Thursday, May 24 2012
A to Z
 A to Z Index 
ABCDEFGHIJKLMNOPQRSTUVWXYZA to Z

Food Safety Hazard Analysis FAQs

Q What is a Hazard?
A

This is something that may contaminate the food and could cause harm. There are basically 3 types :-

  1. Physical Hazards
    These are foreign objects, such as drawing pins, finger nails, pen tops, tissues, matches, tools, dust, dirt, bandages, plasters.


  2. Microbiological Hazards
    These are food poisoning bacteria and moulds.

    Mould can be seen - it can be white, black, blue or green.

    Food poisoning bacteria cannot be seen and have no smell. They grow on food, on work surfaces, on cloths, on hands, on chopping boards, on knives and more.

    Food poisoning bacteria, if eaten, could cause illness. The symptoms of food poisoning are vomiting, diarrhoea, abdominal pain and, in severe cases, death.

    If you are responsible for supplying food which causes food poisoning you may be prosecuted.


  3. Chemical Hazards
    These could be cleaning chemicals, washing up liquid, soap powder, bleach, hairspray, oil or maintenance fluids.
Q Do I have to have a food safety hazard analysis?
A All food businesses have to do one, from the one man band to the large factory. It is required by law under The Food Safety (General Food Hygiene) Regulations 1995.
Q What happens if I don't do a food safety hazard analysis of my food business?
A

There are three potential stages:-

  1. You will be asked to do one.
  2. You will be told, in writing, to do one.
  3. You may be prosecuted if you don't do one.
Q Who checks to see if I've done a food safety hazard analysis?
A An Environmental Health Officer or trained Food Control Technician. Please contact our Food Safety section on 01924 305968