Hazard Analysis

Why do a Hazard Analysis

Information about performing hazard analysis for food businesses.

A hazard analysis asks you to think logically about what might go wrong with the food that you sell and what you must do to ensure it is safe for your customers. It is based on food safety practices that you will already be familiar with.

Risk assessments help to prevent problems rather than reacting to them after they have happened.

Why do a Hazard Analysis?

• it is legal requirement for all food businesses
• if your business is taken to court you may be able to demonstrate that you had exercised diligence through arrangements in place to prevent an offence being committed
• it helps ensure food is safe for customers to eat

The law requires that a proprietor of a food business shall identify steps in the activities of the business which are critical to ensuring food safety. They should also ensure that adequate safety procedures are identified, implemented, maintained and reviewed. This need not be complex. Simple instructions and records may be ample for a small business wishing to show due diligence (see next page).

For the more complex business the Hazard Analysis Critical Control Point (HACCP, pronounced 'ha-sup') system is one formal way of doing this. It is a straightforward and logical system based on the prevention of problems and is now well established in the food industry.

What Do You Need to do?

At its simplest, you should identify hazards within your food business with the potential to cause harm to your consumers (food hazards). Food hazards can be divided into 3 main groups, namely;

• Microbiological (e.g. harmful bacteria could be present in food)
• Chemical (e.g. cleaning chemicals contaminating food)
• Physical (e.g. glass or insects contaminating food)

Once you have identified the food hazards, decide which are critical to ensuring food safety.

Controls should then be put into place to ensure food safety. Controls should be regularly monitored to check they are working effectively.

It is essential to review your assessment, controls and monitoring procedures periodically and whenever food operations change (e.g. menu, processes, equipment).

See an example of a typical hazard analysis table for a caterer on the next page..

You must remember that the hazard analysis table is intended as a guide only and you may need to refer more specific documents e.g.

• the Food Safety (General Food Hygiene) Regulations 1995
• the Industry Guide to Good Hygiene Practice (Catering, Retail, Bakery etc.)

Further information and leaflets regarding this and other food hygiene issues can be found on the Food Standards Agency website www.food.gov.uk

Contact Details

For more information please contact Environmental Health

Telephone: 0121 704 6833

Email: environmentalhealth@solihull.gov.uk