Food Risk Assessment

Food Risk Assessment Template for Denmark

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Document background

The Food Risk Assessment document is a mandatory requirement for food business operators in Denmark to evaluate and manage food safety risks in their operations. This assessment follows the framework established by Danish food safety regulations and EU directives, providing a systematic approach to identifying, evaluating, and controlling potential hazards in food products or processes. The document is particularly crucial when introducing new products, modifying existing processes, or responding to food safety concerns. It must comply with the Danish Food Act (Fødevareloven) and related EU regulations, while incorporating specific requirements from the Danish Veterinary and Food Administration. The Food Risk Assessment serves as both a regulatory compliance tool and a practical guide for implementing effective food safety controls, making it essential for businesses operating in the Danish food sector.

Suggested Sections

1. Executive Summary: Brief overview of the key findings, methodology, and conclusions of the risk assessment

2. 1. Introduction: Purpose and scope of the risk assessment, including product or process description and intended use

3. 2. Regulatory Framework: Overview of applicable Danish and EU regulations governing the assessment

4. 3. Hazard Identification: Systematic identification of potential biological, chemical, and physical hazards

5. 4. Hazard Characterization: Detailed analysis of identified hazards including severity and potential health impacts

6. 5. Exposure Assessment: Evaluation of likely exposure to identified hazards, including consumption patterns and vulnerable populations

7. 6. Risk Characterization: Integration of hazard and exposure information to estimate risk levels

8. 7. Control Measures: Description of existing and recommended control measures to mitigate identified risks

9. 8. Monitoring Requirements: Specifications for ongoing monitoring and verification of control measures

10. 9. Conclusions and Recommendations: Summary of findings and specific recommendations for risk management

Optional Sections

1. Allergen Risk Assessment: Detailed assessment of allergen-related risks, required when dealing with allergenic ingredients or cross-contamination risks

2. Process-Specific Hazards: Analysis of hazards specific to novel processing technologies or unique production methods

3. Environmental Impact Assessment: Evaluation of environmental risks related to food production, required for certain types of production processes

4. Supply Chain Risk Analysis: Assessment of risks associated with raw material sourcing and supply chain operations, recommended for complex supply chains

5. Cost-Benefit Analysis: Economic evaluation of proposed control measures, recommended for significant process changes or new implementations

Suggested Schedules

1. Appendix A: Analytical Test Results: Detailed laboratory analysis results and testing protocols

2. Appendix B: Hazard Analysis Worksheets: Detailed worksheets showing hazard analysis for each process step

3. Appendix C: Risk Assessment Matrix: Matrices used for risk evaluation and prioritization

4. Appendix D: Control Measure Validation Data: Scientific validation data for control measures

5. Schedule 1: Sampling Plan: Detailed sampling protocols and frequencies

6. Schedule 2: HACCP Flow Diagrams: Process flow diagrams with Critical Control Points identified

7. Schedule 3: Monitoring Records Templates: Templates for recording monitoring activities and results

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