Hi mahogany5002,
Welcome to the IFSQN forums.
As you have posted in SQF Food, here is their guidance on Risk Assessments in Pre-requisite Programs:
The site should have a prescribed process for completing and documenting a risk assessment. The following 3 step process is recommended:
1. Identification of hazards at any location or process step. Similar to how a hazard analysis is completed within the food safety plan the site should consider any biological, chemical or physical hazards that could occur and importantly what can cause them. Using descriptions from preventive control methodology hazards that are reasonably likely to occur in the absence of controls should be considered.
2. Evaluate each hazard and how it might occur to determine if there are any controls that are being applied or can be applied to eliminate or reduce the hazard to acceptable levels. This evaluate is crucial so that risk can be assessed in the next step.
3. Estimate the risk of the hazards using a likelihood vs severity assessment or similar type of tool. The definitions for each level of likelihood and severity will be important so that it can be consistently applied. A measurement tool should be applied so that the output can definitively indicate risk level and thereby any appropriate control.
You need to define what the numbers mean in your assessment as per above. Attached is a an example of a simple 3 x 3 matrix.
Simple 3 x 3 RA.png 149.4KB
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Kind regards,
Tony
