
Guest Post by Andrew Sheves (first posted on CERM ® RISK INSIGHTS – reposted here with permission)
If you’re cooking, you need a way to tell how hot the oven is. You won’t be able to tell the difference between 275F and 325F just by sticking your hand inside – both are going to feel hot to you – but this is the difference between a perfect, crunchy yet chewy meringue and something that’s dry and explodes into a pile of dust. So we use a thermometer to give us the information we need.
Similarly, we need a way to be able to differentiate between risks, to separate those that are ‘hotter’ and might burn us and the others that are simply ‘warm’. Unfortunately, we can’t buy a risk thermometer so we conduct a risk assessment to help us make that differentiation. [Read more…]







Oftentimes, plans and strategies are developed and implemented. Many times the implementation is handed off and the team left on their own to implement. And many of the times, the implementation fails or the results are not delivered.




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