Food Hazards and HACCP

HACCP is a key component of modern food safety management practice such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. While it is widely accepted that food firms ought to apply HACCP, understanding of the factors impacting successful HACCP application is limited and this information is very important to the delivery of systems that will regulate all related food safety hazards. Proper implementation of food hygiene principles across the food chain in conjunction with HACCP System will ensure food safety. Food safety hazards occur once a food is exposed to risky agents that result in contamination of that food.

  • Hazards in transportation and distribution
  • HACCP in meat plants
  • Hazard identification
  • Hazard characterization
  • Development and implementation of HACCP

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