Role of Hazard Assessments in Driving Risk-Based Testing

The testing of food ingredients and products for microbiological contamination should be aligned with a food safety hazard assessment to verify control of the identified hazards. This verification testing is detailed in specifications used in the purchase of food products and test results are reported on Certificates of Analysis (COAs). Unfortunately, it sometimes appears that the specification is based on perceived or unsubstantiated hazards. Testing that does not verify the effectiveness of a food safety control does little to support the food safety plan. This misalignment may have consequences for public health, the food supply chain, and the efficient assignment of food safety resources. Positive results require an appropriate and rigorous response. However, troubleshooting and root cause analysis becomes difficult when the results are not underpinned by a relevant hazard analysis. This article summarizes the case for risk-based testing, gives examples of testing that is not risk-based, illustrating potential concerns, and illustrates an approach to linking the hazard analysis with suitable microbiological specifications and testing programs to more effectively demonstrate that hazards are under control.