Hazard Analysis

Hazard analysis is the systematic process of identifying potential biological, chemical, physical and allergen hazards associated with food ingredients, preparation steps, equipment and the food-handling environment. It is a central part of a HACCP-based food-safety system and helps an operation decide which hazards require preventive controls.

Types of food-safety hazards

• Biological: bacteria, viruses, parasites and toxins produced by microorganisms.
• Chemical: cleaning chemicals, pesticides, lubricants, allergens when treated as a hazard category, or excessive chemical residues.
• Physical: glass, metal, hard plastic, stones, bone fragments or other foreign objects.
• Allergenic: unintended presence or transfer of allergenic proteins that can trigger an allergic reaction.

How to conduct a hazard analysis

1. Describe the product, ingredients, packaging, intended use and target consumer.
2. Map the process from receiving through storage, preparation, cooking, cooling, packaging and service.
3. Identify hazards that could reasonably occur at each step.
4. Assess the likelihood and severity of each hazard.
5. Determine which hazards are significant and what preventive controls are needed.
6. Document the analysis and review it when recipes, suppliers, equipment or processes change.

Restaurant example

For a chicken dish, the analysis may identify Salmonella as a biological hazard in raw poultry, cleaning chemical residue as a chemical hazard, bone fragments as a physical hazard and an allergen in a sauce ingredient. Controls may include approved sourcing, separation, validated cooking, chemical storage and accurate ingredient information.

Hazard analysis versus risk assessment

Hazard analysis identifies and evaluates hazards within a defined food process. Risk assessment is a broader scientific process that estimates the likelihood and consequences of harm, often using more extensive data.

Chef’s tip: Analyze the actual menu and workflow, not a generic list. A hazard that matters for raw oysters may be different from one that matters for a cooked vegetable soup.

Key distinction: Hazard analysis identifies significant food-safety hazards and the controls needed; it is not simply a checklist of things that could go wrong.