Hazard Assessment

Hazard Risk Assessment

1. Hazards

High risk foods contaminated with food poisoning bacteria or toxins.
Growth of food poisoning bacteria on foods in ambient temperatures.
Cross contamination of high risk foods with bacteria from raw foods.
Cross contamination of high risk foods with bacteria from food handlers (hands, coughing etc.)
Foreign body contamination.
Chemical contamination.
Use of contaminated equipment for high risk foods (chopping boards, knives, slicers etc.)

2. Controls

Separate preparation areas/chopping boards for raw foods and high risk foods.
Separate colour coded equipment and utensils for raw and high risk foods.
Frequent cleaning and disinfection of all food contact/hand contact surfaces.
Avoidance of excessive handling of high risk foods.
High risk food kept at ambient temperatures for as short a time as possible.
Good personal hygiene standards and training of staff.
Cleaning, maintenance and checks of structure and equipment to prevent physical and bacterial contamination.
"No glass" policy; food discarded near glass breakage
Pest free environment.
Safe use and storage of chemicals.

3. Critical Control Point Monitoring and Record Keeping

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Avoidance of cross contamination of high risk foods with food poisoning bacteria Limiting of time food is exposed to ambient temperatures	Visual checks Monitor cleaning schedule adherence Food safety audits and inspection — use of probes	Complete separation of raw and high risk foods No contact of raw food with high risk food either directly or by means of a vehicle All food equipment to be cleaned and disinfected after use Food to be within 8°of storage temperature	Contaminated food discarded Staff training
Avoidance of physical/ chemical contamination	Visual checks/ Correct storage of chemicals	No physical/chemical contamination	Contaminated food discarded

1. Hazards

Growth of food poisoning bacteria and production of toxins.
Cross contamination of food poisoning bacteria from raw foods on to high risk foods.
Inadequate thawing.

2. Controls

Thawing carried out in temperature controlled conditions. It is preferable to use a thawer that operates between 12°C and 16°C. If this is not available, then foods should be thawed in the refrigerator.
Complete separation of raw and high risk foods (at least raw foods under high risk foods).
Labelling and use of thawed foods within 24 hours.
Cleaning and disinfection of all equipment and surfaces.
Controlled disposal of all thawed liquids.

3. Critical Control Point Monitoring and Record Keeping

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Separation of raw and cooked/high risk foods	Visual checks	No contact	Contaminated food discarded
Thorough thawing	Visual checks/sensory checks	Completely thawed	Continue thawing until completely thawed
Prevention of contamination and cross contamination	Visual checks Monitoring cleaning schedule	All equipment and surfaces cleaned and disinfected	Clean again
Use promptly	Visual checks of labelled food	Within 24 hours	Out of date food discarded

1. Hazards

Bacterial or physical contamination from the packaging
Growth of pathogenic anaerobic bacteria such as Clostridium perfringens and Clostridium botulinum
Contamination from the packing machine

2. Controls

Use of food-grade packaging
Covered storage of packaging
Vacuum packed foods kept under chilled storage conditions below 5°C
Set shelf-life indicated by 'use by' date with regular checks of stock rotation controls
"Consume within 3 days of opening" label
Storage of vacuum packed foods away from raw foods
Checking of seal integrity
Regular cleaning and disinfection of the packing machine.

3. Critical Control Point Monitoring and Record Keeping

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Correct seal on pack Refrigerated storage of food	Visual check of pack Record fridge operating temperatures	Fully sealed pack Below 5°C	Reseal pack Inform manager Move foods to another fridge Adjust/repair fridge Discard food over 10°C

1. Hazards

2. Controls

Use of pasteurised egg
When raw eggs are used, ensuring ice cream mixtures achieve at least
65.5°C for 30 minutes or
71.1°C for 10 minutes or
79.4°C for 15 seconds
Ensuring the mixture is reduced to a temperature of not more than 7.2°C within 1½ hours
Thorough cleaning and disinfection of equipment
High standards of personal hygiene

3. Critical Control Point Monitoring and Record Keeping

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Correct temperature control to avoid food poisoning survival (if raw egg is used) Growth of bacteria if mixture is not cooled quickly enough	Probing of mix	At least 65.5°C for 30 minutes Cooled to at least 7.2°C within 1½ hours	Heat for longer Cool quicker