#On-Hold Report for Product by #Quality #HACCP Training part 1️⃣6️⃣ [ Ссылка ]
In this Video we will explain the Difference Between Hazard and Risk
1. The term “hazard” is not to be confused with the term “risk” which, in the context of food safety, means a function of the probability of an adverse health effect (e.g. becoming diseased) and the severity of that effect (e.g. death, hospitalization) when exposed to a specified hazard.
2. Risk is the effect of uncertainty, and any such uncertainty can have positive or negative effects. In the context of organizational risk management, a positive deviation arising from a risk can provide an opportunity, but not all positive effects of risk result in opportunities.
3. Food safety hazard biological, chemical or physical agent in food with the potential to cause an adverse health effect also hazards include allergens and radiological substances.
4. In the context of feed and feed ingredients, relevant food safety hazards are those that can be present in and/or on feed and feed ingredients and that can through animal consumption of feed be transferred to food and can thus have the potential to cause an adverse health effect for the animal or the human consumer. In the context of operations other than those directly handling feed and food (e.g. producers of packaging materials, disinfectants), relevant food safety hazards are those hazards that can be directly or indirectly transferred to food when used as intended .
Hazard Assessment
The organization shall conduct, for each identified food safety hazard, a hazard assessment to determine whether its prevention or reduction to an acceptable level is essential.
The organization shall evaluate each food safety hazard about:
a) the likelihood of its occurrence in the product prior to application of control measures;
b) the severity of its adverse health effects in relation to the intended use
a) The methodology used shall be described, and the result of the hazard assessment shall be maintained as documented information.
Important Definitions
1. Hazard : A physical, chemical, biological, or radiological agent in, or condition of, foodstuffs with the potential to adversely affect health or business.
2. Physical hazard : A hazard originating from foreign material .
3. Biological hazard : A hazard derived from viral, parasitic, bacterial or fungal origin.
4. Chemical hazard : A hazard originating from a substance that could cause injury or illness.
5. Radiological hazard : A hazard originating from sources of radiation
6. Allergen hazard : A hazard originating from sources of Allergen Food Ingredients
7. Non Halal Raw Materials Hazard are very significant in HALAL companies
8. Hazard analysis : The process of collecting and evaluating information on hazards and conditions leading to their presence and/or growth, to decide which are significant to food safety.
9. Risk assessment: A structured evaluation of the hazard in terms of its severity and likelihood of its occurrence.
HACCP Principle 1 : Conducting Hazard Analysis
1- Hazard analysis is conducted in line with each flow diagram to determine which hazards need to be controlled, the degree of control required, and which combination of controls are required to ensure food safety.
2- Hazard analysis starts with appropriate reference material: -
a) External information, including epidemiological and other food safety related data
b) Information from the food chain on food safety hazards that may be of relevance for the food safety of the end product
c) Experience
3- Hazard analysis is done on each step of the process flow by: -
1. Identifications of a physical, chemical, biological, or radiological hazard
2. The specific detail of the hazard
3. A quantitative scoring that captures both the severity and likelihood of occurrence
4. The application of the decision tree where required to further determine an appropriate category of control
The HACCP Team from the following Departments:
1- Top Management
2- Quality Assurance / Quality Control / Food Safety / Laboratory under the Umbrella of Quality Management
3- Production Department
4- Maintenance / Engineering Department
5- Purchasing / Procurement Department
6- Logistics and Warehouses Department
7- Sales Department
Risk Assessment Control Measure Example
• From 1 – 4 = Low Risk
• From 5 – 10 = Med Risk
• From 12 – 25 = High Risk
