BRCGS Global Standard for Food Safety Issue 9 2.7.2: A hazard analysis identifying the significant hazards, with acceptable levels justified

What does 2.7.2 require?

The HACCP team must analyse the hazards to find those whose occurrence at a level that cannot be accepted is reasonably likely. The analysis considers likelihood, severity for the consumer, the vulnerability of those exposed, survival and growth of micro-organisms, toxins, chemicals and foreign bodies, and contamination of raw materials, intermediate products or finished product. Where a hazard cannot be removed, the reasoning for the level accepted in the finished product is set and documented.