PREVRA Hazard Analysis Template: Identify Every Hazard in Your Food Production Process
A systematic hazard analysis template covering biological, chemical, physical, and allergenic hazards at each process step. The foundation of your HACCP plan and the document every EHO examines first.
Why thorough hazard analysis matters for food safety
HACCP principle one is hazard analysis — and it is the step where most HACCP plans fail. The most common error is missing an entire hazard category. Kitchens typically focus on microbiological hazards like Salmonella and Campylobacter but overlook physical hazards — broken glass, metal fragments from worn equipment, stones in bulk dry goods — and chemical hazards like cleaning chemical residues or migration from packaging.
Counter-intuitively, allergenic hazards are often the most dangerous category in UK food businesses. A microbiological contamination may cause illness days later and be hard to trace. An undeclared allergen can cause fatal anaphylaxis within minutes, and the product that caused it is often still sitting on the plate. Your hazard analysis must treat allergens with the same rigour as pathogens.
Completing a comprehensive hazard analysis
For each step in your food flow chart, systematically consider all four hazard categories. For each identified hazard, describe the hazard, its source, the likelihood of occurrence, and the control measure in place. Be specific: 'Salmonella from raw chicken' not 'bacteria'. 'Aflatoxin in groundnuts' not 'chemical contamination'.
Involve your team. The chef who has been breaking down whole chickens for ten years knows where the contamination risks are better than an external consultant does. Combine their practical knowledge with structured analysis. Digital SFBB captures this collective knowledge and keeps it alive as team members change.
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