Food Processing Risk Assessments

The food industry is unique from other industries, in that it must consider health and safety risk to both employees and the public. This chapter explains how fundamental risk assessment principles such as the Hazard Analysis of Critical Control Points (HACCP) are applied in food hazard identification and how to successfully implement Prevention through Design (PtD) principles in the food industry. A significant number of national and international standards for food safety are available. The HACCP system is a science-based methodology that identifies specific hazards and measures the control effectiveness to ensure food safety. Failure Mode and Effects Analysis is often applied to assist hazard analysis in food processing. Integrating HACCP and PtD principles will help to modify the production process to eliminate and control biological, chemical, or physical hazards in food products, as well as protect workers from injuries and illnesses.