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HACCP Hazard Analysis Process Mobile App

The HACCP Hazard Analysis Process mobile app consists of asking a series of questions that are appropriate to each step in an HACCP Hazard Analysis. The hazard analysis should question the effect of a variety of factors on the safety of the food.

  • Lendlease
  • The Cooperative
  • PG&E
  • Red Bull
  • Mirvac

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Included Features

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Included Fields

Customize to add, remove, or edit any of the fields below.

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    1. Ingredients

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    Does the food contain any sensitive ingredients that are likely to present microbiological hazard...

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    2. Intrinsic factors of food

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    Physical characteristics and composition (e.

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    Which intrinsic factors of the food must be controlled in order to ensure food safety?

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    Does the food permit survival or multiplication of pathogens and/or toxin formation before or dur...

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    Will the food permit survival or multiplication of pathogens and/or toxin formation during subseq...

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    Are there other similar products in the market place?

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    3. Procedures used for preparation/processi

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    Does the preparation procedure or process include a controllable step that destroys pathogens or ...

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    Is the product subject to recontamination between the preparation step (e.

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    4. Microbial content of the food

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    Is the food commercially sterile (i.

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    Is it likely that the food will contain viable sporeforming or nonsporeforming pathogens?

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    What is the normal microbial content of the food stored under proper conditions?

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    Does the microbial population change during the time the food is stored before consumption?

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    Does that change in microbial population alter the safety of the food?

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    5. Facility design

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    Does the layout of the facility provide an adequate separation of raw materials from ready-to-eat...

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    Is positive air pressure maintained in product packaging areas?

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    Is the traffic pattern for people and moving equipment a potential source of contamination?

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    6. Equipment design

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    Will the equipment provide the time/temperature control that is necessary to meet critical limits?

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    Is the equipment properly sized for the volume of food that will be prepared?

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    Can the equipment be controlled so that the variation in performance will be within the tolerance...

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    Is the equipment reliable or is it prone to frequent breakdowns?

  • ...and More!

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