Freezing Technology

8.1.8 How to conduct a hazard analysis

After listing all the hazards (biological, chemical or physical) that may be reasonably expected at each step from primary production, processing, manufacturing and distribution until the point of consumption, the HACCP team should assess the potential significance or risk of each hazard by considering its livelihood occurrence and severity. The estimate of the risk of a hazard occurring is based upon a combination of experience, epidemiological data and information in the technical literature. Severity is the degree of seriousness of the consequences of a hazard if the hazard is not controlled.

Hazard addressed under the HACCP system must be of such a nature that their prevention, elimination or reduction to acceptable levels is essential to the production of safe foods. Hazards of a low probability of occurrence and a low severity should be addressed under the HACCP system but may be addressed through the good manufacturing practices (GMPs) contained in the codex general principles of Food Hygiene.