Food producers have access to numerous reference tools and guidance documents to support biological hazard identification. However, relying solely on established food–hazard pairings may overlook hazards that are reasonably foreseeable for specific products, ingredients, processes, and target consumer groups. This highlights the need for practical, risk-based strategies that strengthen biological hazard identification beyond known hazards, and support systematic anticipation of product-specific risks. Using real-world examples, the session will demonstrate how structured evaluation of food and ingredient matrix characteristics, as well as processing and formulation attributes, can be integrated to identify a more complete and product-relevant set of reasonably foreseeable biological hazards. Additional key considerations for informing hazard identification, including susceptibility of target consumer populations to foodborne disease, and the potential for hazards to be introduced or influenced by upstream supply-chain activities, will also be discussed. Learning Objectives and Outcomes: Participants will gain insight into (i) practical approaches for improving the quality and completeness of hazard identification, as well as (ii) the necessity of linking reasonably foreseeable biological hazards in raw materials and ingredients to supply-chain management activities.