The process of identifying the food safety hazards in a process and deciding which ones must be controlled.
The process of identifying the food safety hazards in a process and deciding which ones must be controlled. Hazard analysis is the first principle of HACCP. It is the process of examining each step of a food operation to identify the hazards that could occur, and then evaluating which of those hazards are significant enough that they must be controlled. Hazards fall into three groups: biological, such as bacteria and viruses; chemical, such as cleaning residues or allergens; and physical, such as glass or metal. Carrying out a hazard analysis means asking, at every step from receipt to service, what could go wrong and how serious and likely it would be. The output guides the rest of the system: significant hazards need control measures, and the steps where control is essential become critical control points. A hazard analysis identifies hazards; it does not by itself control them. For an Australian food business, a practical hazard analysis follows the menu through its process steps and flags the significant risks. Common conclusions are that pathogen growth during cooling and cold holding, survival of pathogens through undercooking, and cross contamination between raw and ready to eat foods are the hazards that most need controlling. The depth of hazard analysis depends on the business. A food safety program under Standard 3.2.1 documents a full analysis, while the food safety management tools under Standard 3.2.2A focus on the key practices, such as temperature control and cleaning, that a hazard analysis for typical food service would identify as significant. A Melbourne caterer performing a hazard analysis on its chicken curry identifies that surviving pathogens after cooking and bacterial growth during slow cooling are the significant hazards. This tells the business that cooking and cooling are the steps needing control measures and monitoring.
Frequently asked questions
What is hazard analysis in food safety?
It is the HACCP step of identifying the biological, chemical and physical hazards at each stage of a process and deciding which are significant enough to require control.
What are the three types of food safety hazard?
Biological hazards such as bacteria and viruses, chemical hazards such as cleaning residues and allergens, and physical hazards such as glass, metal or plastic.
How is hazard analysis different from risk assessment?
Hazard analysis identifies what hazards exist and which are significant, while risk assessment weighs how likely a hazard is and how severe its consequences would be.
Does hazard analysis control hazards?
No. Hazard analysis identifies the hazards that need controlling. Control measures and critical control points are what actually manage them.
Who should carry out a hazard analysis?
Someone who understands the business's processes and food safety, often the food safety supervisor or manager, sometimes with external help for complex operations.
