Assessing Hazards

At each step of the flow of foods through the operation, risks can lead to dangerous conditions, or hazards. Assessing hazards is the process of identifying which of these dangerous conditions can occur at every step of the process.

These hazards can be divided into three categories:

1. Contamination, such as cross-contamination from a soiled cutting surface, torn packaging that permits insect infestation, working on food without washing hands, and spilling cleaning chemicals on food.
2. Growth of bacteria and other pathogens due to such conditions as inadequate refrigeration or storage, and holding hot foods below 140°F (60°C).
3. Survival of pathogens or the continued presence of toxins, usually because of inadequate cooking or heating or inadequate sanitizing of equipment and surfaces.