Identifying critical control points in your HACCP system is the step in HACCP that operators need to prevent, eliminate or control/reduce specific hazards. There are a number of ways to prevent hazards in the processing environment including purchasing food products from approved vendors, ensuring that overhead light fixtures are protected against breakage, washing hands, […]

Certainly I am not the only person that has gotten a hair in their food while eating at a restaurant, but over the years, I have also found several other physical hazards of interest including bone fragments, wood chips, pieces of metal scrub pads and a screw. These are all considered physical hazards. […]