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HACCP Questions for Hazard Analysis
The hazard analysis consists of asking a series of
questions which are appropriate to the process under consideration.
The purpose of the questions is to assist in identifying potential
hazards.
- Does the food contain any sensitive ingredients
that may present microbiological hazards (e.g., Salmonella, Staphylococcus
aureus); chemical hazards (e.g., aflatoxin, antibiotic or pesticide
residues); or physical hazards (stones, glass, metal)?
- Are potable water, ice and steam used in
formulating or in handling the food? What are the sources (e.g.,
geographical region, specific supplier)?
- Does the process
include a controllable processing step that destroys pathogens?
If so, which pathogens?
- Does the microbial population change during
the normal time the food is stored prior to consumption?
- Does the layout of the facility provide an
adequate separation of raw materials from ready-to-eat (RTE) foods
if this is important to food safety? If not, what hazards should
be considered as possible contaminants of the RTE products?
- Will the equipment provide the time-temperature
control that is necessary for safe food?
- Is the equipment properly sized for the
volume of food that will be processed?
- Can the equipment be sufficiently controlled
so that the variation in performance will be within the tolerances
required to produce a safe food?
- Is the equipment reliable or is it prone
to frequent breakdowns?
- Is the equipment designed so that it can
be easily cleaned and sanitized?
- To what degree will normal equipment wear
affect the likely occurrence of a physical hazard (e.g., metal)
in the product?
- Is the package clearly labeled "Keep
Refrigerated" if this is required for safety? Does the package
include instructions for the safe handling and preparation of
the food by the end user?
- Is each package and case legibly and accurately
coded? Does each package contain the proper label?
- Can employee health or personal hygiene practices
impact upon the safety of the food being processed?
- Do the employees understand the process and
the factors they must control to assure the preparation of safe
foods?
- Will the employees inform management of a
problem which could impact upon safety of food?
- What is the likelihood that the food will
be improperly stored at the wrong temperature?
- Would an error in improper storage lead
to a microbiologically unsafe food?
- Will the food be heated by the consumer?
- Will there likely be leftovers?
- Is the food intended for the general public?
- Is the food intended for consumption by
a population with increased susceptibility to illness (e.g., infants,
the aged, the infirmed, immunocompromised individuals)?
- Is the food to be used for institutional
feeding or the home?
Source: FDA
BACK TO HACCP INFORMATION
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