RISK ANALYSIS

RISK DEFINED

RISK is a Function of Probability of an adverse health effect and the severiety of that

effect,consequential to a HAZARD(s) in food.

COMPONENTS OF RISK ANALYSIS

1. RISK ASSESSMENT2. RISK MANAGEMENT3. RISK COMMUNICATION

RISK ASSESSMENTSTEPS

HAZARD IDENTIFICATION HAZARD CHARACTERIZATION EXPOSURE ASSESSMENT RISK CHARACTERIZATION

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

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 of• Attendant uncertainties• The probability of occurrence• Severity of known or potential adverse health effects

in a given population depending on above three steps

RISK ASSESSMENT SHOULD TAKE INTO ACCOUNT

Relevant production ,storage and handling practises

Used throughout the food chain. It should include traditiional practises,methods

of Analysis,sampling,inspection and the

prevalence of specific adverse health effects.

RISK MANAGEMENT

Weighing 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.

RISK COMMUNICATION

It is the interactive exchange of information and opinions throughout the risk analysis process .• RISK

• RISK RELATED FACTORS• RISK

PERCEPTIONS• EXPLANATION

OF RISK ASSESSMENT

FINDINGS• THE BASIS OF

RISK MANAGEMENT

DECISIONS

RISK ASSESSORS

RISK MANAGERS CONSUMERS

INDUSTRY THE ACADEMIC

COMMUNITY INTERESTED

PARTIES

Communicate to

DIAGRAMMATIC REPRESENTATION OF RISK ANALYSIS PROCESS

RISK MANAGEMENTRisk Evaluation

Option AssessmentOption Implementation

RISK ASSESSMENTHazard identification

Hazard characterization

Exposure Assessment

Risk Charcterization

RISK COMMUNICATION

HACCP SYSTEM

HAZARDANALYSIS CRITICAL CONTROL POINT

HACCP is a system which Identifies, Evaluates and Control hazards , significant for food safety.

EVOLUTION OF HACCP SYSTEM

Developed for micro biological food safety of ASTRONAUTS

Original system Drawn up by Pillsbury Company

working with NASA and the US military

HACCP TERMINOLOGY

CCP-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.

CORRECTIVE ACTION-It is a specified prompt action to be taken when the criteria are not met or when the results of monitoring the CCP indicates a trend towards loss of control.

VERIFICATION-Review of monitoring records to determine whether the HACCP system is in place and functioning as planned and to ensure that monitoring is carried out effectively and efficiently.

DECISION TREE-A sequence of Questions applied to each process step with a potential hazard to identify which process steps are critical to food safety.

7-HACCP PRINCIPLES

1. Conduct Hazard Analysis- Process flow diagram. Identify hazards and Preventive measure

2. Determine CCP’s in process Establish the points where control is critical to mange the

safety of the product.

3. Establish critical limits for preventive measures associated with each identified CCP

The critical limits describe the difference between safe and unsafe product at the CCPs

These must involve a measureable parameter and may also known as the absolute tolerance for the CCP

4. Establish a system to monitor control of the CCP.

Specify monitoring requirements for management of the CCP within its critical limit.

It involves specifying monitoring actions along with frequency and responsibility.

5. Establish the corrective action to be taken when monitoring

Act to bring the process back under control. Act to deal with product manufactured while the

process was out of control.

6. Establish procedures for verification to

confirm that the HACCP system is working effectively

7. Establish documentation concerning all

procedures and records appropriate to these principles and their application.

APPLICATION STAGES OF HACCP

Determine the terms of reference Assemble and Train

the HACCP teamDescribe the processes/products Identify intended useConstruct flow diagram

On-ste verification of flow diagramList all potential hazards

Conduct a Hazard analysisDetermine control measures

Determine CCPsEstablish critical limit for each CCP

Establish a monitoring system for each CCP

Establish Corrective Action for Deviations that may occurEstablish Verification Procedures

Establish record keeping and DocumentationReview the HACCP plan

NEED FOR HACCP Ensuring Food Safety Preventing food borne deseases

outbreak International obligations-SPS,TBT

BENEFITS OF IMPLEMENTING HACCP

To consumers To industry Benefits to Government