15 Food Processing Risk Assessments
Georgi Popov1 and Bruce Lyon2
1 University of Central Missouri
2 Brown & Brown
15.1 Overview
The food industry is unique from other industries, in that it must consider health and safety risk to both employees and the public. The high degree of exposure, the potential severity level of foodborne illnesses, and the legal ramification that can result require an organization to accurately assess and manage food safety. Therefore, a clear understanding of the food processing steps, and characteristics of products being handled, is needed to efficiently prevent potential hazards in the food chain. This chapter will explain how fundamental risk assessment principles such as the Hazard Analysis of Critical Control Points (HACCP) are applied in food hazard identification and how to successfully implement Prevention through Design (PtD) principles in the food industry. In addition, it will summarize opportunities for successful integration of food safety assessments and the American National Standard, ANSI/ASSP/ISO 31000‐2018 Risk Management standard (nationally adopted from ISO 31000).
15.2 Introduction to Food Risk
Thousands of years ago, ancient people learned that spoiled or contaminated food made people sick. Throughout history, various methods ...
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