The use of HAZOP hazard analysis to identify critical control points for the microbiological safety of food

Abstract This paper describes the application of a structured, rule-based technique for the identification and control of microbiological hazards in food processes. The technique, which draws on the Hazard and Operability Studies (HAZOP) concept originally developed in the chemical industry, uses a multidisciplinary study team drawn from within the producer company and a creative, interactive approach toward identification of existing and potential hazards. It encourages a structured consideration of potential process deviations, thereby allowing manufacturers to implement preventive control measures. At the end of the analysis the study team should have identified all currently conceivable hazards and the causes leading to them, and put forward a number of priorities for control based on a clear understanding of risk.