Hazard Analysis

Hazard Analysis (HACCP Principle 1)

HACCP Principle 1  hazard analysis must be performed. The hazard analysis can be an extensive exercise for the HACCP team, since it addresses the three categories of hazards —  biological, chemical, and physical. The hazard analysis should be carried out in two stages; the first stage is  hazard identification, which is followed by hazard evaluation. In addition, the control measures for the hazards that need to be addressed in the HACCP plan should be identified at the completion of the hazard analysis.

HAZARD IDENTIfiCATION

The first stage of hazard analysis is the identification of known potential hazards that are likely to be associated with the product; this covers the ingredients, raw materials, and contact packaging materials used in preparation of the product; every aspect of each step of the process; and the environment used for the preparation of the product. If all the potential hazards are not identified, the HACCP plan that is developed might be inadequate to address the safety of the product. The NACMCF has compiled a list of examples of issues that should be considered during a hazard identification exercise:

• The nature of the product and the product characteristics that have been established during the completion of Step 2

• The safety record of the product and the known hazards associated with the product

• The normal microbial content of the product and changes in the microbiological population during storage and handling of the product

• The hazards that are likely to be present in the product if product characteristics such as pH, composition, water activity, and preservatives are not controlled

• The various raw materials, ingredients, and packaging materials used to prepare the product

• The activities, operations, and personnel involved at each of the steps listed in the process flow diagram, including the equipment that is used and the prevailing environmental conditions at the time the product is produced and stored

• The intended use of the product by customers, consumers, or particular segments of the population.

During the hazard identification exercise, the HACCP team should consult appropriate sources of information to determine the known product hazards for which the HACCP plan is developed, as well as known hazards associated with the various raw materials, ingredients, and the processing operations used for the product. A useful database  (Reference Database for Hazard Identification) has been developed by Agriculture and Agri-Foods Canada  (1995). In addition to reference information, valuable information on potential hazards can be obtained by closely observing the process as it is operating. In order for the hazard identification to be successful, it is essential that the HACCP team acquire detailed knowledge of potential hazards associated with every aspect of each step of the process that produces the product for which the HACCP plan is developed.

Contact me for HACCP support at reet.gmp@gmail.com