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Food Science & Technology vocabulary · Food Safety and HACCP

Hazard analysis

Meaning in food science & technology, with examples

nounCore term

In food science & technology, hazard analysis means: The first HACCP step, in which a team lists the biological, chemical, physical and allergen hazards at each process step and judges how likely and how severe each one is.

In Turkish: tehlike analizi

How it is used

Teams carry out or conduct a hazard analysis, usually on a flow diagram that has been checked on the factory floor. The result shows which hazards are significant and which control measures, prerequisite programs or CCPs control them. Note the difference: a hazard is the danger itself; risk is its likelihood and severity.

Example sentences

  1. We need to repeat the hazard analysis because the new supplier uses a different drying process.

  2. The hazard analysis identified glass as a physical hazard at the jar-filling step.

Common collocations

  • conduct a hazard analysis
  • significant hazard
  • control measure
  • flow diagram
  • risk assessment
  • HACCPHazard Analysis and Critical Control Points: a preventive system that identifies food safety hazards and controls them at specific steps of production, based on seven principles.
  • critical control pointA step in a process where a control can be applied and is essential to prevent, remove or reduce a food safety hazard to an acceptable level.
  • contaminationThe presence or entry of something harmful or unwanted in food, such as microorganisms, chemicals, allergens or pieces of glass, metal or plastic.
  • foreign bodyAny physical object in food that should not be there, such as glass, metal, hard plastic, wood, stones, insects or hair.
  • allergenA substance, usually a protein, that can cause an allergic reaction in sensitive people, sometimes a severe one, even in very small amounts.

More terms: Food Safety and HACCP

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