This document provides an overview of risk analysis as it relates to food safety. It defines risk as a function of hazard probability and severity. Risk analysis includes risk assessment, management, and communication. Risk assessment involves hazard identification, characterization, exposure assessment, and risk characterization. The document outlines the steps of a risk assessment and notes that risk management involves weighing policy alternatives based on risk assessment results. It also provides details on Hazard Analysis and Critical Control Points (HACCP), a food safety system that identifies, evaluates, and controls hazards through establishment of critical control points and limits.

1. RISK ANALYSIS

2. RISK DEFINED RISK is a Function of Probability of an adverse health effect and the severiety of that effect,consequential to a HAZARD(s) in food.

3. COMPONENTS OF RISK ANALYSIS RISK ASSESSMENT RISK MANAGEMENT RISK COMMUNICATION

4. RISK ASSESSMENTSTEPS HAZARD IDENTIFICATION HAZARD CHARACTERIZATION EXPOSURE ASSESSMENT RISK CHARACTERIZATION

5. Hazard identification Biological Chemical Physical agents Hazard characterization Qualitative and/or Quantitative Evaluation Nature of adverse effects by agents Chemical agents-a dose response Physical and Biological-dose response if data present or obtainable

7. The probability of occurrence

9. RISK MANAGEMENT Weighing policy alternatives in the light of the results of risk assessment. Selecting and implementing appropriate control options,including regulatory measures. Note:Major concern human health cosideration.

11. RISK RELATED FACTORS

13. THE BASIS OF RISK MANAGEMENT DECISIONSCommunicate to

14. DIAGRAMMATIC REPRESENTATION OF RISK ANALYSIS PROCESS RISK MANAGEMENT Risk Evaluation Option Assessment Option Implementation RISK ASSESSMENT Hazard identification Hazard characterization Exposure Assessment Risk Charcterization RISK COMMUNICATION

15. HACCP System HAZARD ANALYSIS CRITICAL CONTROL POINT

17. Identifies,

18. Evaluates and

19. Control hazards , significant for food safety.

20. Evolution of HACCP System Developed for micro biological food safety of ASTRONAUTS Original system Drawn up by Pillsbury Company working with NASA and the US military

21. HACCP Terminology CCP-CCP is an operation(practice,process,procedure or location) at which a preventive or control measure can be exercised that will eliminate,prevent or minimize a hazard or several hazard. CRITICAL LIMIT- The value of a monitored action which separates the acceptable from unacceptable. CONTROL POINT-It is an operation at which preventive and/or control actions are taken because of good manufacturing practices,regulations,product reputation, corporate/company policies or aesthetics. Such distinction between CCP and CP are one of the unique features of HACCP System. This allows setting priorities on risk and emphasizes operations that offer the greatest potential for control.

22. CORRECTIVE ACTION-It is a specified prompt action to be taken when the criteria are not met or when the results of monitoring the CCP indicates a trend towards loss of control. VERIFICATION-Review of monitoring records to determine whether the HACCP system is in place and functioning as planned and to ensure that monitoring is carried out effectively and efficiently. DECISION TREE-A sequence of Questions applied to each process step with a potential hazard to identify which process steps are critical to food safety.

23. 7-HACCP Principles 1. Conduct Hazard Analysis- Process flow diagram. Identify hazards and Preventive measure 2. Determine CCP’s in process Establish the points where control is critical to mange the safety of the product. 3. Establish critical limits for preventive measures associated with each identified CCP The critical limits describe the difference between safe and unsafe product at the CCPs These must involve a measureable parameter and may also known as the absolute tolerance for the CCP

24. 4. Establish a system to monitor control of the CCP. Specify monitoring requirements for management of the CCP within its critical limit. It involves specifying monitoring actions along with frequency and responsibility. 5. Establish the corrective action to be taken when monitoring Act to bring the process back under control. Act to deal with product manufactured while the process was out of control.

25. 6. Establish procedures for verification to confirm that the HACCP system is working effectively 7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

26. Application Stages of HACCP Determine the terms of reference Assemble and Train the HACCP team Describe the processes/products Identify intended use Construct flow diagram On-ste verification of flow diagram List all potential hazards Conduct a Hazard analysis Determine control measures Determine CCPs Establish critical limit for each CCP Establish a monitoring system for each CCP Establish Corrective Action for Deviations that may occur Establish Verification Procedures Establish record keeping and Documentation Review the HACCP plan

27. Need For HAccp Ensuring Food Safety Preventing food borne deseases outbreak International obligations-SPS,TBT

28. Benefits of Implementing Haccp To consumers To industry Benefits to Government