I have got stuck more times than I can count when it comes to risk assessment and hazard analysis. For a long time I could fill in a hazard analysis form, but I couldn't honestly explain why I had scored something the way I did. I couldn't quite figure it out until my aha moment: when I learnt to distinguish a hazard from a risk . Once those two words stopped meaning the same thing in my head, everything else in the hazard analysis fell into place: what to rate, how to rate it, and which hazards deserve real control. In this post, I'll take you through how I think about it. We'll look at the terms in general first, then through the food safety lens, and then I'll show you how I actually apply it in a warehouse. So let's dive right in. At a glance Hazard = what could cause harm. Risk = how likely that harm is, and how bad it would be. The hazard stays the same. The risk moves with the controls you have in place. Hazard: the thing that could hurt I...
HACCP PROGRAM FOR WAREHOUSES.
HACCP Program for Warehouses Practical HACCP guidance for food storage and distribution, the part of the supply chain most resources forget. Most HACCP content out there is written for processing and manufacturing plants. If you've ever tried to build a food safety plan for a warehouse, distribution center, or logistics operation, you've probably noticed the gap, the principles are the same, but the hazards, control points, and day-to-day realities are different