SOPfor Halaland Food Safety Risk Assessment
SOPfor Halaland Food Safety Risk Assessment
net/publication/332849012
HAZARD ANALYSIS AND RISK ASSESSMENT (ISO 22000 & PS 3733 Halal Food
Management System)
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1 author:
Yousaf Ayub
University of the Punjab
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Approved by
Name: Signature
SOP-012
Designation:
Date:
Rev: 00
Issue Date: Sep 08, 2018
SOP FOR HALAL AND FOOD HAZARD ANALYSIS & RISK ASSESSMENT
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SOP FOR HALAL AND FOOD HAZARD ANALYSIS & RISK ASSESSMENT
1. Purpose
This procedure provides the guidelines to identify the food hazards and evaluate the risks to
quality & safety of product. Analyze hazards to identify any hazardous biological, chemical,
physical or halal property in raw materials and processing steps, and to assess their likeliness
of occurrence and potential to render food unsafe or haram for consumption.
2. Scope
This procedure is applicable to all processing steps, storage and raw materials of Flour Mill.
3. Responsibility
3.1 Food Safety Team has the overall responsibility to manage and coordinate the
activities related food safety and halal food safety hazards identification and risk
assessment.
3.2 Food Safety Team (FST) is responsible for carrying out all the activities related to
this procedure such as identification of food safety hazards, risk assessment and
determining appropriate controls. Periodically review this procedure and ensure
that it remains appropriate to the activities of Flour Mill.
3.3 All the employees working at Flour Mill are responsible for reporting any Food
Safety hazard to FST identified during routine activities.
4. Procedure
Stepwise activities carried out at Flour Mill for the identification of Halal & Food safety
hazards or food safety risks analysis includes;
Identification of Hazards
Assessment of Risks
Determining Controls
Implement Controls
Monitor and Review
4.1 Hazard Identification
4.1.1 A Food Safety Team (FST) headed by Miller identifies the Halal & Food Safety
hazards and conduct hazard risk assessment associated with the operational
activities of Flour Mill
4.1.2 When conducting hazard analysis, FST needs to identify and evaluate the
potential hazards associated with:
a. Raw materials
b. Ingredients and additives
c. Packaging materials
d. All processing steps, including receiving and storage
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SOP FOR HALAL AND FOOD HAZARD ANALYSIS & RISK ASSESSMENT
Likelihood Description
Certain It is expected to occur at some time in the near future (daily)
Possible Might occur at some time (weekly or monthly)
Rare The event may occur only in exceptional circumstances
Severity is categorized into following categories for food safety, however, severity for
haram/najis will always be at “Severe (03)”;
Severity Description
No effect or minor discomfort on health when consumed without
Minor
hospitalization.
Can cause mild health effects such as vomiting or diarrhoea and
Moderate
medication or hospitalization is required
Severe Can cause severe health effects or even fatality when comes in food
contact
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SOP FOR HALAL AND FOOD HAZARD ANALYSIS & RISK ASSESSMENT
The risk is evaluated by plotting the likelihood against the consequences in the following
way.
LEGEND
This hazard is required to be controlled through proper monitoring
6-9 Significant and measurement. Activities needs to be stopped and control action
is required immediately.
Activities could be carried out with temporary measures in place and
3-4 Moderate
proper control action is required within 01 week.
Non- Supervisor attention is required. Proper hygienic environment is
1-2
Significant required.
Food Safety Team gives the justification for the decision of declaring a Hazard as
significant or Non-Significant. Justifications are based on severity of the hazard and the
control measures applied to the process.
4.5 Acceptable Levels of Hazard in End Product
Food Safety Team defines the level of hazard which is acceptable in the product
whenever possible. Following things are considered by the Food Safety Team when
defining the acceptable level of hazards;
c. When the risks are evaluated, their cause is found out and then the control
measures are suggested.
d. The control measures are prioritized according to the magnitude of the risk
HALAL PRODUCT
Likelihood Description Severity
Certain (5) Confirmed non Halal Catastrophic (5)
Likely (3-4) Only claim by supplier no authentic proof Severe (3-4)
Claim / Declaration by manufacturer / supplier
Possible (2) with sufficient document proof but no test Major (2)
report.
Declaration by manufacturer only but no
Unlikely (1) authentic test report. MSDS also prove absence Moderate (1)
of Haram ingredients.
No traces at all confirm through authentic
Rare (0) source, test report of lab. Or manufacturer is Minor (0)
Halal certified.
5. Associated Records
5.1 Food Safety Team
5.2 Product Description Form
5.3 Process Flow Diagram
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SOP FOR HALAL AND FOOD HAZARD ANALYSIS & RISK ASSESSMENT
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SOP FOR HALAL AND FOOD HAZARD ANALYSIS & RISK ASSESSMENT
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SOP FOR HALAL AND FOOD HAZARD ANALYSIS & RISK ASSESSMENT
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