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HACCP is a people-system; therefore, training is essential. If your employees don’t know what to do, you’re in trouble. Training must start with management and should trickling down to other employees including the HACCP team, CCP monitors, internal food safety auditors, and line operators. HACCP training is not limited to the classroom. It must be […]

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A constant challenge that we have in the food industry is keeping microbial contamination and growth under control. Therefore, it’s important to have an understanding of the conditions that aid microbial growth. This knowledge will help you develop strategies to control them. An easy way to remember the key conditions that affects the growth of microbes […]

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Physical hazards consist of any extraneous foreign substance in food. They can be present in the final product due to contaminated raw materials, poorly designed or poorly maintained equipment and facilities, improper hygiene practices, and poor implementation or failure to observe proper standard operating procedures. Physical hazards can cause damage to teeth and lacerations to […]

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In the last post I introduced you to biological food hazards. I will address chemical hazards here and the physical food hazards in the next post. Chemical hazards are chemical substances that are either naturally present in food or added intentionally or unintentionally. A chemical is considered naturally present if it is a normal component of the plant, animal, or microorganism. For example, […]

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