Understanding potentially dangerous foods and protecting vulnerable consumers

Certain foods present a significantly higher risk to vulnerable groups, and understanding what makes a food “potentially dangerous,” as well as how to manage those risks effectively, is essential for food businesses, regulators, and anyone responsible for public health.

In this informative webinar on 24 March, Nina Da Costa will explore the key microbiological hazards associated with these specific ready‑to‑eat foods and how an individual’s susceptibility can magnify the health risks, all from a data‑driven perspective.

The session will also outline practical, end‑to‑end risk management strategies for hazard control, addressing not only the food business itself, but also the wider supply chain, including producers, manufacturers, suppliers, and consumers.

The presentation will cover:

·  What defines a  “potentially dangerous food” in different settings

·  The impact of foodborne pathogens on vulnerable groups

·  Risk assessment and control measures in high-risk environments

·  Best practice approaches for businesses serving vulnerable consumers

·  Practical steps to strengthen compliance and consumer protection

This webinar is ideal for food safety and quality professionals, trainers, caterers, care providers, compliance managers enforcement officers and anyone responsible for safeguarding public health.