Principle 1.2: Conduct a hazard analysis

Conduct a hazard analysis

What does this mean?

An assessment of the hazards identified is carried out to determine which hazards are of such a nature that their prevention, elimination or reduction to acceptable levels is essential to the production of safe food.

How is this stage achieved?

1.   Write a hazard description for each hazard

For each of the potential hazards you have identified at a process step write a hazard description. This will detail the source or cause of the hazard.

Consider the following when writing the description of the hazard and try to include the words presence, introduction, growth or survival if applicable in your description:-

  • Presence

Is there the potential for the hazard to be present already at this particular process step?

This is usually associated with the acquisition of each ingredient/material e.g. a hazard being present in a raw material from the supplier.

  • Introduction

Could the hazard be introduced at this particular process step?

Possibly by people, equipment, environment, other materials.

  • Growth

Can the hazard increase in number at this particular process step?

This is usually associated with growth of a microorganism.

  • Survival

Could the hazard potentially survive this process step?

This is usually associated with microorganisms that are not killed, inactivated or destroyed by a process step that is designed to do this.

There may be more than one description for a particular hazard.

Process Step Number

Process Step Name

Hazard and possible causes

Descriptor

Hazard

Due to/from

1

Receipt of raw materials

Presence of

pathogenic bacteria (e.g. Campylobacter, Salmonella)

in raw materials from supplier

 

 

Growth of

spore forming bacteria (e.g. Cl. Botulinum, B. cereus)

due to temperature abuse

 

 

Presence of

stones

in raw materials from supplier

10

Chill storage

Growth of

pathogenic bacteria

due to temperature abuse

 

 

Introduction of (contamination)

pathogenic bacteria

due to dirty equipment / environment

15

Deep fry

Survival of

pathogens

due to undercooking: low oil temperature or short exposure time

 

2.   Provide a severity score for each hazard

Where

1 = If the hazard occurred it could cause minor injury to the consumer

2 = If the hazard occurred the consumer could be hospitalised or suffer serious short-term injury.

3 = If the hazard occurred this could result in death of the consumer or long-term illness leading to death

3.   Provide a likelihood score for each hazard

Where

1 = Hazard possibly could occur (unlikely to occur, but might)

2 = Hazard probably could occur (likely to occur at some time but no history of it occurring.

3 = Hazard definitely will occur (at some time it is going to happen or has occurred in the past)

A rating score will automatically be generated from the values you have entered.

Severity

Score

(1-3)

3

3

6

9

2

2

4

6

1

1

2

3

 

1

2

3

 

 

Likelihood Score (1-3)

 

4.   Determine a significant score

Identify a score above which you are going to consider the hazard to be significant and take it forward to the next stage. If you decide that a score of 3 is deemed to be a significant hazard, all hazards scoring 3 and above will be taken to the next stage.

Your decision should be soundly based on experience and professional judgement.

For example,

Key

Significant hazards

 

Managed by effective prerequisite programmes

 

 

If you specify that a score of 3 is significant all those hazards scoring 3 or above will be taken through to the next stage in MyHACCP (Principle 1.3), all those hazards scoring 2 and below will be controlled and managed through effective prerequisite programmes.

 

Severity

Score

(1-3)

3

3

6

9

2

2

4

6

1

1

2

3

 

1

2

3

 

 

Likelihood Score (1-3)

If you specify that a score of 4 is significant all those hazards scoring 4 or above will be taken through to the next stage in MyHACCP (Principle 1.3), all those hazards scoring 3 and below will be controlled and managed through effective prerequisite programmes.

 

Severity

Score

(1-3)

3

3

6

9

2

2

4

6

1

1

2

3

 

1

2

3

 

 

Likelihood Score (1-3)