I’d like to get clearer picture of the difference between Hazard Analysis, Risk Analysis, and Failure Mode and Effect Analysis. In the planning stage, ISO 22000 requires hazard analysis to be conducted on all hazards likely to occur in the food product. So my question - When to do the Risk Analysis - When to do FMEA?
In food safety, do you recommend using all these terms? If so, I can see the benefits of differentiating the terms. Otherwise the terms Hazard Analysis, Risk Analysis and FMEA are used interchangeably.
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