1. The document discusses various types of hazards including chemical, physical, biological, noise, and ergonomic hazards. 2. It also discusses key aspects of microbial risk assessment such as hazard identification, exposure assessment, hazard analysis, and risk assessment. 3. Quantitative microbial risk assessment is presented as an important discipline that uses computational techniques and data to model and predict public health outcomes from food safety hazards.

1. Microbial Hazard & Risk
Assessment

2. Group: 5
Md. Abdus Salam (ASH1602021M)
Shekh Farid Ahmed (ASH1602022M)
Monoara Akter Lima (BKH1602033F)
Sudipta Singha Roy Antu (ASH1602036M)
Noor Ahmed Chowdhury (ASH1602048M)
Puja Roy (BKH1602061F)
Md. Asrafur Rahman (ASH1402024M)
Presented by

3. What is hazard?
› Hazard is the potential for harm.
› A hazard is often associated with a condition or
activity that can cause undesired consequences such
as injury or illness if left uncontrolled.
› Basically, a hazard can cause harm or adverse health
effects to individuals or to organizations as property
or equipment losses.

4. Types of hazard
1) Chemical hazards
2) Physical hazards
3) Biological hazards (biohazards)
4) Noise hazards
5) Ergonomic hazards

5. 1. Chemical Hazards
• Chemicals can affect skin by contact.
• Chemicals can also enter our body either
through the inhalation or digestive
system
• Depends on the physical, chemical and
toxic properties of the chemical
2. Physical Hazards
• Physical hazard will cause injury risks on
our body.
• Radiation, magnetic fields, pressure
extremes (high pressure or vacuum),
noise, etc.

6. 3. Biological Hazards (Biohazards)
• Biohazards refer to biological substances
that pose a harm to the health of living
organisms.
• Sources of biological hazards may
include insects, bacteria, fungi, plants,
worms, animals and viruses.
• Excessive noise can disrupt
concentration, interfere with
communication and result in loss of
hearing.
• High impact noises are particularly
• damaging.
4. Noise hazards

7. Hazard Identification
 Hazard identification establishes the causal relationship between a pathogenic agent,
an illness and a food as a vector of that illness.
 The food may be included the fish and other products of fish.
 Many microbiological hazards are already known and the relationship between
human illness, the pathogen and a food as a vehicle is well known.
 Example: Identification of microbial hazard in finished food.

9. Exposure Assessment
› Exposure assessment is important because it makes way for
hazard and risk assessment easily.
› Exposure assessment seeks to estimate the following:
1. How often consumers become exposed to a hazardous agent in food.
2. How heavily contaminated that food is.
3. How much of the food is eaten

10. Hazard Analysis
Preliminary steps:
STEP1: Provide general information
Step2: Describe the food
Step3: Describe the method of distribution and storage
Step4: Identify the intended use and consumer
Step5: Flow a diagram

11. Hazard Analysis Worksheet
Step1: Identify the potential species related hazard
Step2: Identify the potential process related hazard.
Step3: Understand the potential hazard.
Step4: Determine the significance.
Step5: Identify critical control points.
Step6: Complete the HACCP plan

12. Flowchart of Hazard Analysis

13. Importance of Hazard Analysis
› To occurrence ,elimination ,prevention & reduction of hazard.
› To ensure the best scientific methodology.
› To assess the adequacy of data.
› To develop & implement the HACCP plan.
› To establish standard operating procedures for sanitation.
› For safety of finished products.
› To verify all control measures of HACCP.

14. Risk and Risk Assessment
Risk : A function of the probability of an adverse health effect and
the severity of that effect.
Risk has two parts:
The likelihood that a hazard will affect us
The severity of its consequences if it does
Risk assessment : A scientifically based process consisting of the
following steps:
• Hazard identification
• Hazard characterization
• Exposure assessment
• Risk characterization

15. Steps of microbial
food safety risk
assessment.

16. TYPES OF RISK ASSESSMENT
There are several types of risk assessment that fall
under three broad categories:
• Qualitative Risk Assessment;
• Semi-quantitative Risk Assessment;
• Quantitative Risk Assessment.

17. 1. Qualitative risk assessments
Simplest and quickest to do, but they can be rather subjective, which
reduces their value.
 For every hazard, an estimate of risk is made by inserting high,
medium or low in HACCP worksheet.
 A basic problem is that the three descriptors are often inadequate.

18.  Obtain a numerical risk estimate based on a mixture of qualitative and quantitative data.
 Need much of the data that will be used in a full quantitative risk assessment.
 Ross and Sumner (2002) developed a simple spreadsheet tool to describe the risk.
 The tool is in Microsoft excel spreadsheet software and uses standard mathematical and
logical functions.
 Which convert qualitative input into quantities for calculations.

19. 3. Quantitative risk assessment(QRA)
• QRAs are done for specific purposes and provide numerical risk
estimates to answer questions that were posed by the risk managers
• In a QRA, it is vital to define what you want the work to achieve
and to do this right at the beginning

20. Risk Assessment Methodology
The basic steps involved in performing a risk assessment
may be considered as follows:
1. Problem formulation.
2. Data gathering.
3. System description (modelling).
4. Data and model synthesis (risk characterization).
5. Model validation/evaluation.

21.  The principal purpose of risk assessment is to support decisions.
 The risk assessment process should begin by identifying specifically the
problem to be addressed or the decision to be made.
 This leads to identification of the information that the risk manager needs to
make that decision, and to explain the basis of that decision to others.
 Risk assessment should provide a structured ordering and synthesis of
information relevant to the risk management decision.
1. Problem Formulation

22.  Obtaining the data to enable the risk assessment to be performed is probably the most
time consuming aspect of the overall task.
 It is hoped that, as the formal risk assessment approach is more widely adopted the value
of data will be realized.
 Once collected, data will be collated in a form that facilitates data retrieval in other forms
and for other uses and users.
2. Data collation
3. System description
1. Conceptual Model
2. Mathematical Model
3. Stochastic Modelling

23.  Hazard identification, hazard characterization and exposure assessment are for
presentation and evaluation of data only, but do not present or provide conclusions.
 In the risk characterization step the information is combined to provide an integrated
summary.
4. Risk characterization and its uses
 Some assumptions may have little effect on the output, while others may be
critically important and will need to be replaced by hard data.
 There is a need for a ‘quality control’ or validation process, before the results of risk
assessment can be trusted and used.
5. Model validation

24. Risk Assessment Tools
Two are presented and contrasted here
1. Qualitative schemes
2. Semi-quantitative schemes

25. • There are a number of schemes which suggest a
two steps process for risk assessment in the context
of HACCP,
• The schemes are implicity geared towards bacterial
pathogens which cause infections or produce toxins.
Qualitative Schemes

26.  The tools is intended to assist risk managers or others
without extensive experience in risk modeling to provide a
first estimate of relative risk and for food safety risk
management prioritisation.
 The model is based on a series of multiplicative factors such
as processing or cooking that increase or decrease the
estimate the probability of the hazard occuring or the
estimate of the risk.
Semi-quantitative Schemes

27.  For many pathogen & production system the presence of
the pathogen even in very low numbers can lead to
unacceptable public health risk.
 Many pathogens can potentially be present in many food so
pathogen management must concentrate resources on
those that represent the greatest risk to public health.
Role of Risk Assessment in Pathogen
Management

28. Fundamental Elements of Pathogen Management

29. Microbial Risk Assessment
Achievements
› With the application of innovative approaches, quantitative
microbial risk assessment (QMRA) is emerging as an important
discipline for addressing complex food safety problems.
› This approach combines existing laboratory and surveillance
databases with computational techniques to yield models that
predict public health outcomes. Simply stated,
› QMRA answers three questions:
1. What can go wrong?
2. How likely is it to happen?
3. What are the consequences should the unwanted event occur?

30. Achievements (Contd….)
A FIVE-STEP PROCESS
.
Step 1.
Statement of the
problem
Step 2.
Hazard
identification.
Step 3.
Exposure
assessment.
Step 4.
Hazard
characterization.
Step 5.
Risk
characterization.

31. FUTURE CHALLENGES
› Research
› Better modeling tools
› Education.
› Communication.

32. Conclusion
› Risk describes the likelihood
and severity of an undesirable
event, due to a hazard.
› Risk assessment is a systematic
and science-based method to
quantify or compare risk, or
better understand how risks
arise.
› It aims to aid decisions about
how to manage and minimize
risks.