การประเมินความเสี่ยง HACCP

These typical examples show how other businesses have managed risks. You can use them as a guide to think about:

• some of the hazards in your business
• the steps you need to take to manage the risks

Do not just copy an example and put your company name to it as that would not satisfy the law and would not protect your employees. You must think about the specific hazards and controls your business needs.

Under the Food Act 2003, the Food Authority is required to conduct a risk assessment before the introduction of a new food safety scheme. These schemes are how food safety requirements are put in place for specific food industries in NSW.

The risk assessment examines what hazards, such as bacteria or chemical residues, might be present with different foods. It provides the scientific data to guide development of food safety regulations and requirements that assist in reducing illness.

The Food Authority has introduced schemes for certain businesses handling meat, dairy, plant products, seafood, eggs & egg products and those serving food to certain groups of vulnerable persons.

In 2008–2009 the Food Authority reviewed the risk assessment for each food safety scheme to underpin the development of Food Regulation 2010.

Updated assessments

As more scientific and technical information becomes available on different food sectors, the Food Authority continues to update its risk assessment information.

Risk assessments estimate the likelihood and severity of an adverse health effect occurring from exposure to a hazard. A risk assessment can be used to examine substances deliberately added to food (e.g. food additives, processing aids, agricultural or veterinary chemicals) and substances that occur inadvertently in food (e.g. environmental contaminants, naturally-occurring toxins or pathogenic microorganisms), as well as the impact of new technologies.

In this context, risk is a function of both the hazard and the level of exposure to that hazard. A food risk assessment therefore consists of an assessment of the hazard and an assessment of exposure which together enable characterisation of the risk. 

It is important that the outputs of the risk assessment provide information in a way that facilitates risk management decision-making. The results of the risk assessment are only one of a number of considerations informing risk management, others being public health policy guidance, consumer behaviours and economic and regulatory inputs.

Read more about FSANZ’s risk assessment process in the Risk Analysis in Food Regulation publication.

Risk assessment outputs

Outputs of our risk assessments can be found in the assessment reports we produce in response to an application or proposal to change the Code, as well as in the many technical reports we have published.

External review of our risk assessment processes

In 2011 an external peer review of our risk assessment processes was undertaken to evaluate the current rigour of our risk assessment practices and procedures across the scientific disciplines at a high level, and to benchmark these against international best practice.

See the external peer review of FSANZ risk assessment practices and procedures, including details of findings and recommendations.