We are a food distributor and we have about 1500 different products from all categories including temperature controlled product (frozen and refrigerated). All products we work with arrive to us prepacked and we do not do any processing other than storage and distribution.
We are currently updating our system to ISO22000:20018 and we have an issue with the Hazard identification. Until now because we have so many different products we usually did not identified the agent for each hazard having microbiological development as the hazard for instance instead of specifying which organism in particular. This has allowed us to have a single and simple Hazards List.
Considering the definition of food safety hazard in ISO22000:2018: "biological, chemical or physical agent in food (3.18) with the potential to cause an adverse health effect" I tend to consider that we need to detail all agent in the Hazard identification which ultimately will led to a long list or many Hazards List per product category, considering the different products we have.
It seems allot of work specially when they all be considered in the hazard assessment to be in an acceptable level considering the type of product, type of process and process environment.
Can you please confirm how you have addressed this issue if you are in a similar position?
Many Thanks for your help.