Fact Sheet FSS Section 10 (Hazard Analysis)

Hazard Analysis

The first step in conducting a hazard analysis is creating a production flow chart.

Hazards can arise at any stage of food production, from growing, harvesting and dealing with raw materials and ingredients, through processing and manufacturing, and on through distribution, preparation and consumption of food products.

Use this flow chart to determine steps in your food production.


Identifying hazards - what could go wrong?

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

See example in FACT SHEET 10a

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