AINIA / Laboratories / Technical assistance and studies / Hazard identification and risk assessment

Identification of food hazards and semi-quantitative risk assessment

Technical hazard analysis and support for food risk prioritisation

Risk assessment and prioritisation

Food companies must systematically identify and assess the hazards associated with their products, processes and raw materials to ensure an adequate level of consumer health protection and compliance with regulatory requirements and private standards.

In complex contexts —new products, changes in formulation or process, market expansion, previous incidents or review of the HACCP system— it is necessary to go beyond qualitative hazard identification and have objective criteria that help prioritise risks and focus control efforts proportionately.

Our solution

Structured hazard analysis

AINIA’s food hazard identification and semi-quantitative risk assessment service is based on the structured analysis of biological, chemical and physical hazards associated with products, processes and intended conditions of use.

Semi-quantitative risk assessment

The service combines systematic hazard identification with a semi-quantitative risk assessment, taking into account the likelihood of occurrence and the severity of potential health effects.

Scientific and technical basis

The approach is based on scientific and technical information, regulatory criteria, recognised guidelines and expert experience.

Tailored and traceable assessment

It provides a comparable, traceable risk assessment adapted to the specific context of each company.

Hazard prioritisation

The result is a solid technical basis for prioritising hazards and justifying decisions within food safety management systems.

Greater comparability and consistency

Unlike an assessment based solely on expert judgement (qualitative), semi-quantitative assessment applies predefined scales and criteria to estimate likelihood and severity, providing greater comparability, traceability and consistency in hazard prioritisation.

Applications

Impact and benefits

Improved consistency and technical robustness of hazard analysis.
Objective prioritisation of risks based on semi-quantitative criteria.
Optimisation of control resources by focusing them on the most relevant hazards.
Greater capacity for technical justification in decision-making.
Strengthening the robustness of the food safety management system.

Use case

Review of hazard analysis

Food companies use this service to review their hazard analysis in the context of developing a new product or making a significant process change. Based on hazard identification and semi-quantitative risk assessment, the company prioritises those risks with the greatest potential impact and proportionately guides the definition of controls, ensuring the consistency and traceability of the decisions taken within the HACCP system.

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Roberto Ortuño

Head of Food Safety

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