Hazard Assessment Aims and Instructions

Hazard Risk Assessment Aims

To analyse potential food hazards within the food production system.
To identify where the hazards may occur.
To identify points that are critical to food safety.
To specify control measures and acceptable ranges for the Critical Control Points (CCPs).
To specify remedial action if CCP range is exceeded.
To identify where the monitoring records for CCP controls are to be kept.

Check the Catering Operational Flow Diagram to ensure it accurately reflects your own food production operation.
For each stage that you have identified, the Hazard Identification sheet should be studied and any additional hazards, controls and CCPs written in (these are the points at which a food hazard can either be eliminated or reduced to a safe level).
Specify the acceptable limits for the Critical Control Points and the corrective actions to be taken if these are not met.
Utilise the Critical Control Points food safety monitoring forms.
Completed monitoring forms must be available in order to provide evidence that these Critical Control Points are being monitored as well as helping to support the 'due diligence' defence.