PREVRA HACCP Risk Assessment: Score Your Hazards, Prioritise Your Controls
A structured HACCP risk assessment template using likelihood-severity scoring. Identify which hazards need CCPs, which can be managed by prerequisite programmes, and where your biggest food safety risks really lie.
Why risk assessment matters for effective HACCP
Not every hazard requires a CCP. The purpose of risk assessment is to separate the significant hazards — those that are reasonably likely to occur and would cause harm — from the theoretical ones that can be managed through standard good practice. Without this step, your HACCP plan becomes unmanageable and your team stops taking it seriously.
Counter-intuitively, the hazard most likely to cause harm in your kitchen is probably not the one you worry about most. Cross-contamination from raw to ready-to-eat foods via hands, cloths, and surfaces causes more food poisoning cases in the UK than undercooking. Your risk assessment should reflect epidemiological reality, not perceived risk.
Completing your HACCP risk assessment
For each process step and each hazard category (microbiological, chemical, physical, allergenic), assess likelihood on a scale of 1-5 and severity on a scale of 1-5. Multiply the scores: hazards scoring above a threshold — typically 9 or 10 — are significant and require a CCP or robust prerequisite control. Document your rationale for every score.
Revisit the risk assessment whenever your supplier, recipe, equipment, or process changes. A new supplier delivering unwashed produce where your previous supplier pre-washed it changes the microbiological risk profile of your entire raw preparation area. Digital SFBB flags these dependencies so risk assessments stay current as your operation evolves.
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