In Reply to Parent Post by Ka Pilo
Please provide examples to differentiate between "hazard" and "risk" in ISO 22000.
Thank you very much.
Refer below definitions
Combination of the probability of occurrence of harm and the severity of that harm
[ISO/IEC Guide 51:1999, definition 3.2]
Potential source of harm
[ISO/IEC Guide 51:1999, definition 3.5]
Three types of Hazards:
A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
Microorganisms are the primary cause of biological hazards in foods eg, clostridium botulinum
, is a strict anaerobe that produces the toxin that causes botulism, Listeria monocytogenes, E.coli o157
Food may be contaminated in the manufacturing plant with industrial chemicals such as cleaning agents, Sanitizers, pesticides and lubricants.
Physical hazards can enter in food products during any stage of the production or distribution process. Eg.. Stones, insects, wood, glass, plastic, metal fragments and etc..