How do you evaluate food microbiological hazards?

1 Identify hazards

The first step is to identify the types of microbiological hazards that may be present in your food product or process. These can include bacteria, viruses, fungi, parasites, or toxins. You can use existing data, literature, standards, or expert opinions to determine the likely sources and levels of contamination. You should also consider the characteristics of your product, such as pH, water activity, preservatives, and packaging, that may affect the growth or survival of microorganisms.

2 Assess severity and likelihood

The next step is to assess the severity and likelihood of each hazard. Severity refers to the degree of harm that a hazard can cause to human health, such as mild symptoms, hospitalization, or death. Likelihood refers to the probability of a hazard occurring or reaching a level that poses a risk. You can use quantitative or qualitative methods, such as risk matrices, scoring systems, or risk ranking, to estimate these factors. You should also take into account the exposure and susceptibility of the target population, such as children, elderly, or immunocompromised individuals.

3 Establish control measures

The third step is to establish control measures to prevent, reduce, or eliminate the hazards. Control measures are actions or conditions that can influence the microbiological quality or safety of food. They can be applied at any stage of the food chain, from farm to fork. Some examples of control measures are hygiene practices, temperature control, sanitation, pasteurization, fermentation, or irradiation. You should select the most appropriate and effective control measures based on your hazard analysis and the available resources and technology.

4 Monitor and verify

The fourth step is to monitor and verify the effectiveness of your control measures. Monitoring is the regular measurement or observation of a control measure to ensure that it is operating within the specified limits. Verification is the confirmation that the control measures are achieving the intended outcomes and meeting the food safety objectives. You can use various tools and methods, such as sampling, testing, auditing, or record keeping, to monitor and verify your control measures. You should also establish corrective actions in case of deviations or failures.

5 Review and update

The final step is to review and update your hazard evaluation and control measures periodically or whenever there are changes in your product, process, or environment. Reviewing is the systematic evaluation of your hazard analysis and control measures to check their validity, adequacy, and compliance. Updating is the modification or improvement of your hazard analysis and control measures to address any gaps, errors, or new information. You should document and communicate your review and update results to ensure continuous improvement and transparency.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?