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g. Hazard Analysis

Learning Objectives

  • Identify the importance of conducting a thorough hazard analysis.
  • Define a food safety hazard and hazard analysis.
  • Identify the steps necessary for identifying hazards.
  • Identify the steps necessary for evaluating hazards.
  • Identify examples of appropriate measures for controlling food safety hazards.
  • Identify the regulatory requirements for conducting a hazard analysis.

Available in English, Spanish

30 minutes

Course Outline
  • Introduction
  • Importance of Conducting a Hazard Analysis
  • What is Hazard Analysis?
  • Hazard Identification
  • Hazard Evaluation
  • Control Measures
  • Regulatory Requirements
Regulations
  • FPA HACCP Manual
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food

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