Tools/HACCP hazard scoring

Find likely hazards before you score them.

Pick the food you make, review suggested hazards and controls, then score severity, likelihood, and control strength. The output is a worksheet row you can use while building your hazard analysis.

3 x 3

risk matrix

4

hazard types

1 row

printable output

Product hazard suggestions

Start with what you make.

Pick the closest product. The tool suggests common hazards, process steps, controls, and starting scores. You still need to adjust the answer for your recipe, equipment, supplier, and shelf life.

24 product presets · 72 suggested hazards

Search products or hazards

Suggested hazards

Allergen · Labeling / packaging

Undeclared priority allergen

Flour, egg, milk, soy, sesame, peanuts, and tree nuts are common in bakery operations, and label or changeover mistakes can trigger recalls.

S3L2partial

Physical · Mixing / packaging

Metal, hard plastic, or glass fragments

Mixer parts, scraper pieces, packaging fragments, and glass breakage can enter product during routine handling.

S2L2partial

Biological · Cooling / handling after bake

Post-bake pathogen contamination

Baking can reduce vegetative pathogens, but exposed product can be contaminated after the heat step.

S2L1partial

1. Hazard row

Process stepHazard

2. Hazard type

3. Severity

4. Likelihood

5. Existing control

6. Reasoning notes

Your result

Significant hazard

7

Treat this as significant unless your validation, monitoring, and corrective-action records prove the risk is already controlled.

Next step: Run the CCP or preventive-control decision tree.

Hazard-analysis row

Process step	Not entered
Hazard	Not entered
Type	Biological
Severity	3 of 3
Likelihood	2 of 3
Control strength	Partial control
Score	7 of 9
Decision	Significant hazard

Reasoning

No reasoning entered yet.

Research basis

FDA Preventive Controls hazard-analysis guidance FDA Food Safety Plan Builder FDA Bad Bug Book FDA Juice HACCP guidance FDA Seafood hazards guidance USDA-FSIS HACCP guidance and models NACMCF HACCP principles FDA acidified and low-acid canned foods guidance FDA sprout safety guidance FDA Listeria in RTE foods guidance FDA food allergen controls

Need the full plan?

Move from one scored hazard to a complete HACCP draft.

Free is for scoring a hazard and printing the row. The HACCP builder walks through every process step, hazard, control, record, corrective action, and verification task.

Start HACCP builder ->Save in Plan Keeper

Framework

Built around the HACCP practice of judging severity, likelihood, controls, and whether a hazard needs a CCP or preventive-control decision.

Good for

Operators drafting a first hazard analysis, reviewing a process change, or preparing questions before a consultant call.

Limits

This is a worksheet aid, not a final regulatory decision. Keep the reasoning and source documents with the plan.