Catering Glossar

hazard analysis

Hazard analysis is part of the HACCP concept which regulates food safety and hygiene in the food production process. It's objective is to determine (critical) control points (CPs and CCPs) in the food manufacturing process at which control can be applied to determine hazard. In catering operations, hazards may be classified as:

  • physical (e.g. foreign bodies in foods)
  • chemical risk (e.g. pesticides, heavy metals)
  • biological risks (e.g. bacteria, mold)