The process of identifying the food safety hazards in a process and deciding which ones must be controlled.
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.
Biological hazards such as bacteria and viruses, chemical hazards such as cleaning residues and allergens, and physical hazards such as glass, metal or plastic.
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.
No. Hazard analysis identifies the hazards that need controlling. Control measures and critical control points are what actually manage them.
Someone who understands the business's processes and food safety, often the food safety supervisor or manager, sometimes with external help for complex operations.