HACCP (Hazard Analysis Critical Control Point) starts with the hazards. These are generally divided into microbiological. chemical, physical and allergens. If you want to know more about the HACCP Hazards, sign up for my eBook here

Now you have a list of potential hazards and a list of actual hazards. The next part is the analysis or risk assessment. 

Risk assessment or Analysis

 You will need a list of actual hazards in your production area. You will also need a risk matrix and some time to review the risks in your business. I like to use either a three by three or five by five risk matrix. One axis having the probability of the hazard happening and one side having the severity of the hazard if it was to cause injury or harm. Multiply the two together to give the risk value. If you Google “risk matrix” there are plenty available to use. 

Decisions, decisions

Once the risk assessment or analysis is completed, the risks need to be assessed to decide if they are significant using a decision tree. An example is here.

This will help to decide if a risk is needed to be controlled as a CCP (Critical Control Point) or not.

It is important that CCPs are correctly identified and controlled. Make sure that you document everything.

 

The myHACCP system on the UK Food Standards agency website takes you through the risk assessment process quite well. It is free to use and can be used for several different processes. Alternatively,  if you get stuck, book a call with me here

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Have you heard of HACCP? It stands for Hazard Analysis Critical Control Point. 

Did you know that its a legal requirement for Food and Drink businesses in the UK?

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