Fundamentals of food safety as per

ISOWORK
[GROUP 22000 / FSSC 22000
BOOKLET: v 5ANALYSIS]
HAZARD
Training Provider:
 1. Construct the flow diagram for the process allocated to your group. Identify main process step and sub process steps, area and the area owner
(Example given below)

Step No. Main Steps Sub Steps Identify Process Area Area Owner
Exampl Sugar Receiving  Receipt of Sugar bags
 Incoming Inspection
 Unloading on pallets in clean area
e
 Coding of bags
Sugar Stores In
Sugar Dumping  Shifting required number of Sugar bags to dumping area Sugar Storage Area
Charge
 Opening the thread of bags and keep them in series
 Weighing sugar bags
 Dumping the bags to Sugar hopper
 Keeping empty bags at designated place

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6
Step No. Main Steps Sub Steps Identify Process Area Area Owner

Step 7

Step 8

Step 9

Step 10
 Determine methodology for
 Hazard Assessment
 Control Measure Assessment

Parameters for Hazard Analysis Parameters for Control Measure Assessment

1. Likelihood of its occurrence in the end product prior to application of control 1. The likelihood of failure of its functioning
measures 2. The effect on identified significant food safety hazards
2. The severity of its adverse health effects in relation to the intended use 3. The location in relation to other control measure(s);
4. whether it is specifically established and applied to reduce the hazards to an
acceptable level
5. whether it is a single measure or is part of combination of control measure(s).
6. establishing measurable critical limits and/or measurable/observable action criteria
7. monitoring to detect any failure to remain within critical limit and/or
measurable/observable action criteria
8. applying timely corrections in case of failure

Refer work book Refer work book

Methodology of Hazard assessment & Methodology of Hazard assessment & CM
CM assessment. assessment.
  Using methodologies determined in the previous exercise, conduct the hazard analysis for the AREA allocated to you.
 Identify hazards from material, process, environment, equipment and humans in the sheet provided below.
 Use additional Sheets

AREA UNDER REVIEW:

Name of the Hazard Exact Condition: Acceptable Level Hazard Assessment Is this hazard required to be Is
Source Presence, of hazard controlled? control
Contaminate, Probability Severity Justify, if NO measure
Growth, needed?
Potential Survival Justify,
Hazards from if NO
MATERIAL

OPRP /
Selection of Control measure Assessment of Control Measure
CCP?

The likelihood of failure of

applying timely corrections

significant food safety The effect on identified

The location in relation to

established and applied to

measurable/observable monitoring to detect any

measure or is part of

action criteriaestablishing measurable

measurable /observable
combination of control whether it is a single
reduce the hazards to an

failure to remain within

acceptable level whether it is specifically
other control measure

critical limits and / or

critical limit and/or

in case of failure
Define the control measure (s) its functioning

measure

action criteria
Examples of questions to be considered when conducting a Hazard Analysis for potential hazards from MATERIAL:

Ingredients
 Does the food contain any sensitive ingredients that may present microbiological hazards (e.g., Salmonella, Staphylococcus aureus); chemical
hazards (e.g., aflatoxin, antibiotic or pesticide residues); or physical hazards (stones, glass, metal)?
 Are potable water, ice and steam used in formulating or in handling the food?
 What are the sources (e.g., geographical region, specific supplier)

Microbial content of the food

 What is the normal microbial content of the food?
 Does the microbial population change during the normal time the food is stored prior to consumption?
 Does the subsequent change in microbial population alter the safety of the food?
 Do the answers to the above questions indicate a high likelihood of certain biological hazards?

Packaging
 Does the method of packaging affect the multiplication of microbial pathogens and/or the formation of toxins?
 Is the package clearly labeled "Keep Refrigerated" if this is required for safety?
 Does the package include instructions for the safe handling and preparation of the food by the end user?
 Is the packaging material resistant to damage thereby preventing the entrance of microbial contamination?
 Are tamper-evident packaging features used?
 Is each package and case legibly and accurately coded?
 Does each package contain the proper label?
 Are potential allergens in the ingredients included in the list of ingredients on the label?
 on
Potential

PROCESS
Hazards from

Pasteurizati
Exact Name of the Hazard
Source

Selection of Control measure

Define the control measure (s)

Survival
Growth,
Presence,
Condition:

Contaminate,

The likelihood of failure of

its functioning
of hazard

significant food safety The effect on identified

Acceptable Level

The location in relation to

other control measure
Probability

acceptable level whether it is specifically

established and applied to
Hazard Assessment

Severity

reduce the hazards to an

combination of control whether it is a single

measure measure or is part of
Assessment of Control Measure
controlled?
Justify, if NO

action criteriaestablishing measurable

critical limits and / or
measurable /observable

measurable/observable monitoring to detect any

Is this hazard required to be

action criteria failure to remain within

critical limit and/or
Is

applying timely corrections

if NO

in case of failure
control

needed?
Justify,
measure

CCP?
OPRP /
Examples of questions to be considered when conducting a Hazard Analysis for potential hazards from PROCESS:

Intrinsic Factors - Physical characteristics and composition (e.g., pH, type of acidulants, fermentable carbohydrate, water activity, preservatives) of the
food during and after processing.

 What hazards may result if the food composition is not controlled during processing or storage conditions?
 Does the food permit survival or multiplication of pathogens and/or toxin formation in the food during processing?
 Will the food permit survival or multiplication of pathogens and/or toxin formation during subsequent steps in the food chain?
 Are there other similar products in the market place? What has been the safety record for these products? What hazards have been associated
with the products?

Procedures used for processing

 Does the process include a controllable processing step that destroys pathogens? If so, which pathogens? Consider both vegetative cells and
spores.
 If the product is subject to recontamination between processing (e.g., cooking, pasteurizing) and packaging which biological, chemical or
physical hazards are likely to occur?
 from
EQUIPMENT
Potential Hazards
Hazard
Name of the
Exact
Source

Selection of Control measure

Define the control measure (s)

Survival
Growth,
Presence,
Condition:

Contaminate,

The likelihood of failure of

its functioning
of hazard

significant food safety The effect on identified

Acceptable Level

The location in relation to

other control measure
Probability

acceptable level whether it is specifically

established and applied to
Hazard Assessment

Severity

reduce the hazards to an

combination of control whether it is a single

measure measure or is part of
Assessment of Control Measure
controlled?
Justify, if NO

action criteriaestablishing measurable

critical limits and / or
measurable /observable

measurable/observable monitoring to detect any

Is this hazard required to be

action criteria failure to remain within

critical limit and/or
Is

applying timely corrections

if NO

in case of failure
control

needed?
Justify,
measure

CCP?
OPRP /
Examples of questions to be considered when conducting a Hazard Analysis for potential hazards from EQUIPMENT:

 Will the equipment provide the time-temperature control that is necessary for safe food?
 Is the equipment properly sized for the volume of food that will be processed?
 Can the equipment be sufficiently controlled so that the variation in performance will be within the tolerances required to produce a safe food?
 Is the equipment reliable or is it prone to frequent breakdowns?
 Is the equipment designed so that it can be easily cleaned and sanitized?
 Is there a chance for product contamination with hazardous substances; e.g., glass?
 What product safety devices are used to enhance consumer safety?
- metal detectors
- magnets
- sifters
- filters
- screens
- thermometers
- dud detectors
 To what degree will normal equipment wear affect the likely occurrence of a physical hazard (e.g., metal) in the product?
 Are allergen protocols needed in using equipment for different products?
 Potential
Hazards from
ENVIRONMENT
Hazard
Name of the
Exact
Source

Selection of Control measure

Define the control measure (s)

Survival
Growth,
Presence,
Condition:

Contaminate,

The likelihood of failure of

its functioning
of hazard

significant food safety The effect on identified

Acceptable Level

The location in relation to

other control measure
Probability

acceptable level whether it is specifically

established and applied to
Hazard Assessment

Severity

reduce the hazards to an

combination of control whether it is a single

measure measure or is part of
Assessment of Control Measure
controlled?
Justify, if NO

action criteriaestablishing measurable

critical limits and / or
measurable /observable

measurable/observable monitoring to detect any

Is this hazard required to be

action criteria failure to remain within

critical limit and/or
Is

applying timely corrections

if NO

in case of failure
control

needed?
Justify,
measure

CCP?
OPRP /
Examples of questions to be considered when conducting a Hazard Analysis for potential hazards from ENVIRONMENT:

 Does the layout of the facility provide an adequate separation of raw materials from ready-to-eat (RTE) foods if this is important to food safety? If
not, what hazards should be considered as possible contaminants of the RTE products?
 What are potential sources of hazards coming from nearby industries/ localities/ drains etc?
 Is positive air pressure maintained in product packaging areas? Is this essential for product safety?
 Is the traffic pattern for people and moving equipment a significant source of contamination?
 Can sanitation have an impact upon the safety of the food that is being processed?
 Can the facility be easily cleaned and sanitized to permit the safe handling of food?
 Is it possible to provide sanitary conditions consistently and adequately to assure safe foods?
 HUMAN
Potential
Hazards from
Hazard
Name of the
Exact
Source

Selection of Control measure

Define the control measure (s)

Survival
Growth,
Presence,
Condition:

Contaminate,

The likelihood of failure of

its functioning
of hazard

significant food safety The effect on identified

Acceptable Level

The location in relation to

other control measure
Probability

acceptable level whether it is specifically

established and applied to
Hazard Assessment

Severity

reduce the hazards to an

combination of control whether it is a single

measure measure or is part of
Assessment of Control Measure
controlled?
Justify, if NO

action criteriaestablishing measurable

critical limits and / or
measurable /observable

measurable/observable monitoring to detect any

Is this hazard required to be

action criteria failure to remain within

critical limit and/or
Is

applying timely corrections

if NO

in case of failure
control

needed?
Justify,
measure

CCP?
OPRP /
Examples of questions to be considered when conducting a Hazard Analysis for potential hazards from HUMAN:

 Can employee health or personal hygiene practices impact upon the safety of the food being processed?
 Do the employees understand the process and the factors they must control to assure the preparation of safe foods?
 Will the employees inform management of a problem which could impact upon safety of food?