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Haccp risk assessment

This document presents a risk assessment of hazards in a food production facility. It evaluates physical, chemical, and biological hazards at low, medium, and high levels of likelihood and danger. Physical hazards include wood, glass, metal and machinery. Chemical hazards involve pesticides, grease, oils and cleaning agents. All biological agents like salmonella and E. coli pose risks.

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LOW MEDIUM HIGH LOW MEDIUM HIGH PHYSICAL WOOD & GLASS METAL WOOD METAL & GLASS CHEMICAL PESTICIDES, MACHINERY GREESE AND OILS, CLEANING AGENTS MACHINERY GREESE AND OILS, CLEANING AGENTS PESTICIDES BIOLOGICAL ALL BIOLOGICAL AGENTS SUCH AS SALMONELLA AND E COLLI ALL BIOLOGICAL AGENTS SUCH AS SALMONELLA AND E COLLI LIKELIHOOD DANGER TO CUSTOMER HACCP RISK ASSESSMENT HAZARD

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Haccp risk assessment

  • 1.
    LOW MEDIUM HIGHLOW MEDIUM HIGH PHYSICAL WOOD & GLASS METAL WOOD METAL & GLASS CHEMICAL PESTICIDES, MACHINERY GREESE AND OILS, CLEANING AGENTS MACHINERY GREESE AND OILS, CLEANING AGENTS PESTICIDES BIOLOGICAL ALL BIOLOGICAL AGENTS SUCH AS SALMONELLA AND E COLLI ALL BIOLOGICAL AGENTS SUCH AS SALMONELLA AND E COLLI LIKELIHOOD DANGER TO CUSTOMER HACCP RISK ASSESSMENT HAZARD