FOOD PROCESSING RISK ASSESSMENT QUESTIONNAIRE

S/N ASSESSMENT QUESTION REMARKS

Raw materials

1 What types of food will be processed?

2 Will the raw food be transported from other

locations? If yes, where?

Processing methods

3 What steps are required in the food

processing?
4 Will water, ice or steam be used as part of the
food processing?
Equipment design & use

5 What equipment will be used for food

processing?
6 Are the processing equipment a likely source
of any physical, chemical or biological food
hazard?

Facility design

7 Is the facility designed to prevent food

contamination from moving equipment and
people?

Packaging

8 What method of packaging will be used?

9 What labelling method will be used?

10 What type(s) of preservation will be applied to

the processed?

Facility & equipment cleaning

11 What method will be used to clean processing

equipment?

12 What method will be used to clean the facility?

Personnel Training & hygiene

13 What categories of personnel will be involved

in the food processing?
14 What is the minimum level of education and
training required for each category of
personnel?
 FOOD PROCESSING RISK ASSESSMENT QUESTIONNAIRE

S/N ASSESSMENT QUESTION REMARKS

15 What method(s) will be used to prevent food

contamination from poor hygiene of
personnel?

Storage

16 How will the food be stored?

17 Where will the food be stored?

Final consumer / use

18 What will be included in the product

information?

Ingredients?

Allergens?

Handling?

Preparation?

Storage conditions?

Manufacturing date/time?

Expiry date/time?

Manufacturer?

Source of ingredients?

Waste disposal?