1. Chapter 5
Hazard Analysis

2. 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

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

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

5. Hazard Analysis
Hazard identification
Hazard evaluation

6. 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

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

8. Hazard Analysis 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
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

10. 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

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

12. Control Measures: Viral Hazards
Cooking processes

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

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

15. Control Measures: Physical Hazards
Source control
Production control

16. Hazard Analysis Worksheet
IQF Cooked Shrimp