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Hazard analysis critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
Risk assessment determines possible mishaps, their likelihood and consequences, and the tolerances for such events. [1] [2] The results of this process may be expressed in a quantitative or qualitative fashion. Risk assessment is an inherent part of a broader risk management strategy to help reduce any potential risk-related consequences. [1] [3]
model risk assessments, special risk assessments, low-cost training courses for technicians, teachers and local authority officers, a telephone helpline which takes nearly 7,000 calls per year, a monitoring service, e.g. for mercury spills, evaluations of equipment, advice on repairs,
For example, if a product can be purchased with a larger particle size, the smaller product may effectively be substituted with the larger product due to airborne dust having the possibility of being hazardous. [5] Eliminating hazards and substituting safer alternatives can be challenging to implement within existing processes.
Risk control logically follows after hazard identification and risk assessment. [3] The most effective method for controlling a risk is to eliminate the hazard, but this is not always reasonably practicable. There is a recognised hierarchy of hazard controls which is listed in a generally descending order of effectiveness and preference: [3]
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The first step in hazard analysis is to identify the hazards. If an automobile is an object performing an activity such as driving over a bridge, and that bridge may become icy, then an icy bridge might be identified as a hazard.
Risk assessment is defined in para4 of Annex A to the SPS agreement: The evaluation of the likelihood of entry, establishment or spread of a pest or disease within the territory of an importing Member according to the sanitary or phytosanitary measures which might be applied, and of the associated potential biological and economic consequences ...