1.7 B Hazards All potential hazards that may be reasonably
expected to occur for each process step and
product must be identified.
Hazards identified must be specific to the
process step, generic descriptions such as
‘foreign body’ and ‘micro-organisms’ are not
sufficient.
x 1.8 B Hazard Analysis The HACCP team must conduct a hazard
analysis to identify hazards which need to be
prevented, eliminated or reduced to acceptable
levels.
The hazard analysis must include:
• Likely occurrence and severity
• Survival or multiplication of microorganisms
• Presence or production of toxins, chemicals
or foreign bodies
• Potential for adulteration/deliberate
contamination