Hazard Analysis

1
Chapter 5

• Hazard Analysis

2
Objective

• In this module you will learn
• What hazard analysis is
• How to conduct a hazard analysis
• How to identify significant hazards
• What control measures are
• How to identify control measures

3
Principle 1

• Conduct a hazard analysis
• Likelihood of occurrence
• Severity

4
Considerations for the HACCP Team

• Safety concerns must be differentiated from
  quality concerns.

5
Hazard Analysis

• Hazard identification
• Hazard evaluation

6
Hazard Identification

• List potential hazards at each operational step
  in the process from receipt of raw materials
  through release of the finished product
• All potentially significant hazards must be
  considered

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Hazards List

• Biological Hazards
• Pathogenic microorganisms (e.g., bacteria,
  viruses)
• Parasites
• Chemical Hazards
• Natural toxins
• Chemicals
• Pesticides
• Drug residues
• Unapproved food and color additives
• Decomposition (safety only, e.g., histamine)
• Physical Hazards
• Metal, glass, etc.

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Hazard Analysis

• A hazard must be controlled if it is
• Reasonably likely to occur, and
• Likely to result in an unacceptable risk to
  consumers

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Hazard-Analysis Worksheet

• Column 1
• Column 2
• Column 3
• Column 4

• Processing step
• Results of hazard identification
• Results of hazard evaluation
• Justification for accepting or rejecting the
  potential hazard

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Control Measures

• Actions and activities that can be used to
  prevent or eliminate a food safety hazard or
  reduce it to an acceptable level
• Column 5 on Hazard-Analysis Worksheet

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Control Measures Bacterial Hazards

• Time/temperature control
• Heating and cooking processes
• Cooling and freezing
• Fermentation and/or pH control
• Addition of salt or other preservatives
• Drying
• Source control

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Control Measures Viral Hazards

• Cooking processes

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Control Measures Parasite Hazards

• Dietary control
• Inactivation
• Heating
• Drying
• Freezing
• Removal

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Control Measures Chemical Hazards

• Source control
• Production control
• Labeling control

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Control Measures Physical Hazards

• Source control
• Production control

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Hazard Analysis Worksheet

• IQF Cooked Shrimp

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