The Difference Between a Hazard and a Risk

A hazard can be anything that causes harm. electricity, chemicals and working up a ladder can cause harm. The chance that any hazard can actually cause harm to someone, regardless of how high or low the risk. A hazard can arise from working alone outside your office. High risk of personal harm could be a concern. It is a danger. It is a danger if it becomes caught on a sharp object.


A Hazard Analysis and Critical Control points (HACCP), plan includes a comprehensive assessment of the hazards. The Hazard Analysis and Control Points plan (HACCP), which includes many components, is based on seven principles. First, conduct a Hazard Analysis. This step is crucial as it forms the basis of the rest. As part of the Hazard Analysis, hazards are identified and evaluated on the likelihood that they will occur and the severity with which it could cause injury or illness.


All hazards are assessed and divided into three groups: physical, chemical, and biological hazards. The general definition of a food safety hazard is any condition or contamination that could cause illness or injury. Biological hazards are microorganisms, such as yeasts, bacteria, yeasts, molds, and parasites. These microorganisms may cause disease or produce toxins.


A pathogenic microorganism can cause disease. Its severity can vary. E. coli, Salmonella, and Clostridium Botulinum are all examples of biological dangers. Chemical hazards are dependent on the production aspect they relate to. There are potential hazards that could occur before the product is received by a processor, such as improper use of pesticides and antimicrobial residuals. Some chemicals can be found on equipment used in processing, such as oils or sanitizers.


There are also substances that are safe to use in certain processing steps but can cause illness and injury if consumed in too high a concentration. In order to determine the risk of chemical injury or illness, the HACCP group will need to perform hazard analyses.


A Standard Operating Procedures for an operation will govern the acceptable use and monitoring of products that can pose hazards to the operation. Physical hazards are objects that can be sharpened or hardened, such as metal, plastic, glass, stone, pits or wood. You could sustain injuries like a cut, choking or fractured tooth. Food products may contain foreign material that is not a physical hazard. However, this material could be undesirable such as hair, insects, and sand.

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