{"id":392,"date":"2024-04-16T13:00:44","date_gmt":"2024-04-16T12:00:44","guid":{"rendered":"https:\/\/josephhow.com\/?p=392"},"modified":"2024-04-16T13:06:18","modified_gmt":"2024-04-16T12:06:18","slug":"conducting-a-hazard-assessment-in-5-quick-steps","status":"publish","type":"post","link":"https:\/\/josephhow.com\/?p=392","title":{"rendered":"Conducting a hazard assessment in 5 quick steps"},"content":{"rendered":"
<\/div>\n

<\/span>Introduction<\/span><\/h2>\n\n\n\n

In this article we will outline how to conduct the hazard assessment in a food plant.<\/p>\n\n\n\n

<\/span>Step 1: Understanding the prerequisites of Hazard Assessment.<\/span><\/h2>\n\n\n\n

Before we conduct a hazard assessment, we need to identify the regulations and standard applicable to the business.<\/p>\n\n\n\n

If assistance is needed, you are recommended to look for Food Safety Consultant.<\/p>\n\n\n\n

<\/span>Step 2: Conducting a hazard analysis.<\/span><\/h2>\n\n\n\n

Of course, each food product has its own characteristics in terms of hazard relevancy. <\/p>\n\n\n\n

To illustrate the latter, we will consider the following 3 examples:<\/p>\n\n\n\n

<\/span>Beverage Carbon dioxide as ingredient for beverage bottlers<\/strong><\/span><\/h3>\n\n\n\n

For Beverage grade carbon dioxide, physical and biological contamination is quite irrelevant during a hazard analysis. The removal of chemical impurities through process steps should be addressed.<\/p>\n\n\n\n

<\/span>Raw sugar destined as consumer goods products.<\/strong><\/span><\/h3>\n\n\n\n

For raw sugar, the natural cross contamination would be chemical contamination. The hygroscopic nature of the raw sugar would deter any microbial activity except for mold or sporulated bacteria.<\/p>\n\n\n\n

<\/span>Mass catering destined for consumers<\/strong><\/span><\/h3>\n\n\n\n

For any restaurants, the hazard analysis would include the biological, chemical and physical hazards. You would list down all applicable hazards based on your end product(s). Of course, you would be recommended to use the process flow as the main backend skeleton to ensure that no step is missed.<\/p>\n\n\n\n

<\/span>Step 3: Control measures & Limits<\/span><\/h2>\n\n\n\n

You will describe all the control measures which have been taken to circumvent or decrease the risk of cross contamination:<\/p>\n\n\n\n