Fact Sheet FSS Section 10b (Hazard Analysis Example)

Fact Sheet 10b : Hazard Analysis Example

Identify hazards - what could go wrong?

The food business should identify 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 dinner service tomorrrow.  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	The 2 hour/ 4 hour rule Cooled down to 21degress C within 2 hours Cooled down to 5degrees C in another 4 hours
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 hours Check that food is cooled down to 5 degrees C in another 4 hours
Corrective Action	Re-boil soup within 4 hours and cool correctly Or of dispose to potentially hazardous foods
Records	Complete Refrigeration Log  Complete Temperature Log (food temperatures)
Recall Procedure	Not applicable