HACCP pp 29-38 | Cite as

Hazard Analysis and Assignment of Risk Categories

  • Donald A. CorlettJr.
  • Merle D. Pierson


Hazard analysis consists of a systematic evaluation of a specific food and its raw materials or ingredients to determine the risk from biological (primarily infectious or toxin-producing food-borne illness microorganisms), chemical and physical hazards. The hazard analysis is a two-step procedure: hazard analysis and assignment of risk categories.


Risk Category Listeria Monocytogenes Hazard Analysis Sensitive Food Hazard Category 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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  1. Corlett, D.A. and Stier, R.F. 1991. Risk assessment within the HACCP system. Food Control. 2:71–72.CrossRefGoogle Scholar
  2. Corlett, D.A. and Stier, R.F. 1990. Course manual: A Practical Application of HACCP. ESCAgenetics Corporation, San Carlos, CA. Licensed to D.A. Corlett, 5745 Amaranth Place, Concord, CA 94521.Google Scholar
  3. National Advisory Committee on Microbiological Criteria for Foods (NACMCF). HACCP Principles for Food Production. FSIS Information Office, Washington, DC.Google Scholar

Copyright information

© Van Nostrand Reinhold 1992

Authors and Affiliations

  • Donald A. CorlettJr.
  • Merle D. Pierson

There are no affiliations available

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