A Structured Look at What Could Go Wrong
Building on the good documentation, batch release, and microbial testing content discussed elsewhere in this publication, a hazard analysis is a systematic review of what could make a food product unsafe, and how each risk is controlled. It is a core concept in food safety programs.
Why Hemp Food Makers Need One
Hemp edibles and beverages are foods, and food safety expectations apply. Regulators and retail buyers increasingly ask whether a manufacturer has a written food safety plan.
Types of Hazards Considered
Biological. Pathogens, spoilage organisms, and mold.
Chemical. Pesticides, heavy metals, residual solvents, allergens, and cleaning residues.
Physical. Foreign material such as metal or plastic fragments.
The Basic Steps
- Map the process from ingredient receiving to shipping
- Identify hazards at each step
- Decide which controls are critical, and set limits and monitoring
- Define corrective actions and keep records
What Buyers Should Ask
Ask finished-product makers for their written food safety plan, who owns it, and when it was last reviewed.
Specific legal requirements depend on the product and jurisdiction, so confirm with counsel or a food safety professional.
Low Gravity Hemp operates under a written food safety program. Contact us to talk through our approach.
