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Food Focus August 2007

New hazard information database

Identifying hazards and knowing how to keep them under control are two of the most difficult issues to address for food business operators. A new tool being developed by NZFSA could bring some welcome relief.

One of the most technically demanding parts of Food Safety Programmes and Risk Management Programmes is the HACCP component – specifically identifying hazards that occur in New Zealand and how to keep them under control.

It is demanding both for operators developing a programme, and for evaluators, external verifiers and regulators who need to confirm that the identified hazards and their control measures are appropriate to the food business.

To help these groups, NZFSA is developing a searchable web-based tool (with the working name ‘hazard information database’) that will help identify relevant biological, chemical and physical hazards that can occur during food processing, preparation and handling. When a hazard has been identified, information will be given about how to control it.

The tool will provide a one-stop-shop for operators who need to identify appropriate food safety hazards, and should reduce the time spent developing or checking a Food Control Plan.

The information for the database will be sourced from legislation, codes of practice and other reference texts, and will be regularly updated. NZFSA expects to have a prototype ready to trial later in the year and industry groups will have input into its development.