Register now or log in to join your professional community.
Food hazard analysis and food safety risk assessment are commonly used phrases in the HACCP lexicon. The meaning and application of these two concepts has given way to some confusion, because of which many people use these two terms synonymous. Differences between food hazard analysis and risk assessment do exist, although both hazaRd analysis and food safety risk assessment are important terms for the HACCP. Both are important stages and points in the hazard control program
A hazard is anything with the potential to cause harm which is present in the raw materials or food whereas risk is the likelihood that a hazard will occur( deciding factor that which hazards are significant)
First of all we need to define what is Hazard and what is risk.
Hazard is nothing but which is leads to adverse affect on end user.
Generally when you talk about the Hazard in food safety you should understand that product must be free from Hazard that may be a Quality issue, Purity of the product ( free from adulterants)or Safety issue.( free from biological hazard,chemical hazard ,physical hazard and free from allergens)
Where as risk is how often such hazard occur( frequency) and what is its severity on the end user.Usually it is analysed by conducting risk assessment at the time of product development and during implementation of food safety system.
hazard is something that can cause harm eg;electricity,work place,ladder,chemical reaction,and raw material or operation deviation etc.
and risk is the chance that can how will impact (high or low) actually that any hazard will cause or harm.
Hazard is the cause of harm and which is tangible, while risk is the potential of harm, and which is intangible, generally hazard effect and it is likelihood used to calculate risk.
