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FOOD SOLUTIONS HANDBOOK

Understanding Food Hygiene and Safety Regulations

Risks and Risk Assessment

There is risk in everything. Your business skill is to manage and control all risks satisfactorily.

This section of the handbook defines the processes of risk analysis and risk assessment. It explains risks and hazards and outlines when a risk may become an hazard.

Your HACCP (Hazard Analysis Critical Control Points) system assesses and controls hazards within your food production processes. Health and safety practice assesses risks and protects you, your employees and others from hazards within your premises or with equipment.

Under the regulations you are required to assess risks and control serious risks to prevent hazards.

Examples of risk assessment and outcomes are given in the handbook.

Be aware of risks and hazards