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Feel free to share your experiences regarding risk analysis in the food safety field and its usage, implementation, methods, benefits and downsides. What literature and methods do you use.
- the first thing is to differentiate between risk and hazard. According to HACCP in Codex Alimantarious Hazards are any phyical, microbiological and chemical substances that may cause problems to human. And risk is defined as the probability of happening, the severity and frequency of a hazard.
Risk = probability X severity X frequency
For example: In a packed vegetable there is the90% probability of presence of C.botolinum in batch XX. The CFU of this bacteria is more3 in each15 packs. So here you see we have specified different things. So the some of this will lead a number.
Risk can be classified in food in three parts: low risk , moderate risk and high risk
Risk anlaysis is circle of three components:
1. Risk assessment : technical issue, need to be done by food safety specialist
2. Risk management: management issue need to be done by top management of company
3. Risk communication: need to be done by implementer and top managers
risk analysis depend upon what is the risk (physical , chemical ,biological ) and risk management to deal with the risk it self and how to face it from the begining
there are3 types of hazards that are biological (bacteria and pathogens ...), physical (dust, hair ..) and chemical (pesticide residues ..)
A cross contamination is the road to contaminate a healthy food by another involving bacteria
All in all, we must audit, evaluate the PRP (pre-requisites program) , request corrective action on documenting.
PRP corresponds to all that is base in a food industry and must be establish in the first place eg wall, floor, ceiling, installation and compliance with personal suits .... (5M methods: environment, raw materials , labor, materials, method)
and a risk analysis is made according to the HACCP system to determine the hazards in order to control them.
In this case we can determine the CCP (critical control point) and OPRP (pre-requisites operational programs) following the12 Steps of the HACCP system, finally arriving at the mastery of dangers and production of healthy food
This question is difficult. But I,ll try to read more about it thanks
