The invention relates to a method for optimization of food processing process. The method comprises determining a hazard in a food product, determining primary control measures of a food processing process for obtaining the food-product from one or more ingredients, determining a first capability of the primary control measure with respect to the hazard, determining a first reliability of the primary control measure with respect to the likelihood of occurrence, detection and correction of a first failure the primary control measure and determining a probability P of the hazard on basis of a combination of the first capability and the first reliability of the primary control measures and the probability and severity of hazards on a screen. The method provides an analysis tool for food processing processes.
