7 min readConcept sheetOften a 5-mark answer; also the Unit I activity

Risk analysis: assessment, management and communication

Risk analysis (Codex, FAO/WHO) has three parts: risk assessment, risk management and risk communication. A hazard can cause harm; risk is how likely and how severe that harm is.

Three componentsRisk assessment, risk management, risk communication

Risk assessment stepsHazard identification, hazard characterisation, exposure assessment, risk characterisation

Simple risk scoreLikelihood × severity

Risk assessors in IndiaFSSAI's Scientific Committee and Scientific Panels

Hazard vs risk

HazardA biological, chemical or physical agent in food, or a condition of food, that can cause harm. Example: Salmonella in raw eggs.

RiskThe probability of a harmful effect and its severity, caused by a hazard. Example: the chance of illness is high if raw-egg mayonnaise is left at room temperature, and low if the eggs are fully cooked.

Risk = likelihood × severity. A hazard that is well controlled carries very little risk.

The three parts of risk analysis

back to Risk assessment (science)

Risk assessment is kept separate from risk management so that policy does not bend the science. Communication runs through both.

The three components

Component	What it does	Who does it	Example
Risk assessment	Scientific evaluation of the harm a hazard can cause, in 4 steps: hazard identification, hazard characterisation (dose-response), exposure assessment, risk characterisation	Scientists: JECFA, JMPR and JEMRA internationally; FSSAI's Scientific Committee and Panels in India	JECFA sets an acceptable daily intake (ADI) for a food additive
Risk management	Weighs options using the assessment and other factors (cost, practicality); chooses and applies controls; monitors and reviews them	Regulators (Codex Commission, FSSAI); food businesses in their own plants	A maximum limit for aflatoxin; a ban on a harmful colour; a product recall
Risk communication	Two-way exchange of information and opinions about risk among assessors, managers, consumers, industry and others	Regulators, industry, media, health workers	Labels with storage advice, public advisories, Eat Right India messages, a recall notice

Activity: risk scoring in an idli batter unit

Problem

A small unit grinds rice and urad dal, ferments the batter and packs it in 1 kg pouches. Score each hazard for likelihood (1 = rare, 2 = possible, 3 = likely) and severity (1 = minor, 2 = moderate, 3 = serious). Risk score = likelihood × severity. Bands: 1-2 low, 3-4 medium, 6-9 high.

Working

Unsafe water used for grinding (E. coli): 2 × 3 = 6 → high.
Bacillus cereus growth if the batter is left warm after fermentation: 3 × 2 = 6 → high.
Staphylococcus aureus from bare hands during packing: 2 × 2 = 4 → medium.
Small stones in urad dal: 2 × 2 = 4 → medium.
Detergent residue left on the grinder: 1 × 2 = 2 → low.

Answer

Two high risks: unsafe water (6) and warm batter (6). Control them strictly: use potable water tested regularly, and refrigerate the batter soon after fermentation and keep it cold until sale. Handle the medium risks by hygiene, gloves and cleaning of dal; the low risk by rinsing after cleaning. The scores are whole numbers, so no rounding is needed; they are the team's judgement and must be agreed together.

Activity: risk analysis for a food processing unit (assignment steps)

Each step is linked to its formal name in brackets.

1
Choose the unit and product; draw the process flow chart.
2★
List the hazards at each step: biological, chemical, physical and allergens.
Hazard identification
3
Describe how harmful each hazard is and who could be affected.
Hazard characterisation
4
Estimate how much of the hazard a consumer could take in, and how often.
Exposure assessment
5★
Score likelihood × severity and rank the risks as high, medium or low.
Risk characterisation
6★
Choose controls for the high and medium risks: CCPs, GMP, training.
Risk management
7
Plan how risks will be explained: staff training, labels with storage advice, a complaint and recall procedure.
Risk communication
8
Review the analysis every year, and whenever the process, supplier or product changes.

★ one-way, controls the pace

In kitchens and food businesses

A dietitian in a hospital diet kitchen uses risk thinking every day: raw sprouts, runny eggs and unpasteurised juice carry a higher risk for pregnant women, infants, the elderly and patients with weak immunity, so these foods are cooked well or left out of their diets.

Exam angle

2 marks: “Differentiate hazard and risk.” A hazard is an agent in food that can cause harm. Risk is the likelihood and severity of harm from that hazard.

5 marks: “Explain the components of risk analysis.” Define; draw the three-part model; risk assessment (4 steps), risk management and risk communication, each with who does it and an example.

10 marks: “Describe how you would carry out a risk analysis for a food processing unit.” Hazard vs risk; the three components; the assignment steps linked to the four assessment steps; a risk-score table for an Indian product; controls and communication; review; close.

Remember it

Risk analysis = A-M-C: Assess (science), Manage (decide), Communicate (talk). Assessment steps are I-C-E-R: Identify the hazard, Characterise it, Exposure, Risk characterisation.