Posted 14 September 2012 - 06:38 AM
If you are talking about a standard food safety risk assessement which is one of the Principles of HACCP (hazard analysis), it should be completed intially and then reviewed and updated whenever there is a change to process, change to raw materials, introduction of new hazards, new and emerging issues, change of equipment etc. At a minium, a complete review should occur at a minimum annually (best to refer to your certification standard for minimum review time)
Hope this is what you were after, otherwise please provide more information and I will be happy to help where I can.
Cheers
Amanda
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