The practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of small medium enterprise (SMEs), where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the first and second principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs, by means of a structured, quantitative and qualitative methodology. The proposed methodology combines fault tree analysis (FTA) approach, for the analytical decomposition of the relevant steps in the manufacturing process of a food product, and fuzzy logic, for quantitative measures of occurrence likelihood. The practical implications of the methodology are finally tested through a real case application.
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