Evaluating Hazards

Once the team has identified hazards, members will decide which of those hazards present a risk to consumers and require a preventive control. This decision should consider:

Hazard Analysis – Preventive Control Required column

HAZARD ANAYLSIS
PRODUCT: Peanut butter					PAGE _______ OF __________
FACILITY:					ISSUE DATE:
ADDRESS:
Ingredient or processing step	Hazards	Preventive Control required?		Justify decision	Preventive Controls	Applied at this step?
		Yes	No			Yes	No
	B
	C
	P

• Severity of the illness or injury
• Likelihood of occurrence

Evaluating severity requires consideration of:

• The magnitude and duration of the illness or injury
• The possible impact of secondary problems
• The susceptibility of intended customers to foodborne illness (e.g., children versus adults)

Evaluating likelihood of occurrence requires consideration of:

• Data from past foodborne illness outbreaks
• Recall data from similar products
• Information in the scientific literature
• Historical information in the establishment
• Regulatory guidance
• Trade association information
• University extension documents

The decision about whether a hazard warrants preventive controls often requires outside expertise or reference from hazard guides that are available for many foods.