Hazard Analysis

Hazard analysis is a key component of HACCP. It is the process of identifying potential food safety hazards and assessing the risks posed by those hazards. The goal of hazard analysis is to identify critical control points (CCPs) in the food production process, where hazards can be controlled or eliminated.

Hazard analysis begins with a review of the ingredients, processes, and packaging used in the production of a food product. Potential hazards that could occur at each stage of production are identified and evaluated. The severity of the hazard and the likelihood of it occurring are considered when assessing the risk posed by the hazard.

Once potential hazards have been identified, the next step is to determine which of these hazards are critical to food safety and need to be controlled. Critical control points (CCPs) are those points in the food production process where hazards can be controlled or eliminated.

What are the types of hazard analysis?

One of the most common types of hazard analysis is called a failure modes and effects analysis (FMEA). This approach is used to identify all of the potential ways that a system, process, or product could fail, and then to assess the impacts of those failures. FMEA is a very comprehensive approach that can be used to identify a wide range of potential hazards.

Another type of hazard analysis is called a hazard and operability study (HAZOP). This approach is used to identify and assess the potential risks and hazards associated with specific operations or activities. HAZOP is a more targeted approach that is typically used when there is a specific concern or issue that needs to be addressed.

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