1. Chapter 5 Hazard Analysis

2. Objective In this module you will learn: u What hazard analysis is u How to conduct a hazard analysis u How to identify significant hazards u What control measures are u How to identify control measures

3. Principle 1 Conduct a hazard analysis u Likelihood of occurrence u Severity

4. Considerations for the HACCP Team Safety concerns must be differentiated from quality concerns.

5. Hazard Analysis u Hazard identification u Hazard evaluation

6. Hazard Identification u List potential hazards at each operational step in the process from receipt of raw materials through release of the finished product u All potentially significant hazards must be considered

7. Hazards List u Biological Hazards –Pathogenic microorganisms (e.g., bacteria, viruses) –Parasites u Chemical Hazards –Natural toxins –Chemicals –Pesticides –Drug residues –Unapproved food and color additives –Decomposition (safety only, e.g., histamine) u Physical Hazards –Metal, glass, etc.

8. Hazard Analysis u A hazard must be controlled if it is: –Reasonably likely to occur, and –Likely to result in an unacceptable risk to consumers

9. Hazard-Analysis Worksheet u Column 1 u Column 2 u Column 3 u Column 4 Processing step Results of hazard identification Results of hazard evaluation Justification for accepting or rejecting the potential hazard

10. Control Measures u Actions and activities that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level u Column 5 on Hazard-Analysis Worksheet

11. Control Measures: Bacterial Hazards u Time/temperature control u Heating and cooking processes u Cooling and freezing u Fermentation and/or pH control u Addition of salt or other preservatives u Drying u Source control

12. Control Measures: Viral Hazards u Cooking processes

13. Control Measures: Parasite Hazards u Dietary control u Inactivation –Heating –Drying –Freezing u Removal

14. Control Measures: Chemical Hazards u Source control u Production control u Labeling control

15. Control Measures: Physical Hazards u Source control u Production control

16. Hazard Analysis Worksheet u IQF Cooked Shrimp