Risk Analysis & HACCP

Flussdiagrammknoten

• Risk Analysis

• Risk Assessment

• Risk Management

• Risk Communication

• Hazard Identification

• Hazard Characterisation

• Exposure Assessment

• Risk Characterisation

• Biological, chemical or physical agent with potential to cause adverse health effect

• Detectable agentIdentifiable sourceCausality of adverse effectControl measure

• Known effectsNature of adverse effectsImpact in population

• Pathogen behaviour & severityDose response relationship

• Level of agent in food at time of consumption

• Likely exposure within population under studyModel of food production from origin to point of consumption

• Overall probability of occurrence and severity of adverse health effects in population

• Case control studiesQualitative: high, medium, low riskQuantitative

• Weigh policy alternatives in consultation with interested parties

• Is risk high enough for control?Acceptable level of riskControl measuresMonitoring of control measures

• 5 PrinciplesOpen & transparentInvolvementProportionality & consistencyEvidenceResponsibility

• Interactive exchange of information throughout risk analysis process

• HazardsRisksRelated control measures

• StakeholdersConsumersScientistsCompetent authorities

• European Commission

• European Food Safety Auhority

• European Food Safety Authority

• Hazard Analysis & Critical Control Points

• 1) Identify hazards to be prevented or reduced

• 2) Identify critical control points where control is essential

• 3) Establish critical limits for critical control points

• 4) Establish procedures to monitor critical control points

• 5) Establish corrective actions

• 6) Establish procedures to verify effectiveness

• 7) Establish documents and records to demonstrate effective application

• Biological, chemical or physical

• Draw process diagram of each step

• Step which if controlled will prevent, eliminate or reduce hazard

• Control measures vital to achieve food safety

• Effective: hazard fully controlled

• Not absolute: hazard minimised

• Target levels indicating product at risk from hazard

• Must be measurable or observable

• Example: maximum fridge temperature

• Regular observation or measurements

• Detect problem before critical limits reached

• Defined methodSampling plansResponsibilityFrequency

• Actions to be taken if monitoring indicates CCP out of control

• Specific action for each CCP

• Prevent re-occurrence

• Validation: efficacyEquivalent to GHP controlsBenchmark parameters

• Independent review

• Product testing

• Details of HACCP planMonitoring recordsCorrective actionsVerification results