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Risk Assessments Intro pt. 2 - Coggle Diagram
Risk Assessments
Intro pt. 2
HACCP and CCPs
HACCP
Hazard Analysis and Critical Control Points
Method of identifying and managing food safety related risks from biological, chemical, physical and radiological hazards
CCP
Critical Control Points
An essential step where control measures can be applied to prevent/ eliminate or reduce potential food safety incidences to a safe level
Risk Analysis
Systematic use of available information to determine how often specified (food safety) events occur and to what magnitude
Usually negative but can identify new opportunities
Qualitative
Assessing situation by gut instinct
That seems too risky
We may get a good return out of this
Quantitative
Assigns numeric value to risks
Uses empirical date
Quantifies qualitative assessment
Risk Definitions
Extremely High Risk
Unacceptable levels of risk
Catastrophic or critical incidences are highly likely to occur
Activities with an 'E" rating should be eliminated or modified if all reasonable risk management systems have been applied
High Risk
Potentially serious levels of risk
Application of proactive risk management strategies is advised
Moderate Risk
There is some level of risk which is unlikely to occur
Risk management systems should be referred to so as to reduce the risk
Low Risk
Minimal risk and is unlikely to occur
Activities can proceed as planned
Risk Assessment Categories
Hazard
Where can it occur
How does it occur
What is the hazard
How likely is it to occur
Can we eliminate the hazard
Consequences
What are the consequences
How likely are those consequences
Can we reduce the likelihood