6.2 Risk score matrix
Likelihood of occurrence Severity of consequence 1 2 3 4 5
1 1 2 3 4 5
2 2 4 6 8 10
3 3 6 9 12 15
4 4 8 12 16 20
5 5 10 15 20 25
Risk score:
Likelihood * Severity Minimal
1-2
Maintain existing measures Low
3-9
Review existing measures Medium
10-15
Improve control measures High
16-20
Consider stopping activity Extreme
25
Do not proceed
6. 3 Risk Assessment
Process Step Hazards Risk Score Control Program
NPD / reformulation
Introduced allergens
Medium • Review the information on the Product Information Form (PIF) and consider the potential for inadvertent presence of allergens.
• Do not include an allergenic ingredient unless necessary.
• Minimise unintentional allergic cross-contamination
• Labelling …show more content…
PPE management during breaks Appendix 19 Management of protective clothing whilst personnel consume food during breaks
Movement Patterns Appendix 19 Movement of personnel through storage and processing areas 8. Product Recall & Crisis Management
8.1 Introduction
This procedure states the action/s will take to effectively manage the recall of a food which has been determined to be unsafe or unsuitable. There are two levels of product recall, these are as follows: recall and withdrawal (see Appendix 20). An effective product recall will ensure that the unsafe or unsuitable food/s is contained and either destroyed or made safe.
The required instructions are laid out in the following documents:
• Food recall protocol (Appendix 20)
• MPI Recall Guidance Material
• MPI Website (www.mpi.govt.nz)
8.2 Objectives of a recall
• Stop any further distribution and sale of the recalled food product as soon as
Likelihood of occurrence Severity of consequence 1 2 3 4 5
1 1 2 3 4 5
2 2 4 6 8 10
3 3 6 9 12 15
4 4 8 12 16 20
5 5 10 15 20 25
Risk score:
Likelihood * Severity Minimal
1-2
Maintain existing measures Low
3-9
Review existing measures Medium
10-15
Improve control measures High
16-20
Consider stopping activity Extreme
25
Do not proceed
6. 3 Risk Assessment
Process Step Hazards Risk Score Control Program
NPD / reformulation
Introduced allergens
Medium • Review the information on the Product Information Form (PIF) and consider the potential for inadvertent presence of allergens.
• Do not include an allergenic ingredient unless necessary.
• Minimise unintentional allergic cross-contamination
• Labelling …show more content…
PPE management during breaks Appendix 19 Management of protective clothing whilst personnel consume food during breaks
Movement Patterns Appendix 19 Movement of personnel through storage and processing areas 8. Product Recall & Crisis Management
8.1 Introduction
This procedure states the action/s will take to effectively manage the recall of a food which has been determined to be unsafe or unsuitable. There are two levels of product recall, these are as follows: recall and withdrawal (see Appendix 20). An effective product recall will ensure that the unsafe or unsuitable food/s is contained and either destroyed or made safe.
The required instructions are laid out in the following documents:
• Food recall protocol (Appendix 20)
• MPI Recall Guidance Material
• MPI Website (www.mpi.govt.nz)
8.2 Objectives of a recall
• Stop any further distribution and sale of the recalled food product as soon as