ABSTRACT
This chapter explains how to prepare hazard analysis and describes the role of food safety manager, food safety team (FST), management team, and QA team. The responsibilities of the food safety manager are to supervise hazard analysis, to report results to the management team, to review food processes, to ensure hazards are controlled, to organise food safety training, and to appoint external consultants when required. The responsibilities of the FST are to conduct hazard analysis and to seek external help when required. The description of the safety of the product category considers the food chain ranging from raw materials through to the distribution of the end product. The specifications include (as applicable): product identification and product description; raw materials and ingredients used and their composition; general product specifications according to applicable legal requirements; control of biological, chemical and physical hazards; packaging material, storage conditions and labelling; and identification of potential mishandling or misuse.
