Hazard analysis is the systematic identification and assessment of biological, chemical and physical hazards at each step of food production, from raw material receipt to dispatch, forming the foundation of any HACCP-based food safety plan.
In trade practice
QA teams document each process step, list plausible hazards such as mycotoxins in incoming grain, pesticide residues in frozen fruit or metal fragments from processing equipment, and assess their likelihood and severity. Only hazards judged significant are carried forward to critical control points or managed through prerequisite programmes such as pest control and allergen segregation. A common mistake is failing to revisit the hazard analysis when a new raw material, supplier or process step is introduced.
In a specification
Purchase specifications and supplier approval questionnaires typically require a current, signed hazard analysis document as part of the food safety management system evidence submitted for audit.