What is the difference between a hazard and a risk in the HACCP context?

In the HACCP context, a hazard is defined as a potential source of harm, which can lead to unsafe food or a safety issue in the food production process. Hazards can be biological (like bacteria or viruses), chemical (such as pesticides or allergens), or physical (like glass or metal fragments). Understanding that a hazard represents a threat is crucial for setting up effective food safety measures.

On the other hand, risk refers to the likelihood of that hazard causing harm to consumers. It encompasses both the severity of the potential adverse effects and the probability of occurrence. Therefore, risk can be understood as the potential outcome resulting from the hazard, taking into consideration how likely it is to manifest and how severe the impact would be.

This distinction is vital in HACCP because it helps food safety professionals prioritize which hazards require controls and how to mitigate risks effectively. The correct understanding of these terms allows for clearer communication regarding food safety protocols and more effective management of potential safety issues throughout the food supply chain. This clarity in definition is what makes this answer the most accurate in the context of HACCP principles.