Describe how you would carry out a risk analysis for a food processing unit.

1. 1 · Open in two lines. Risk analysis is a structured way to find food safety risks and to decide how to control and explain them. Codex divides it into risk assessment, risk management and risk communication.
2. 2 · Hazard vs risk. A hazard can cause harm; risk = likelihood × severity of that harm.
3. 3 · Draw the three-part model. [Diagram: three linked circles: assessment, management, communication]
4. 4 · Risk assessment steps.
   • Hazard identification.
   • Hazard characterisation.
   • Exposure assessment.
   • Risk characterisation.
5. 5 · Apply it to a unit. [Table: hazard | likelihood | severity | score | control] for 4-5 hazards in an idli batter or paneer unit
6. 6 · Manage and communicate. Strict controls for high risks (CCPs, GMP); training, labels with storage advice and a recall plan.
7. 7 · Kitchen link. Hospital diet kitchens keep high-risk foods away from vulnerable patients.
8. 8 · Close in one line. Review the analysis whenever the product, process or supplier changes.

Scoring tip: A small risk-score table with 4-5 hazards from a real Indian product shows you can apply the idea, not just define it.