Comprehensive Hazard Analysis for Ensuring Food Safety
This guide outlines a structured approach to hazard analysis in food safety, addressing the increasing risks associated with convenience, chilled, and frozen foods. It emphasizes a preventative strategy over traditional methods by implementing seven critical stages, including planning, hazard identification, and regular review. By identifying biological, chemical, and physical hazards, and establishing critical control points, organizations can enhance food safety, ensure compliance, and reduce the probability of foodborne illnesses. It empowers teams to maintain a systematic and proactive food safety management system.
Comprehensive Hazard Analysis for Ensuring Food Safety
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Presentation Transcript
Hazard Analysis Ensuring Safe food
The problem • Increased consumption of convenience, chill and frozen foods • Minimum Processing • Increased Risk Of Microbiological Problems • Products Less Robust • Longer Periods Between Cleaning • Emergence Of "New" Food Poisoning Organisms
Hazards • Biological • Microbiological • Infestation • Chemical • e.g. cleaning residues • Physical • e.g. glass, metal
Traditional approach • Inspection, sampling and testing • Retrospective • May miss defective items • May be too late • Microbiological tests take several days
Preventative approach Plan approach Check Results Identify Hazards Take preventative action
The seven stages 1. Planning 2. Getting organised 3. Draw flow diagram 4. Identify hazards 5. Act to minimise hazards 6. Check system 7. Review periodically
Planning • Decide what and how • Ensure staff know and understand • Keep up to date • Stepwise introduction
Organising • Identify team leader • Identify potential team members • Establish terms of reference • Establish implementation procedures
Draw a flow diagram • Identify each step in the operation • Establish links • Check for accuracy • “Walk the floor”
Hazard identification & Control • List the hazards for each step • Identify control measures • Identify critical control points • Establish checking and recording systems
Putting into action • Establish actions • What • How • When • Where • How • Establish checks • System is running as planned • Critical control point checks are satisfactory • Repeat for each stage in the process
Full system check • Check system is working as intended • Ensure critical control points are • being applied correctly • being checked as laid down • instructions are clear and adequate
Review • Carry out periodic review • Is the system working as intended? • Are any changes needed? • Review when • Checks show system is not working correctly • Whenever significant changes are made • At regular intervals to ensure proper operation
Implementation issues • Commitment • Resources • Information • Ownership • Training • Maintenance and review
Benefits • Systematic • Preventative • Targets resources to critical areas - CCP’s • Applicable to all types of hazard • Increased confidence over product safety • Complements QA systems • Increases Scientific basis for inspection • Compliance with “due diligence”
