Developing a process flow chart and identifying personnel

Identifying significant food safety hazards depends upon the food, the ingredients, the equipment, the facility layout, and other elements of the facility’s food safety system. Potentially serious food safety hazards must be identified so that preventive controls can be applied to help ensure the safety of the product. A proper hazard analysis is risk-based and should focus limited resources on the most important controls. An improper hazard analysis may identify too many controls for hazards that are not likely to cause illness or injury and make it difficult to manage with available resources. It is therefore very important to pay close attention to the steps outlined in this lesson.

Before starting your hazard analysis, you should identify personnel that will be responsible for the activity. It is helpful to document the product characteristics and its distribution, write out a description of the intended use and targeted consumers, and develop and verify a process flow diagram. Below is an example of this type of information.