Food Safety and HACCP

Mini Cart

The goal of HACCP is to reduce hazards to safe levels or to eliminate them where possible. Hazards may be biological, chemical or physical. Of these, biological hazards pose the greatest risk to food safety. Immuno-compromised individuals such as pregnant women, the sick, babies, and the elderly are particularly susceptible to foodborne injury. Biological hazards include bacteria, viruses, […]

Continue Reading

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 natural toxins are present in or produced by certain mushrooms, shellfish, molds and bacteria. Intentionally added chemicals may include pesticides, fungicides, insecticides, herbicides, growth […]

Continue Reading

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 […]

Continue Reading