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Hazard Analysis (Food Risk Assessment)
Under the legislation proprietors of food businesses are responsible for carrying out an assessment that identifies steps in the activities of their businesses that are critical in ensuring food safety and ensuring that adequate safety procedures are identified, implemented, maintained and reviewed.The main steps involved in a hazard analysis system are:
- Identify potential hazards
- Identify where they may occur
- Decide which of the hazards are critical to food safety
- Identify and implement effective controls and monitoring procedures
- Review hazards and controls and monitor regularly
1. Looking at every step in the operation where food is handled from delivery/purchase to preparation, through to service
2. Identify the hazards associated with each step. A hazard is anything that can cause harm. The hazard could be:
- Microbiological e.g. germs, bacteria etc
- Physical e.g. plastic, glass etc
- Chemical e.g. cleaning chemical etc
3. Decide which of the steps are important to ensure food is safe to eat. These are called 'critical points'. Example - germs are the hazard - thorough cooking is the critical control point.
4. Put in place 'controls' which will prevent these hazards occurring at the 'critical points' that have been identified. These would include checks and methods such as:
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Buying from reputable suppliers
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Checking temperature of food
5. Regularly monitor/check the controls to ensure they are working. They should be reviewed on a regular basis to ensure new hazards are included and the analysis is kept up-to-date.
The system does not have to be written down, but the proprietor has to show they are aware of the hazards and have taken adequate steps to control and monitor them. It is recommended that it is written down to enable effective monitoring and to make it easier for members of staff to become aware and understand it.
