Generic HACCP Model for Thermally Processed Commercial

Hazard Analysis/Preventive Measures Form
The Hazard Analysis/Preventive Measures Form is used to take the steps listed in the
Process Flow Diagram and identify where significant hazards could occur and describe the
preventive measures, if they exist. A hazard is defined as a biological, chemical, or physical
property that may cause a food to be unsafe for consumption. The hazard must be of such a
nature that its prevention, elimination or reduction to acceptable levels is essential to the
production of a safe food. Hazards of low risk and not likely to occur would not require further
consideration.
The Hazard Analysis consists of asking a series of questions which are appropriate to the
specific food process and establishment. The analysis should question the effect of a variety of
factors upon the safety of the food. Factors must be considered that may be beyond the control
of the processor. During the Hazard Analysis, safety concerns must be differentiated from quality
concerns. Each step in the process flow will be evaluated to determine if any significant hazards
should be considered at that step. Examples of questions to be considered during hazard analysis
have been included as Attachment 1.
The potential significance of each hazard should be assessed by considering its risk and
severity. Risk is an estimate of the likely occurrence of a hazard. Risk is usually based upon a
combination of experience, epidemiological data, and information in the technical literature.
Severity is the seriousness of the hazard. This should be a consideration since it effects public
health.
Preventive Measures, if they exist, must also be identified. A preventive measure is a
physical, chemical, or other factor which can be used to control an identified health hazard.
The fourth column on the Hazard Analysis/Preventive Measures form is for illustrative
purposes only and need not be included in a plant specific HACCP plan.
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