Hi there, first make sure you are need a HARA instead of a HACCP.
Second, this is really dependent on your organization.
I have attached a framework that can help with the direction you need to take.
Remember, think about each step from receiving, quarantine, raw material/packaging component storage, processing, and finished product storage.
Go through each of those and identify the hazards involved (Biological, chemical, and physical).
Key Components of a HARA Plan in Food Manufacturing:
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Hazard Identification:
- Identifying potential biological, chemical, physical, and radiological hazards that could affect food products at various stages of production.
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Risk Assessment:
- Assessing the likelihood and severity of identified hazards, including both food safety risks (e.g., contamination) and broader risks (e.g., equipment failure, supply chain disruptions).
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Risk Control Measures:
- Developing control measures, such as preventive actions and critical control points, to mitigate identified hazards and minimize risk.
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Documentation and Monitoring:
- Maintaining records of the hazard analysis and risk assessments, documenting control measures, and setting up monitoring systems to ensure ongoing compliance and risk reduction.
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Review and Continuous Improvement:
- Regularly reviewing and updating the HARA plan based on new information, changes in processes, or emerging risks, with an eye on continuous improvement in risk management.
I hope this helps a little.
