Food
safety programs nowadays is tend to design to work preventive action more than
handling problem caused by wrong implementation of food safety aspects. I do
believe most of us already aware about this facts. Before we continue talking
about hazard prevention program related to food safety issues, we need to know
first about what is the hazard identification its self for sure. People often has lack of knowing or observing what
kind of things that can possible to happen to cause everything goes wrong. By
knowing all of that, that is hazard identification step
The 3 easy steps to identify hazards
in your food industry
I have notice several simple and
easy steps for you to do, so you will have the description on where the program
should be started. So the hazard identification can be started immediately at
your working area of food business. You can add more if you want, for sure :
1.
Brainstorm with your team
Find information as much as you can
of knowing and experience from your haccp team and production staff since they
are the people who dealing with food and process chain directly. The hazard can
be stated based on the past experience that effect to the food business. More
information you got, the more better for the hazard identification program you
may applied.
2.
Review food recall media release or food incident Record
If there has been a food recall take
note of the type of product and the issue reported or any food incident report,
then you can just use this information to review whether the same hazard is
possible to happen or not to your food business. Please take a note that just
because your food business hasn’t had a food recall or incident to a particular
issue, it doesn’t mean that it won’t happen in the future to your food business.
Lesson learned can be also taken form other’s experience
3.
Review and evaluate your customer complaint
Most of serious industry have taking
seriously to their customer satisfaction and feedback. Customer feedback,
including complaints is a valuable tool when identifying hazards in your food
business. These complaints will easily identify things that have gone wrong in
your food business as identified by your customers. Every customer compliant
should be reviewed seriously to identify the hazard, means the type of hazard
and source of the hazard.
