ISO 22000

7.4.2.1
All food safety hazards that are reasonably expected to occur in relation to the type of product, type of process and actual processing facilities must be identified and recorded. The identification shall be based on:
- the preliminary information and data collected
- experience
- external information including, to the extent possible, epidemiological and other historical data
- information from the food chain on food safety hazards that may be of relevance for the safety of the end products, intermediate products and the food at consumption

The step(s)(from raw materials, processing and distribution) at which each food safety hazard may be introduced must be indicated.

7.4.2.2
When identifying the hazards, consideration must be given to:
- the steps preceding and following the specified operation
- the process equipment, utilities/services and surroundings
- the preceding and following links in the food chain

7.4.2.3
For each of the food safety hazards identified, the acceptable level of the food safety hazard in the end product must be determined whenever possible. The determined level shall take into account established statutory and regulatory requirements, customer food safety requirements, the intended use by the customer
and other relevant data. The justification for, and the result of, the determination must be recorded.

iso 22000