文档介绍：Chapter 5
Hazard Analysis
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
Principle 1
Conduct a hazard analysis
Likelihood of occurrence
Severity
Considerations for the P Team
Safety concerns must be differentiated from quality concerns.
Hazard Analysis
Hazard identification
Hazard evaluation
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
Hazards List
Biological Hazards
Pathogenic anisms (., bacteria, viruses)
Parasites
Chemical Hazards
Natural toxins
Chemicals
Pesticides
Drug residues
Unapproved food and color additives
position (safety only, ., histamine)
Physical Hazards
Metal, glass, etc.
Hazard Analysis
A hazard must be controlled if it is:
Reasonably likely to occur, and
Likely to result in an eptable risk to consumers
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
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