Hygienic Risk Analysis (HRA) is a process in which risks to food safety in a food production environment are identified, assessed, and managed. The goal of hygienic risk analysis is to ensure that food is safely produced, and consumers are not at risk of food-related illnesses or infections.

The process of such an analysis involves identifying potential sources of contamination and the pathways through which contamination can occur. This involves evaluating the processes used to handle, store, and transport food, as well as the materials, equipment, and people involved in these processes.