Fact Sheet FSS Section 10a (Hazard Analysis Example)

Fact Sheet 10b : Hazard Analysis Example

Identify hazards - what could go wrong?

The identification of hazards that may be reasonably expected to occur in the food handling operations of the

business.

Hazard Analysis Example

You have cooked 20 litres of pumpkin soup, ready for tomorrow nights dinner.  Identify the steps in this process which will ensure that the soup is cooled correctly. Identify action you would take if the soup was not cooled within the required limits.

Food Process Step	Process of Cooling Foods
Hazards: Physical (p) Chemical (c) Biological (b)	Bacteria could grow to dangerous levels if food is not cooled within control limits (b)
Critical Control Points	2 hr/ 4 hr rule Cooled down to 21C within 2 hrs Cooled down to 5C in another 4 hrs
Preventative Measures	Put large quantities in smaller containers to achieve rapid cooling Cover and label all foods being stored
Monitoring Procedures	Check that food is cooled down to 21 degrees C within 2 hrs Check that food is cooled down to 5 degrees C in another 4 hrs
Corrective Action	Re-boil soup within 4 hours and cool correctly Or dispose to potentially hazardous foods
Records	Refrigerated storage Log Cooling foods log
Recall Procedure	Not Applicable