Typically things like hairnets/beard nets (snoods) are not subject to a risk assessment. It is best practice throughout the food industry to require any employee that comes into contact with food/ingredient/packaging production to be required to wear one as part of the locations "Good Manufacturing Practices". It's like operators bringing glass on the floor. There is no instance where an employee should bring any glass on the floor that isn't part of some type of work process (maybe an on floor lab or something odd...).
Otherwise for any other risk you want to set up a matrix with severity (how bad would it be if it got into the food) and likelihood (how often might this get in the food) Then you multiply the severity and the likelihood and come up with your Risk Assessment Score.
Likelihood 1 2 3 4 5
S
E 1 1 2 3 4 5
V
E 2 2 4 6 8 10
R
I 3 3 6 9 12 15
T
Y 4 4 8 12 16 20
5 5 10 15 20 25
Then you have to decide, in the food safety team, what level requires mitigation and what type (Control Point, Critical Control Point) etc.
Is that the idea of what you were asking about?
Edited by Mr. Incognito, 03 June 2014 - 07:14 PM.