HAZARD EVALUATION

The second stage of the hazard analysis is the evaluation to determine which of the hazards that have been identified in the first stage of the hazard analysis are significant, and therefore need be addressed in the HACCP plan for the product. The identified hazards must be considered for their  likely occurrence, and the severity of the risk that they present if they are not controlled. In assessing the likely occurrence of a hazard, the HACCP team needs to examine published information and data, and previous experiences on occurrence of the hazard in the product. In assessing the severity of the risk presented by a hazard, the HACCP team must address the severity of health consequences to consumers of the product, if the identified hazard is not controlled. In carrying out this stage of the hazard analysis, the HACCP team should take the following into account:

• The methods and procedures of preparation, handling, storage, and distribution of the product

• The effects of both short-term and long-term exposure of the product containing the hazard to the health of consumers

• The people, including any particular groups (e.g., infants, pregnant women, the elderly) who are likely to consume the product and the effect the hazard could have on the health of these individuals

• Information and data from previous reported incidents involving the occurrence of the hazard in the product, including the impact of the hazard on the health of consumers.

IDENTIFICATION OF CONTROL MEASURES
 

As part of the hazard analysis the HACCP team must determine whether control measures for the  hazards that need to be addressed in the HACCP plan are present in the process. If control measures for the hazard do not exist in the process, modification of the process may be required in order to institute a control measure, or some alternate measure should be used to address the hazard. 

Contact me for HACCP support at reet.gmp@gmail.com