A risk posture says how much of each risk a business will accept. For harm to people, most boards should say none knowingly accepted. The heat map below shows how controls should move risks. The placements are an illustration: your board should rate its own.
Risk heat map: an illustration
- 1Undeclared allergen: Extreme
- 2Pathogen growth from temperature failure: High
- 3Listeria in ready-to-eat food: Extreme
- 4Ill or untrained staff: High
- 5Unsafe food reaches customers: High
- 6Assurance gives false comfort: High
Rows show likelihood and columns show consequence. Controls mostly lower the likelihood, so a severe consequence stays severe. Placements are illustrative, not data.
| Risk | Consequence | Key control | Evidence the board can ask for | Owner |
|---|---|---|---|---|
| growth from temperature failure | Illness, | Temperature control and | and how fast they closed | Accountable manager |
| Undeclared | Severe , possibly death | and special-request procedure | currency, incidents | Programme owner |
| in food | Severe illness in vulnerable people | Hygiene and environmental | Swab results and trend | Programme owner |
| Ill or untrained staff | Outbreak, especially | Illness policy, training | Training coverage, illness reports | Accountable manager |
| Unsafe food reaches customers | , regulator action, brand damage | and plan | Date and result of last | Accountable manager |
| Assurance gives false comfort | Failures found late | Independent audit | Scope, findings and repeat findings | Board |
| Area | A possible appetite statement |
|---|---|
| Harm to customers | No knowing acceptance. Food that fails a doesn't reach a customer. |
| Legal compliance | No knowing breach. Any notice from a regulator goes to the board. |
| No claims the business can't support. | |
| Reputation | Disclose promptly and honestly, even when it's uncomfortable. |
| Cost | Efficiency never removes a critical control. Changes go through a risk check. |