What is a scientific basis for supporting decisions made in hazard analyses?

The answer is rooted in the reliance on established expertise and recognized entities that possess specialized knowledge in food safety and processing. Processing authorities are typically organizations or individuals with the necessary credentials and expertise in food science and safety. They provide scientific validation for food processing practices and standards, including hazard analysis. Using guidance from these credible sources ensures that the decisions made regarding potential hazards in food processing are based on scientific research and proven methodologies, rather than conjecture or anecdotal evidence.

In contrast, industry best practices, competitor methods, and personal experiences may lack a rigorous scientific foundation. While they can offer insights or alternative approaches, they might not be universally applicable or validated by research, making them less suitable for supporting hazard analyses in a regulated environment.