Hazard Analysis

The law requires the proprietor of a food business to identify any step in the activities of the food business which is critical to ensuring food safety and to ensure that adequate safety procedures are identified, implemented, maintained and reviewed on the basis of the following principles:

(a) identify potential food hazards in the food business; (what can go wrong)

(b) identify the points in the food operation where food hazards may occur; (where things can go wrong)

(c) decide which of these points are critical to making sure food is safe;

(d) put in place controls to stop things going wrong at critical points and ensure that these controls are monitored;

(e) periodically review this analysis, the points which are critical and the controls and the monitoring procedures in place; (whenever changes are made to your business, e.g. new menus, new equipment etc.).

IT IS IMPORTANT THAT THE ANALYSIS IS CARRIED OUT IN A SYSTEMATIC WAY . Identify the food safety hazards, controls and monitoring at every step of the food's preparation, in a logical sequence, from purchase through to serving. Ensure that controls are implemented and that you/your staff always carry them out.

To meet the above requirements, it is recommended that you document your hazard analysis and record the monitoring carried out because it will:

be much easier to prove that you have complied with legal requirements;

help you to defend your business if something goes wrong in the future, e.g. a food complaint or food poisoning;

assist your "due diligence" defence;

enable you to teach your staff about the risks and controls you have in place;

help you to ensure that any staff you employ are abiding by the controls you have in place.

To help you to meet this requirement you may have been provided with:

a Guide to The General Food Hygiene Regulations (red booklet);

a Guide to Food Hazards and your Business (yellow booklet);

a Guide to The Temperature Control Regulations (blue booklet);

an Assured Safe Catering poster.

These guides provide a basic introduction to "hazard analysis". However, to enable you to complete a hazard analysis for your business further information may be needed. Additional information can be found in the following guides that are available to purchase:

The Catering/Retail Industry Guide (Produced by the industry, this guide offers clear explanations of how to comply with the Regulations including Hazard Analysis and offers further advice on good practice). Price £3.60. Available from the Council's Environmental Health Service.

The Safer Food-Business Pack (Produced by the Council's Environmental Health Department, this pack provides a framework and step by step advice on how to carry out and document your hazard analysis. Examples are provided where appropriate, as are a range of forms for keeping records of checks carried out). Price £20.00. Available from the Council's Environmental Health Department.

The Assured Safe Catering book (This book is designed to guide the reader through the logical sequence of setting up a safe catering system and includes valuable reference material). Price £8.50. Available from HMSO book shops. Tel Orders: 0870 600 5522.

The SAFE book (Produced by the British Hospitality Association, this book provides a practical guide to Hazard Analysis for Restauranteurs and Caterers). Price £5.50. Available from the British Hospitality Association. Tel Orders: 020 7404 7744.

This Guidance Sheet contains basic information only. For more detailed and authoritative advice you should refer to the relevant Industry Guide to Good Hygiene Practice available from the Environmental Health Department (see contact info to right).