Handbook of Hygiene Control in the Food Industry

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Table14.2 Frequencyof the hazard(F)


Value Description Occurrence


10 Probable Once/batch
8 Realistic Once/day
4 Feasible Once/week
3 Improbable Once/month
2 Mostimprobable Lessthanonce/year


Table14.3 Exposureto the hazard(E)


Value Exposure


1 Hazardwill be neutralisedor cannotenterin the productzone
10 Unclear


Table14.4 Severityof the hazard(S)


Value Description Severity


10 Disastrous Fatal,veryseriousdiseases,greatamounts
8 Veryserious Seriousdisease(admission),a largenumberof
peopleill
3 Serious Doctor'svisit,dentist,largenumberof complaints
2 Lessserious Consumerwithinternalinjury,morecomplaints
1 Smallmatter No healtheffects,singlecomplaint


Table14.5 Action


Riskpriorityvalue Nextstep


Smallerthan 60 No precautionarystepsnecessary
Greaterthanor equalto 60 Designchangesto be considered


Improving the hygienicdesignof packagingequipment 231
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