Lecture 5: Risk assessment

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A. Food Safety and H.A.C.C.P.6. Introduction to
H.A.C.C.P.
5. Risk Assessment
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Risk Assessment

• a risk assessment is an important step in
  protecting workers as well as complying with the
  law
• straightforward measures can readily control
  risks (e.g. ensuring spillages are cleaned up
  promptly so people do not slip)

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Five steps to Risk Assessment

• 1. Identify the Hazards
• 2. Decide who might be harmed and how
• 3. Evaluate the risks and decide on precaution
• 4. Record your findings and implement them
• 5. Review your assessment and update if necessary

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1.Identify the Hazards

• First you need to work out how people could be
  harmed
• Walk around the workplace and look at what could
  reasonably be expected to cause harm
• Ask the employees or their representatives what
  they think.

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2. Decide who might be harmed and how

• for each hazard it needs to be clear about who
  might be harmed and
• identify the best way of managing the risk

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3.Evaluate the risks and decide on precautions

• When controlling risks, apply the principles
  below, if possible in the following order
• try a less risky option (eg switch to using a
  less hazardous chemical)
• prevent access to the hazard (eg by guarding)
• organise work to reduce exposure to the hazard
  (eg put barriers between pedestrians and
  traffic)
• issue personal protective equipment (eg clothing,
  footwear, goggles etc) and
• provide welfare facilities (eg first aid and
  washing facilities for removal of contamination).

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4. Record your findings and implement them

• risk assessments need to be able to show that
• a proper check was made
• who might be affected
• dealt with all the obvious significant hazards,
  taking into account the number of people who
  could be involved
• the precautions are reasonable, and the remaining
  risk is low

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5.Review your risk assessment and update if
necessary

• Look at the risk assessment and think about
  whether there have been any changes. Also, are
  there improvements that still need to make? Have
  the workers spotted a problem? Have they learnt
  anything from accidents or near misses?
• Make sure the risk assessment stays up to date

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Risk Assessment Sheet
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Summary of 5thLecture

• Risk Assessment
• Five steps to risk assessment

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Summary of the Course

• Food safety requirements
• Pathogenic microorganisms
• Food handling
• Staff hygiene rules
• Food hazards
• H.A.C.C.P.

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