This document provides an overview of risk analysis as it relates to food safety. It defines risk as a function of hazard probability and severity. Risk analysis includes risk assessment, management, and communication. Risk assessment involves hazard identification, characterization, exposure assessment, and risk characterization. The document outlines the steps of a risk assessment and notes that risk management involves weighing policy alternatives based on risk assessment results. It also provides details on Hazard Analysis and Critical Control Points (HACCP), a food safety system that identifies, evaluates, and controls hazards through establishment of critical control points and limits.

1. RISK ANALYSIS

2. RISK DEFINEDRISK is a Function of Probability of an adverse health effect and the severiety of that effect,consequential to a HAZARD(s) in food.

3. COMPONENTS OF RISK ANALYSIS RISK ASSESSMENT RISK MANAGEMENT RISK COMMUNICATION

4. RISK ASSESSMENTSTEPS HAZARD IDENTIFICATION HAZARD CHARACTERIZATION EXPOSURE ASSESSMENT RISK CHARACTERIZATION

5. Hazard identification Biological Chemical Physical agents Hazard characterizationQualitative and/or Quantitative Evaluation Nature of adverse effects by agents Chemical agents-a dose response Physical and Biological-dose response if data present or obtainable

6. Exposure assessmentQualitative and/or Quantitative Evaluation Of the likely Intake of Hazardous Agents via food Or other source if relevant.Risk characterizationQualitative and/or Quantitative Estimation ofAttendant uncertainties

7. The probability of occurrence

8. Severity of known or potential adverse health effects in a given population depending on above three stepsRISK ASSESSMENT SHOULD TAKE INTO ACCOUNTRelevant production ,storage and handling practises Used throughout the food chain.It should include traditiionalpractises,methods ofAnalysis,sampling,inspection and the prevalence of specific adverse health effects.

9. RISK MANAGEMENTWeighing policy alternatives in the light of the results of risk assessment.Selecting and implementing appropriate control options,including regulatory measures.Note:Major concern human health cosideration.

10. RISK COMMUNICATIONIt is the interactive exchange of information and opinions throughout the risk analysis process .RISK

11. RISK RELATED FACTORS

12. RISK PERCEPTIONSEXPLANATION OF RISK ASSESSMENT FINDINGS

13. THE BASIS OF RISK MANAGEMENT DECISIONSCommunicate to

14. DIAGRAMMATIC REPRESENTATION OF RISK ANALYSIS PROCESSRISK MANAGEMENTRisk EvaluationOption AssessmentOption ImplementationRISK ASSESSMENTHazard identificationHazard characterizationExposure AssessmentRisk CharcterizationRISK COMMUNICATION

15. HACCP SystemHAZARDANALYSIS CRITICAL CONTROL POINT

16. HACCP is a system which

17. Identifies,

18. Evaluates and

19. Control hazards , significant for food safety.

20. Evolution of HACCP SystemDeveloped for micro biological food safety of ASTRONAUTS Original system Drawn up by Pillsbury Company working with NASA and the US military

21. HACCP TerminologyCCP-CCP is an operation(practice,process,procedure or location) at which a preventive or control measure can be exercised that will eliminate,prevent or minimize a hazard or several hazard.CRITICAL LIMIT- The value of a monitored action which separates the acceptable from unacceptable.CONTROL POINT-It is an operation at which preventive and/or control actions are taken because of good manufacturing practices,regulations,product reputation, corporate/company policies or aesthetics. Such distinction between CCP and CP are one of the unique features of HACCP System. This allows setting priorities on risk and emphasizes operations that offer the greatest potential for control.