HACCP Risk Assessment HACCP assessment method.

Detailed HACCP risk assessment guide

T - Task assessment

The Task element examines what physical actions are required to complete the food handling activity. This includes the movements, postures, and duration involved.

Questions to consider when assessing the Task:

• Does the task require twisting, bending, or stooping?
• Is reaching above shoulder height or below knee height needed?
• How far must the load be carried?
• How frequently is the task repeated?
• Does the task require sustained holding or support?
• Is there adequate rest between repetitions?
• Can the task be mechanised or redesigned?

I - Individual assessment

The Individual element considers the specific person who will perform the task. People vary in their physical capabilities, and what is safe for one person may be risky for another.

Questions to consider about the Individual:

• Has the person received appropriate HACCP Training?
• Do they have any health conditions affecting their capability?
• Are they pregnant or returning from injury?
• Do they have adequate strength for the task?
• What is their experience with this type of work?
• Is special clothing or PPE required and available?
• Are they working alone or with assistance available?

L - fall distance assessment

The Load element examines the object being handled. Weight is just one factor - size, shape, grip, and predictability are equally important.

Questions to consider about the Load:

• What is the weight of the load?
• Is the weight distributed evenly or is it unbalanced?
• Can the load be gripped securely?
• Is the load bulky, making it difficult to keep close?
• Does the load contain contents that may shift?
• Is the load sharp, hot, cold, or otherwise hazardous?
• Can the load be split into smaller units?

E - Environment assessment

The Environment element considers the workplace conditions where the task is performed. Even simple tasks become hazardous in poor conditions.

Questions to consider about the Environment:

• Is there enough space to adopt safe postures?
• Is the floor surface level, stable, and non-slip?
• Are there obstacles, trip hazards, or stairs?
• Is the lighting adequate to see clearly?
• What is the temperature? Hot or cold conditions?
• Is there adequate ventilation?
• Are there time pressures or distractions?

Remember: A risk assessment using the HACCP risk assessment is only useful if it leads to action. Once you identify risks, you must implement controls to reduce them to the lowest practicable level.

using the HACCP risk assessment results to reduce risk

After completing a HACCP risk assessment, use the findings to implement the hierarchy of controls:

1. Eliminate - Can you remove the HACCP task entirely through automation or process redesign?
2. Substitute - Can you use food-safety equipment (probe thermometers, sanitisers, colour-coded chopping boards, allergen-coded utensils) such as trolleys, hoists, or production lines?
3. Engineering controls - Can you modify workstations, improve storage heights, or provide food-safety equipment?
4. Administrative controls - Can you rotate workers, limit repetitions, or improve scheduling?
5. Training - Ensure all workers receive appropriate HACCP Training in safe techniques.