
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…]







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