

    business in line with the organisation's risk management policy

  5. agree the identified risks

    Prioritise identified risk in a food and drink business

  6. consult with colleagues and stakeholders, using knowledge and

    prior experience, to help prioritise the identified risks

  7. take into account the probability of occurrence and consequences

    for your organisation to help prioritise the identified risk

  8. record the identified and prioritised risks following organisational

    requirements

  9. summarise the identified and prioritised risks and communicate to

    relevant colleagues

  10. evaluate the process of identifying and prioritising risks, including

    your own contribution to the process and communicate the

    findings to relevant people


Knowledge and Understanding

You need to know and understand:

  1. the internal, external, current and future triggers, problems, events

    and threats associated with risk in a food and drink business

    1. the sources of information, knowledge and experience available

    when identifying and prioritising risk associated with a food and

    drink business

    1. why it is important to consult with colleagues and stakeholders

    when identifying risk in a food and drink business and how to do

    this

    1. why it is important to follow organisational procedures when

    identifying and prioritising risk in a food and drink business and

    how to use them

    1. record the identified and prioritised risk and communicate to

    relevant people

    1. the methods of communication available in your food and drink

    business and why it is important to follow them

    1. how to evaluate the process of identifying and prioritising risk in a

    food and drink business and why it is important to carry this out

    1. why it is important to receive feedback on your input into the

    process and how to do this

    1. the internal, external, current and future triggers, problems, events

    and threats associated with disruption in a food and drink

    business

    1. the different areas of a food and drink business affected by

    disruption including physical damage to buildings, electronic

    threats to sales data, intellectual theft of product design, technical

    failures to production equipment, power disruptions, human error

    and environmental factors affecting supplies and how these

    disruptions can be managed

    1. the tools and techniques used in the identification and

    prioritisation of risk in a food and drink business

    1. how the identified risks associated with a food and drink business

    can affect the long and short term success of a food and drink

    business including impact on sales, production output and

    reputation

    1. how to determine which triggers, threats and problems have the

    greatest impact on a food and drink business

    1. why it is important to engage colleagues in risk identification and

    management across a food and drink business and how to ensure

    this occurs

    1. the sources of knowledge, experience and information available to

    aid risk management in a food and drink business

    1. the importance of an organisational risk management policy and

    contingency plans for a food and drink business and how this can

    be developed and managed


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

2

Indicative Review Date

01 Jan 2024

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

impbp307s, impbp308k, impbp309k

Relevant Occupations

Administration, Associate Professionals and Technical oc, Business Management

SOC Code

1139

Keywords

Food; Drink; Manufacturing; Business; Risk management