What is a Hazard Analysis?
The Food Safety (General Food Hygiene) Regulations 1995 require operators of food businesses to identify and control food hazards. The simplest way is to break the operation into steps from the selection of ingredients and suppliers through to the service of food to the customer e.g. purchase, receipt of food, storage, etc. There will be some steps where there will be a hazard and steps at which they can be controlled. Some of the controls are common sense measures which have been used for years. All food businesses are different so each hazard analysis is different. There is no one way but an advisory booklet can be obtained from the Food Section.
