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6. Step 6: Hazard analysis – determining causes – identifying control measures
This is clearly one of the key stages in the process. It involves operators identifying and prioritizing the hazards significantly linked to their production, in order to decide which are the most relevant in terms of :
raw materials and ingredients used ;
the overall transformation process implemented on the site;
how the end product is used.
This choice, made following a highly structured process of identifying the causes, enables them to set the level of control they want, or are able, to exercise, concentrating on measures to control hazards that pose a real threat to food safety, without spreading themselves too thinly over superficial or even superfluous actions.
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Step 6: Hazard analysis – determining causes – identifying control measures
Step 7: Identify CCPs (Critical Control Points)
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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