The identification of food hazards forms an integral part of reducing the overall liability that your food business may be faced with. It is through this identification that we can ensure that adequate controls are in place to reduce or eliminate the hazards to support a safe food product.
Food safety hazards can be categorised as being microbiological, chemical and physical. At a minimum, the HACCP (hazard analysis critical control point) concept requires the identification and control of food safety hazards.
Food safety hazards can be categorised as being microbiological, chemical and physical. At a minimum, the HACCP (hazard analysis critical control point) concept requires the identification and control of food safety hazards.
