Hazard Mapping: IK-mat

In step 1 of the hazard analysis, you identify and assess different types of hazards (chemical, physical, allergens and biological) that can be linked to your food production.

It also explains how the hazards arise, such as occurrence, introduction, growth and survival.

When the hazards are identified, you assess them based on how likely they are to happen and the consequences if they do, often using a risk matrix.

Here you can use the risk module in Runwell

These are some of the things we recommend that you map and risk assess:

Receiving goods	When goods are received, check that they are of good quality, the best-before date, that the packaging is intact and that the temperature is satisfactory. Document traceability if required.
Chilled storage	Storage of foodstuffs. When storing chilled goods, the temperature must not exceed 4 degrees.
Frozen storage	Storage of foodstuffs. When storing frozen goods, the temperature must not exceed -18 degrees.
Dry storage	Dry goods must be stored dry and at room temperature.
Thawing	Thawing must not happen too quickly. Food must therefore be thawed in a refrigerator.
Preparation	Food preparation, such as chopping, mixing and cutting, takes place in a separate clean zone. Clean tools and equipment thoroughly. Remember hand washing and personal hygiene.
Heat treatment	Foodstuffs must be heat treated to at least 72 degrees. There are exceptions. See the routine for heat treatment.
Reheating	Foodstuffs that are reheated must be heated to 72 degrees.
Hot holding	If you keep products hot over time (for example in a water bath), the temperature must be at least 60 degrees.
Cooling	Foodstuffs must be cooled from above 60 degrees to below 10 degrees within 2 hours. Tip: split into smaller portions and use a blast chiller.
Buffet	A cold buffet must not be kept warmer than 4 degrees. A hot buffet must be at least 60 degrees.
Packaging	Packaging must be intact and clean.
Labelling	Products must be labelled according to current legislation. Remember to label products with what they are and the date if you made them yourself. The same applies if you have opened the original packaging.
Storing ready-made food	Ready-made food must be stored refrigerated.
Catering	Food in transport must be kept cold or hot.