2 Hazard and Risk Analysis
Statement of Intent The site’s product safety plan shall be based on the principles of Hazard and Risk analysis, which shall be documented, systematic, comprehensive, fully implemented and maintained. In the food industry these principles are commonly known as HACCP.
2.1 Prior to the company conducting a hazard analysis, the company shall ensure pre-requisites are in place. Product safety prerequisites or handling requirements shall include, but not be limited to:
• condition and maintenance of buildings, equipment and transport vehicles as appropriate
• documented practices for the safe handling, storage and transport of products
• procedures for handling damages, waste product and returns
• pest control procedures
• sanitation procedures (cleaning and disinfection)
• maintenance of the cold chain (not applicable to ambient stable products)
• personal hygiene (limited applicability to pre-packed food products or consumer products)
• training.
2.2 The Hazard and Risk Analysis shall be carried out by a multidisciplinary team including operators and managers who are experienced in the particular activities undertaken by the site. The team members shall have knowledge of the hazard and risk analysis principles.
2.3 The person responsible for leading the hazard analysis shall be able to demonstrate competence in the understanding of HACCP principles and their application. In the event of the company not having appropriate in house knowledge, external expertise may be sought but the day to day management of the system shall remain the responsibility of the company.
2.4 Where the hazard and risk analysis study has been undertaken centrally it shall be possible to demonstrate that the study has been verified to meet the specific activities of the local operation to which the study applies.
2.5 The hazard analysis, and resulting procedures, shall have senior management commitment, and shall be implemented through the site’s documented management systems.